Hearty Beef & Veggie Chili
480 kcal per serving · 34g protein
Deeply spiced slow-simmered chili with ground beef, kidney beans, and bell peppers. Tastes even better the next day.
Open in Mixit →Ingredients
- 500 g Ground beef (lean)
- Onion × 2
- Red bell pepper × 2
- 8 cloves Garlic
- 400 g Red kidney beans (canned)
- 240 g Black beans (canned)
- 800 g Chopped tomatoes (canned)
- 4 tbsp Tomato paste
- 4 tsp Chilli powder
- 4 tsp Ground cumin
- 2 tsp Smoked paprika
- 600 ml Beef stock
- 2 tbsp Olive oil
- 4 g Ground coriander
- 120 g Cheddar cheese
- 4 g Black pepper
- 4 g Brown sugar
- 120 g Sour cream
- 8 g Salt
- Lime × 2
Method
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Heat olive oil
Heat olive oil in a large heavy-bottomed pot over medium-high heat.
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Add the beef
Add ground beef and break up with a wooden spoon.
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Cook
Cook for 6-8 minutes until deeply browned — the fond (the browned bits stuck to the bottom) is flavour.
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Drain excess fat
Drain excess fat, leaving about 1 tablespoon.
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Reduce heat to medium
Reduce heat to medium.
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Add diced onion and bell
Add diced onion and bell pepper, cooking for 5 minutes until softened.
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Stir in minced garlic
Stir in minced garlic and tomato paste, cooking 1 minute more until the paste darkens slightly.
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Bloom the Spices
Add chilli powder, cumin, smoked paprika, ground coriander, a generous pinch of salt, and a crack of black pepper. Stir for 30 seconds until aromatic — this wakes up the spices.
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Pour in chopped tomatoes
Pour in chopped tomatoes, beef stock, drained kidney beans, and black beans.
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Bring to a boil
Bring to a boil, then reduce to a gentle simmer.
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Cook uncovered
Cook uncovered for 35-40 minutes, stirring every 10 minutes, until thickened.
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Taste and adjust
Taste and adjust salt, pepper, or chilli as needed. A teaspoon of brown sugar balances acidity nicely.
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Divide into containers
Divide into meal prep containers. Top with sour cream, grated cheddar, and lime wedges when serving.