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A bowl of ground beef chili with beans, vegetables, cheese, sour cream, tortilla chips, and a lime wedge, with a spoon inside.

Ground Beef Chili

This ground beef chili is a hearty one-pot meal with beans, peppers and sweet potatoes simmered with warm spices until rich and cozy. Delish!
Prep: 20 minutes
Cook: 1 hour 30 minutes
Total: 2 hours
Servings: 8 servings
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Ingredients
  

  • 1 pound ground beef I used 93% lean
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 large yellow onion chopped (about 2 cups)
  • 2 green bell peppers chopped (about 2 cups)
  • 1 red bell pepper chopped (about 1 cup)
  • 1 medium sweet potatoes peeled and cut into 1/2-inch dice
  • 4 cloves garlic minced (about 4 teaspoons)
  • 1 ½ tablespoons ground chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons chipotle chili powder
  • 2 teaspoons dried oregano
  • ¼ teaspoon cayenne pepper
  • ⅛ teaspoon ground cinnamon
  • 2 (14-ounce) cans low-sodium beef broth
  • 2 (15-ounce) cans fire roasted diced tomatoes in their juices
  • 1 (15-ounce) can reduced sodium dark or light red kidney beans, rinsed and drained
  • 1 (15-ounce) can reduced sodium black beans, rinsed and drained
  • ½ teaspoon granulated sugar
  • Toppings of choice: sliced avocado, plain nonfat Greek yogurt, crushed tortilla chips, lime wedges, shredded cheese such as Monetary jack, cheddar, or crumbled queso fresco

Instructions
 

  • Heat a large Dutch oven or similar sturdy pot over medium-high heat. Add the beef, salt, and pepper. Brown the meat, breaking it apart into small pieces and stirring occasionally until it is fully cooked through, about 5 minutes. With a slotted spoon, transfer it to a paper towel-lined plate. Lightly pat dry and set aside.
    Cooked ground beef in a large red Dutch oven on a light-colored countertop.
  • Reduce heat to medium and add the oil. Once the oil is hot, add the onion, green and red bell pepper, and sweet potato. Cook, stirring frequently, until the onions are softened and turning golden brown, about 10 to 15 minutes. Add garlic, chili powder, cumin, chipotle chili powder, oregano, cayenne, and cinnamon. Cook until very fragrant, about 1 minute.
    Diced sweet potatoes, onions, and bell peppers sautéing in a red Dutch oven on a light surface.
  • Add the broth, scraping up any browned bits from the bottom of the pot. Let simmer 3 minutes. Add the diced tomatoes, red kidney beans, black beans, and reserved ground beef.
    A pot of hearty soup with ground meat, beans, and vegetables, in a red Dutch oven on a light surface.
  • Reduce heat to medium low and partially cover the pot. Simmer gently, stirring occasionally, until the chili is thickened and tantalizingly fragrant, about 1 hour to 1 hour 15 minutes.
    A pot of chili with beans, tomatoes, ground beef, and sweet potatoes, stirred with a wooden spoon.
  • Stir in the sugar. Taste and adjust seasoning as desired. Serve hot, with all of your favorite toppings.

Notes

  • TO STORE: Store leftover ground beef chili in an airtight container for up to 4 days.
  • TO REHEAT: Warm on the stovetop over medium heat or microwave until heated through. Add a splash of broth if it’s too thick.
  • TO FREEZE: Freeze in an airtight container or freezer bag for up to 3 months.

Nutrition

Serving: 1(of 8)Calories: 336kcalCarbohydrates: 34gProtein: 20gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 40mgSodium: 1357mgPotassium: 923mgFiber: 10gSugar: 7gVitamin A: 5646IUVitamin C: 49mgCalcium: 116mgIron: 5mg
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