One-Pot Beef and Bean Shawarma Chili

Name: One-Pot Beef and Bean Shawarma Chili
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb (907 g) ground beef (80/20 blend); 1 large (200 g) yellow onion, finely diced; 5 cloves (25 g) garlic, minced; 2 tablespoon (12 g) ground cumin; 2 tablespoon (12 g) chili powder; ½ teaspoon (1.2 g) ground cinnamon; ¼ teaspoon (½ g) ground allspice; 3 tablespoon (55 g) tomato paste; 28 oz (800 g) crushed tomatoes; 2 can (15 oz each) (850 g) kidney beans, canned, drained and rinsed; 1½ cup (360 ml) beef broth; 2 tablespoon (30 ml) olive oil; to taste kosher salt; to taste black pepper, freshly ground; 2 tablespoon (30 ml) fresh lemon juice (optional); ¼ cup (10 g) fresh cilantro, roughly chopped (optional); ½ cup (120 g) Greek yogurt or sour cream (optional)

From the MyKitchenBank Kitchen

A Mediterranean-American fusion chili that brings together the warm, aromatic spices of shawarma—cumin, cinnamon, and allspice—with traditional chili ingredients. Ground beef, kidney beans, and tomatoes simmer into a rich, deeply flavored one-pot meal that's ready in under an hour. Top with yogurt, fresh cilantro, and a squeeze of lemon for an unexpected twist on classic chili.

Prep: 15 min
Cook: 35 min
Total: 50 min
Makes: 6 servings (about 8 cups)

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Ingredients

6 servings

2 lb (907 g) ground beef (80/20 blend)
1 large (200 g) yellow onion, finely diced
5 cloves (25 g) garlic, minced
2 tablespoon (12 g) ground cumin
2 tablespoon (12 g) chili powder
½ teaspoon (1.2 g) ground cinnamon
¼ teaspoon (0.5 g) ground allspice
3 tablespoon (55 g) tomato paste
28 oz (800 g) crushed tomatoes
2 can (15 oz each) (850 g) kidney beans, canned, drained and rinsed
1½ cup (360 ml) beef broth
2 tablespoon (30 ml) olive oil
to taste kosher salt
to taste black pepper, freshly ground
2 tablespoon (30 ml) fresh lemon juice (optional)
¼ cup (10 g) fresh cilantro, roughly chopped (optional)
½ cup (120 g) Greek yogurt or sour cream (optional)

Equipment (4)

Large heavy-bottomed pot or Dutch oven (5–6 quart / 4.7–5.7 L)
Wooden spoon or silicone spatula
Measuring spoons and cups
Knife and cutting board

Steps

Before you start

Read through the recipe to understand the layering of flavors
Have all ingredients measured and prepped before starting (mise en place)
Use a large heavy-bottomed pot or Dutch oven for even heat distribution

