A hearty blend of beans, tomatoes, and spices, perfect for a quick, nutritious dinner.
# What You'll Need:
→ Proteins
01 - 1 lb ground beef (or ground turkey, or plant-based crumbles for vegetarian option)
→ 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 tbsp chili powder
09 - 1 tsp ground cumin
10 - 1 tsp smoked paprika
11 - ½ tsp dried oregano
12 - ¼ tsp cayenne pepper (optional)
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 - 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. For vegetarian option, sauté plant-based crumbles according to package directions.
02 - Add diced onion and bell pepper to the pot. Sauté for 4 to 5 minutes until softened.
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 thoroughly to coat vegetables and protein.
05 - Pour in diced tomatoes with juices, drained beans, and beef or vegetable broth. Stir to combine.
06 - Bring mixture to a simmer. Reduce heat to low, cover, and cook for 15 to 20 minutes, stirring occasionally.
07 - Taste and adjust seasoning with additional salt or pepper if needed.
08 - Ladle hot chili into bowls and garnish with desired toppings such as fresh cilantro, sour cream, shredded cheese, or jalapeños.
