Hearty chili with beans, tomatoes, and spices for a fast, flavorful weeknight meal.
# What You Need:
→ Proteins
01 - 1 lb ground beef (alternative: ground turkey or plant-based crumbles for vegetarian)
→ Vegetables
02 - 1 medium onion, diced
03 - 1 green bell pepper, diced
04 - 2 cloves garlic, minced
→ Canned Goods
05 - 2 cans (14 oz each) diced tomatoes, undrained
06 - 2 cans (14 oz each) beans (kidney, black, or pinto), drained and rinsed
→ Liquids
07 - 1 cup low-sodium beef or vegetable broth
→ Spices
08 - 2 tbsp chili powder
09 - 1 tsp ground cumin
10 - 1 tsp smoked paprika
11 - 1/2 tsp dried oregano
12 - 1/4 tsp cayenne pepper (optional)
13 - Salt and black pepper, to taste
→ Optional Toppings
14 - Chopped fresh cilantro
15 - Sour cream or plain yogurt
16 - Shredded cheddar cheese
17 - Sliced jalapeños
# Steps:
01 - Heat a large pot or Dutch oven over medium heat. Add ground beef and cook, breaking up with a spoon, until browned, about 5 minutes. If using plant-based crumbles, sauté following package directions.
02 - Add diced onion and green bell pepper to the pot. Cook for 4 to 5 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper if using, salt, and black pepper. Stir thoroughly to coat the meat and vegetables evenly.
05 - Pour in diced tomatoes with their juices, drained beans, and broth. Stir to combine.
06 - Bring the mixture to a simmer. Reduce heat to low, cover, and cook for 15 to 20 minutes, stirring occasionally.
07 - Taste and adjust seasoning with additional salt or pepper if needed.
08 - Ladle chili into bowls and garnish with desired toppings such as cilantro, sour cream, cheese, or jalapeños.
