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
- 01Heat 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.
- 02Stir in the minced garlic and cook for 1 minute, just until fragrant.
- 03Add the ground beef and cook, breaking it up with a spatula, until browned and no longer pink, about 5-6 minutes.
- 04Sprinkle 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.
- 05Stir in the tomato paste and cook for 2 minutes, mixing until the paste darkens slightly and coats the beef.
- 06Pour in the diced tomatoes (with their juices) and broth. Scrape the bottom of the pot to loosen any browned bits.
- 07Add the frozen lima beans, edamame, and corn. Bring to a simmer, then reduce heat to low and cover. Cook for 20 minutes, stirring occasionally.
- 08Remove the lid and simmer uncovered for another 10 minutes, until the chili thickens to your liking.
- 09Stir in the red wine vinegar and half of the chopped cilantro. Taste and adjust salt and pepper if needed.
- 10Serve the chili hot, sprinkled with the remaining cilantro, alongside warm tortillas.
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