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Everyday Beef and Bean Chili
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
 

Chili is a popular meal in our house - we love to keep it in the freezer for an easy and healthy option.  So often, I come across Chili recipes that are too labor intensive and/or just have too much fat in them.  Creating a healthy and EASY Chili recipe has been on my radar for a while and I am happy to share it.

Course: Mains, Soups
Cuisine: American
Servings: 8 servings
Calories: 294 kcal
Author: Alyssa Brantley
4.75 from 4 votes
Ingredients
  • 2 teaspoons olive oil
  • 1 medium yellow onion chopped
  • 2 stalks celery chopped
  • 4 cloves garlic chopped
  • 1 small jalapeno rinsed and chopped
  • 3 1/2 tablespoons chili powder
  • 1 tablespoons ground cumin
  • 2 teaspoons dried oregano
  • 2 bay leaves
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon crushed red pepper flakes
  • 28 ounce can of crushed tomatoes
  • 8 ounce can of tomato sauce
  • 15 ounce can of kidney beans drained and rinsed
  • 15 ounce can of pinto beans drained and rinsed
  • 1 cup chicken broth
  • 1 pound lean ground beef
  • 1 package prepared polenta
Instructions
  1. Prepare your jalapeno according to how spicy you want the Chili.
  2. Use food processor (or chop by hand) to chop onion, garlic, celery, and jalapeno.
  3. Heat oil in large soup pot or dutch oven over medium high heat. Add in onion, garlic, celery, and jalapeno. Saute until tender, stirring occasionally, about 3 to 4 minutes.
  4. Add beef and break up with a spoon. Saute until meat is browned and cooked through, stirring occasionally. Drain meat and vegetable mixture through a colander to remove excess fat. Once drained, place back into soup pot.
  5. Add in your spice mixture (chili powder, cumin, oregano, bay leaves, salt, and red pepper flakes).
  6. Stir to coat beef with spices for about 1 minute until fragrant.
  7. Next add in tomatoes, tomato sauce, chicken broth, and beans.
  8. Bring to a boil; reduce heat to a simmer and cook, partially covered, for 30 minutes, stirring occasionally.
  9. While Chili is cooking, open your polenta and break up into crumbles. set aside.
  10. When cooking time is up, remove from heat, remove bay leaves, add in polenta crumbles and let cool for about 10 minutes.
  11. Serve with your favorite Chili toppings (shredded cheese, sour cream or greek yogurt, shallots or red onion, and avocado) or just some fresh chopped cilantro and baked chips!
Nutrition Facts
Everyday Beef and Bean Chili
Amount Per Serving (1 Heaping Cup)
Calories 294 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 35mg12%
Sodium 931mg40%
Potassium 1190mg34%
Carbohydrates 39g13%
Fiber 13g54%
Sugar 7g8%
Protein 24g48%
Vitamin A 1495IU30%
Vitamin C 18.1mg22%
Calcium 120mg12%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

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