Spicy Beef and Bean Chili Bowls with Potatoes and Rice
Spicy Beef and Bean Chili Bowls with Potatoes and Rice
Ingredients
For the Chili
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, medium, diced
- 1 bell pepper, large, any color, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper, or more, to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can diced tomatoes, 28-ounce, undrained
- 1 can kidney beans, 15-ounce, rinsed and drained
- 1 can pinto beans, 15-ounce, rinsed and drained
- 1 cup beef broth
- 2 russet potatoes, medium, peeled and diced into 1/2-inch cubes
For Serving
- 4 cups cooked white rice, warm
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 green onions, sliced
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min
- 2
Add diced onion and bell pepper to the pot with the beef. Cook, stirring occasionally, until softened, about 5 minutes.
⏱️ 5 min
- 3
Stir in minced garlic, chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min
- 4
Pour in the undrained diced tomatoes, rinsed kidney beans, rinsed pinto beans, beef broth, and diced potatoes. Stir well to combine.
⏱️ 2 min
- 5
Bring the chili to a simmer, then reduce heat to low, cover, and let it cook for at least 30 minutes, or up to 1 hour, stirring occasionally. The potatoes should be tender and the flavors well combined. If the chili becomes too thick, add a splash more beef broth or water.
⏱️ 30 min
- 6
Taste and adjust seasonings as needed. Serve the chili hot over warm cooked white rice. Garnish each bowl generously with shredded cheddar cheese, a dollop of sour cream, sliced green onions, and fresh cilantro.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Beef and Bean Chili Bowls with Potatoes and Rice
Ingredients
For the Chili
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, medium, diced
- 1 bell pepper, large, any color, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper, or more, to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can diced tomatoes, 28-ounce, undrained
- 1 can kidney beans, 15-ounce, rinsed and drained
- 1 can pinto beans, 15-ounce, rinsed and drained
- 1 cup beef broth
- 2 russet potatoes, medium, peeled and diced into 1/2-inch cubes
For Serving
- 4 cups cooked white rice, warm
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 green onions, sliced
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min - 2
Add diced onion and bell pepper to the pot with the beef. Cook, stirring occasionally, until softened, about 5 minutes.
⏱️ 5 min - 3
Stir in minced garlic, chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min - 4
Pour in the undrained diced tomatoes, rinsed kidney beans, rinsed pinto beans, beef broth, and diced potatoes. Stir well to combine.
⏱️ 2 min - 5
Bring the chili to a simmer, then reduce heat to low, cover, and let it cook for at least 30 minutes, or up to 1 hour, stirring occasionally. The potatoes should be tender and the flavors well combined. If the chili becomes too thick, add a splash more beef broth or water.
⏱️ 30 min - 6
Taste and adjust seasonings as needed. Serve the chili hot over warm cooked white rice. Garnish each bowl generously with shredded cheddar cheese, a dollop of sour cream, sliced green onions, and fresh cilantro.
⏱️ 5 min