Ingredients
Scale
- 1 lb ground beef
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until soft.
- Add ground beef and cook until browned, breaking it up with a spoon.
- Stir in chili powder, cumin, paprika, salt, and pepper. Cook for 1 minute.
- Add crushed tomatoes, kidney beans, and black beans. Stir to combine.
- Bring to a simmer, reduce heat to low, and cover. Cook for 20-30 minutes, stirring occasionally.
- Serve hot, garnished with your favorite toppings like cheese or sour cream.
Notes
- Feel free to adjust the spices according to your taste.
- This chili can be made in advance and freezes well.
- Add vegetables like bell peppers or corn for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 25 g
- Cholesterol: 70 mg