Ingredients for 2 Bean Chili
- 1 lb ground beef
- 2 tablespoons olive oil
- 1 cup carrots (chopped)
- 1 medium onion
- 2 cloves garlic
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp oregano
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- 1 (15-ounce) can kidney beans (drained and rinsed)
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- 1 cup beef broth
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- Shredded cheddar cheese (for topping)
- 1 (15-ounce) can pinto beans (drained and rinsed)
- 1 (28-ounce) can crushed tomatoes
- 1 tbsp tomato paste
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper to taste
- 1/4 cup chopped cilantro (optional)
- A dollop of sour cream or Greek yogurt (optional)
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How to Make 2 Bean Chili
- Finely chop 1 medium onion, 1 cup carrots (chopped), and 2 cloves garlic. Sauté in 2 tablespoons olive oil until softened (about 5 minutes).
- In a large, deep skillet or Dutch oven, brown 1 lb ground beef over medium-high heat. Drain off any excess grease.
- Add the cooked vegetable mixture to the browned beef. Stir in 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp oregano, 1/4 tsp cayenne pepper (optional), and salt and pepper to taste.
- Cook and stir for 1 minute to combine flavors.
- Add 1 (15-ounce) can kidney beans (drained and rinsed), 1 (15-ounce) can pinto beans (drained and rinsed), 1 (28-ounce) can crushed tomatoes, 1 cup beef broth, and 1 tbsp tomato paste.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
- Before serving, stir in 1/4 cup chopped cilantro (optional). Top with shredded cheddar cheese and a dollop of sour cream or Greek yogurt (optional).
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
27g
Fat
33g
Carbs
13g
