# Components:
→ Proteins
01 - 1 pound ground beef (substitute with 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 ounces each) diced tomatoes, undrained
06 - 2 cans (14 ounces 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)
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
# Directions:
01 - Heat a large pot or Dutch oven over medium heat. Add ground beef and cook, breaking it apart with a spoon, until browned, about 5 minutes. For vegetarian version, sauté plant-based crumbles as per package directions.
02 - Add diced onion and green bell pepper to the pot. Cook for 4 to 5 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Mix in chili powder, cumin, smoked paprika, dried oregano, cayenne pepper if using, salt, and black pepper. Stir thoroughly to coat the meat and vegetables.
05 - Pour in diced tomatoes with juices, beans, and broth. Stir to combine evenly.
06 - Bring mixture to a simmer. Reduce heat to low, cover, and cook for 15 to 20 minutes, stirring occasionally.
07 - Taste and season with additional salt and pepper as desired.
08 - Ladle chili into bowls and garnish with preferred toppings such as cilantro, sour cream, shredded cheese, or jalapeños.
