20 Thick, Hearty Bean-and-Beef Chili Recipes

We keep a few big-batch chili recipes in regular rotation for the weeks our calendars fill up. They save us time on weeknight cooking and make lunches and dinners easy to plan.

Some are slow-simmered on the stove, others go in the slow cooker for hands-off cooking, and a few rely on the Instant Pot to get dinner on the table fast. We include options with black beans, white beans, pumpkin, and low-carb swaps so you can choose what suits your pantry and taste.

There are creamy takes, spicy versions, and quick 30-minute recipes for nights with only a little time.

Most of these chilis freeze beautifully and reheat without losing flavor, so one batch turns into several meals. We also share simple tips for stretching a pot, toning down the heat for kids, and quick boosts to deepen the flavor if a batch needs it.

1. Classic Bean-and-Beef Chili

This hearty chili is straightforward to make and fills the house with warm, spiced aromas. It's rich and savory with a smoky tomato note, ideal for weeknight dinners, game-day gatherings, or meal prep for the week.

Why This Recipe Works

This recipe delivers a sturdy, beef-forward chili with steady simmering for deep flavor. The steps are simple and follow a clear order so you can cook without guessing.

One-pot simmer method - Everything cooks in a single pot so flavors meld and cleanup stays minimal.
Browned beef base - Browning creates caramelized bits that add savory depth to the finished chili.
Dual beans for texture - Two types of canned beans give a mix of creaminess and bite without extra cooking time.
Tomato paste boost - A short cook with tomato paste adds body and concentrates tomato flavor quickly.

Ingredient Swap Ideas

Swaps let you match what's on hand or fit dietary needs while keeping the same method and flavor direction. Each swap keeps the chili's texture and simmer finish intact.

Ground beef - Use ground turkey or chicken for a leaner result; add 1 tablespoon oil if the meat is very lean so you still get browning.
Kidney or pinto beans - Swap either for canned black beans; they keep the same cooking time and add a slightly firmer bite.
Canned diced tomatoes - Use crushed tomatoes if you prefer a smoother texture; simmer a few minutes longer to thicken slightly.
Beef broth - Swap for chicken broth or water plus 1 teaspoon beef bouillon if you want a lighter pantry-friendly option.

Ingredients

1 lb ground beef - 85-90% lean.
2 tablespoon olive oil - for browning beef and vegetables.
1 large yellow onion - diced.
1 green bell pepper - diced.
3 cloves garlic - minced.
2 tablespoon tomato paste - contributes body.
2 tablespoon chili powder - mild to medium.
1 teaspoon ground cumin -.
1 teaspoon smoked paprika - for smoky note.
½ teaspoon cayenne pepper - optional for heat.
1 (14.5 oz) can diced tomatoes - undrained.
1 cup beef broth - low-sodium preferred.
1 (15 oz) can kidney beans - drained and rinsed.
1 (15 oz) can pinto beans - drained and rinsed.
Salt and black pepper - to taste.

Instructions

Brown the ground beef in a large pot over medium-high heat, 6-8 minutes, until no longer pink and lightly browned; drain excess fat if needed.
Sauté the diced onion and bell pepper 4-5 minutes over medium heat, until softened.
Stir in the garlic, tomato paste, chili powder, cumin, smoked paprika, and cayenne; cook 1 minute, until fragrant.
Add the diced tomatoes, beef broth, and both drained beans; bring to a simmer over medium heat.
Simmer gently 20-25 minutes, stirring occasionally, until the chili thickens and flavors meld.
Season with salt and black pepper to taste and simmer 2-3 more minutes; serve hot.

2. Slow Cooker Bean-and-Beef Chili

This slow-cooker chili is easy to assemble and makes a filling, crowd-pleasing meal with minimal hands-on time. It has a warm, smoky chili flavor and is ideal for weeknight dinners, game-day feeding, or meal prep for the week.

Why This Recipe Works

This method lets flavors develop over low heat while you get on with your day. Browning the meat first builds savory depth that slow cooking then enhances.

Browned-meat base - Searing the beef first creates a richer, more savory foundation for the chili.
Layered bean texture - Two types of canned beans give a mix of creamy and firm bites that hold up after long cooking.
Simple spice blend - A small group of spices keeps flavors clear and easy to adjust without extra fuss.
Hands-off finishing - The slow cooker does the long, gentle simmering so you finish with minimal stirring or babysitting.

Ingredient Swap Ideas

Swaps let you adapt for what's on hand, dietary needs, or personal taste while keeping the same slow-cooker method. Use swaps that keep the chili's savory and slightly smoky profile.

Ground beef - Swap for ground turkey or chicken; it keeps the same cooking method though leaner meat can dry slightly, so brown briefly and add a splash more broth if needed.
Kidney beans - Swap for pinto beans or cannellini beans; they give a similar creamy texture and work the same in long simmering.
Crushed tomatoes - Swap for diced fire-roasted tomatoes; they add a smokier note and the same cook time.
Beef broth - Swap for vegetable broth or water plus a bouillon cube; it keeps the cooking liquid and savory background without changing steps.

Ingredients

1 pound lean ground beef - 85% lean.
1 medium yellow onion - diced.
3 cloves garlic - minced.
1 green bell pepper - diced.
2 (15-ounce) cans kidney beans - drained and rinsed.
1 (15-ounce) can black beans - drained and rinsed.
1 (28-ounce) can crushed tomatoes - or diced.
2 tablespoons tomato paste - for depth.
1 cup beef broth - low-sodium.
2 tablespoons chili powder - mild or hot to taste.
1 tablespoon ground cumin -.
1 teaspoon smoked paprika - adds smoky warmth.
1 teaspoon kosher salt - adjust to taste.
½ teaspoon black pepper - ground.
1 tablespoon brown sugar - balances acidity.
1 tablespoon Worcestershire sauce - adds savory depth.
2 tablespoons vegetable oil - for browning.

Instructions

Brown the beef, onion, and bell pepper in a large skillet over medium-high heat for 6-8 minutes, until the beef is no longer pink and the vegetables are softened. Drain excess fat.
Stir the garlic and tomato paste into the skillet and cook 30-60 seconds, until fragrant.
Transfer the beef mixture to the slow cooker and add both beans, crushed tomatoes, beef broth, chili powder, cumin, smoked paprika, brown sugar, Worcestershire, salt, and pepper; stir to combine.
Cook on low for 6-8 hours or on high for 3-4 hours, until the chili is thickened and flavors are well blended.
Taste and adjust seasoning with more salt or chili powder if needed, then let rest 10 minutes before serving; it will thicken slightly as it cools.

3. Spicy Bean and Beef Chili

This chili is quick to make and fills the house with warm, savory heat that satisfies a hungry family.
It delivers bold chili spice and hearty beans, making it ideal for weeknight dinners or make-ahead meal prep.

Why This Recipe Works

This recipe combines browned beef and toasted spices for deep flavor with minimal hands-on time.
Simmering brings the ingredients together so the chili develops a rich, balanced heat.

