Pin It A hearty, flavorful chili packed with protein and fiber, perfect for busy weeknights. This recipe uses pantry staples for a fast, satisfying meal.
My family always looks forward to chili night because it is versatile and filling. Over the years, I have tweaked this recipe for weeknight speed and maximum comfort.
Ingredients
- Ground beef: 500 g (1 lb) or substitute with 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) (kidney, black, or pinto), drained and rinsed
- Broth: 250 ml (1 cup) low-sodium beef or vegetable broth
- Chili powder: 2 tbsp
- Cumin: 1 tsp ground
- 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 ground beef. Cook, breaking up until browned (about 5 minutes). For vegetarian crumbles, sauté as directed on package.
- Cook vegetables:
- Add diced onion and bell pepper. Sauté for 4 minutes until softened.
- Add garlic:
- Stir in minced garlic and cook for 1 minute.
- Spice it:
- Add chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Stir to coat.
- Combine liquids:
- Pour in diced tomatoes, beans, and broth. Mix all together.
- Simmer:
- Bring to a simmer, reduce heat, cover and cook for 15 minutes, stirring occasionally.
- Finish and serve:
- Taste and adjust seasoning. Serve hot with chosen toppings.
Pin It Chili was always a comforting dish at family gatherings, especially on cold evenings. We enjoyed customizing bowls with different toppings to suit everyone's tastes.
Serving Suggestions
Pair chili with crusty bread or serve over cooked rice for a heartier meal. Garnish with fresh cilantro, avocado slices, and a squeeze of lime.
Allergen Information
Dairy is present if cheese or sour cream are used as toppings. Check processed items like broth or beans for gluten or soy, and omit dairy toppings if needed for allergies.
Nutrition Facts
Per serving: 400 calories, 12 g fat, 40 g carbohydrates, 30 g protein.
Pin It This chili is a perfect fuss-free option for any night. Enjoy with your favorite toppings and share around the table!
Recipe FAQs
- → Can I make this chili vegetarian?
Yes, substitute ground beef with plant-based crumbles or increase the amount of beans for a satisfying vegetarian version.
- → What toppings pair well with this dish?
Try fresh cilantro, sour cream or plain yogurt, shredded cheddar, and sliced jalapeños to elevate the flavors.
- → How long should I simmer the chili?
Simmer covered on low heat for 15–20 minutes, stirring occasionally to allow flavors to meld.
- → Can I use different types of beans?
Yes, kidney, black, or pinto beans work well and add variety in texture and taste.
- → Is it possible to add more vegetables?
Absolutely, incorporating corn, zucchini, or carrots can add extra nutrition and flavor.
- → What liquids can I use for cooking this chili?
Low-sodium beef or vegetable broth provides a rich base, but water or stock alternatives can be used as well.