Beef and White Bean Chili


Since it’s fall, it’s time to make the chili and put it in the freezer for a very cold day. Are you with me? This beef and white chili bean recipe is to die for! Seriously. You will L.O.V.E. it.


1 large red onion

1 large jalapeno

3 cups unsalted chicken stock (such as Swanson)

2 (6-in. corn tortillas, torn into pieces

1 Tbsp. olive oil

8 oz. 90% lean ground sirloin

5 garlic cloves, minced

1 ½ Tbsp. chili powder

1 tsp. ground cumin

1 tsp. smoked paprika

2 cups canned unsalted crushed tomatoes

½ tsp. kosher salt

1 (15 oz.) can unsalted cannellini beans, rinsed and drained

¼ cup plain 2 % reduced-fat Greek Yogurt

2 oz. pre-shredded 2% reduced-fat Mexican-blend cheese (about ½ cup)


  1. Heat a large cast-iron skillet over high.  Cut 2 (1/2-inch-thick) round slices from onion.  Chop remaining onion; reserve.  Add onion slices and jalapeno to pan; cook 8 minutes, turning to char on all sides.  Remove onion slices; chop.  Remove jalapeno; thinly slice.
  2. Combine stock and tortillas in a food processor; process until combined.
  3. Heat oil in a large Dutch oven over medium-high. Add beef; cook 6 minutes, stirring to crumble. Add reserved chopped fresh onion and garlic; cook 5 minutes.  Stir in chili powder, cumin, and paprika.  Stir in stock mixture, tomatoes, salt, and beans; bring to a simmer.  Cook 10 minutes.  Place 1 ¾ cups chili in each of 4 bowls.  Top each serving with 1 tablespoon yogurt, 2 tablespoons cheese, charred chopped onion, and jalapeno.


** Blended corn tortillas add a delicious masa flavor and give the chili extra body.


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