Bean Me Up, Chili!

Southwestern Ground Beef Chili with Lima Beans, Edamame, Corn, and Roasted Red Peppers

50 minutes
Serves 4
DinnerAmerican
Herb's take

This one-pot Southwestern chili is a scientific celebration of unexpected freezer finds, all in perfect harmony. You'll learn why blooming spices is a kitchen must and how lima beans and edamame boost texture, protein, and foodie cred in a robust beefy stew.

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 for 4-5 minutes until translucent.
  2. 02
    Stir in the minced garlic, ground cumin, chili powder, and smoked paprika. Cook for 1 minute until fragrant.
  3. 03
    Add the ground beef and season with kosher salt and black pepper. Cook, stirring to break up the meat, until browned and no longer pink, about 5-6 minutes.
  4. 04
    Push the beef to one side and add tomato paste to the cleared space. Sauté for 1 minute, then stir into the beef mixture.
  5. 05
    Stir in the diced roasted red peppers, frozen lima beans, edamame, and corn. Cook for 2 minutes to begin thawing the vegetables.
  6. 06
    Add the fire-roasted diced tomatoes (with juices) and beef broth. Stir well to combine.
  7. 07
    Bring the mixture to a simmer over medium-high heat, then reduce to low. Cover and simmer for 25 minutes, stirring occasionally.
  8. 08
    Remove the lid and continue to simmer uncovered for 10 more minutes to thicken the chili slightly.
  9. 09
    Stir in the apple cider vinegar and remove from heat.
  10. 10
    Taste and adjust salt and pepper as needed. Ladle into bowls and serve hot, topped with optional garnishes like sour cream, shredded cheddar, or cilantro.

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