Tex Mex Chili

Dive into the bold, comforting flavors of Tex Mex Chili, a hearty dish that brings a Southwest-inspired twist to a classic favorite. This one-pot wonder combines savory ground beef, sweet red bell peppers, and earthy spices like chili powder, cumin, and smoky paprika, creating a rich, flavorful base. Black beans and kidney beans add satisfying texture and protein, while diced tomatoes and tomato paste infuse each bite with tangy depth. Simmered to perfection in beef broth, this chili is not only easy to make but also perfect for meal prep or feeding a crowd. Garnish with fresh cilantro, shredded cheddar cheese, and a dollop of sour cream for the ultimate chili experience. Ready in under an hour, this Tex Mex Chili is a versatile and delicious meal that’s perfect for weeknight dinners, game day gatherings, or cozy nights in.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 pound ground beef
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 medium red bell pepper, diced
• 15 ounces canned diced tomatoes (with juices)
• 15 ounces canned black beans, drained and rinsed
• 15 ounces canned kidney beans, drained and rinsed
• 2 tablespoons canned tomato paste
• 1 cup beef broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• 0.25 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon olive oil
• 0.25 cup fresh cilantro, chopped (for garnish)
• 0.5 cup shredded cheddar cheese (optional)
• 0.5 cup sour cream (optional)

Directions

Step 1

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 2

Add the diced onion and cook until softened, about 3-4 minutes.

Step 3

Stir in the minced garlic and diced red bell pepper, and cook for another 2-3 minutes.

Step 4

Add the ground beef to the pot and cook until browned, breaking it up with a spoon, about 5-7 minutes. Drain any excess fat if necessary.

Step 5

Stir in the chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute to toast the spices.

Step 6

Add the tomato paste and stir until it is well incorporated.

Step 7

Pour in the diced tomatoes (with their juices) and beef broth. Stir to combine.

Step 8

Add the black beans and kidney beans to the pot and mix well.

Step 9

Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally.

Step 10

Taste and adjust seasonings if needed.

Step 11

Serve hot, topped with chopped cilantro, shredded cheddar cheese, and a dollop of sour cream if desired.

Nutrition Facts

Serving size	2524.1 grams (2524.1g)

Amount per serving	% Daily Value*
Calories	2645

Total Fat 138.30g	177%
Saturated Fat 59.40g	297%
Polyunsaturated Fat 1.30g
Cholesterol 421mg	140%
Sodium 6276mg	273%
Total Carbohydrate 203.00g	74%
Dietary Fiber 64.80g	231%
Total Sugars 34.60g
Protein 155.00g	310%

Vitamin D 12IU	60%
Calcium 1120mg	86%
Iron 31mg	174%
Potassium 5629mg	120%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.5%

Protein: 23.2%

Carbs: 30.3%