Save A hearty, flavorful chili packed with protein and fiber, perfect for busy weeknights. This recipe uses pantry staples for a fast, satisfying meal.
I remember the first chilly evening I made this chili after a long workday. The aroma filled the kitchen, and everyone was eager to dig in. I love how simple ingredients come together for a rich, satisfying meal in just 35 minutes.
Ingredients
- Ground beef: 500 g (1 lb), or use ground turkey or plant-based crumbles for vegetarian
- Onion: 1 medium, diced
- Green bell pepper: 1, diced
- Garlic: 2 cloves, minced
- Diced tomatoes: 2 x 400 g (14 oz) cans, undrained
- Beans: 2 x 400 g (14 oz) cans kidney, black, or pinto, drained and rinsed
- Low-sodium broth: 250 ml (1 cup), beef or vegetable
- Chili powder: 2 tbsp
- Ground cumin: 1 tsp
- Smoked paprika: 1 tsp
- Dried oregano: 1/2 tsp
- Cayenne pepper: 1/4 tsp (optional)
- Salt and black pepper: to taste
- Optional toppings: Chopped fresh cilantro, sour cream or plain yogurt, shredded cheddar cheese, sliced jalapeños
Instructions
- Brown the protein:
- In a large pot over medium heat, add the ground beef and cook, breaking up with a spoon, until browned (about 5 minutes). If using vegetarian crumbles, sauté according to package instructions.
- Sauté vegetables:
- Add the diced onion and bell pepper. Sauté for 4 minutes until softened.
- Add garlic:
- Stir in the garlic and cook for 1 minute until fragrant.
- Season:
- Add chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Stir well to coat the vegetables and meat.
- Add canned goods and broth:
- Pour in the diced tomatoes (with juices), beans, and broth. Mix to combine.
- Simmer:
- Bring to a simmer. Reduce heat to low, cover, and cook for 15–20 minutes, stirring occasionally.
- Adjust and serve:
- Taste and adjust seasoning as needed. Serve hot, garnished with desired toppings.
Save This chili is always a hit at family gathering nights, especially when everyone picks their own toppings. Sharing this dish brings warmth and happy memories to our table.
Serving Suggestions
Try pairing with crusty bread or serving over rice for a heartier meal. A cold lager or medium-bodied Zinfandel also complements the flavors.
Recipe Variations
Add corn, zucchini, or carrots for extra vegetables. Adjust the spice level with more or less cayenne pepper to suit your taste.
Nutrition & Allergens
Contains dairy if you use cheese or sour cream; omit these for a dairy-free version. Each serving has approximately 400 calories and 30 g protein.
Save This chili comes together effortlessly and is sure to become a staple in your meal rotation. Enjoy its bold flavor and comfort any night of the week!
Cooking Questions & Answers
- → Can I make this chili vegetarian?
Yes, substituting ground beef with plant-based crumbles or adding more beans makes a flavorful vegetarian version.
- → What canned beans work best in this dish?
Kidney, black, or pinto beans all complement the spice blend and texture well in this chili.
- → How long should the chili simmer?
Simmer on low heat, covered, for 15–20 minutes to allow flavors to meld and soften ingredients.
- → Can I add more vegetables to this chili?
Yes, ingredients like corn, zucchini, or carrots can be added for extra color and nutrition.
- → What toppings enhance this chili's flavor?
Fresh cilantro, sour cream, shredded cheddar, and sliced jalapeños add freshness, creaminess, and heat.
- → Is this chili suitable for gluten-free diets?
Yes, if you ensure broth and canned goods are gluten-free and avoid gluten-containing toppings.