Beef · American · 30 min
Classic Beef Chili with Avocado & Crusty Bread
- 30 min
- 2–6 servings
- 760 kcal / serving
A hearty beef chili with tomato and kidney beans, brightened by jalapeño and avocado. It comes together quickly on weeknights and pairs well with crusty bread. The texture stays substantial from beans and beef while the avocado adds creaminess.
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Ingredients
- ½avocado
- 1 (14.5 oz) candiced tomatoes
- 2 clovesgarlic
- 1jalapeño pepper
- 1 (15 oz) cankidney beans
- ¾ lblean ground beef
- ½ mediumred onion
- 1whole grain bun or roll
- jalapeño peppers
- whole grain buns or rolls
- avocados
- red onions
From the pantry: black pepper, chili powder, cumin, ground, salt, virgin coconut oil
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · measuring spoons · medium saucepan · stirring spoon · toaster (optional)
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: ground beef
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- ½avocado
- 2 clovesgarlic
- 1jalapeño pepper
- ½ mediumred onion
- jalapeño peppers
- avocados
- red onions
Meat & seafood
- ¾ lblean ground beef
Bakery & bread
- 1whole grain bun or roll
- whole grain buns or rolls
Pantry & dry goods
- 1 (14.5 oz) candiced tomatoes
- 1 (15 oz) cankidney beans
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | ½ | 1 | 1 ½ |
| diced tomatoes | 1 (14.5 oz) can | 2 (14.5 oz) cans | 3 (14.5 oz) cans |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| jalapeño pepper | 1 | 2 | 3 |
| kidney beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| lean ground beef | ¾ lb | 1 ½ lb | 2 ¼ lb |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| whole grain bun or roll | 1 | ||
| whole grain buns or rolls | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Heat a medium saucepan over medium heat.
- Peel and dice the onion; peel and mince the garlic; wash, seed, and mince the jalapeños.
- Add a thin coat of oil to the pan and cook the onion and jalapeño until softened, about 3–4 minutes.
- Rinse and drain the kidney beans.
- Stir in the garlic, chili powder, and cumin; cook briefly to bloom the spices.
- Add the beef, breaking it apart with a spoon, and cook until browned and crumbly, about 2–3 minutes.
- Pour in the beans and tomatoes; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until thickened, about 10 minutes.
- Cut the avocado, scoop out the flesh, and dice it.
- Toast the bread if you like.
- Spoon the chili into bowls, top with avocado, and serve with bread on the side.
Two tips
- Prep the onion, jalapeño, and garlic ahead of time to speed up assembly.
- Leftovers keep well in the fridge for 2–3 days; reheat gently. For serving, top with avocado or serve over toasted bread for extra texture.
Nutrition per serving
- Calories
- 760 kcal
- Protein
- 49 g
- Carbs
- 56 g
- Fat
- 40 g
- Fiber
- 18 g
- Sodium
- 518 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.