Save to Pinterest 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 when I needed a quick dinner on a chilly evening, and it instantly became a family favorite thanks to its rich flavor and speedy preparation.
Ingredients
- Ground beef (or ground 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 protein:
- In a large pot or Dutch oven over medium heat, add 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 for 4 minutes until softened.
- Add garlic:
- Stir in 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 vegetables and meat.
- Add canned goods and broth:
- Pour in diced tomatoes with juices, beans, and broth. Mix to combine.
- Simmer chili:
- Bring to a simmer. Reduce heat to low, cover, and cook for 15 minutes, stirring occasionally.
- Finish and serve:
- Taste and adjust seasoning as needed. Serve hot, garnished with desired toppings.
Save to Pinterest This chili is always a hit during family movie nights, especially when everyone adds their favorite toppings at the table.
Serving Suggestions
Serve your chili with crusty bread, corn chips, or over steamed rice for a complete meal.
Allergen Information
This recipe contains dairy only if cheese or sour cream is used as toppings. Opt for dairy-free options and check labels on broth and canned beans for hidden allergens.
Nutritional Information
Each serving contains approximately 400 calories, 12 g total fat, 40 g carbohydrates, and 30 g protein.
Save to Pinterest This quick chili delivers maximum flavor in minimal time. Enjoy it on those busy weeknights or anytime you crave comfort food.
Recipe Questions & Answers
- → Can I make this chili vegetarian?
Yes, ground meat can be replaced with plant-based crumbles or additional beans for a meat-free version.
- → What canned beans work best in this dish?
Kidney, black, or pinto beans all complement the chili well and provide a hearty texture.
- → How can I adjust the heat level?
Modify the amount of cayenne pepper or jalapeños to suit your preferred spiciness.
- → What are good toppings for this chili?
Fresh cilantro, shredded cheddar, sour cream, or sliced jalapeños add flavor and texture contrast.
- → Is this chili gluten-free?
Yes, if you use gluten-free broth and avoid toppings containing gluten, the dish remains gluten-free.