Ingredients
Scale
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 1 cup beef broth
- Optional toppings: shredded cheese, sour cream, green onions
Instructions
- In a large pot, brown the ground beef over medium heat until fully cooked.
- Add the chopped onion and minced garlic, cooking until the onion is translucent.
- Stir in the chili powder, cumin, salt, and pepper, cooking for another minute.
- Add the kidney beans, diced tomatoes, and beef broth to the pot.
- Bring the mixture to a simmer and cook for 20 minutes, stirring occasionally.
- Adjust seasoning as necessary and serve hot with optional toppings.
Notes
- This chili can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a spicier version, add diced jalapeños or hot sauce.
- Feel free to substitute ground turkey or chicken for a leaner option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 70mg