Pin A hearty, flavorful chili packed with protein and fiber, perfect for busy weeknights. This recipe uses pantry staples for a fast, satisfying meal.
On cold evenings, this chili is my go-to recipe for a comforting meal that pleases everyone. The beauty of it is that even picky eaters appreciate how simple yet tasty it turns out.
Ingredients
- Ground beef: 500 g (1 lb), or use ground turkey or plant-based crumbles for vegetarian option
- 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
- Cumin: 1 tsp ground
- Smoked paprika: 1 tsp
- Dried oregano: 1/2 tsp
- Cayenne pepper: 1/4 tsp (optional, for heat)
- Salt and black pepper: To taste
- Optional toppings: Chopped fresh cilantro, sour cream or plain yogurt, shredded cheddar cheese, sliced jalapeños
Instructions
- Brown the protein:
- 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.
- Add vegetables:
- Add the diced onion and bell pepper. Sauté for 4 minutes until softened.
- Stir in garlic:
- Add the garlic and cook for 1 minute until fragrant.
- Spice it up:
- Add chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper. Stir well to coat the vegetables and meat.
- Add canned ingredients and 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 minutes, stirring occasionally.
- Adjust seasoning:
- Taste and adjust seasoning as needed.
- Serve:
- Serve hot, garnished with desired toppings.
Pin My kids always gather around the table when this chili is on the menu. It's one of those recipes everyone asks for seconds and even takes leftovers to school the next day.
Variations
Swap ground beef for ground turkey or plant-based crumbles to suit different diets. Try adding extra vegetables like zucchini, corn, or carrots for more flavor and nutrition.
Serving Suggestions
Serve this chili with crusty bread or over rice for a heartier meal. Pair with a glass of medium-bodied red wine or a cold lager for the adults.
Nutritional Highlights
Each serving provides about 400 calories, 30 g protein, and lots of fiber, making it a balanced choice for any busy night.
Pin This chili tastes even better the next day. Enjoy a warm bowl for dinner or pack some for a delicious lunch at work.
Recipe FAQ
- → What proteins work best in this chili?
Ground beef or turkey provide rich flavor and protein, while plant-based crumbles offer a vegetarian alternative without sacrificing texture.
- → Can I adjust the heat level?
Yes, adding or omitting cayenne pepper and jalapeños lets you control the spiciness to suit your taste.
- → Are canned beans suitable for this dish?
Canned beans save time and absorb the spices well, providing fiber and body to the chili.
- → What toppings complement this chili?
Fresh cilantro, shredded cheddar, sour cream, or sliced jalapeños add freshness and creaminess, enhancing the overall flavor.
- → How can I make this gluten-free or dairy-free?
Use gluten-free broth and omit cheese or sour cream toppings for a dairy-free option without losing flavor.
- → Can I add extra vegetables?
Adding corn, zucchini, or carrots works well to increase nutrition and texture diversity.