One-pot flavor building - Browning meat and toasting spices in the same pot creates a deeper savory base.
Adjustable spice level - You can scale chili powder and cayenne to suit your household's taste.
Beans add body - Canned beans provide creamy texture and bulk without extra cooking time.
Stovetop slow-simmer - A short low simmer (25-30 minutes) melds flavors and thickens the sauce.

Ingredient Swap Ideas

Swaps let you match what's in the pantry or meet diet needs while keeping the same method and overall flavor.
Choose alternatives that brown, simmer, or hold up in a stew-like dish.

Ground beef - Use ground turkey or chicken for a leaner chili; it browns quickly and soaks up spices.
Kidney beans - Substitute black beans or pinto beans for a similar texture and color; canned beans may be softer.
Beef broth - Use chicken broth or water plus a bouillon cube for comparable depth; the result will be slightly lighter.
Chili powder - Replace with a mix of smoked paprika, ground cumin, and a pinch of cayenne for similar smoky heat; start with less and taste.

Ingredients

1 tablespoon vegetable oil - for browning the meat.
1 pound ground beef - 85-90% lean.
1 large onion - diced.
1 green bell pepper - diced.
3 cloves garlic - minced.
2 tablespoons chili powder - adjust to taste.
1 tablespoon ground cumin -.
1 teaspoon smoked paprika -.
¼ teaspoon cayenne pepper - optional for extra heat.
1 (14.5-ounce) can diced tomatoes - with juices.
2 tablespoons tomato paste -.
1 (15-ounce) can kidney beans - drained and rinsed.
1 (15-ounce) can black beans - drained and rinsed.
1 cup beef broth - low-sodium recommended.
1 teaspoon salt - adjust to taste.
½ teaspoon black pepper -.

Instructions

Heat the oil in a large heavy pot over medium-high heat and brown the ground beef for 6-8 minutes, until no pink remains.
Add the onion and bell pepper and cook 4-5 minutes, until softened; stir in the garlic, chili powder, cumin, smoked paprika, and cayenne and cook 1 minute until fragrant.
Stir in the diced tomatoes, tomato paste, drained beans, and beef broth and bring to a simmer over medium heat.
Reduce heat to low and simmer uncovered for 25-30 minutes, until slightly thickened and flavors are melded.
Taste and season with salt and pepper, simmer 2 more minutes if adjusted, then serve hot.

4. Smoky Bean-and-Beef Chili

This smoky, hearty chili comes together quickly and fills the house with warming aromas. It's an easy, satisfying weeknight dinner that also keeps well for meal prep or serving at a game-day gathering, with prominent smoked paprika and chipotle notes.

Why This Recipe Works

This chili delivers deep, smoky heat and a thick, spoonable texture. It cooks mostly in one pot so you can get a flavorful meal with minimal fuss.

Smoky spice pairing - Smoked paprika and chipotle combine for layered smokiness without relying on liquid smoke.
One-pot simmer method - Building flavors in a single pot reduces cleanup and allows spices to meld.
Hearty bean-and-beef blend - Ground beef and canned beans create a filling texture that holds up to reheating.
Reduced, scoopable finish - A focused simmer concentrates the sauce so the chili coats a spoon and clings to toppings.

Ingredient Swap Ideas

Swaps help when you need a lighter option or what you have on hand without changing the cooking method or flavor direction.

Ground beef - Use ground turkey or chicken for a leaner chili; cook slightly less if very lean.
Chipotle powder - Replace with one minced canned chipotle in adobo for wetter, smokier heat; reduce added broth by 1-2 tablespoons.
Mixed canned beans - Swap with all black beans or all pinto beans for a similar creamy texture.
Beef broth - Use low-sodium chicken or vegetable broth to keep the same cooking liquid while controlling salt.

Ingredients

1 lb ground beef - 85% lean.
1 tablespoon olive oil - for browning.
1 large yellow onion - diced.
1 red bell pepper - seeded and diced.
3 cloves garlic - minced.
2 tablespoon tomato paste -.
1 (15 oz) can crushed tomatoes -.
2 (15 oz) cans mixed beans - drained and rinsed.
1 cup beef broth - low-sodium preferred.
2 teaspoon smoked paprika -.
1 teaspoon chipotle powder - adjust for heat preference.
1 tablespoon chili powder -.
1 teaspoon ground cumin -.
1 teaspoon dried oregano -.
1 teaspoon kosher salt - plus more to taste.
½ teaspoon black pepper - ground.
Optional toppings - sour cream, shredded cheddar, chopped cilantro.

Instructions

Heat 1 tablespoon oil in a large heavy pot over medium-high heat until shimmering.
Brown the ground beef for 6-8 minutes, breaking it up, until no pink remains; drain excess fat if desired.
Cook the diced onion and bell pepper over medium heat for 4-5 minutes, until softened.
Stir in the garlic, tomato paste, smoked paprika, chipotle powder, chili powder, cumin, and oregano and cook 1 minute until fragrant.
Add crushed tomatoes, drained beans, and beef broth, bring to a simmer, then reduce heat and simmer 20-25 minutes until thick enough to coat a spoon.
Season with salt and pepper to taste, let rest 5 minutes, then serve with optional toppings.

5. One-Pot Bean-and-Beef Chili

This one-pot chili is a straightforward weeknight meal that fills the house with warm, smoky aroma. You get rich beef, tender beans, and a tomato-spiced base that's great for dinner, meal prep, or serving to a crowd.

Why This Recipe Works

It yields a thick, savory chili with balanced spices and minimal cleanup. The method keeps flavors concentrated by cooking everything in a single pot.

One-pot simmer method - All ingredients cook together so flavors meld without extra pans.
Browning for depth - Searing the beef first adds savory caramel notes that enrich the sauce.
Short simmer time - A 15-20 minute simmer softens flavors quickly while keeping the beans intact.
Simple seasoning build - Spices are added in stages for predictable, reliable flavor.

Ingredient Swap Ideas

Swaps help when you need to fit dietary needs or use what you have on hand. Keep the same cooking method so the final texture and flavor remain close to the original.

Ground beef - Use ground turkey or chicken for a leaner chili; cook slightly longer for browning and flavor.
Beef broth - Substitute chicken or vegetable broth for a lighter base; reduce added salt if using salted broth.
Canned beans - Swap with a single type (black, pinto, or kidney) if preferred; add a few minutes if you use dried, pre-soaked beans.
Green bell pepper - Use a diced poblano for a smokier note; it may soften faster, so check after 3-4 minutes.

Ingredients

1 lb ground beef - lean (85/15) or your choice.
1 tablespoon olive oil - for browning.
1 large yellow onion - chopped.
1 green bell pepper - diced.
3 cloves garlic - minced.
2 tablespoon chili powder - adjust to taste.
1 tablespoon ground cumin -.
1 teaspoon smoked paprika -.
1 teaspoon dried oregano -.
½ teaspoon salt - adjust to taste.
¼ teaspoon black pepper -.
1 (14.5 oz) can diced tomatoes - with juices.
2 tablespoon tomato paste -.
1 cup beef broth - low-sodium preferred.
2 (15 oz) cans beans - drained and rinsed (kidney, pinto, or black).