1
Brown the beef
- Heat the olive oil in a large heavy-bottomed pot (5–6 quart / 4.7–5.7 L) over medium-high heat.
- Add the ground beef and break it apart with a wooden spoon, stirring occasionally.
- Cook for 5–6 minutes until the meat is browned and no longer pink, breaking it into small pieces as it cooks.
- Do not drain the fat; you'll need it for flavor.
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Ready when: Beef is browned and no longer pink; internal temperature reaches 160°F (71°C)
Tip: Keep the heat fairly high to get good browning, but stir frequently to prevent sticking.
2
Sauté aromatics
- Add the diced onion to the pot and stir well, scraping up any browned bits from the bottom.
- Cook for 3 minutes until the onion starts to soften.
- Add the minced garlic and cook for another 1 minute, stirring constantly, until fragrant.
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Ready when: Onion is translucent and garlic is fragrant
Tip: Stir constantly when adding garlic to prevent it from burning, which would make the chili taste bitter.
3
Bloom the spices
- Reduce heat to medium and add the ground cumin, chili powder, cinnamon, and allspice.
- Stir constantly for 1–2 minutes until the spices become fragrant and darken slightly.
- This blooming step releases the oils and deepens their flavors.
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Ready when: Spices are fragrant and have darkened slightly
Tip: Keep the heat at medium to bloom the spices without burning them; too high and they'll taste scorched.
4
Build the base
- Stir in the tomato paste and cook for 1 minute, stirring constantly.
- Then add the crushed tomatoes (with juices) and beef broth.
- Scrape the bottom of the pot to deglaze it, incorporating all the flavorful browned bits.
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Ready when: Liquid is incorporated and there are no lumps of paste
Tip: Deglazing the pot adds tremendous depth—don't skip it or you'll lose caramelized flavors.
5
Add beans and simmer
- Add the drained and rinsed kidney beans.
- Stir well to combine.
- Increase heat to bring the chili to a gentle simmer.
- Once simmering, reduce heat to medium-low and cook uncovered for 20 minutes, stirring occasionally, until the flavors meld and the chili thickens slightly.
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Ready when: Chili is bubbling gently and has reduced slightly; beans are heated through
Tip: A gentle simmer prevents the chili from splattering on your stovetop. If it's boiling vigorously, lower the heat.
6
Season and finish
- Taste the chili and adjust the seasoning with kosher salt and freshly ground black pepper.
- If using the optional fresh lemon juice, add it now and stir well.
- The acidity will brighten all the warm spices and balance the richness of the beef.
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Ready when: Flavors are balanced and taste correct to you
Tip: Start with 1 tablespoon of lemon juice and add more if needed; you can always add more but you can't take it out.
7
Serve
- Ladle the chili into bowls.
- Top with a dollop of Greek yogurt or sour cream and a generous handful of fresh cilantro.
- A small squeeze of additional lemon juice on top adds another layer of brightness.
- Serve immediately.
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Tip: The yogurt cools the chili slightly and adds a creamy, tangy contrast that echoes traditional shawarma accompaniments.

Good to know

Tips

The key to this chili is blooming the spices in Step 3—this releases their essential oils and creates a much deeper, more complex flavor than simply stirring them in with the liquid.
Don't skip the lemon juice at the end. Acid brightens warm spices and prevents the chili from tasting heavy or one-dimensional.
For a smokier, more authentic shawarma flavor, add 1 tablespoon of smoked paprika in Step 3 alongside the other spices.
If you prefer a thicker chili, simmer uncovered for an additional 10 minutes in Step 5. For a brothier chili, add up to 1 cup (240 ml) more beef broth before simmering.

Make ahead

Cook the entire chili through Step 5 (simmering) up to 3 days ahead and refrigerate in an airtight container. Reheat gently over medium-low heat on the stovetop, stirring occasionally, for 10–12 minutes until warmed through. You can also freeze it for up to 3 months; thaw overnight in the refrigerator before reheating.

Storage & reheating

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat for 10–12 minutes, stirring occasionally, until warmed through. Do not microwave, as the flavors can become muddled. The chili also freezes beautifully for up to 3 months; thaw overnight in the refrigerator and reheat as directed. The yogurt and cilantro topping should be added fresh just before serving.

Substitutions

kidney beans, canned → cannellini beans or black beans. Both work equally well; the texture is slightly different but the flavor profile remains intact. Use the same total amount (about 850 g or two 15 oz cans, drained and rinsed).
beef broth → chicken broth or vegetable broth. Either will work, though beef broth is most authentic to the shawarma flavor. Adjust seasoning to taste as the depth may differ slightly.
ground beef (80/20 blend) → ground lamb or a mix of ground beef and lamb (1 lb / 454 g each). Lamb deepens the shawarma connection and adds richness; use the same total weight.
Greek yogurt or sour cream → tahini sauce (mixed with lemon and water), crème fraîche, or even a dollop of labneh. Each adds a different texture and flavor dimension; tahini reinforces the Middle Eastern heritage of shawarma.