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Ground beef chili in a black bowl topped with jalapeños and feta cheese.

Ground Beef Chili with Beans & Bell Pepper

This hearty beef chili is made with lean ground beef, black beans, kidney beans, tomatoes, and bell pepper for wonderful, well-rounded flavor.
5 from 3 votes
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 5 servings
Author: Emily Wilson

Ingredients

  • 2 tablespoons olive oil
  • 1 medium red onion diced
  • 1 red bell pepper finely diced
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon ground black pepper
  • 1 pound lean ground beef
  • 3 cups beef broth
  • 14 ounces (1 can) kidney beans drained and rinsed
  • 14 ounces (1 can) black beans drained and rinsed
  • 14 ounces (1 can) fire-roasted diced tomatoes

Instructions

  • Heat the oil in a large Dutch oven or pot over medium-high heat. Once it's hot, add the diced onion and bell pepper and sauté for 5 minutes, stirring occasionally.
    Diced red onion and red bell pepper being cooked in a dutch oven.
  • Add the minced garlic and allow it to cook for 30 seconds. Then add the tomato paste, salt, paprika, cumin, chili powder, and ground black pepper. Stir and sauté for 1 minute.
    Onions, bell pepper, and minced garlic cooking in a dutch oven.
  • Add the ground beef to the pot and break it up with the back of a spoon. Allow it to cook for 4 to 5 minutes or until browned.
    Ground beef added to onion mixture in dutch oven.
  • Add the beef broth, kidney beans, black beans, and diced tomatoes to the pot. Increase the heat and bring to a low boil.
    Ground beef chili simmering in a dutch oven.
  • Cover and allow to simmer for 15 minutes. Reduce to low heat once the mixture starts to bubble. Remove the lid and stir. Allow the chili to simmer for another 15 minutes, stirring occasionally, until reduced.
    Ground beef chili being ladled out of a dutch oven.
  • Serve immediately or save in the refrigerator for up to 4 days.

Video

Notes

Storage - Leftover chili will keep for up to 4 days in the refrigerator when stored in an airtight container. Reheat in a microwave safe bowl or on the stovetop.
Freeze - You can also freeze it for up to 3 months.
Cooking Tips - Stir the chili occasionally as it simmers. If it's sticking to the bottom of the pot, reduce the heat.
Recommended Tools - I highly recommend using a large heavy-bottomed pot to make this recipe. Something like a dutch oven works well because it distributes the heat evenly while the chili simmers.

Nutrition

Serving: 1g | Calories: 526kcal | Carbohydrates: 37g | Protein: 45g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Cholesterol: 101mg | Sodium: 1314mg | Fiber: 11g | Sugar: 8g