One-Pot Beef & Bean Chili Bowl

Chili is often linked to Texas and the American Southwest, where beef and beans meet bold spices. This one-pot bowl uses lean ground beef, kidney beans, and a fragrant chili-cumin blend for weeknight ease.

Serves 4

Estimate for one serving

• 480 cal
• 35g protein
• 38g carbs
• 18g fat
• 11g fiber

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Ingredients

• 1 lb lean ground beef
• 1 can (15 oz) canned kidney beans
• 1 can (14.5 oz) canned diced tomatoes
• 1 medium yellow onion
• 1 medium bell pepper
• 3 cloves garlic
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp paprika
• 1 tbsp olive oil
• 1/2 tsp salt
• 1 cup low-sodium beef broth

Instructions

1. 1Drain and rinse the kidney beans. Dice the onion and bell pepper. Mince the garlic.
2. 2Heat olive oil in a large pot over medium heat. Add ground beef, onion, and bell pepper. Cook 6-8 minutes, breaking up beef, until meat is browned.
3. 3Add garlic, chili powder, cumin, paprika, and salt. Stir 1 minute until fragrant.
4. 4Add diced tomatoes (with juice), drained beans, and beef broth. Stir to combine.
5. 5Bring to a simmer, reduce heat to low, cover and cook 15 minutes, stirring occasionally. Taste and adjust seasoning if needed.
6. 6Serve hot in bowls. Optional: top with a sprinkle of cheddar from breakfast leftovers if desired.