Lean Beef Chili

Name: Lean Beef Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tbsp Olive Oil; 1¼ lb Ground Beef; 1 Onion; 2 Bell Peppers; 3 cloves Garlic; 2 tsp Cumin; 2 tsp Smoked Paprika; 1 tsp Oregano; ¼ tsp Cayenne Pepper; 1 tsp Salt; 1¾ lb Canned Tomatoes; 1 Kidney Beans; 1 Black Beans; 5½ oz Greek Yogurt

By Eatpace

Ground beef, kidney beans, black beans, and peppers simmer in a tomato chili topped with Greek yogurt. The leftovers reheat well for lunch.

Total: 40 min; 10 prep · 30 cook
Serves: 4; Scale it below
Calories: 616; kcal per serving
Protein: 45g; per serving

Plan this dinner Jump to recipe

A bowl of beef and bean chili with peppers and a spoonful of Greek yogurt.

40 min

Method

6 steps 10 min prep · 30 min cook

Cook

Step 1. Heat Olive Oil in a large pot over medium-high heat. Add Ground Beef and cook, breaking it up, until browned and no pink remains, about 6 minutes.
Step 2. Add Onion and Bell Pepper. Cook over medium heat, stirring, until softened, about 5 minutes.
Step 3. Stir in Garlic, Cumin, Smoked Paprika, Oregano, Cayenne Pepper, and Salt. Cook until fragrant, about 1 minute.
Step 4. Add Canned Tomatoes and Water, scraping the bottom of the pot. Bring to a simmer, then reduce the heat and simmer uncovered until slightly thickened, about 10 minutes.
Step 5. Stir in Kidney Beans and Black Beans. Simmer until the beans are hot and the chili is thick enough to spoon into bowls, about 8 minutes.

Finish & serve

Step 6. Divide the chili among bowls and top with Greek Yogurt.

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Tips

Good to know

Ground beef is safely cooked when its center reaches 160°F on an instant-read thermometer.

Swap it

Use dairy-free plain yogurt in place of Greek yogurt if needed.

Leftovers

Refrigerate the chili and yogurt separately for up to 4 days, and reheat the chili until steaming.

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