One-Pan Beef & White Bean Chili
5min
15min
2
722
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Chef's Note
This recipe is designed to save you time later in the week! By browning a double batch of beef and onions today, you'll have a pre-cooked protein base ready to throw straight into your soup on Day 3 without any extra pan-frying.
Tags
Ingredients
2 lb ground beef
1 cup frozen diced yellow onions
2 tbsp chili powder
15 oz canned crushed tomatoes
15 oz canned great northern beans
1 tsp salt
1/2 tsp black pepper
1/2 cup water
Instructions
- 1
Heat a large, deep skillet or pan over medium-high heat. Add 2 lb raw ground beef and 1 cup frozen diced yellow onions.
- 2
Pan-fry the beef and onions for 6 to 8 minutes, breaking the meat apart with a spoon, until the beef is fully browned and the onions are translucent. Season with 1 tsp salt and 1/2 tsp black pepper.
- 3
Using a slotted spoon, transfer exactly half of the cooked beef and onion mixture (approximately 1 lb of cooked beef) to a clean, airtight container. Let it cool, then seal and store in the refrigerator to use for the Day 3 Soup.
- 4
To the remaining beef and onions left in the skillet, add 2 tbsp chili powder, 15 oz canned crushed tomatoes, 15 oz drained canned great northern beans, and 1/2 cup water.
- 5
Stir the chili ingredients together well and bring to a simmer over medium heat. Reduce the heat to low and let it simmer for 5 to 7 minutes until the chili is thick and hot.
- 6
Divide the finished chili into two equal portions and serve warm.
Nutrition Information (per serving)
722
54g
46g
36g
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