Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 (28 ounce) can crushed tomatoes
- 2 (15 ounce) cans kidney beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (4 ounce) can diced green chilies
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup beef broth
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Add ground beef to the pot, breaking it up with a spoon. Cook until browned, then drain any excess fat.
- Stir in crushed tomatoes, kidney beans, black beans, and diced green chilies.
- Add chili powder, ground cumin, dried oregano, cayenne pepper (if using), salt, and black pepper. Stir to combine.
- Pour in beef broth. Bring the mixture to a simmer, then reduce heat to low, cover, and let it simmer for at least 30 minutes, or up to 2 hours, stirring occasionally, to allow the flavors to meld.
- Taste and adjust seasonings as needed.
- Serve hot with your favorite toppings.
Notes
- For a thicker chili, simmer uncovered for the last 15-30 minutes.
- This chili tastes even better the next day, so consider making it ahead of time.
- Freeze leftover chili in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Simmer
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 9g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 50mg