Instructions

Brown the beef in a large pot over medium-high heat, 5-7 minutes, until no pink remains; drain any excess fat.
Sauté the onion and bell pepper in the same pot over medium heat for 4-5 minutes, until softened.
Add the garlic and cook 30 seconds, until fragrant.
Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper, then stir in the tomato paste and cook 1 minute, until the paste darkens slightly.
Add the diced tomatoes, beef broth, and drained beans, bring to a simmer, then reduce heat to medium-low and simmer 15-20 minutes, until the chili thickens and flavors meld.
Taste and adjust salt if needed, then serve hot.

6. Beef Black Bean Chili

This hearty, one-pot chili is easy to pull together on a weeknight and makes great leftovers for lunches.
Expect a smoky, savory flavor from chili powder and cumin, with creamy black beans adding body.

Why This Recipe Works

This chili delivers rich texture and straightforward steps so you can get dinner on the table quickly.
It relies on pantry staples and a short simmer to develop deep, balanced flavor.

Hearty ground beef base - Provides savory richness and a meaty texture that holds up after simmering.
Black beans for creaminess - Beans add body and a creamy mouthfeel without long cooking.
Tomato paste boost - Concentrated tomato deepens the sauce and balances acidity.
Simmered to thicken - A 20-25 minute simmer reduces liquid and melds the spices.

Ingredient Swap Ideas

Simple swaps help with dietary needs or what you have on hand without changing the method.
Each option keeps the same chili character and works with the same simmer-and-serve approach.

Ground beef - Swap with ground turkey or chicken for a leaner result; cook a bit longer if very lean.
Black beans - Swap with pinto beans for a slightly sweeter, creamy texture.
Diced tomatoes - Swap with crushed tomatoes or fire-roasted tomatoes for a smoother or smokier sauce.
Beef broth - Swap with chicken or vegetable broth to reduce richness while keeping moisture and flavor.

Ingredients

1 lb ground beef - lean (85/15).
1 large yellow onion - diced.
1 medium red bell pepper - diced.
3 cloves garlic - minced.
2 (15 oz) cans black beans - drained and rinsed.
1 (14.5 oz) can diced tomatoes - with juices.
2 tablespoon tomato paste - for depth.
1 cup beef broth - low-sodium preferred.
2 tablespoon chili powder - adjust to taste.
1 teaspoon ground cumin - toasted if possible.
1 teaspoon smoked paprika - for a warm smokiness.
1 teaspoon dried oregano - crumbled between fingers.
1 teaspoon salt - plus more to taste.
½ teaspoon black pepper - freshly ground.
1-2 tablespoon vegetable oil - for sautéing.
Optional garnish: chopped cilantro, shredded cheddar, lime wedges - for serving.

Instructions

Heat the oil in a large pot over medium heat and cook the onion and bell pepper for 4-5 minutes, until softened.
Add the garlic, chili powder, cumin, smoked paprika, and oregano; cook 30 seconds, until fragrant.
Add the ground beef and cook 6-8 minutes, breaking it up, until no pink remains.
Stir in the tomato paste, diced tomatoes, black beans, and beef broth; bring to a gentle simmer.
Simmer for 20-25 minutes, until the chili has thickened and flavors meld; season with salt and pepper and serve with optional garnishes.

7. Tex-Mex Bean-and-Beef Chili

This chili is easy to pull together and satisfying for a weeknight dinner or meal prep.
You'll get smoky Tex-Mex spices with sweet corn and hearty beans for a balanced, warming bowl.

Why This Recipe Works

This recipe combines rich beef, beans, and Tex-Mex spices for reliable, crowd-pleasing flavor.
The method keeps steps simple so you can finish it on a busy evening.

Hands-off simmer finish - A steady simmer softens beans and blends flavors so you get depth without constant stirring.
Single-pot cooking method - Browning, sautéing, and simmering all happen in one pot for fewer dishes.
Tex-Mex spice blend - Chili powder, cumin, and smoked paprika give a zesty backbone that anchors the dish.
Corn adds sweetness - Corn balances the savory beef and beans and brightens the texture.

Ingredient Swap Ideas

Swaps help fit what you have or meet a diet preference while keeping the same method and flavors.
Choose swaps that cook the same way so timing stays predictable.

Ground beef - Use ground turkey or chicken for a leaner option; it cooks the same but reduces fat.
Canned beans - Use 1 ½ cups cooked dried beans if you prefer lower sodium; add them at the same time but expect a slightly thicker texture.
Corn - Use frozen corn instead of canned for a fresher bite; add it straight from the bag.
Beef broth - Use chicken or vegetable broth for a lighter base; flavor will be milder but still savory.

Ingredients

1 tablespoon vegetable oil - for browning.
1 ½ pounds ground beef - 85% lean.
1 medium yellow onion - chopped.
1 medium bell pepper - chopped.
3 cloves garlic - minced.
2 tablespoons chili powder.
1 tablespoon ground cumin.
1 teaspoon smoked paprika.
1 teaspoon dried oregano.
1 (14.5-ounce) can diced tomatoes - undrained.
2 tablespoons tomato paste.
1 cup beef broth - low-sodium preferred.
1 (15-ounce) can black beans - drained and rinsed.
1 (15-ounce) can pinto beans - drained and rinsed.
1 cup corn - frozen or canned; drained.
1 ½ teaspoons kosher salt - adjust to taste.
½ teaspoon black pepper.

Instructions

Heat the oil in a large pot over medium-high heat. Cook the ground beef 6-8 minutes, breaking it up, until browned and no longer pink; drain excess fat.
Sauté the onion and bell pepper in the same pot over medium heat 4-5 minutes, until softened.
Add the garlic, chili powder, cumin, smoked paprika, and oregano; cook 1 minute, until fragrant.
Stir in the tomato paste, then add the diced tomatoes, beans, corn, and beef broth. Bring to a simmer over medium heat.
Simmer uncovered 20-25 minutes over low heat, until the chili thickens and flavors meld; season with salt and pepper to taste.

8. Vegetarian-Mainly Bean Chili with Beef

This hearty, mostly-bean chili adds a modest amount of ground beef for buildable protein while keeping the dish vegetable-forward and comforting. It's an easy weeknight meal that brings smoky tomato notes and works well for meal prep or casual family dinners.

Why This Recipe Works

This chili balances beans and beef for texture and staying power. It cooks in one pot so the flavors meld while you do other things.

One-pot simmer method - Everything cooks together, which deepens flavor and keeps cleanup minimal.
Balanced bean-to-beef ratio - Mostly beans with a single pound of beef keeps the chili filling without overpowering the vegetables.
Smoky tomato backbone - Crushed tomatoes, tomato paste, and smoked paprika give a steady savory base that carries the spices.
Quick vegetable softening - Sautéing onions, pepper, and carrot first lets them soften and absorb seasoning before simmering.

