Kidney Pinto Bean Chili
Ground beef simmered with kidney beans, pinto beans, tomatoes, and warm spices into a thick, savory chili with a touch of sugar.
Equipment
- Large pot
- Wooden spoon
- Can opener
Ingredients
Main Ingredients
- 1 lb ground beef 80 percent lean
- 1 small onion chopped
- 2 cloves garlic minced
- 15 oz diced tomatoes
- 15 oz tomato sauce
- 15 oz kidney beans drained and rinsed
- 15 oz pinto beans drained and rinsed
- 1 cup low sodium beef broth
- 2 tbsp chili powder
- 2 tsp ground cumin
- 2 tsp paprika
- 2 tsp granulated sugar
- ½ tsp salt
- 1 tsp black pepper
Instructions
Cooking
- Brown the beef. Cook the beef over medium heat for 8 minutes and drain the fat.
- Add aromatics and spices. Cook the onion for 4 minutes, then stir in the garlic and spices for 1 minute.
- Add the cans. Stir in the tomatoes, sauce, beans, and broth.
- Simmer. Cook uncovered on low for about 50 minutes, stirring every 10 minutes.
- Serve. Taste for salt and ladle into bowls with cheddar, sour cream, and scallions.
Notes
Substitutions: Ground turkey can replace the beef, and it should be cooked to 165 degrees F.
Tips: Simmer uncovered so the chili thickens. Toppings are not included in the nutrition numbers.
Storage: Refrigerate for 3 to 4 days or freeze for 3 months.