Save A hearty, flavorful chili packed with ground beef, beans, and warming spices—perfect for a quick and comforting weeknight meal. Ready in under an hour!
This chili has been my go to for busy weeknights when I want something filling and easy to make. The flavors always develop beautifully after simmering.
Ingredients
- Ground beef: 1 lb (450 g) ground beef or ground turkey for a lighter option
- Yellow onion: 1 medium, diced
- Red bell pepper: 1, diced
- Garlic: 2 cloves, minced
- Diced tomatoes: 1 (15 oz 425 g) can
- Kidney beans: 1 (15 oz 425 g) can, drained and rinsed
- Black beans: 1 (15 oz 425 g) can, drained and rinsed
- Tomato paste: 1 (6 oz 170 g) can
- Beef broth: 1 cup (240 ml) low sodium or vegetable broth
- 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: 1 tsp or to taste
- Black pepper: 1/2 tsp
- Optional toppings: shredded cheddar cheese sour cream sliced green onions fresh cilantro sliced jalapeños
Instructions
- Step 1:
- In a large pot or Dutch oven heat a splash of oil over medium heat. Add the ground beef and cook breaking it up with a spoon until browned and cooked through about 5 7 minutes. Drain excess fat if needed.
- Step 2:
- Add diced onion and red bell pepper. Sauté for 4 5 minutes until softened. Stir in minced garlic and cook for 1 minute more.
- Step 3:
- Add chili powder cumin smoked paprika oregano cayenne if using salt and black pepper. Stir to coat the meat and vegetables in the spices.
- Step 4:
- Stir in tomato paste and cook for 1 minute.
- Step 5:
- Add diced tomatoes kidney beans black beans and beef broth. Bring to a simmer.
- Step 6:
- Reduce heat to low cover and simmer for 25 30 minutes stirring occasionally.
- Step 7:
- Taste and adjust seasoning as needed.
- Step 8:
- Serve hot with desired toppings.
Save My family always gathers around the table excited when I make this simple weeknight chili together we enjoy toppings and share stories from our day.
Notes
For a vegetarian version omit the meat and add extra beans or chopped mushrooms Leftovers taste even better the next day Serve with cornbread or over steamed rice for a heartier meal Adjust the cayenne and chili powder to your spice preference For added depth stir in a teaspoon of cocoa powder or a splash of coffee
Required Tools
Large pot or Dutch oven Cutting board Chefs knife Wooden spoon or spatula Can opener
Nutritional Information (per serving)
Calories 410 Total Fat 14 g Carbohydrates 38 g Protein 32 g
Save This chili strikes a perfect balance between hearty and healthy making it a staple in my kitchen year round.
Recipe Questions & Answers
- → How can I make this chili vegetarian?
Omit the meat and increase the amount of beans or include chopped mushrooms to maintain texture and flavor.
- → What spices give the chili its flavor?
The blend of chili powder, cumin, smoked paprika, oregano, and optional cayenne creates the rich and warm flavor profile.
- → Can I prepare this chili in advance?
Yes, the flavors deepen after a day, making leftovers even tastier when reheated.
- → What are some good toppings for this chili?
Shredded cheddar cheese, sour cream, sliced green onions, fresh cilantro, and jalapeños complement the chili well.
- → Is it possible to adjust the spice level?
Absolutely, modify the amount of cayenne pepper and chili powder to suit your preferred heat level.