Ingredient Swap Ideas

Swaps help accommodate what's on hand or dietary preferences without changing the steps. Small changes keep the same cooking method and flavor direction.

Ground beef - Swap with ground turkey or chicken for a leaner option; brown slightly longer if very lean.
Mixed canned beans - Swap with dried beans that have been cooked (about 3 cups cooked) for a firmer texture.
Crushed tomatoes - Swap with a 28-ounce can diced tomatoes plus ½ cup tomato sauce for a chunkier chili.
Beef broth - Swap with vegetable broth to make the dish more plant-forward while keeping the same simmer time.

Ingredients

1 lb ground beef - lean (85/15).
1 tablespoon olive oil - for sautéing.
1 large yellow onion - diced.
1 red bell pepper - diced.
1 medium carrot - diced.
3 cloves garlic - minced.
2 tablespoon chili powder - mild or medium, adjust to taste.
1 tablespoon ground cumin - toasted if preferred for extra aroma.
1 teaspoon smoked paprika - for a smoky note.
1 tablespoon tomato paste - concentrated flavor.
1 (28 oz) can crushed tomatoes - undrained.
2 cups beef broth - low-sodium if preferred.
3 (15 oz) cans mixed beans - drained and rinsed (kidney, black, pinto).
1 ½ teaspoon kosher salt - adjust to taste.
½ teaspoon black pepper - freshly ground.
Optional garnishes - chopped cilantro, shredded cheddar, or sour cream.

Instructions

Brown the ground beef in a large heavy pot over medium-high heat for 6-8 minutes, until no longer pink and starting to brown.
Transfer the beef to a bowl and drain excess fat, leaving about 1 tablespoon in the pot; heat the oil if needed.
Sauté the onion, bell pepper, and carrot over medium heat for 5-7 minutes, until softened, then add the garlic and cook 30 seconds until fragrant.
Stir in the chili powder, cumin, smoked paprika, and tomato paste and cook 1 minute, until the spices smell toasty.
Return the beef to the pot, add crushed tomatoes, beef broth, and drained beans, then bring to a simmer and cook 20-25 minutes, until the chili thickens and the vegetables are tender.
Taste and adjust salt and pepper, simmer 2 minutes more, then serve hot with optional garnishes.

9. Chili Blanco with Beans and Beef

This white chili pairs ground beef, creamy white beans, and mild green chiles for a savory, slightly tangy bowl that's quick to pull together. It's ideal for a weeknight dinner or to portion for meal prep, with bright lime and cilantro cutting through the richness.

Why This Recipe Works

You get a creamy, hearty stew without heavy dairy.
The one-pot approach keeps steps simple and flavors concentrated.

Creamy bean base - Mashing a portion of the beans thickens the broth so you get a velvety texture without added cream.
Toasted spices for depth - Cooking cumin and oregano with the meat brings warm, savory notes that carry through the dish.
Green-chile brightness - Canned diced green chiles add gentle heat and tang so each bite stays lively.
One-pot simmer - Simmering everything together blends flavors and reduces cleanup.

Ingredient Swap Ideas

Swapping ingredients helps with availability, dietary needs, or stronger/weaker flavors while keeping the same method. Choose swaps that brown, simmer, or mash the same way.

Ground beef - Swap ground turkey or chicken for a leaner result; it browns similarly though the flavor will be milder.
White beans - Swap cannellini for great northern beans if preferred; they break down the same and give a creamy base.
Canned green chiles - Swap 1-2 fresh jalapeños (seeded for less heat) added with the onions for fresher heat; cook 1-2 extra minutes.
Low-sodium chicken broth - Swap low-sodium beef broth for a richer, deeper flavor; simmer time stays the same.

Ingredients

1 lb ground beef - lean (85-90%).
1 tablespoon olive oil - for sautéing.
1 medium onion - diced.
3 cloves garlic - minced.
2 teaspoon ground cumin -.
1 teaspoon dried oregano -.
¼ teaspoon cayenne pepper - optional for heat.
2 (15 oz) cans white beans - drained and rinsed.
2 (4 oz) cans diced green chiles - drained.
4 cups low-sodium chicken broth -.
2 tablespoon fresh lime juice - about 1 lime.
Salt and black pepper - to taste.
¼ cup chopped cilantro - for garnish.
1 cup shredded Monterey Jack - for serving.
½ cup sour cream - for serving.

Instructions

Sauté the onion in olive oil over medium heat for 5-6 minutes until soft and translucent.
Add the garlic and ground beef, then cook over medium-high heat for 6-8 minutes until the beef is browned and no longer pink.
Stir in cumin, oregano, and cayenne; cook 1 minute until fragrant.
Add the white beans, diced green chiles, and chicken broth, bring to a simmer, and cook 15-20 minutes until slightly thickened; mash about 1 cup of the beans against the side of the pot to thicken the stew.
Stir in lime juice and cilantro, then season with salt and pepper to taste. Serve topped with shredded Monterey Jack and a dollop of sour cream.

10. Keto-Friendly Bean-and-Beef Chili

This chili is filling and low in carbs, so you get the comfort of a classic bowl without the heavy carbs.
It has smoky, slightly spicy notes from smoked paprika and chili powder, and it's great for a weeknight dinner or meal prep.

Why This Recipe Works

This dish delivers rich, meaty flavor with a lower-carb bean option and simple stovetop cooking.
It uses basic pantry spices and a short simmer to build depth without long hands-on time.

Lean beef base - Ground beef browns quickly and provides a sturdy, savory foundation that holds up to long simmering.
Low-carb black soybeans - These beans keep the chili's texture while cutting net carbs compared with common beans.
One-pot simmer method - Everything cooks in a single pot for easy stirring and clean-up.
Tomato-tomato paste combo - Crushed tomatoes and a spoon of paste create a thick sauce that clings to the meat and beans.

Ingredient Swap Ideas

Swaps help with availability or dietary preferences while keeping the same method and overall flavor. Choose the one that fits your pantry or diet.

Ground beef - Use ground turkey or ground pork for a lighter or slightly fattier result; cook until no pink remains and adjust seasoning.
Black soybeans - Substitute canned pinto or black beans if carbs aren't a concern; they need the same simmer time but add more starch.
Crushed tomatoes - Replace with diced tomatoes plus an extra tablespoon of tomato paste if you prefer chunkier chili; simmer until slightly reduced.
Beef broth - Swap for chicken broth or water with a splash of soy sauce for a different but compatible stock flavor.

Ingredients

1 lb ground beef - 80/20 for best flavor and texture.
1 (15 oz) can black soybeans - rinsed and drained.
1 medium onion - diced.
1 bell pepper - diced.
3 cloves garlic - minced.
14 oz crushed tomatoes - one can.
2 tablespoon tomato paste - for thickness and depth.
1 cup beef broth - low-sodium.
2 tablespoon chili powder - adjust to taste.
1 teaspoon ground cumin - aromatic base spice.
1 teaspoon smoked paprika - adds smoky warmth.
1 teaspoon dried oregano - earthy note.
1 teaspoon kosher salt - or to taste.
¼ teaspoon black pepper - freshly ground.
1 tablespoon olive oil - for browning the beef.

