Weeknight Beef Chili
A thick, smoky bowl of beef and pinto bean chili built in one pot in half an hour, topped with sharp cheddar.
- Total
- 30 min
- Serves
- 2
A thick, smoky bowl of beef and pinto bean chili built in one pot in half an hour, topped with sharp cheddar.
Ingredients
- 10.5 oz 90% lean ground beef
- 1 cup canned pinto beans, drained
- 1 cup canned diced tomatoes
- 1 medium bell pepper, diced
- 2/3 cup onion, diced
- 1 oz cheddar cheese, grated
- 2 tbsp chipotle in adobo, minced
- 1 tbsp chili powder
Instructions
- Brown the ground beef with the diced onion and bell pepper in a pot over medium-high for 6 minutes, breaking up the meat, until no pink remains and the vegetables soften.
- Stir in the chili powder and minced chipotle and cook 1 minute until fragrant and the spices coat the beef.
- Add the diced tomatoes and pinto beans with a splash of water, bring to a simmer, and cook 12 to 15 minutes, stirring occasionally, until thickened to a scoopable chili.
- Ladle into bowls and top with the grated cheddar.
Nutrition (per serving)
- Calories
- 495
- Protein
- 43 g
- Fat
- 21 g
- Carbs
- 34 g
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