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- 1 pound ground beef (preferably 80/20 blend for optimal flavor) - 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 ground cumin - 1 teaspoon paprika - 1/2 teaspoon cayenne pepper (adjust based on spice preference) - Salt and pepper to taste - 2 tablespoons olive oil - Optional garnishes: chopped cilantro, sour cream, shredded cheese, sliced jalapeños

Savory Beef and Bean Chili in 30 Minutes

Discover the ultimate comfort food with this Spicy Quick Beef & Bean Chili recipe! Perfect for busy weeknights, this hearty dish is ready in under 30 minutes and combines flavorful spices with tender beef and nutritious beans. With a rich tomato base and options for personalizing your heat level, it’s sure to please everyone at the table. Enjoy it alone or share it with family and friends for a delightful cozy meal. Dive into the world of chili and make it your own!
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Ingredients
  

1 lb ground beef (80/20 blend for flavor)

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes with chili seasoning

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (any color), diced

2 tbsp chili powder

1 tsp cumin

1 tsp paprika

1/2 tsp cayenne pepper (optional, for heat)

Salt and pepper to taste

1 cup beef broth or water

2 tbsp olive oil

Fresh cilantro or parsley, chopped (for garnish)

Sour cream and shredded cheese (for serving)

Instructions
 

Prep the Ingredients: Gather and chop all your vegetables – dice the onion and bell pepper, mince the garlic, and on a cutting board, prepare the ground beef by breaking it up with your hands into smaller pieces.

    Sauté the Vegetables: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and bell pepper, sautéing for about 3-4 minutes until they start to soften. Then add the minced garlic and cook for an additional minute until fragrant.

      Brown the Beef: Increase the heat to medium-high and add the ground beef to the pot. Cook, breaking it apart with a wooden spoon, for about 5-6 minutes until browned and no longer pink. Drain any excess fat if necessary.

        Spice it Up: Stir in the chili powder, cumin, paprika, cayenne pepper (if using), salt, and pepper, coating the beef and veggies evenly in the spices. Cook for about 1 to 2 minutes to toast the spices slightly.

          Add Beans and Tomatoes: Pour in the drained kidney beans, black beans, and the can of diced tomatoes (with juices). Stir to combine all ingredients.

            Simmer the Chili: Add 1 cup of beef broth (or water) and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for about 10 minutes, stirring occasionally. This allows the flavors to meld together and the chili to thicken slightly.

              Taste and Adjust: After simmering, taste the chili and adjust seasoning if necessary. If it’s too thick, add a bit more broth to reach your desired consistency.

                Serve: Ladle the chili into bowls and garnish with fresh cilantro or parsley. Add a dollop of sour cream and a sprinkle of shredded cheese on top for extra creaminess.

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4-6