Beef and Red Beans Chili with Cumin
Hearty ground beef chili loaded with red beans, diced tomatoes, and corn. Aromatic cumin and chili powder build depth while sautéed onions and garlic form the flavor base. Simmered until thick and rich, this one-pot meal delivers satisfying comfort with minimal prep.
Ingredients
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, finely chopped
- olive oil
- salt
- ground pepper
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 lb ground beef, medium lean
- 1 green pepper, diced
- 1 can (796ml) diced tomatoes, with Italian spices
- 1 can (540ml) red beans, very well rinsed and drainedkidney beans1:1legume
similar cooking time and texture
- 1 ¼ cup corn, frozen
Instructions
- 1
Heat olive oil in a large saucepan over medium heat. Cook onion and garlic until softened, about 5 minutes.
- 2
Stir in cumin and chili powder, then season with salt and pepper.
- 3
Add ground beef and cook for 5 minutes or until no longer pink, breaking it into small chunks.
- 4
Add green pepper and cook for 3 minutes, stirring well.
- 5
Add diced tomatoes with Italian spices, rinsed and drained red beans, and corn. Season with salt and pepper.
- 6
Simmer for 15-20 minutes, stirring often, until thickened. Taste and adjust seasoning as needed.
Tips
Rinse canned beans thoroughly to reduce sodium and digestive discomfort.
Break ground beef into small pieces for even cooking and better texture.
Stir frequently during simmering to prevent sticking and ensure even thickening.
Good to Know
Refrigerate in airtight container up to 4 days. Freezes well up to 3 months.
Prepare up to 1 day ahead. Reheat gently on stovetop, adding water if needed.
Ladle into bowls. Top with diced onion, shredded cheese, sour cream, or fresh cilantro.
Common Mistakes
Do not skip rinsing canned beans to avoid excessive sodium.
Do not skip stirring ground beef to avoid large clumps.
Do not cover the pot during simmering to avoid overcooking and prevent proper thickening.