Jumping Bean Chili

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, spice-kissed chili packed with kidney beans and fresh vegetables, ready in 35 minutes for a satisfying meal. This american-inspired one pot ready in about 35 minutes pairs ground beef, kidney beans, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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.

★ 4.1 (13 ratings) Prep: 10 min Cook: 25 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook 12 oz ground beef in a large pot over medium-high heat until browned and crumbled, about 5-7 minutes; drain excess fat and set aside.
  2. Step 2: Add 1 finely chopped medium onion and 3 minced garlic cloves to the pot, and sauté for 3 minutes until onion is translucent and fragrant.
  3. Step 3: Stir in 2 tsp chili powder and 1 tsp cumin, and cook for 1 minute until aromatic. Add 15 oz rinsed kidney beans, 14 oz diced tomatoes (with juice), 1 cup vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer and cook for 15 minutes.
  4. Step 4: Stir in 1/2 cup frozen corn and cook for 5 more minutes until corn is heated through and flavors meld.

Frequently asked questions

How long does Jumping Bean Chili take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Jumping Bean Chili?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.

Can I substitute ingredients in Jumping Bean Chili?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Jumping Bean Chili for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Jumping Bean Chili?

American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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