Hearty chili featuring beans, diced tomatoes, and savory spices for a fast, satisfying meal.
# Components:
→ Proteins
01 - 1 lb ground beef (or ground turkey; 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
# Directions:
01 - Heat a large pot or Dutch oven over medium heat. Add ground beef and cook, breaking apart with a spoon, until browned, about 5 minutes. For vegetarian version, sauté plant-based crumbles following package directions.
02 - Add diced onion and green bell pepper to the pot and 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, ground cumin, smoked paprika, dried oregano, cayenne pepper if using, along with salt and black pepper. Stir to evenly coat meat and vegetables.
05 - Pour in diced tomatoes with their juices, drained beans, and broth. Stir to combine thoroughly.
06 - Bring mixture to a gentle simmer. Reduce heat to low, cover, and cook for 15 to 20 minutes, stirring occasionally.
07 - Taste chili and adjust salt and pepper as needed.
08 - Ladle chili into bowls and garnish with desired toppings such as cilantro, sour cream, shredded cheese, or jalapeños.
