Hearty chili featuring beans, diced tomatoes, and spices for a fast, satisfying meal.
# What You'll Need:
→ Proteins
01 - 1 lb ground beef (or substitute 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 tablespoons chili powder
09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon dried oregano
12 - ¼ teaspoon cayenne pepper (optional for heat)
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
# Cooking Steps:
01 - Heat a large pot or Dutch oven over medium heat. Add ground beef and cook, breaking apart with a spoon, until fully browned, about 5 minutes. For vegetarian option, cook plant-based crumbles according to package directions.
02 - Add diced onion and green bell pepper to the pot. Cook, stirring occasionally, until softened, about 4 to 5 minutes.
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 well to evenly coat the meat and vegetables.
05 - Pour in diced tomatoes with their juices, drained beans, and low-sodium broth. Stir to combine all ingredients.
06 - Bring the mixture to a simmer over medium heat. Reduce heat to low, cover, and cook for 15 to 20 minutes, stirring occasionally.
07 - Taste and adjust seasoning if needed. Serve hot, garnished with preferred toppings such as cilantro, sour cream, cheese, or jalapeños.
