Bean There, Done That Chili

Hearty Ground Beef Chili with Lima Beans, Edamame, and Corn, Served with Warm Tortillas

45 minutes
Serves 4
DinnerMexican
Herb's take

This isn't your abuela's chili, but she'll want the recipe. Inspired by Mexican comfort food, this version sneaks in lima beans and edamame for a legume-packed, protein-rich twist, and teaches you the science of blooming spices for maximum flavor.

Ingredients

Yield
4

Instructions

  1. 01
    Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and sauté until softened and translucent, about 4-5 minutes.
  2. 02
    Stir in the minced garlic and cook for 1 minute, just until fragrant.
  3. 03
    Add the ground beef and cook, breaking it up with a spatula, until browned and no longer pink, about 5-6 minutes.
  4. 04
    Sprinkle in the ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Stir to coat the beef and onions, letting the spices toast for 1 minute.
  5. 05
    Stir in the tomato paste and cook for 2 minutes, mixing until the paste darkens slightly and coats the beef.
  6. 06
    Pour in the diced tomatoes (with their juices) and broth. Scrape the bottom of the pot to loosen any browned bits.
  7. 07
    Add the frozen lima beans, edamame, and corn. Bring to a simmer, then reduce heat to low and cover. Cook for 20 minutes, stirring occasionally.
  8. 08
    Remove the lid and simmer uncovered for another 10 minutes, until the chili thickens to your liking.
  9. 09
    Stir in the red wine vinegar and half of the chopped cilantro. Taste and adjust salt and pepper if needed.
  10. 10
    Serve the chili hot, sprinkled with the remaining cilantro, alongside warm tortillas.

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