American Beef and Bean Chili with Cornbread Croutons

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A hearty American soup featuring tender beef, kidney beans, and tomatoes, topped with crispy cornbread croutons for added texture. This american-inspired soups (gluten-free) ready in about 60 minutes pairs ground beef, kidney beans, tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 500g ground beef
• 2 cups kidney beans
• 3 cups tomatoes
• 1 cup onions
• 1 cup bell peppers
• 1 loaf cornbread

Instructions

1. Step 1: Heat a large skillet or pot over medium-high heat, then add 500g ground beef. Cook, breaking it into small pieces with a spatula, for 8-10 minutes until fully browned and no longer pink, stirring occasionally to prevent burning. Tip: Use a spatula to press the beef down occasionally for even browning.
2. Step 2: Reduce heat to medium, add 1 cup onions (diced into 1/4-inch pieces) and 1 cup bell peppers (diced into 1/2-inch cubes). Sauté for 5-7 minutes until the vegetables soften and release their fragrance. Tip: Don’t overcrowd the pan—cook in batches if needed to avoid steaming instead of sautéing.
3. Step 3: Stir in 3 cups tomatoes (chopped or crushed) and 1/2 tsp salt. Simmer over low to medium heat for 10 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens slightly, forming a chunky base.
4. Step 4: Add 2 cups kidney beans (rinsed and drained) to the pot. Stir well to combine, then reduce heat to low. Simmer uncovered for 20 minutes, skimming any foam that rises, until the beans are tender and the chili has a rich, cohesive texture. Tip: Taste and adjust seasoning with salt, pepper, or a pinch of cumin before serving.
5. Step 5: Meanwhile, preheat an oven to 200°C (400°F). Crumble 1 loaf cornbread into 1/2-inch pieces, then spread them evenly on a baking sheet. Toast for 10-12 minutes until golden brown and crisp, shaking the sheet halfway through. Tip: For extra flavor, brush the cornbread with melted butter before toasting.
6. Step 6: Ladle the chili into bowls, then top generously with the toasted cornbread croutons. Serve immediately, garnished with a sprinkle of chopped cilantro or a dollop of sour cream if desired.