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a bowl filled with chili topped with cheese and sour cream

The Best 30 Minute Beef Chili Recipe

  • Author: Krista
  • prep_time Prep Time: 5 minutes
  • cook_time Cook Time: 30 minutes
  • total_time Total Time: 35 minutes
  • yield Yield: 8 servings 1x
  • category Category: Soup
  • method Method: Stove
  • cuisine Cuisine: American
  • Diet: Gluten Free

Description

The Best 30 Minute Beef Chili – rich and hearty loaded with vegetables, browned ground beef, spices and beans for the ultimate comfort food. This Beef Chili recipe is going to become your new go-to dinner in cooler months. 

Scale

Ingredients

  • 2 tablespoons avocado oil
  • 1 large sweet onion, diced
  • 4 garlic cloves, minced
  • 1 tablespoon diced chipotle peppers in adobo sauce
  • 2 lbs. lean ground beef (85/15)
  • 1 1/2 tablespoons ground cumin
  • 2 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 1/2 tablespoon ground coriander
  • 1/2 tablespoon sea salt
  • 2 carrots, diced
  • 1 red pepper, diced
  • 28 oz. muir glen diced fire roasted tomatoes
  • 2 14 oz. muir glen tomato sauce (no salt added)
  • 1 cup beef broth
  • 2 14 oz. can dark red kidney beans, drained and rinsed
  • optional: top with shredded cheese and avocado (if paleo just do an avocado)

Instructions

  1. Heat a large dutch oven to medium high heat.
  2. Add in avocado oil and onions. Saute until onions are translucent, about 2-3 minutes.
  3. Next add in garlic and chipotle peppers, saute for 30 seconds to 1 minute. Stirring the whole time.
  4. Add in the ground beef. Cook until beef is no longer pink, about 5-7 minutes. Smashing and stirring the whole time so the meat is broken up.
  5. Next add in the spices, ground cumin, chili powder, smoked paprika and sea salt. Stir the spices in to the meat until everything is combined.
  6. Add in the red pepper and carrots, cook for 2 minutes.
  7. Next add in the diced fire roasted tomatoes, tomato sauce, beef broth and kidney beans. Stir everything together and cover.
  8. Keep the heat at medium high. Let the chili cook for 15 minutes.
  9. Serve!
  10. Optional: top with diced avocado and shredded cheese.(if paleo, do not add the cheese)

Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 347
  • Sugar: 12 g
  • Sodium: 1498 mg
  • Fat: 8 g
  • Saturated Fat: 2 g
  • Carbohydrates: 38 g
  • Fiber: 11 g
  • Protein: 33 g
  • Cholesterol: 65 mg

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