Description
Quick and easy red bean chili with ground beef, canned beans, and minimal spices. This is a perfect beginner recipe ready in 30 minutes for busy weeknights.
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes with juices
- 2 cans (15 ounces each) red kidney beans, drained and rinsed
- 1 cup beef broth
- Shredded cheddar cheese (for serving)
- Sour cream (for serving)
- Sliced green onions (for serving)
- Tortilla chips (for serving)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 1-2 minutes.
- Add ground beef and diced onion to the pot. Break beef apart with a wooden spoon and cook for 6-7 minutes until meat is browned and onion is softened.
- Drain excess grease from the pot, leaving about 1 tablespoon of fat.
- Add minced garlic to the pot and stir for 30 seconds until fragrant.
- Sprinkle chili powder, cumin, paprika, oregano, salt, and black pepper over the beef mixture. Stir for 1 minute to toast the spices.
- Pour in tomato sauce, diced tomatoes with their juices, drained red kidney beans, and beef broth. Stir well to combine all ingredients.
- Bring the mixture to a boil over high heat, then reduce heat to low and maintain a gentle simmer.
- Simmer uncovered for 15-20 minutes, stirring occasionally, until the chili thickens slightly and flavors meld.
- Taste and adjust seasoning with additional salt, pepper, or chili powder as desired.
- Serve hot in bowls topped with shredded cheese, sour cream, sliced green onions, and tortilla chips on the side.
Notes
- Use ground turkey or ground chicken instead of beef; add an extra tablespoon of olive oil.
- Swap red kidney beans for black beans, pinto beans, or a combination.
- Add 1 diced bell pepper with the onion for extra vegetables.
- Use fire-roasted diced tomatoes for deeper, smokier flavor.
- Make it vegetarian by omitting beef and doubling the beans or adding 1 pound crumbled firm tofu.
- Stir in 1/4 cup diced canned green chiles for mild heat.
- Do not skip draining and rinsing canned beans.
- Make the chili a day ahead; flavors improve overnight.
- If the chili thickens too much, add beef broth or water a few tablespoons at a time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop Simmering
- Cuisine: American