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–+ servings
Overhead, close-up view of a bowl of Mexican chili on a white plate with tortilla chips.

Mexican Chili

easyhealthyrecipes.com/mexican-chili/
Packed with protein and so much flavor, this is a simple one-pot recipe you'll find yourself craving all winter long.
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Recipe makes approximately 6 servings

Equipment Needed

  • Large pot with lid
  • large wooden spoon

Ingredients Needed

For the Mexican Chili

  • 1 tablespoon avocado oil (or other neutral oil)
  • 1 small yellow onion (chopped)
  • 2 tablespoons minced garlic
  • 2 pounds ground beef (lean preferred)
  • 1 tablespoon tomato paste
  • 3 tablespoons chili powder
  • ½ tablespoon dried Mexican oregano
  • 2 teaspoons cumin
  • 1 teaspoon salt (more or less to taste)
  • 1 pinch cayenne pepper (optional)
  • 2 14-ounce cans fire-roasted diced tomatoes (do not drain)
  • ½ cup red enchilada sauce
  • 2 15-ounce cans red kidney beans (drained)

Suggested Toppings (All Optional)

  • sour cream
  • shredded cheddar cheese
  • tortilla strips

Instructions

  • Heat large pot over medium heat. When pot is warm, add avocado oil and heat until oil is hot and shimmering.
  • When oil is hot, add chopped onion and minced garlic to pot. Stir to incorporate then sauté undisturbed until tender, approximately 5 minutes.
    Overhead view of chopped onions and minced garlic in a large chili pot on a white table.
  • When onion is tender, add ground beef to pot. Cook, stirring occasionally, until ground beef is crumbled and no longer pink.
    Overhead view of crumbled ground beef in a large chili pot with tender chopped onion and minced garlic on a white table.
  • Add tomato paste, chili powder, oregano, cumin, salt, and cayenne pepper to pot. Stir to incorporate, then cook 1 to 2 minutes or until spices are fragrant.
    Overhead view of seasoned, crumbled ground beef in a large chili pot with tender chopped onion and minced garlic on a white table.
  • Add diced tomatoes, red enchilada sauce, and red kidney beans to pot. Stir to incorporate, then reduce heat under pot to low and cover pot with lid. Simmer chili on low heat 20 to 30 minutes until all ingredients are warmed through and beans are tender.
    Overhead view of Mexican chili in oval chili pot on white table.
  • Portion chili into serving bowls. Top with sour cream, cheddar cheese, tortilla strips, or other toppings as desired. Serve warm.

Recipe Notes

  • Oregano: Mexican oregano has a more citrus flavor while traditional oregano has mint undertones. If your grocery store doesn't have Mexican oregano, substitute it with marjoram.

Nutrition Info (Approximate)

Serving: 1serving | Calories: 531kcal | Protein: 45g | Fat: 19g | Saturated Fat: 7g | Trans Fat: 1g | Total Carbs: 45g | Fiber: 14g | Sugar: 6g | Net Carbs: 31g | Vitamin C: 7mg | Cholesterol: 98mg | Sodium: 956mg | Potassium: 1207mg | Calcium: 132mg | Iron: 10mg