Save A hearty, flavorful chili packed with protein and fiber, perfect for busy weeknights. This recipe uses pantry staples for a fast, satisfying meal.
I first made this chili after a busy day when I needed dinner in a pinch. The canned beans and tomatoes make it a reliable go-to for hectic evenings, and everyone at home always goes back for seconds.
Ingredients
- Ground beef, turkey, or plant-based crumbles: 500 g (1 lb)
- Onion: 1 medium, diced
- Green bell pepper: 1, diced
- Garlic: 2 cloves, minced
- Diced tomatoes: 2 x 400 g (14 oz) cans, undrained
- Beans (kidney, black, or pinto): 2 x 400 g (14 oz) cans, drained and rinsed
- Low-sodium beef or vegetable broth: 250 ml (1 cup)
- Chili powder: 2 tbsp
- Ground cumin: 1 tsp
- Smoked paprika: 1 tsp
- Dried oregano: 1/2 tsp
- Cayenne pepper (optional): 1/4 tsp
- Salt and black pepper: To taste
- Optional toppings: Chopped fresh cilantro, sour cream or plain yogurt, shredded cheddar cheese, sliced jalapeños
Instructions
- Brown the beef:
- In a large pot 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 diced onion and bell pepper, sauté 4 minutes until softened.
- Add garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Spice mixture:
- Add chili powder, cumin, paprika, oregano, cayenne, salt, and pepper. Stir to coat everything well.
- Add canned goods and broth:
- Pour in diced tomatoes (with juices), beans, and broth. Mix to combine.
- Simmer:
- Bring to a simmer, reduce heat to low, cover, and cook for 15 minutes, stirring occasionally.
- Taste and adjust:
- Taste and season as needed.
- Serve:
- Serve hot with desired toppings.
Save We love gathering around the table with this chili after soccer practice. Even the pickiest eaters help themselves to seconds, making it a new family favorite.
Required Tools
Large pot or Dutch oven, wooden spoon, chefs knife, cutting board, can opener
Allergen Information
Contains dairy only if toppings like cheese or sour cream are used. Always double-check processed ingredients for hidden allergens. For dairy-free, skip cheese and sour cream.
Nutritional Information
Per serving: calories 400, total fat 12 g, carbohydrates 40 g, protein 30 g
Save This chili is delicious right away but tastes even better the next day. Store leftovers in the fridge for a convenient lunch or supper.
Recipe FAQ
- → Can I make this dish vegetarian?
Yes, you can substitute ground beef with plant-based crumbles or increase the amount of beans to keep it hearty and filling.
- → What beans work best in this dish?
Kidney, black, or pinto beans are all excellent choices, providing texture and protein to the chili.
- → How can I adjust the spice level?
Modify the amount of cayenne pepper or add sliced jalapeños as toppings to increase the heat according to your taste.
- → What are good options for toppings?
Fresh cilantro, sour cream or plain yogurt, shredded cheddar, and sliced jalapeños complement the flavors well.
- → Can I add more vegetables to the dish?
Yes, adding corn, zucchini, or carrots can enhance texture and nutrition without overpowering the flavors.