Description
A comforting, hearty chili recipe perfect for busy weeknights. This mild, protein-packed dish features lean ground beef, tender kidney beans, and a blend of aromatic vegetables simmered to perfection. It is a family-friendly meal that tastes even better as leftovers, offering a savory, balanced flavor that appeals to both kids and adults without being too spicy.
Ingredients
2 pounds lean ground beef
1 yellow onion, finely diced
1 jalapeño, seeded and minced
4 cloves garlic, minced
2.5 tbsp chili powder
1 tsp cumin
1 green bell pepper, chopped
14.5 oz crushed tomatoes
19 oz red kidney beans, drained and rinsed
14.5 oz diced tomatoes with juices
2.5 cups low-sodium beef broth
1 tbsp tomato paste
1 tbsp brown sugar
Instructions
In a large pot or Dutch oven, brown the ground beef over medium-high heat until fully cooked. Drain excess fat if necessary.
Add the onion, green bell pepper, and jalapeño to the pot, sautéing until the vegetables are softened.
Stir in the minced garlic, chili powder, and cumin, cooking for 1 minute until fragrant.
Add the tomato paste and stir well to coat the beef and vegetables.
Pour in the crushed tomatoes, diced tomatoes with juices, and beef broth.
Add the kidney beans and brown sugar, stirring to combine all ingredients.
Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 60 minutes, stirring occasionally.
Serve warm in bowls, optionally topped with shredded cheese or sour cream.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. This recipe freezes well for up to 3 months. You can add extra vegetables like carrots or celery to boost the nutritional profile.
- Prep Time: 15
- Cook Time: 60
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: American