Hearty Southwest Beef and Three-Bean Chili with Cheddar and Sour Cream

Warm up with a bowl of this robust Southwest-style chili, packed with ground beef, a trio of beans, and a spiced tomato base. It’s a one-pot wonder that delivers deep, smoky flavor and a satisfying texture, thanks to tender beans and sautéed onions and green peppers.

Each serving provides an impressive 17 grams of fiber, helping to keep you full and support healthy digestion. Finish each bowl with a dollop of cool sour cream, a sprinkle of sharp cheddar, and fresh cilantro. Serve with blue corn tortilla chips for scooping up every last bite.

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Ingredients

0.5 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

1 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Three-Bean BlendView ingredient guideLike ingredientDislike ingredient

0.5 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, peel, and finely dice the onion. Core, deseed, and finely dice the green pepper. Roughly chop the cilantro.
2. Heat a drizzle of oil in a medium pot over medium-high heat. Add the onion and green pepper; cook, stirring occasionally, until browned and softened, 5–7 minutes. Stir in the crushed tomatoes and Southwest Spice Blend; cook until fragrant, about 1 minute. Season with salt and pepper.
3. Stir the beans and their liquid, half the Tex-Mex paste, half the stock concentrate, and ½ cup water into the pot. Bring to a simmer, then reduce heat to medium-low. Cook, stirring often, until flavors meld and chili thickens slightly, 10–12 minutes. Taste and adjust seasoning with salt and pepper. If the chili seems too thick, add a splash more water.
4. Divide the chili between bowls. Dollop with sour cream, sprinkle with cheddar and cilantro. Serve with blue corn tortilla chips on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of meat?

Yes, ground turkey or chicken can be substituted for beef. You may need to adjust cooking time slightly.

Can I make this chili vegetarian?

Absolutely! Omit the ground beef and add an extra can of beans or a plant-based protein. The chili will still be hearty and flavorful.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave, adding a splash of water if needed.