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.
This chili has become my go-to when time is short but I still want a homemade meal. Everyone loves the rich flavor and I enjoy switching up the toppings each time.
Ingredients
- Ground beef: 500 g (1 lb), or 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
- Beef or vegetable broth: 250 ml (1 cup), low-sodium
- Chili powder: 2 tbsp
- Ground cumin: 1 tsp
- Smoked paprika: 1 tsp
- Dried oregano: 1/2 tsp
- Cayenne pepper: 1/4 tsp, optional, for heat
- Salt and black pepper: to taste
- Optional toppings: Chopped fresh cilantro , Sour cream or plain yogurt , Shredded cheddar cheese , Sliced jalapeños
Instructions
- Brown meat:
- In a large pot over medium heat, add ground beef. Cook, breaking up with a spoon, until browned (about 5 minutes). For vegetarian crumbles, sauté as package directs.
- Sauté vegetables:
- Add diced onion and bell pepper. Sauté for 4 minutes until softened.
- Add garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Add spices:
- Add chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Stir well to coat everything.
- Add canned goods and broth:
- Pour in diced tomatoes (with juices), beans, and broth. Mix to combine.
- Simmer:
- Bring to a simmer. Reduce heat and cover. Cook for 15 minutes, stirring occasionally.
- Adjust seasoning:
- Taste and adjust salt or pepper as needed.
- Serve:
- Serve hot, garnished with chosen toppings.
Pin It This recipe is a weeknight lifesaver when my family asks for something hearty but my pantry is all I've got. We always make extra for leftovers the next day.
Serving Suggestions
Try it with crusty bread or spooned over rice for a more filling dinner. Corn chips also make a great crunchy side.
Customization Ideas
Add corn, zucchini, or carrots along with the peppers for more veggies. Substitute the meat with extra beans for a vegetarian version.
Pairings
A medium-bodied red wine or a cold lager complement the chili flavors well. Top with cilantro, cheese, or jalapeños for extra freshness and heat.
Pin It Enjoy this quick chili any night for a satisfying, adaptable meal. It tastes even better the next day—just reheat and serve.
Recipe Questions & Answers
- → Can I make this chili vegetarian?
Yes, substitute ground beef with plant-based crumbles or simply increase the amount of beans for protein.
- → What spices give this chili its flavor?
A blend of chili powder, ground cumin, smoked paprika, oregano, and optional cayenne creates a rich and balanced spice profile.
- → How long should the chili simmer?
Simmer covered on low heat for 15 to 20 minutes to develop flavors while keeping vegetables tender.
- → Can I add extra vegetables?
Absolutely, adding corn, zucchini, or carrots can enhance texture and nutrition.
- → What are some suggested toppings?
Chopped fresh cilantro, shredded cheese, sour cream or yogurt, and sliced jalapeños complement the chili nicely.
- → Is this dish gluten-free?
Yes, when using gluten-free broth and checking canned ingredients, it suits a gluten-free diet.