Hearty Beef Chili with Beans & Cheese
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Discover this easy and protein-rich Hearty Beef Chili with Beans & Cheese recipe designed specifically to provide a fast family dinner.
Warm up hungry teen appetites on busy weeknights with a rich, comforting one-pot beef chili packed with kidney beans, black beans, tomatoes, and melted cheddar cheese. Delivering an impressive 46 grams of protein and 11 grams of fiber, it satisfies big hunger effortlessly.
🥄 Ingredients
- 🫗 1.5 lbs lean ground beef (90% lean)
- 🫗 1 can (15 oz) dark red kidney beans (rinsed and drained)
- 🫗 1 can (15 oz) black beans (rinsed and drained)
- 🫗 1 can (28 oz) crushed or diced tomatoes
- 🫗 1 large yellow onion and 1 bell pepper (diced)
- 🫗 2 tbsp chili powder, cumin, and garlic powder
- 🫗 1/2 cup shredded cheddar cheese (for topping)
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Heat a large soup pot or Dutch oven over medium-high heat and add the lean ground beef, diced onion, and bell pepper.
Cook for 8 to 10 minutes, breaking up the beef with a wooden spoon, until browned and vegetables are tender. Drain excess fat if needed.
Stir in the chili powder, cumin, garlic powder, salt, and black pepper, cooking for 1 minute until fragrant.
Pour in the crushed tomatoes, rinsed kidney beans, and black beans, stirring everything together thoroughly.
Bring the chili to a gentle boil, then reduce heat, cover, and simmer for 20 minutes to meld all the rich flavors together.
Ladle the hot chili into bowls and top each serving with a sprinkle of shredded cheddar cheese before serving.
⚠️ Common Mistakes
- ✕
Not draining excess beef fat: Draining rendered fat keeps the chili rich without becoming greasy or heavy.
- ✕
Simmering uncovered: Keep the pot covered while simmering so the chili doesn't dry out too quickly.
🔄 Variations
Ground turkey swap: Substitute lean ground turkey for the beef in equal measure.
Avocado topping: Add fresh avocado slices or Greek yogurt instead of cheddar cheese for a creamy finish.
Nut-free safety: Naturally 100% nut-free and allergy-friendly for school families.
🧊 Storage
- 📦
Refrigerator leftovers: Store leftover chili in an airtight container in the refrigerator for up to 5 days.
- 📦
Freezer batching: Freeze cooled chili in airtight containers for up to 3 months for ultra-fast future dinners.
💡 Chef Tips
Spice layering trick: Toasting spices directly with the browned meat for one minute intensifies the deep chili flavor profile.
Bean fiber power: Combining kidney and black beans delivers 11 grams of filling fiber to keep active teens energized.
Batch cooking favorite: Chili tastes even better the next day as flavors continue to blend in the refrigerator.
❓ FAQ
Can I make this beef chili ahead of time and batch it for the week? A
Yes, this chili is one of the best batch-cooking meals; it tastes even better when made ahead and stored for up to 5 days.
Is this recipe completely nut-free and gluten-free? A
Yes, this chili recipe is 100% nut-free and naturally gluten-free.
How much protein does each serving provide? A
Each serving provides approximately 46 grams of complete protein from beef and beans.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →