Yankee Chili

Warm up with a comforting bowl of Yankee Chili, a hearty, flavor-packed dish that's perfect for chilly evenings or casual gatherings. This New England-inspired chili combines the richness of ground beef with the satisfying textures of red kidney beans and navy beans, all simmered in a robust, tomato-based broth infused with classic chili spices like chili powder, cumin, and paprika. The addition of a bay leaf lends a subtle depth of flavor, while the optional toppings—shredded cheddar cheese, sour cream, and fresh green onions—add a customizable finish. Ready in just an hour with minimal prep, this recipe serves six and is an ideal choice for meal prepping or feeding a crowd. Serve it with crusty bread or cornbread for the ultimate cozy meal that's sure to please.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 pound ground beef
• 28 ounces diced tomatoes (with juices)
• 15 ounces red kidney beans, drained and rinsed
• 15 ounces cooked navy beans, drained and rinsed
• 3 tablespoons tomato paste
• 1.5 cups beef broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 whole bay leaf
• 0 to taste shredded cheddar cheese (optional, for serving)
• 0 to taste sour cream (optional, for serving)
• 0 to taste green onions, sliced (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and sauté for 4-5 minutes until softened and translucent.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.

Step 4

Add the ground beef to the pot and cook until browned, breaking it up with a wooden spoon as it cooks. Drain any excess fat, if necessary.

Step 5

Stir in the chili powder, ground cumin, paprika, oregano, salt, and black pepper. Cook for 1-2 minutes to toast the spices and enhance the flavor.

Step 6

Add the tomato paste and stir until combined, letting it cook for another minute.

Step 7

Pour in the beef broth, diced tomatoes (with their juices), kidney beans, and navy beans. Stir well to combine.

Step 8

Add the bay leaf and bring the mixture to a gentle simmer.

Step 9

Reduce the heat to low, cover the pot, and let the chili simmer for 30 minutes, stirring occasionally to prevent sticking.

Step 10

After 30 minutes, remove the lid and taste the chili. Adjust the seasonings as needed. Continue to simmer uncovered for an additional 10-15 minutes, allowing the flavors to meld and the chili to thicken slightly.

Step 11

Remove the bay leaf before serving.

Step 12

Serve hot in bowls. Garnish with shredded cheddar cheese, a dollop of sour cream, and sliced green onions if desired.

Nutrition Facts

Serving size	2798.4 grams (2798.4g)

Amount per serving	% Daily Value*
Calories	2771

Total Fat 130.00g	167%
Saturated Fat 46.80g	234%
Polyunsaturated Fat 2.70g
Cholesterol 366mg	122%
Sodium 6869mg	299%
Total Carbohydrate 259.10g	94%
Dietary Fiber 86.40g	309%
Total Sugars 42.80g
Protein 160.20g	320%

Vitamin D 6IU	30%
Calcium 958mg	74%
Iron 36mg	197%
Potassium 6577mg	140%

*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: 41.1%

Protein: 22.5%

Carbs: 36.4%