Hearty Bean & Beef Chili
10m prep 30m cook 40m ready
A hearty chili made with ground beef, tomatoes, and cannellini beans, seasoned with cumin and chili powder. Quick and satisfying for a weeknight meal.
Nutrition (per serving, estimated)
Estimated based off 6 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 90.3 mg
- Iron: 3.32 mg
- Magnesium: 45.4 mg
- Phosphorus: 227 mg
- Potassium: 734 mg
- Zinc: 4.81 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 lb ground beef
- 2 tsp ground cumin
- 2 tsp chili powder
- Kosher salt and pepper
Prepare
- 2 tbsp olive oil, divided
- 1 yellow onion, finely chopped
- 1 clove garlic, pressed
- 1 lb tomatoes, finely chopped
- Rinse 1 can cannellini beans
Let's Cook
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Step 1.
Heat 1 tablespoon of the olive oil in a large Dutch oven over medium heat. Add the ground beef, 2 teaspoons ground cumin, 2 teaspoons chili powder, and ½ teaspoon each salt and pepper. Cook, breaking up the beef with a spoon, until browned, about 10 minutes. Transfer the cooked beef to a paper towel-lined plate and set aside.
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Step 2.
Return the pot to medium heat and add the remaining 1 tablespoon olive oil. Add the finely chopped yellow onion and cook, stirring occasionally, until tender, 4 to 5 minutes. Stir in the pressed garlic clove and cook for 1 minute until fragrant.
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Step 3.
Add the finely chopped tomatoes to the pot and cook, stirring, until they release their juices, about 5 minutes. Pour in 2 cups of water and bring to a simmer. Cook until the liquid has slightly thickened, about 10 minutes.
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Step 4.
While the sauce simmers, transfer half of the rinsed cannellini beans to a small bowl and mash them with a fork. Set aside.
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Step 5.
Add the mashed beans, the remaining whole beans, and the reserved cooked beef to the pot. Stir to combine and heat through, about 2 minutes. Serve hot.
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