About this recipe
Lean beef and two kinds of beans make a chilli that fills you up without a huge calorie count. Bloom the spices in oil first so the pot tastes layered.
A longer gentle simmer thickens the sauce and softens the onion. You do not need to rush this one.
It reheats well for lunch. Pack bowls with a spoon of yogurt if you want cool contrast.
BROWN
Step 1
Heat oil in a large Dutch oven or deep skillet over medium-high. Add beef and cook, breaking it up, until browned with no pink remaining, 6 to 8 minutes. Drain excess fat if needed.
Step 2
Add onion. Cook over medium until softened, 4 to 5 minutes. Stir in garlic, chili powder, cumin, paprika, and salt. Cook 45 to 60 seconds until fragrant.
SIMMER
Step 3
Stir in crushed tomatoes, black beans, kidney beans, and water or broth. Bring to a gentle simmer over medium-high.
Step 4
Reduce heat to medium-low. Simmer uncovered, stirring occasionally, until thickened and the flavors meld, 25 to 30 minutes. Add a splash of water if it looks dry.
SERVE
Step 5
Taste for salt. Ladle into four bowls. Top with yogurt if using and serve.
Tips
A longer simmer tastes better. If you have time, add 10 more minutes on low for a thicker, deeper pot.
Freeze cooled portions up to 2 months. Thaw overnight and reheat gently over medium with a splash of water.
Swaps
Ground beef93% lean ground turkey
Same weight; brown the same way. Slightly milder flavor.
Kidney beansPinto beans
Same drained can size. Softer texture.
Equipment
Dutch oven or large deep skillet · Wooden spoon
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