Chili con carne (Mexican-Inspired Beef Chili with Kidney Beans)
There’s something special about a dish that can warm you up, fill you up, and take your taste buds on a little journey. This chili does all of that—and more. It’s hearty, protein-rich, packed with fiber, and comes together in just one pot. Whether you’re new to Mexican-inspired flavors or already a chili fan, this recipe is a keeper.
Why This Chili Works?
1. Protein powerhouse – With over a kilo of ground beef, this recipe makes sure you’re covered when it comes to protein. That means steady energy, satiety, and muscle support—perfect for anyone looking to stay nourished without spending hours in the kitchen.
2. Fiber from beans – The kidney beans don’t just add texture, they bring gut-friendly fiber to the mix, helping support digestion, blood sugar balance, and hormone health.
3. One pot, easy cleanup – Everything cooks in the same pot, from blooming the spices to simmering the beef, beans, and tomatoes together. Less mess, more flavor.
4. Flavor trip to Mexico – If you haven’t experimented much with Mexican flavors, this chili is a delicious gateway. Smoky paprika, cumin, oregano, and a hint of chili heat bring depth and warmth that feel both comforting and exciting.
5. Versatile & make-ahead friendly – Like it spicier? Add more jalapeños or chili flakes. Prefer it mild? Adjust the heat to your taste. Plus, this chili freezes beautifully—make a big batch and save portions for quick, nourishing meals on busy days.
How to Serve It?
Classic style: Ladle into bowls and top with fresh cilantro, slices of jalapeño, and a dollop of plant-based savory yogurt.
With crunch: Serve with gluten-free tortilla chips for dipping.
Over rice: For a heartier meal, pair with fluffy white or brown rice.
Meal prep style: Portion into containers and freeze—your future self will thank you.
This chili is proof that comfort food can also be functional food. High in protein, rich in fiber, packed with spices and antioxidants, and adaptable to your taste, it’s the kind of recipe that works for busy weeknights, cozy weekends, or whenever you need something satisfying and nourishing.
RECIPE
Ingredients
1250 g ground beef
800 g diced tomatoes (fresh or canned, with juices)
400 g canned kidney beans, drained and rinsed
300 g red onion, chopped
100 g jalapeño, deseeded and finely chopped
20 g garlic (about 8 cloves), minced
Spices: 1 Tbsp pink Himalayan salt, 1 Tbsp cumin powder, 1 Tbsp oregano, 1 Tbsp smoked paprika, ½ tsp chili flakes, 1 tsp black pepper
½ cup beef broth
2 Tbsp avocado oil, olive oil, or animal fat
For Serving - Fresh cilantro, plant-based savory yogurt or sour cream, extra jalapeño slices, tortilla corn chips or any gluten-free chips/rice
Instructions
Bloom the Spices – Heat the oil in a large soup pot over medium heat. Add the spices and toast for about 30 seconds, stirring constantly, until fragrant (but not burned).
Sauté Vegetables – Add the chopped onions and jalapeños. Cook for 5 minutes until softened. Stir in the garlic and cook for 1 more minute.
Brown the Beef – Add the ground beef, breaking it up with a wooden spoon. Cook for about 10 minutes, stirring often, until browned all over.
Build the Chili – Stir in the beef broth, diced tomatoes with their juices, and kidney beans. Mix well, then reduce heat and let the chili simmer for 30 minutes, stirring occasionally, until thickened and flavorful.
Serve & Enjoy – Ladle into bowls and top with fresh cilantro, savory yogurt, and extra jalapeño slices. Serve with tortilla chips or rice for a complete meal.
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana