Hamburger Chili Recipe

Ground beef chili recipe in a white bowl

A QUICK and EASY dinner recipe the whole family will love! My Hamburger Chili Recipe comes together in just over 30 minutes! Enjoy this hearty dinner idea using ground beef that’s low in fat and packed with protein and fiber too! Perfect for any night of the week!

Course Main Course

Cuisine American

Keyword Beef Chili Recipe, chili recipes with ground beef, ground beef chili, hamburger chili

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 330kcal

Author Isabel Laessig

Ingredients

¼ cup beef broth or chicken broth no salt added
1 onion chopped
1 bell pepper seeded and chopped
2 cloves garlic minced
1 lb lean ground beef
2 teaspoon dried oregano
1 teaspoon dried cumin
1 tablespoon chili powder
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
14 oz pinto beans canned, no salt added, rinsed and drained
14 oz black beans canned, no salt added, rinsed and drained
28 oz diced tomatoes canned, no salt added
Optional: shredded low-fat cheese and cilantro for garnish

Instructions

In a large pot (capable of holding at least 3 liters) at medium-high heat, warm up the broth. Add the onion, bell pepper, and garlic to the pot, stirring occasionally until the vegetables soften.
¼ cup beef broth or chicken broth, 1 onion, 1 bell pepper, 2 cloves garlic
Add the ground beef. Using a wooden spoon, gently break down the meat until the beef is in small pieces and cooked through.
1 lb lean ground beef
Stir in the spices, beans, and tomatoes.
2 teaspoon dried oregano, 1 teaspoon dried cumin, 1 tablespoon chili powder, ½ teaspoon ground black pepper, ½ teaspoon cayenne pepper, 14 oz pinto beans, 14 oz black beans, 28 oz diced tomatoes
Bring to a boil for 5 minutes, then reduce heat to a simmer and cover for 20 minutes.
Top with cheese and cilantro if you like. Serve and enjoy!
Optional: shredded low-fat cheese and cilantro for garnish

Notes

Prepare the ingredients, such as measuring out spices and chopping the veggies, before you start cooking.
Make sure to chop the onion and bell pepper into a relatively similar size and shape so that the vegetables will soften at the same time you cook it. I like to chop the vegetables into a medium chop (about the size of a nickel).
Change up the spices or make it as mild or hot as you like. I find this chili mild to medium spicy in the heat department (I’m a heat wimp though), making it perfect to serve to my family. Adjust the spice amounts to suit your family’s heat preferences.
Spruce up this simple chili with additional toppings at the end. I like to add shredded cheese, fresh cilantro, tortilla chips, and a generous dollop of Greek yogurt to my chili. Greek yogurt is a great low-fat, high protein substitute for sour cream.
Serve it on top of greens (like spinach) or in a lettuce wrap.

Nutrition