Go Back
+ servings
Print Recipe
4.94 from 46 votes

Beef and Bean Chili

Servings: 6 people


  • 2 tbsp avocado oil
  • 1 cup finely diced yellow onion
  • 1 ½ cup diced green bell pepper
  • 1 cup diced poblano pepper
  • ¼ cup seeded and diced jalapeno
  • 3 clove garlic minced
  • 2 tsp salt
  • 2 lb ground beef
  • 1 tsp black pepper
  • 3 tbsp tomato paste
  • 2 tbsp hot sauce (*see note, i use Siete Brand Traditional Hot Sauce)
  • 3 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 15- oz can fire-roasted tomatoes
  • 2 cups low-sodium beef broth
  • 1 15- oz can red kidney beans drained and rinsed
  • 2 tsp coconut sugar *OPTIONAL, see note!

Serving Suggestions:

  • sour cream
  • shredded cheddar cheese
  • corn chips
  • Thinly sliced green onions


  • In a large dutch oven or pot, heat the avocado oil over medium heat. When hot, add the onion, bell pepper, poblano, jalapeno, garlic and 1 tsp salt. Saute, stirring, until the veggies are tender; about 8 minutes.
  • Once the veggies are tender, add the ground beef and the remaining 1 tsp salt and the black pepper, breaking up with the edge of a wooden spoon, and brown; about 7 more minutes. (depending on how fat your beef is, you may need to drain off excess fat here, but reserve about 2 tbsp for flavor in skillet).
  • Once the beef is browned, add the tomato paste, hot sauce, chili powder, smoked paprika, cumin, and garlic powder. Cook, stirring, until well combined and the spices are fragrant, about 2 more minutes.
  • Add the fire-roasted tomatoes and broth. Stir to combine then bring to a rapid simmer.
  • Reduce the heat to medium-low and cook, covered but stirring occasionally, for at least 30 minutes. (When I have more time, I personally prefer to turn the heat to LOW and cook, covered, for about 3 hours, stirring occasionally. It’s good either way though).
  • About 15 minutes prior to serving, add the beans (and coconut sugar, if using) and stir to combine. Cook, uncovered until the beans are tender.
  • Serve with desired toppings and enjoy!


*I like to use a traditional hot sauce here, like Siete Foods Traditional Hot Sauce or Tapatio. These add heat and flavor--but aren’t overly spicy so I can use 2 tbsp. Depending on what hot sauce you use and your heat preference, you may want to dial down and just use 1 tbsp.
*I personally don’t need a touch of sweetness in my chili; however, I know a lot of people love it! Adding the touch of coconut sugar at the ends helps cut through the heat and the acidity of the tomatoes!


Calories: 538kcal | Carbohydrates: 21g | Protein: 33g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 1580mg | Potassium: 960mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1788IU | Vitamin C: 7mg | Calcium: 97mg | Iron: 6mg