Can I make this chili vegetarian?

Yes, substitute ground beef with plant-based crumbles or increase the quantity of beans for a hearty vegetarian version.

What beans work best in this dish?

Kidney, black, or pinto beans all complement the flavors well and provide a good texture contrast.

Modify the cayenne pepper to increase or reduce spiciness, or add sliced jalapeños as a topping for extra kick.

Absolutely. The flavors often deepen after resting overnight in the refrigerator, making it ideal for meal prep.

Serve over rice or with crusty bread, and pair with toppings like sour cream, shredded cheddar, or fresh cilantro to enhance flavor.

A hearty, flavorful chili packed with protein and fiber, perfect for busy weeknights. This recipe uses pantry staples for a fast, satisfying meal.

I often make this chili when short on time but craving something warm and filling. It comes together quickly and pleases everyone at my dinner table.

Ground beef: 500 g (1 lb) (or ground turkey, or use 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
Broth: 250 ml (1 cup) low-sodium beef 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 and black pepper: to taste
Chopped fresh cilantro: optional topping
Sour cream or plain yogurt: optional topping
Shredded cheddar cheese: optional topping
Sliced jalapeños: optional topping

Brown the meat:: In a large pot or Dutch oven over medium heat, add the ground beef. Cook, breaking up with a spoon, until browned (about 5 minutes). If using vegetarian crumbles, sauté according to package instructions.
Sauté vegetables:: Add the diced onion and bell pepper. Sauté for 4 minutes until softened.
Add garlic:: Stir in the garlic and cook for 1 minute until fragrant.
Add spices:: Add the chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper. Stir well to coat the vegetables and meat.
Add canned ingredients & broth:: Pour in the diced tomatoes (with juices), beans, and broth. Mix to combine.
Simmer:: Bring to a simmer. Reduce heat to low, cover, and cook for 15–20 minutes, stirring occasionally.
Adjust seasoning:: Taste and adjust seasoning as needed.
Serve:: Serve hot, garnished with desired toppings.

My kids love customizing their bowls with cheese and jalapeños. It has become our go-to meal after a chilly soccer game.

Enjoy this chili with crusty bread or serve over rice for a more filling meal. Pair with a medium-bodied red wine or a cold lager.

Add corn, zucchini, or carrots to include more vegetables. Adjust spices to your preferred level of heat.

Each serving has about 400 calories, 12 g fat, 40 g carbohydrates, and 30 g protein, making it a hearty option for weeknight dinners.

This quick chili is always a crowd-pleaser and tastes even better the next day. Enjoy making it your own!

→ Can I make this chili vegetarian?: Yes, substitute ground beef with plant-based crumbles or increase the quantity of beans for a hearty vegetarian version.
→ What beans work best in this dish?: Kidney, black, or pinto beans all complement the flavors well and provide a good texture contrast.
→ How can I adjust the heat level?: Modify the cayenne pepper to increase or reduce spiciness, or add sliced jalapeños as a topping for extra kick.
→ Is it possible to prepare this chili ahead of time?: Absolutely. The flavors often deepen after resting overnight in the refrigerator, making it ideal for meal prep.
→ What are some good serving suggestions?: Serve over rice or with crusty bread, and pair with toppings like sour cream, shredded cheddar, or fresh cilantro to enhance flavor.