Anti Inflammatory Beef and Black Bean Chili
Few things hit harder on a cold evening than a big pot of deeply spiced chili, and this one delivers serious flavor while checking every box for a thoughtful, inflammation-conscious approach to eating. The spice lineup here is doing real work — turmeric, cumin, smoked paprika, and coriander aren't just for flavor; they're some of the most well-regarded ingredients in the anti-inflammatory pantry, and together they create a rich, layered base that tastes like it simmered all day. Extra virgin olive oil gets things started, fire-roasted crushed tomatoes add smoky depth, and two cans of black beans bring fiber and plant-based substance alongside the ground beef. A long, slow simmer of 25 to 30 minutes lets everything meld into something thick, hearty, and genuinely craveable. The fresh lime juice stirred in at the end brightens the whole pot and keeps the flavors from feeling heavy. Topped with sliced avocado and a handful of cilantro, each bowl of this six-serving batch feels complete and nourishing without any compromise on comfort.
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Learn more →Ingredients
6 servings
- 2 tbsp extra virgin olive oil
- 1 large yellow onion, diced
- 1 large red bell pepper, diced
- 4 cloves garlic, minced
- 1½ lb ground beef
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ¼ tsp cayenne pepper (optional)
- 1 can (28 oz) fire-roasted crushed tomatoes
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 cup beef broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor. - 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 1 tbsp fresh lime juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 avocado, sliced (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
- 2
Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
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