Instructions

Brown the beef in a large pot over medium-high heat for 6-8 minutes, until no pink remains and the meat is lightly browned. Drain excess fat if needed.
Sauté the onion and bell pepper in the same pot over medium heat for 4-5 minutes, until softened. Add the garlic and cook 30 seconds, until fragrant.
Stir in the chili powder, cumin, smoked paprika, oregano, and tomato paste and cook 1 minute, until the spices smell toasted.
Add the crushed tomatoes, beef broth, and black soybeans, bring to a simmer over medium heat.
Simmer the chili, uncovered, for 20-25 minutes, stirring occasionally, until slightly thickened and flavors meld.
Taste and adjust salt and pepper, then serve hot.

11. Pumpkin Bean-and-Beef Chili

This cozy chili is easy to make and very satisfying for a weeknight dinner or meal prep. Pumpkin adds creamy body and a subtle sweetness that balances the savory spice blend.

Why This Recipe Works

You get a creamy, satisfying chili that stays filling and savory.
The method keeps steps short so you can finish it on a busy evening.

Pumpkin enriches texture - Pumpkin puree lends body and natural sweetness, smoothing acidity from tomatoes.
Two-bean heartiness - Canned beans add fiber and hold their shape during simmering for steady bite.
Spice-toasting step - Briefly cooking spices with tomato paste and garlic sharpens their flavor.
One-pot simmer - Cooking everything together concentrates flavors and makes serving simple.

Ingredient Swap Ideas

Swaps make the recipe work with what you have on hand or different diet needs. Pick options that keep the same cooking method and overall flavor direction.

Ground beef - Use ground turkey or chicken in the same amount; leaner meat may need a little extra oil.
Pumpkin puree - Substitute butternut squash puree for similar sweetness and creamy texture.
Kidney beans - Swap with pinto or cannellini beans in equal volume; canned beans keep cooking time unchanged.
Beef broth - Use chicken or vegetable broth for a lighter broth; reduce added salt if your broth is salty.

Ingredients

1 lb ground beef - 85% lean.
1 tablespoon olive oil - for sautéing.
1 medium yellow onion - chopped.
3 cloves garlic - minced.
1 (15 oz) can pumpkin puree - not pumpkin pie filling.
1 (15 oz) can diced tomatoes - with juices.
1 (15 oz) can kidney beans - drained and rinsed.
1 (15 oz) can black beans - drained and rinsed.
2 cups beef broth - low-sodium.
2 tablespoon tomato paste - for depth.
2 tablespoon chili powder - adjust to taste.
1 teaspoon ground cumin -.
½ teaspoon smoked paprika -.
½ teaspoon dried oregano -.
¼ teaspoon cayenne pepper - optional for heat.
Salt and black pepper - to taste.

Instructions

Sauté the chopped onion in olive oil over medium heat for 4-5 minutes, until softened.
Brown the ground beef over medium-high heat for 6-8 minutes, breaking it up until no pink remains.
Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne and minced garlic; cook 1 minute until fragrant.
Add the pumpkin puree, diced tomatoes with juices, drained beans and beef broth, then bring to a simmer over medium heat.
Simmer gently for 20 minutes, stirring occasionally, until the chili thickens and coats a spoon.
Taste and season with salt and black pepper, then serve hot.

12. Minute Chili with Beans and Beef

This quick chili comes together in about twelve minutes and still delivers bold, hearty flavor. We rely on browned beef, toasted spices, and canned beans to make it a reliable weeknight dinner or easy meal-prep lunch.

Why This Recipe Works

This chili yields deep savory flavor with very little hands-on time. It's built for fast cooking without sacrificing texture.

One-pan rapid browning - Browning the meat in a single skillet creates savory caramelization that boosts overall flavor quickly.
Quick spice blooming - Toasting the spices briefly in the pan concentrates their aroma and prevents a raw powdery taste.
Canned beans for body - Ready-to-use beans add bulk and a creamy bite without extra cooking time.
Short simmer finish - A brief simmer pulls flavors together and thickens the sauce in minutes.

Ingredient Swap Ideas

Simple swaps make this chili fit what you have or dietary needs while keeping the same method and flavor direction.

Ground beef - Use ground turkey for a leaner option; it cooks at the same pace but gives a milder flavor.
Canned kidney beans - Substitute black beans or pinto beans; they maintain texture though cooking liquid may vary.
Beef broth - Swap chicken or vegetable broth for a lighter base; reduce added salt if using a salted stock.
Smoked paprika - Replace with regular paprika plus a pinch of cayenne for heat; it preserves color and warmth.

Ingredients

1 lb ground beef - 80/20 or lean, depending on preference.
1 tablespoon olive oil - for cooking.
1 medium yellow onion - diced.
2 cloves garlic - minced.
1 tablespoon chili powder - or to taste.
1 teaspoon ground cumin -.
1 teaspoon smoked paprika - for a smoky note.
1 (14.5 oz) can diced tomatoes - with juices.
1 tablespoon tomato paste - for body.
1 cup beef broth - low-sodium preferred.
1 (15 oz) can kidney beans - drained and rinsed.
1 teaspoon kosher salt - adjust to taste.
½ teaspoon black pepper - ground.

Instructions

Heat the oil in a large skillet over medium-high heat and add the diced onion; cook 2-3 minutes, until softened.
Add the minced garlic and cook 30 seconds, until fragrant.
Add the ground beef and cook 3-4 minutes, breaking it up, until no pink remains and the edges are lightly browned.
Stir in chili powder, cumin, smoked paprika, and tomato paste; cook 30-45 seconds, until the spices are fragrant and the paste darkens slightly.
Add diced tomatoes, beef broth, and drained beans; bring to a simmer, reduce heat to medium-low, and simmer 5 minutes, until the sauce thickens slightly. Season with salt and pepper and serve.

13. Creamy Bean-and-Beef Chili

This cozy chili is straightforward to make and satisfying enough for a family dinner or meal prep. It combines savory browned beef with a tangy, creamy finish for a rich, slightly smoky flavor that works great on weeknights.

Why This Recipe Works

This chili gives a rich, creamy texture without long cooking times. It keeps a classic chili flavor while finishing with a silky dairy swirl.

One-pot stovetop finish - Everything cooks in a single large pot so you have fewer dishes and steady, even heat.
Browned beef base - Searing the meat first adds deeper savory notes that lift the whole dish.
Beans for body - Canned beans thicken the chili and add satisfying bite without extra prep.
Creamy cheese swirl - Cream cheese melts in for a smooth, clingy texture that coats each spoonful.

Ingredient Swap Ideas

Swaps let you use what's on hand or match dietary needs without changing the method or final flavor direction.

