Beef and White Bean Chili

Blended corn tortillas add a delicious masa flavor and give the chili extra body. We like to top ours with a dollop of sour cream and some shredded cheese to add a delicious creamy flavor, but for a hotter, meatier flavor, leave out these toppings. Regardless, this chili is perfect for a cozy night in. Â

Preparation time

  • Yield Serves 4
  • Total time 30 Minutes


  • 1 large red onion
  • 1 large jalapeño
  • 3 cups unsalted chicken stock (such as Swanson)
  • 2 (6-in.) corn tortillas, torn into pieces
  • 1 tablespoon olive oil
  • 8 ounces 90% lean ground sirloin
  • 5 garlic cloves, minced
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 cups canned unsalted crushed tomatoes
  • 1/2 teaspoon kosher salt
  • 1 (15-oz.) can unsalted cannellini beans, rinsed and drained
  • 1/4 cup plain 2% reduced-fat Greek yogurt
  • 2 ounces preshredded 2% reduced-fat Mexican-blend cheese (about 1/2 cup)


  1. Heat a large cast-iron skillet over high. Cut 2 (1/2-inch-thick) round slices from onion. Chop remaining onion, reserve. Add onion slices and jalapeño to pan, cook 8 minutes, turning to char on all sides. Remove onion slices, chop. Remove jalapeño, thinly slice.
  2. Combine stock and tortillas in a food processor, process until combined.
  3. Heat oil in a large Dutch oven over medium-high. Add beef, cook 6 minutes, stirring to crumble. Add reserved chopped fresh onion and garlic, cook 5 minutes. Stir in chili powder, cumin, and paprika. Stir in stock mixture, tomatoes, salt, and beans, bring to a simmer. Cook 10 minutes. Place 1 3/4 cups chili in each of 4 bowls. Top each serving with 1 tablespoon yogurt, 2 tablespoons cheese, charred chopped onion, and jalapeño.