Ingredients
Scale
- 1 lb ground beef or diced stew meat
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can diced tomatoes (14.5 oz)
- 1 can kidney beans (15 oz), drained
- 1 can black beans (15 oz), drained
- 4 cups beef broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: shredded cheese, chopped fresh cilantro
Instructions
- In a large pot, cook ground beef until browned; drain excess fat.
- Add chopped onion and garlic, cook until translucent.
- Stir in carrots and celery, cook for 5 minutes.
- Add diced tomatoes, beans, beef broth, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and simmer uncovered for 30 minutes.
- Serve hot with optional toppings like shredded cheese or cilantro.
Notes
- You can substitute ground beef with cooked shredded chicken or turkey.
- Adjust spice levels to taste—more chili for heat, less for mild flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 310 Kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 65mg