Chili with Beans and Ground Beef
Hearty and flavorful, this chili is perfect any night of the week. Prep ahead with soaking beans or decrease prep time to 30 minutes and use canned beans!
Ingredients
- ½ cups raw black beans (equals 1 ½ cup cooked beans or 1-15.5 oz. can)
- ½ cups raw kidney beans (equals 1 ½ cup cooked beans or 1-15.5 oz. can)
- 2 tablespoon olive oil
- 2 cups yellow onion, diced (1 onion)
- 2-3 tablespoon minced garlic (about 5 small cloves)
- 2 cups green bell pepper, diced
- 14.5 oz petite diced tomatoes in juice, no salt added (1 can)
- 1 ½ cups chopped Roma tomato
- 3 tablespoon tomato paste (heaping scoops)
- 1 teaspoon liquid smoke
- 2 teaspoon garlic granules
- 4 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon chili powder (option to add 1 teaspoon total if you want more spice. Not spicy with ⅛ tsp)
- 1 teaspoon sea salt
- freshly ground black pepper to taste
- 1 lbs lean ground beef
- 1 ½ cups frozen corn (thawed or partially frozen)
Instructions
Cooking Raw Beans
- Soak beans overnight or at least for 6 hours. Rinse beans and fill a medium-size saucepan with 4 cups water. Add both types of beans to water. Heat saucepan to medium heat until it begins to boil. Decrease to medium-low heat for about 70-90 minutes or until tender but not mushy. Turn off beans but leave them in their juice.* See notes about using canned beansCooking
Making the Rest of the Chili
- Add 2 Tbsp. oil to a 5 quart Dutch oven or heavy bottom pot and set to medium heat. Once hot, add veggies and sauté for 5 minutes or until onions are translucent.
- Meanwhile, in a medium-sized bowl combine diced tomatoes (+ 1 tablespoon water to rinse can), Roma tomatoes, tomato paste, all spices, and liquid smoke.
- Once vegetables are cooked, add the tomato mix and raw ground beef to the Dutch oven. Chop up the beef and mix everything until combined. Continue chopping throughout cook to break it down.Bring the pot back to a low boil, then decrease to medium-low heat for about another 15 minutes.
- Add 3 cups strained cooked beans with 1 cup juice (from either bean if using canned), and frozen corn. Let simmer for about 15-20 minutes or until meat is cooked through.
- Enjoy with optional toppings:Fresh cilantro, lime juice, Greek yogurt, shredded extra sharp cheddar or smoked cheddar cheese, avocado.
Notes
Bean portions:
½ cup raw beans = 1 ½ cups cooked (strained)
1-15.5 oz. can of beans contains about 1 ½ cups cooked beans +1 cup juice.
Option to cook both black and kidney beans from raw state. You can cook them in the same pot and use 4 cups water for 1 cup total beans.
Option to use canned beans for both.
If you happen to cook one type of bean from a raw state and the other one canned, use 2 cups water to cook the ½ cup raw beans.
Tried this recipe?Let us know how it was!