Quick Beef & Bean Chili
Ground beef simmered with kidney beans, tomatoes, and mild spices for a cozy bowl.
Total
35 min
Prep
10 min
Cook
25 min
Serves
2
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Recipe serves 2
Ingredients
- 250 g ground beef
- 1 cup kidney beans, drained and rinsed
- 1 cup canned diced tomatoes
- 1/2 cup onion, diced
- 1 tbsp chili powder
- 1/2 tsp ground cumin
- 1 tbsp olive oil(optional)
- to taste salt(optional)
- to taste black pepper(optional)
Instructions
- 1
Heat the olive oil in a medium pot over medium heat; add the diced onion and sauté for 3‑4 minutes until softened.
- 2
Add the ground beef, breaking it up with a spoon, and cook for 5‑6 minutes until browned.
- 3
Stir in the chili powder and cumin, cooking for 30 seconds to release the aromas.
- 4
Add the kidney beans and diced tomatoes, bring to a gentle boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
- 5
Season with salt and pepper to taste, then serve hot.
Nutrition per serving
Calories
520
26% of a 2,000 kcal day
| Protein | 35 g |
| Carbohydrate | 30 g |
| Fat | 24 g |
| Fiber | 8 g |
| Sugar | 5 g |
| Sodium | 720 mg |
Goes well with this
Mexican dishes that round out the meal.
Classic Mexican Red Rice
Traditional long-grain rice toasted and simmered in a fresh tomato and garlic puree.
Mexican Street Corn Tortilla
Spanish omelette base topped with roasted corn, lime, and cotija cheese.
Mexican Birria-Style Spaghetti Squash
Slow-braised beef short rib in a complex dried chili consommé served over oven-roasted spaghetti squash strands.
