With the cooler temps, it has me craving all the soups. This Beef and Bean Chili is my new favorite! I wanted to remake a classic recipe that I grew up with, my mom’s red chili! She had a few funky ingredients in it so I knew I wanted to create a version that still had the tastes from home that I remember. Also, if you haven’t added noodles to your chili then you may be missing out. You’re going to love this!
If there’s one thing that I don’t get sick of, it’s this! Chili has been a long time favorite and this is a recipe that I grew up eating. It’s so simple to make, uses a lot of pantry ingredients and perfect to eat on all week or freeze for later!
What you need to make Beef and Bean Chili:
- Grass-fed ground beef: I like to use grass-fed lean ground beef in this recipe. You can also opt for ground turkey if you would like.
- Petite Diced tomatoes: grab a can of diced tomatoes to use for this recipe/
- Red Kidney Beans: a lot of chili recipes don’t include these beans but I love them in here!
- Mild Chili Beans: I typically use the Bush’s Chili Beans in this recipe and they work perfectly.
- Medium or Hot Chili Beans: if you can’t find the medium or hot chili beans you can double up on the mild chili beans in this recipe.
- Tomato Sauce: the tomato sauce in this recipe helps thicken up the chili while also giving it a lot of flavor.
- Tomato Paste: alongside the tomato sauce and the paste, this one is perfect to add in!
- Beef Broth: getting a good quality of beef broth adds a lot of flavor to your chili too.
- Yellow onion: add this to the pan to sauté before adding in the remaining ingredients!
- Brown sugar: the touch of sweetness that is perfect in this recipe! My mom would always put tootsie rolls in her chili growing up!
- Garlic clove: add this in with the yellow onion when you sauté.
- Chili powder, cumin, sea salt, pepper: the key seasonings in this chili recipe!
- Optional: Banza spaghetti noodles
Can I use ground turkey?
Yes! You can definitely swap out the ground beef for ground turkey here.
Do I have to use noodles?
No, but I promise you will love it if you do! I used the Banza Chickpea Spaghetti here but any noodle would work. Just cook it according to package before adding it in. Also, you can prep the noodles and add them in when you want it!
How to make this Chili:
- Start by sautéing the minced garlic and onion on the stove. Add in the grass-fed ground beef.
- In large pot, add diced tomatoes, beef broth, water, tomato sauce, red kidney beans, chili beans, tomato paste, sautéed beef with onion, brown sugar and beef broth.
- Bring to a boil for a minute or two.
- Add in spices and then simmer for 45 minutes. Stir occasionally.
- Cook spaghetti or noodles according to package. Drain and set aside.
- Once chili has simmered for 45 minutes, add in noodles. If adding in noodles, add an additional cup of water. Stir to mix thoroughly. Remove from heat and let sit for 10 minutes.
- If making a bowl, add chili, shredded cheddar cheese, greek yogurt and avocado. Enjoy!
Best way to store chili:
- I love using these containers! They hold up well and come in all different sizes. This chili makes a lot too!
Have chili leftovers? Try freezing it!
If you’re not able to eat it all in a week, freeze it! I love freezing soups to easily reheat at another time. Store them in large freezer bags. If you do plan to freeze, I recommend keeping the noodles out of the pasta and only adding in when you are having them the day of. When you’re ready to eat it again, simply pull out the freezer bag and place it in the fridge to thaw out for 12+ hrs. Then heat up on the stovetop on low. Enjoy!
If you like this recipe, you may also enjoy these on One Balanced Life:
Looking for more fall recipes? Try these!
- 1 package grass-fed ground beef
- 2 garlic cloves, minced
- 1 yellow onion, diced
- 1/4 cup + 1 tbsp tomato paste
- 2 cups beef broth
- 8oz tomato sauce
- 1 can 14.5 petite diced tomatoes
- 1 can 16oz dark red kidney beans, drain & rinsed
- 1 can 16oz mild chili beans
- 1 can 16oz medium or hot chili beans
- 2 tbsp cumin
- 2 tbsp chili powder
- 2 tbsp brown sugar
- 1/2 tsp sea salt
- 1/2 cup water (may need more depending on if you add noodles!)
- optional: 1 package spaghetti noodles (I used the Banza Chickpea)
- toppings (optional): shredded cheddar cheese, greek yogurt, red pepper flakes and avocado
- Start by adding the minced garlic and onion to the pan to saute. Add in ground beef to brown.
- In large pot, add all cans: tomato sauce, diced tomatoes, chili beans, red kidney beans, tomato paste, beef broth and water.
- Add in sauteed onion and beef. Mix together. Bring heat to a boil for a minute or two.
- Add in seasonings and brown sugar and bring to a simmer for 45 minutes.
- Cook pasta according to package.
- Once chili has simmered for 45 minutes to an hour add in pasta and mix throughly. Add in additional cup of water here if adding in pasta.
- Take off heat and let sit for a few minutes. Adjust seasonings if needed.
- Make a bowl and top with shredded cheddar cheese, greek yogurt and avocado.
until next time...