Weeknight Beef and Bean Chili

Prep Time:

Cook Time:

Serves: 4

Ingredients

  • 1 Tablespoon vegetable oil

  • 1 pound ground beef

  • 1 yellow onion, diced

  • 1 teaspoon kosher salt

  • 2 cloves garlic, minced or pressed

  • 1 can (15 ounces) fire-roasted tomatoes, including juice

  • 1 can (15.5 ounces) Green Valley Organic Dark Red Kidney Beans, drained

  • 1 can (15.5 ounces) Green Valley Organic Pinto Beans, drained

  • 2 Tablespoons chili powder

  • 1 teaspoon cumin

  • 1/2 teaspoon cayenne pepper (or more if you like it spicy)

  • 2 cups beef stock

  • Sour cream and chopped green onions, to serve

Featuring...

Dark Red Kidney Beans Pinto Beans

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Dark Red Kidney Beans

Steps

  1. In a Dutch oven or large heavy-bottomed pot, heat the oil over medium-high heat.

  2. Add the beef and break apart large chunks with a wooden spoon or spatula. Cook, stirring occasionally, until the beef is starting to lose its pink color.

  3. Add the onions and salt, stir together, and continue cooking until the beef is fully cooked and starting to brown and the onions have softened.

  4. Stir in the garlic and cook for one more minute.

  5. Add the tomatoes, both kinds of beans, chili powder, cumin, cayenne, and beef stock. Stir to combine, reduce the heat to medium-low, and simmer for 25-30 minutes, until slightly thickened.

  6. Taste and adjust seasoning if necessary.

  7. Serve hot, topped with sour cream and green onions.


Final Step

Tell people about this deliciously simple meal and help everyone eat healthy.

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