Description

This Stovetop Chili offers a delightful blend of flavors with lean ground beef, a variety of beans, and rich tomato goodness, making it an ideal option for a quick and comforting meal. Perfect for easy cozy dinners!

Ingredients

Scale

2 ½ tablespoons avocado oil
1 large onion
3 cloves garlic
1.1 pounds lean ground beef
1 15-ounce can kidney beans
1 15-ounce can black beans
2 8-ounce cans tomato sauce
2 ¼ cups beef broth
1 ½ tablespoons tomato paste
1 28-ounce can petite diced tomatoes
3 ½ tablespoons chili powder
1 tablespoon plus 1 teaspoon ground cumin
⅛ teaspoon cayenne pepper
1 ¼ teaspoons salt
½ teaspoon ground black pepper

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Instructions

Heat the avocado oil in a large Dutch oven over medium-high heat until shimmering.
Add the diced onion and sauté until it becomes soft and translucent.
Mix in the minced garlic, cooking briefly until fragrant without browning.
Add the lean ground beef, breaking it apart, and cook until browned with no pink showing.
Drain excess grease if necessary, then return the pot to heat.
Incorporate the kidney beans, black beans, tomato sauce, beef broth, tomato paste, diced tomatoes, chili powder, ground cumin, cayenne pepper, salt, and black pepper, stirring until well combined.
Bring the mixture to a gentle boil, stirring often, then reduce heat to maintain a steady simmer.
Allow chili to simmer uncovered, stirring occasionally, until slightly thickened and richly flavored.
Taste and adjust seasoning if needed, then serve hot in bowls with your choice of toppings.

Notes

Consider adding more vegetables like bell peppers or corn for extra nutrition.
For a spicier version, increase the cayenne pepper or add some jalapeños.
Store leftovers in the refrigerator for up to 4 days; freeze for longer storage.

Nutrition

Serving Size: 1 cup
Calories: 290
Sugar: 6g
Sodium: 620mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 20g
Cholesterol: 70mg