Ingredients
2 lbs ground beef (can mix with ground turkey for lower fat)
2 cans (15 oz each) pinto beans, not drained
2 cans (15 oz each) kidney beans, light or dark, not drained
3 celery stalks, diced
1 green bell pepper, diced
1 tablespoon chili powder
2 cans (15 oz each) tomato sauce
2 cans (15 oz each) diced tomatoes (can include diced green chiles)
¼ cup diced onions (optional)
1 tablespoon cumin
2 teaspoons salt
2 teaspoons black pepper
2 cups shredded cheddar cheese for serving
Saltine crackers for serving (optional)
Instructions
1-Brown the ground beef in a large pot over medium-high heat. Add diced celery and green bell pepper halfway through cooking and cook until tender. Drain any excess grease.
2-Add pinto beans, kidney beans, chili powder, tomato sauce, diced tomatoes, onions (if using), cumin, salt, and black pepper to the pot. Stir well to combine.
3-Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 30 minutes to allow flavors to meld.
4-Serve the chili topped with shredded cheddar cheese and optionally with saltine crackers.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌶️ Substitute pinto beans with chili or ranch style beans without draining for a flavor twist.
🔥 Add cayenne pepper for extra heat, adjusting for kid-friendly spice levels.
🥓 Incorporate crispy cooked bacon to enhance the chili’s heartiness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: American
- Diet: Gluten
Nutrition
- Serving Size: 1 cup
- Calories: 386 kcal
- Sugar: 2 g
- Sodium: 722 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 22 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 73 mg