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Homemade Beef Chili Recipe

Homemade chili recipe made with lean ground beef, beans, bell peppers, onions, diced tomatoes, and chili spices. Easy to make, filling, and so good.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8
Calories: 214 kcal
Course: Main Course , Soup
Cuisine: Mexican

Ingredients

For the chili:
  • 1 tablespoon extra-virgin olive oil
  • ½ Large white onion chopped
  • 3 garlic cloves minced
  • 2 Tbsp Tomato purée (paste)
  • 1½ pounds lean ground beef
  • 1½ tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (optional)
  • Kosher salt and freshly ground black pepper to taste
  • 2 bell peppers diced
  • 3 Cup beef or vegetable broth
  • 2-3 chipotle peppers in adobo sauce
  • 15 ounces Kidney Beans, one can drained
  • 15 ounces Chopped/Diced Tomatoes
For serving:
  • freshly chopped cilantro or parsley
  • grated cheddar cheese
  • sour cream
  • thinly sliced Spring onions

Instructions

Stovetop Instructions:
    Cup of Yum
  1. Heat the 1 tablespoon Extra-Virgin Olive Oil in a large pot over medium heat. Add the chopped ½ Large White Onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
  2. Stir in the 3 Garlic Cloves (minced), and cook for another minute or until fragrant. Add the 2 Tbsp Tomato Purée (paste) and cook, stirring constantly, for one more minute.
  3. Add the 1½ pounds Lean Ground Beef and cook, breaking the meat up into smaller chunks for 8-10 minutes or until no longer pink. Drain the fat from the beef and return the pot to the heat.
  4. Add the 1½ tablespoon Chili Powder, 1 teaspoon Ground Cumin, 1 teaspoon Dried Oregano, 1 teaspoon Smoked Paprika, ½ teaspoon Cayenne Pepper (optional) (if using), and a generous pinch of Kosher salt and freshly ground black pepper
  5. Cook, stirring often, for 2 minutes to toast the spices. Add the 2 Bell Peppers (chopped) 15 ounces Kidney Beans, one can, and 15 ounces Chopped/Diced Tomatoes, 2-3 Chipotle Peppers in Adobo Sauce, 3 Cup Beef or vegetable broth, and bring to a boil over high heat.
  6. Reduce the heat to medium-low and simmer for 20 minutes. Taste the chili and add additional salt and pepper, if necessary.
  7. Serve the chili in bowls and top with Freshly chopped cilantro or parsley, Grated cheddar cheese, Sour Cream, and Thinly sliced spring onions.

Notes

  • Substitutes:
  • Storage:
  • Place leftovers in an airtight container and store in the fridge for up to 7 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.
  •  
  • vegetarian option: skip the beef. For vegan options, also skip the cheese and sour cream.
  • Beans: use either red or white kidney beans, cannellini beans, or any other beans you have on hand.
  • Beef: Use lean ground beef, ground turkey, or ground chicken.
  • Olive oil or avocado oil

Nutrition Information

Calories 214kcal (11%) Carbohydrates 17g (6%) Protein 22g (44%) Fat 7g (11%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.3g Cholesterol 53mg (18%) Sodium 609mg (25%) Potassium 699mg (20%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 1870IU (37%) Vitamin C 46mg (51%) Calcium 59mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 214

% Daily Value*

Calories 214kcal 11%
Carbohydrates 17g 6%
Protein 22g 44%
Fat 7g 11%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.3g 15%
Cholesterol 53mg 18%
Sodium 609mg 25%
Potassium 699mg 15%
Fiber 5g 20%
Sugar 6g 12%
Vitamin A 1870IU 37%
Vitamin C 46mg 51%
Calcium 59mg 6%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.