Description
A comforting and flavorful chili recipe that warms the soul with a blend of spices, meat, and beans simmered to perfection.
Ingredients
Scale
- 2 pounds ground beef (or turkey)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cans (15 ounces each) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (28 ounces) diced tomatoes
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- Salt and pepper to taste
- 1 tablespoon olive oil (or any cooking oil)
- Optional: 1 jalapeño pepper, finely chopped
Instructions
- Heat the olive oil in a pot over medium heat, then add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and sauté for another minute until fragrant.
- Increase the heat and add the ground beef (or turkey). Brown the meat, breaking it up with a spoon, for about 7 to 10 minutes.
- Drain any excess fat if necessary, then stir in chili powder, cumin, paprika, oregano, salt, and pepper. Let it toast for a couple of minutes.
- Stir in the diced tomatoes along with their juice, then add the kidney beans and black beans. If using jalapeño, add it now.
- Bring to a simmer, reduce heat to low, cover, and cook for about 30 minutes, stirring occasionally.
- Taste and adjust seasonings as necessary before serving.
Notes
For a lighter dish, substitute ground beef with lean turkey or plant-based meat. You can also make this chili in a slow cooker.
- Prep Time: 15
- Cook Time: 45
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 80mg