Ground beef - Swap with ground turkey or pork for a lighter or slightly sweeter profile; cook time stays the same.
Pinto beans - Swap with canned kidney or black beans for similar texture and color; drain and rinse the same way.
Cream cheese - Swap with ½ cup plain Greek yogurt stirred in off heat for tang and creaminess, but add it at the end to avoid curdling.
Beef broth - Swap with chicken broth or water plus 1 teaspoon Worcestershire sauce for a similar savory depth.

Ingredients

1 lb ground beef - lean (85-90%).
1 medium yellow onion - diced.
1 green bell pepper - diced.
3 cloves garlic - minced.
2 tablespoon chili powder -.
1 tablespoon ground cumin - ground.
1 teaspoon smoked paprika - optional for smoky flavor.
½ teaspoon cayenne pepper - optional; adjust for heat.
1 teaspoon kosher salt - adjust to taste.
½ teaspoon black pepper - freshly ground.
2 (15-oz) cans pinto beans - drained and rinsed.
1 (14-oz) can diced tomatoes - undrained.
2 tablespoon tomato paste - for richness.
1 cup beef broth - low-sodium.
4 oz cream cheese - softened.
½ cup sour cream - for serving and extra creaminess.
2 tablespoon vegetable oil - for browning.
Optional toppings: chopped cilantro, shredded cheddar, sliced green onions - for serving.

Instructions

Heat the oil in a large pot over medium-high heat and brown the ground beef for 5-7 minutes, until no longer pink and lightly caramelized; drain excess fat if needed.
Sauté the diced onion and bell pepper in the same pot over medium heat for 4-5 minutes, until softened.
Add the minced garlic, chili powder, cumin, smoked paprika, cayenne, salt, and pepper, and cook 30 seconds, until fragrant.
Stir in the tomato paste, diced tomatoes with their juices, drained beans, and beef broth; bring to a simmer over medium heat.
Simmer the chili for 12-15 minutes, stirring occasionally, until slightly thickened and flavors meld.
Lower the heat and stir in the softened cream cheese until melted and smooth, about 2-3 minutes; finish with sour cream and adjust seasoning before serving.

14. Chili con Carne with Beans

This hearty chili is easy to make and very satisfying for a weeknight meal or for meal prep.
Expect rich, smoky tomato and cumin notes balanced by tender beans and browned beef.

Why This Recipe Works

This recipe delivers a deep, rounded chili without fuss. It uses simple techniques so the flavors develop reliably.

One-pot simmer method - Everything cooks in one pot so flavors meld and cleanup stays minimal.
Balanced bean and beef - Two types of beans with browned beef give a meaty texture and consistent bite.
Layered spice approach - Spices are toasted briefly in the pot to release aroma and avoid raw, powdery taste.
Controlled simmer finish - A 20-25 minute simmer reduces liquid and concentrates flavors for a thick sauce.

Ingredient Swap Ideas

Swaps let you adapt for what's on hand or dietary needs without changing the method.

Ground beef - Swap with ground turkey or chicken for a leaner chili; add a splash of broth if it seems dry.
Kidney beans - Swap with black beans for a firmer texture and slightly earthier flavor.
Beef broth - Swap with low-sodium chicken broth or water plus a splash of Worcestershire for depth.
Smoked paprika - Swap with regular paprika plus a pinch of chipotle powder for comparable smokiness.

Ingredients

1 lb (450 g) ground beef - 80/20 recommended.
1 tablespoon vegetable oil - for browning.
1 large onion - diced.
1 green bell pepper - diced.
3 cloves garlic - minced.
2 tablespoons chili powder - mild to medium.
1 tablespoon ground cumin -.
1 teaspoon smoked paprika -.
1 tablespoon brown sugar - packed.
2 tablespoons tomato paste -.
1 (14.5 oz) can diced tomatoes - undrained.
1 cup beef broth - low-sodium preferred.
1 (15 oz) can kidney beans - drained and rinsed.
1 (15 oz) can pinto beans - drained and rinsed.
1 teaspoon kosher salt - adjust to taste.
½ teaspoon freshly ground black pepper -.

Instructions

Brown the beef in a large pot over medium-high heat for 6-8 minutes, breaking it up until lightly browned.
Add the oil if needed, then add the diced onion and bell pepper; cook over medium heat for 4-5 minutes until softened.
Stir in the garlic, chili powder, cumin, smoked paprika, and brown sugar; cook 1 minute until fragrant.
Mix in the tomato paste and cook 30 seconds, until it darkens slightly.
Add the diced tomatoes, beef broth, and both drained beans; bring to a simmer over medium heat.
Reduce heat to low and simmer 20-25 minutes, stirring occasionally, until the chili is slightly thickened; taste and season with salt and pepper before serving.

15. Chili with Beans, Beef, and Beer

This hearty chili is easy to make and satisfying for a crowd or weeknight leftovers. It uses a splash of beer for a malty, savory note that deepens the sauce, making it great for weeknight dinners, casual gatherings, or meal prep.

Why This Recipe Works

Rich, layered flavor with straightforward technique. One-pot method keeps prep and cleanup minimal.

Beer adds depth - The beer contributes malty, slightly bitter notes that round out the tomato and spice.
Two-bean texture - Using two types of beans gives a mix of creamy and firm bites for better mouthfeel.
Browning for flavor - Searing the beef first builds a savory foundation that flavors the whole pot.
Simmer-for-thickness - A long, gentle simmer concentrates the sauce and makes the chili cling to the beans.

Ingredient Swap Ideas

Small swaps help tailor the recipe to what you have or dietary needs without changing the method.

Ground beef - Swap with ground turkey or chicken for a leaner chili; cook until no pink remains and expect a milder flavor.
Beer - Substitute beef broth or nonalcoholic beer to keep savory depth without alcohol.
Kidney or pinto beans - Use black beans instead for a similar texture and the same cooking time.
Crushed tomatoes - Replace with diced tomatoes plus 2 tablespoons tomato paste for similar body with a chunkier texture.

Ingredients

1 lb ground beef - 80/20 lean-to-fat ratio.
1 tablespoon vegetable oil - for browning.
1 large yellow onion - diced.
1 green bell pepper - diced.
3 cloves garlic - minced.
2 tablespoon chili powder - adjust to taste.
1 teaspoon ground cumin -.
1 teaspoon smoked paprika -.
½ teaspoon dried oregano -.
1 teaspoon kosher salt -.
½ teaspoon black pepper -.
12 oz beer - amber or lager.
1 (28 oz) can crushed tomatoes -.
1 (15 oz) can kidney beans - drained and rinsed.
1 (15 oz) can pinto beans - drained and rinsed.
2 cups beef broth -.
2 tablespoon tomato paste -.

Instructions

Heat the oil in a large heavy pot over medium-high heat and brown the ground beef for 6-8 minutes, breaking it up, until no pink remains.
Add the diced onion and bell pepper and cook 4-5 minutes, until softened; add the garlic and cook 30 seconds, until fragrant.
Stir in the chili powder, cumin, smoked paprika, oregano, and tomato paste and cook 1 minute, until the spices smell toasted.
Pour in the beer and scrape any browned bits from the bottom of the pot; simmer 2-3 minutes until the beer reduces slightly.
Add the crushed tomatoes, beef broth, drained beans, salt, and pepper, bring to a simmer, then reduce heat to low and simmer 20-25 minutes, until the chili thickens and flavors meld.
Taste and adjust seasoning, then serve warm with your favorite toppings.

16. Crockpot Bean-and-Beef Chili

This slow-cooker chili is an easy, satisfying meal that fills the house with warm, smoky aromas. You'll get a rich, savory base with tender beans, making it great for weeknight dinners or batch meal prep.

Why This Recipe Works

This recipe delivers deep flavor with minimal hands-on time. The slow cooking brings the spices and beans together into a filling, comforting chili.

Low-and-slow cooking - Long, gentle heat lets flavors meld and the sauce thicken without stirring.
Browned beef first - Searing the meat builds savory depth that survives the slow cook.
Canned beans added late - Beans hold their shape and soak up spices for a sturdy texture.
Simple spice blend - Chili powder, cumin, and smoked paprika provide layered heat and smokiness.

Ingredient Swap Ideas

Swaps make the recipe fit what you have or how you eat while keeping the same method and flavor direction. Use these to adjust fat, heat, or pantry supplies.

Ground turkey - Swap 1:1 for leaner meat; brown it with a little extra oil because it cooks drier.
Black or pinto beans - Replace kidney beans to change texture slightly while keeping cook time the same.
Fire-roasted diced tomatoes - Use in place of regular diced tomatoes for added smoky depth.
Vegetable broth - Swap for beef broth if you switch to plant-based meat or want a lighter base; flavor will be milder.

Ingredients

1 lb ground beef - 85-90% lean.
1 tablespoon olive oil - for browning.
1 medium yellow onion - chopped.
1 green bell pepper - seeded and chopped.
3 cloves garlic - minced.
2 (15 oz) cans kidney beans - drained and rinsed.
1 (14.5 oz) can diced tomatoes - undrained.
1 (8 oz) can tomato sauce - plain.
1 cup beef broth - low-sodium.
2 tablespoon chili powder -.
1 teaspoon ground cumin -.
1 teaspoon smoked paprika -.
1 teaspoon dried oregano -.
½ teaspoon cayenne pepper - optional for heat.
1 tablespoon Worcestershire sauce -.
1 teaspoon salt -.
½ teaspoon black pepper - ground.

Instructions

Brown the beef with olive oil, onion, and bell pepper in a large skillet over medium-high heat for 6-8 minutes, until the beef is no longer pink and the onion is softened.
Add the garlic and cook 30 seconds, until fragrant, then transfer the meat and vegetables to the crockpot.
Stir in the beans, diced tomatoes, tomato sauce, beef broth, chili powder, cumin, smoked paprika, oregano, cayenne, Worcestershire, salt, and pepper.
Cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the chili is thick and flavors are melded; it should be thick enough to coat a spoon.
Taste and adjust seasoning, then serve hot.

17. Instant Pot Bean-and-Beef Chili

This pressure-cooker chili is an easy, satisfying meal for busy weeknights. It pairs beef and beans with smoky chili spices and bright tomato notes, and it's great for dinner, leftovers, or meal prep.

Why This Recipe Works

You get rich, developed flavor from pressure cooking in a fraction of the usual time. The method keeps beans tender while holding shape so the chili has a filling texture.

Sauté to pressure method - Browning the onion and beef on Sauté builds a deeply flavored base before sealing and pressure cooking.
Canned bean shortcut - Using drained canned beans shortens total cook time while keeping beans tender without falling apart.
All-in-one pot finish - Everything stays in the Instant Pot so you can thicken and taste without extra pans.
Layered spice control - Adding spices during sauté and before pressure lets you fine-tune heat and smokiness as you cook.

Ingredient Swap Ideas

Simple swaps help with pantry limits or dietary preferences without changing the cook method or the overall flavor.

Ground beef - Swap ground turkey or chicken for a leaner protein; brown slightly longer since they release less fat.
Canned beans - Swap with black beans or cannellini beans for a different texture; use the same cook time.
Crushed tomatoes - Swap with diced tomatoes plus ½ cup tomato sauce for a chunkier chili; simmer a few minutes if you want it thicker.
Beef broth - Swap with chicken or vegetable broth for a lighter base; taste and increase salt if needed.

Ingredients

1 lb ground beef - lean ground beef.
1 tablespoon olive oil - for sautéing.
1 large yellow onion - diced.
3 cloves garlic - minced.
2 tablespoon tomato paste - optional but recommended.
2 tablespoon chili powder - adjust to taste.
1 teaspoon ground cumin - ground.
1 teaspoon smoked paprika - for smokiness.
1 (28 oz) can crushed tomatoes - undrained.
2 (15 oz) cans beans - drained and rinsed (kidney, pinto, or mixed).
1 cup beef broth - low-sodium preferred.
1 teaspoon kosher salt - adjust at the end.
½ teaspoon black pepper - ground.

Instructions

Sauté the aromatics: Turn the Instant Pot to Sauté, add oil and sauté the diced onion for 3-4 minutes, until softened, then stir in the minced garlic for 30 seconds until fragrant.
Brown the beef: Add the ground beef and cook on Sauté for 5-7 minutes, breaking it up, until no pink remains.
Add spices and paste: Stir in the tomato paste, chili powder, cumin, and smoked paprika and cook for 1 minute, until the spices smell fragrant.
Add liquids and beans: Pour in the crushed tomatoes, drained beans, and beef broth, then add salt and pepper and stir, scraping the bottom so nothing sticks.
Pressure cook and finish: Seal the lid and pressure cook on High for 8 minutes, allow a 10-minute natural release, then quick-release remaining pressure; stir and set to Sauté for 3-5 minutes if you want the chili thicker until it coats a spoon.

18. Chunky Bean-and-Beef Chili

This hearty chili is easy to pull together and gives you big pieces of beef and firm beans for a filling meal. Expect a smoky, tomato-forward spice profile that works well for weeknight dinners or meal prep for the week.

Why This Recipe Works

You get distinct, chunky beef and beans with rich, layered spices. The method keeps textures separate while concentrating flavor.

Large beef chunks - Searing locks flavor and keeps pieces tender during a long, gentle simmer.
Whole beans retained - Canned beans hold their shape so the chili stays chunky and satisfying.
Tomato-spice base - Tomato paste plus diced tomatoes builds a rich, tangy backbone for the spices.
Low simmer finish - Slow simmer softens beef without shredding it and deepens the sauce.

Ingredient Swap Ideas

Swaps help if you need a different protein, have dietary needs, or lack a pantry spice. Each suggestion keeps the same cooking method and flavor direction.

Beef chuck - Use stew meat or trimmed short ribs; they will become tender with the same simmer time.
Kidney beans - Swap cannellini or pinto beans; texture will vary slightly but the method is unchanged.
Beef broth - Use chicken broth or water plus bouillon; the chili will be lighter, so taste and adjust salt.
Smoked paprika - Use regular paprika plus ¼ teaspoon liquid smoke; this preserves the smoky note if you do not have smoked spice.

Ingredients

1 ½ pounds beef chuck - cut into 1-inch chunks.
2 tablespoons vegetable oil - for browning.
1 large yellow onion - diced.
1 large bell pepper - diced.
3 cloves garlic - minced.
2 tablespoons tomato paste - concentrated for depth.
2 tablespoons chili powder - adjust for heat preference.
1 teaspoon ground cumin - toasted flavor.
1 teaspoon smoked paprika - smoky warmth.
½ teaspoon dried oregano - for herbal balance.
1 (28-ounce) can diced tomatoes - with juices.
1 ½ cups beef broth - low-sodium preferred.
2 (15-ounce) cans kidney beans - drained and rinsed.
1 teaspoon salt - plus more to taste.
½ teaspoon black pepper - freshly ground if possible.

Instructions

Brown the beef in a large Dutch oven over medium-high heat, 6-8 minutes, until well browned on all sides.
Sauté the onion and bell pepper in the same pot over medium heat, 4-5 minutes, until softened.
Cook the garlic, tomato paste, chili powder, cumin, smoked paprika, and oregano for 1 minute, stirring, until fragrant.
Add the diced tomatoes, beef broth, browned beef, and drained beans, bring to a simmer, then reduce heat and simmer gently for 45-60 minutes, until beef is tender and the chili has thickened enough to coat a spoon.
Taste and season with additional salt and pepper as needed, simmer 2 minutes, then serve hot.

19. Mild Bean-and-Beef Chili

This mild, family-friendly chili is simple to make and very satisfying on busy weeknights or for meal prep. It features warm, gentle spices and a tomato-forward base with two beans for creamy texture.

Why This Recipe Works

It delivers big, familiar flavor with low heat and straightforward steps. You get a filling bowl with minimal fuss.

One-pot simmer method - Cooking everything in one pot lets flavors meld and streamlines cleanup.
Lean beef browning - Proper browning builds savory depth that carries through the whole dish.
Mild spice mix - Measured spices add warmth without strong heat, so it's kid-friendly.
Two-bean texture - Using two canned beans gives a creamy body while keeping bean pieces intact for bite.

Ingredient Swap Ideas

Swaps help if you need a lighter option, have dietary limits, or are missing an ingredient. Each suggestion preserves the cooking method and overall flavor.

Ground beef - Swap with ground turkey or chicken for a leaner chili; cook time stays the same but the flavor will be a little milder.
Kidney beans - Swap with canned black beans for a similar texture and slightly earthier flavor.
Beef broth - Swap with low-sodium chicken or vegetable broth to keep the liquid base while reducing beef flavor.
Chili powder - Swap with 1 tablespoon mild paprika plus ½ teaspoon ground cumin to maintain color and gentle warmth.

Ingredients

1 lb ground beef - lean or 80/20.
1 tablespoon olive oil - for cooking.
1 medium yellow onion - diced.
1 green bell pepper - diced.
2 cloves garlic - minced.
2 tablespoon tomato paste -.
14.5 oz diced tomatoes - canned, undrained.
1 cup beef broth - low-sodium.
1 tablespoon chili powder - mild.
1 teaspoon ground cumin -.
½ teaspoon smoked paprika -.
½ teaspoon salt - adjust to taste.
¼ teaspoon black pepper -.
15 oz kidney beans - canned, drained and rinsed.
15 oz pinto beans - canned, drained and rinsed.

Instructions

Brown the ground beef in a large pot over medium heat for 6-8 minutes, until no pink remains.
Drain excess fat from the pot, leaving about 1 tablespoon for sautéing.
Sauté the onion and bell pepper in the same pot over medium heat for 4-5 minutes, until softened.
Stir in the garlic, chili powder, cumin, smoked paprika, and tomato paste; cook 1 minute until fragrant.
Add the diced tomatoes, beef broth, and both drained beans, bring to a simmer, then reduce heat and simmer 15-20 minutes until slightly thickened.
Taste and season with salt and black pepper, simmer 1-2 minutes more, then ladle into bowls and serve.

20. Chili with Beans, Beef, and Sweet Potatoes

This hearty chili combines ground beef, beans, and sweet potatoes for a filling, easy weeknight meal or meal-prep lunch. The sweet potatoes add a gentle sweetness that balances warm chili spices.

Why This Recipe Works

This chili delivers strong flavor with simple steps. It's easy to scale and makes reliable leftovers.

Sweet potato sweetness - The potatoes add natural sweetness and fiber that balance the spices and keep the chili satisfying.
One-pot simmer method - Cooking everything in a single pot lets flavors meld while keeping cleanup minimal.
Hearty bean boost - Canned beans add bulk and protein so the dish stretches farther without extra effort.
Spice layers build - Browning beef, adding tomato paste, and a slow simmer deepen flavor without complicated techniques.

Ingredient Swap Ideas

Swaps make the recipe flexible for what you have on hand or dietary needs. Each option keeps the same method and flavor direction.

Ground beef - Swap with ground turkey or chicken for a leaner meat option; browning time is similar.
Sweet potatoes - Swap with diced butternut squash for comparable sweetness and texture; it may soften slightly faster.
Kidney beans - Swap with black beans or pinto beans for a different texture while keeping the same cooking time.
Beef broth - Swap with low-sodium chicken or vegetable broth for a lighter base and the same liquid balance.

Ingredients

1 tablespoon olive oil - for browning the beef.
1 pound ground beef - 80/20 or 85/15.
1 large sweet potato - peeled and cut into ½-inch cubes (about 2 cups).
1 large onion - diced.
2 cloves garlic - minced.
2 tablespoons chili powder - adjust to taste.
1 teaspoon ground cumin - for warmth.
1 teaspoon smoked paprika - for depth.
1 tablespoon tomato paste - concentrates tomato flavor.
1 (14.5 ounce) can diced tomatoes - with juices.
1 (15 ounce) can kidney beans - drained and rinsed.
1 cup beef broth - low-sodium if preferred.
1 teaspoon salt - or to taste.
½ teaspoon black pepper - or to taste.

Instructions

Preheat a large pot over medium-high heat and add the olive oil.
Brown the ground beef for 6-8 minutes, breaking it up, until no longer pink; drain excess fat.
Add the diced onion and cook 4-5 minutes until softened.
Add the sweet potato and cook 4-5 minutes until edges begin to soften; add the garlic and cook 30 seconds.
Stir in the chili powder, cumin, smoked paprika, and tomato paste, then add the diced tomatoes, beans, and beef broth; bring to a simmer.
Simmer for 20-25 minutes, until sweet potatoes are tender and chili has thickened slightly; season with salt and pepper and serve.