Hearty 4-Bean Ground Beef Chili Recipe (High Fiber, High Protein) by Donna John
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Beans do not belong in chili. OK, they don't belong in Texas chili (my opinion). But some disagree, like my husband. This four-bean ground beef chili recipe is a compromise. To me, it's more of a bean soup than a true thick chili. Whatever you call it, it's dang good. Plus it's a high-protein recipe with lots of fiber, too (check out the health benefits of protein and the health benefits of fiber).
Here's your shopping list for this four-bean ground beef chili recipe: ground beef, ground chorizo (optional), onion, bell pepper, garlic, cumin, chili powder, canned diced tomatoes, tomato paste, lime juice, black beans, pinto beans, red beans and kidney beans. Lots of healthy beans in this recipe! The chili needs only about 30 minutes of simmering time before it's ready to be served. If you have time, simmer it longer for more depth of flavor.
This recipe makes a lot of chili, so invite friends and family over or freeze some for quick dinners later. Serve this gluten-free chili for dinner with your favorite chili toppings. A dollop of sour cream, green onions, corn chips and grated cheese are good choices.
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 12
Ingredients
- 2 pounds ground beef
- 1 pound ground chorizo (optional)
- 2 onions, chopped
- 1 green bell pepper or poblano pepper, chopped
- 1 red bell pepper, chopped
- 5 cloves garlic, minced
- 3 tablespoons ground cumin (or to taste)
- 2 tablespoons chili powder (or to taste)
- 112 ounces (4 28-ounce cans) diced tomatoes
- 6 ounces (1 can) tomato paste
- 2 tablespoons lime juice
- 15 ounces (1 can) black beans, rinsed and drained
- 15 ounces (1 can) pinto beans, rinsed and drained
- 15 ounces (1 can) small red beans, rinsed and drained
- 15 ounces (1 can) red kidney beans or 15 ounces white beans, rinsed and drained
- hot sauce, to taste
Here's how to make it:
- Cook the ground beef, chorizo (if using), onion, bell peppers and garlic in a large soup pot or stock pot. (If using chorizo, drain some of the fat before adding seasonings.) Add the ground cumin and chili powder. (Try this recipe with ground turkey instead of ground beef.)
- Add the tomatoes, with juice, tomato paste, lime juice, beans and hot sauce. Season with salt and pepper. (You could add a can of drained whole kernel corn to the chili for more texture and color.) Cook at a gentle simmer for about 30 minutes. Taste and add more seasonings and hot sauce, if needed. Garnish with chopped green onion and your favorite chili toppings. Store the leftovers in an airtight container in the fridge and reheat in the microwave on over low heat on the stovetop.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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