Ingredients
Scale
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 bell pepper, diced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (10 oz) enchilada sauce
- 1 cup beef broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, diced avocado, chopped cilantro
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it into crumbles. Remove excess fat if necessary.
- Add onion, garlic, and bell pepper to the pot. Sauté for 3-4 minutes until softened.
- Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant.
- Add kidney beans, black beans, diced tomatoes, enchilada sauce, and beef broth. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes, stirring occasionally, until thickened to your liking.
- Taste and adjust seasoning as needed.
- Serve hot with your favorite toppings, such as shredded cheese, sour cream, or diced avocado.
Notes
- For a spicier chili, add a diced jalapeño or an extra teaspoon of chili powder.
- Substitute ground beef with ground turkey or chicken for a lighter option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- Serve with tortilla chips, cornbread, or over a baked potato for a hearty meal.