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- 1 pound ground beef - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (15 oz) black beans, drained and rinsed - 1 can (14.5 oz) diced tomatoes with green chilies - 1 medium onion, chopped - 2 cloves garlic, minced - 1 bell pepper, chopped (any color) - 2 tablespoons chili powder - 1 teaspoon ground cumin - 1 teaspoon paprika - ½ teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 2 tablespoons olive oil - Optional toppings: shredded cheese, sour cream, chopped green onions, or cilantro

Quick Beef and Bean Chili in 30 Minutes

Warm up your evenings with this Spicy Quick Beef and Bean Chili recipe, the perfect comfort food for busy weeknights. Packed with protein and fiber from ground beef and hearty beans, this dish is not just nutritious but bursting with flavor. With a blend of bold spices and aromatic vegetables, it’s easy to prepare and customizable with your favorite toppings. Dive into the deliciousness and make culinary memories with family and friends!
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Ingredients
  

1 lb (450g) ground beef

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes with green chilies

1 small onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

2 tbsp chili powder

1 tsp cumin

1 tsp paprika

½ tsp cayenne pepper (adjust to taste)

Salt and pepper to taste

2 tbsp olive oil

1 cup beef broth (or water)

Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced jalapeños

Instructions
 

Heat Oil: In a large pot, heat the olive oil over medium heat.

    Sauté Veggies: Add the diced onion and bell pepper to the pot. Sauté for about 3-4 minutes, until the vegetables begin to soften.

      Cook Beef: Add the ground beef to the pot. Cook until browned, breaking it apart with a spoon, about 5-6 minutes. Drain any excess fat if necessary.

        Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant.

          Season and Simmer: Sprinkle in the chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Stir to combine well. Add the diced tomatoes (with juices), kidney beans, black beans, and beef broth. Bring the mixture to a simmer.

            Cook: Reduce the heat to low and let it simmer for about 10-15 minutes, stirring occasionally, until the chili thickens slightly.

              Taste and Adjust: Taste your chili and add more seasonings if desired, adjusting for heat with additional cayenne or chili powder.

                Serve: Ladle the chili into bowls and top with your favorite toppings such as shredded cheese, sour cream, cilantro, or jalapeños.

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings