Two Bean and Meat Chili

Hearty, not heavy, this two-bean and meat chili brings all the cozy comfort of a classic everyone can enjoy. It’s that familiar favorite you can count on—rich in flavor, simple to make, and even better the next day. Ideal for busy weeknights or make-ahead meal prep, it’s always a winner.

Serves: 6 | Time: 1 hour 30 minutes

Ingredients

Beef

• 1 lb ground beef (80/20)

• 1 Tbsp water

• 1 tsp salt

• 1/2 tsp baking soda

Stew

• 1 Tbsp olive oil

• 1 large yellow onion, diced

• 1 green bell pepper, diced

• 1 jalapeño pepper, seeded and minced [1]

• 3 cloves (1 Tbsp) garlic, minced

• 1 small or 1/2 medium eggplant, diced

• 1 Tbsp chili powder

• 1 Tbsp dried oregano

• 2 tsp cumin

• 2 tsp salt

• 1 can (28 oz) crushed tomatoes [2]

• 1/2 cup beef broth

• 1 can (15 ½ oz) kidney beans, drained

• 1 can (15 ½ oz) black beans, drained

Instructions

1. In a small bowl, mix together ground beef, water, salt, and baking soda. Set aside for 15-20 minutes. [3]

2. In a large pot, heat oil over medium heat.

3. Add onion, bell pepper, and jalapeño. Sauté until softened, about 5 minutes.

4. Add garlic and stir in until fragrant, about 1 minute.

5. Add ground beef and break up chunks as it cooks, about 6-8 minutes or until browned.

6. Add eggplant and cook for 3-5 minutes.

7. Add chili powder, oregano, cumin, and salt. Mix well.

8. Add crushed tomatoes and broth. Bring to a boil.

9. Reduce heat and simmer for 30 minutes.

10. Add kidney beans and black beans. Simmer for another 10 minutes.

11. Serve and enjoy!

Notes

[1] Use gloves when chopping to avoid irritation

[2] Using crushed tomatoes rather than diced reduces bitterness

[3] Doing this helps keep the beef from drying out