Pin this A hearty, flavorful chili packed with protein and fiber, perfect for busy weeknights. This recipe uses pantry staples for a fast, satisfying meal.
This chili became my go-to dish on hectic evenings when I needed something filling but didn't have much time. The canned beans and tomatoes make prep effortless, so I can get dinner on the table in under an hour.
Ingredients
- Ground beef or turkey: 500 g (1 lb), or use 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 beans, 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, 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 meat:
- In a large pot 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.
- Sauté vegetables:
- Add diced onion and bell pepper. Sauté for 4–5 minutes until softened.
- Add garlic:
- Stir in the garlic and cook for 1 minute until fragrant.
- Spice and season:
- Add chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper. Stir well to coat everything.
- Add canned goods and broth:
- Pour in diced tomatoes with juices, beans, and broth. Mix to combine.
- Simmer:
- Bring to a simmer. Reduce heat to low, cover, and cook for 15–20 minutes, stirring occasionally.
- Finish:
- Taste and adjust seasoning. Serve hot, garnished with desired toppings.
Pin this Everyone in my family loves building their own bowl with favorite toppings. Sharing this chili together makes even rushed weeknights feel cozy and lively.
Serving Suggestions
Enjoy the chili with crusty bread, cornbread, or served over rice for a satisfying meal. It also pairs well with a medium-bodied red wine or a cold lager.
Make It Your Own
Try adding corn, zucchini, or carrots to boost nutrition and flavor. Swap proteins, spices, or beans based on what you have on hand.
Storage and Freezing
Leftovers can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to 2 months. Reheat gently for best texture.
Pin this This chili will warm you up and comes together quickly using just one pot. Enjoy customizing every batch for your table.
Recipe FAQs
- → Can I make this chili vegetarian?
Yes, substitute ground beef with plant-based crumbles or increase the amount of beans to keep it hearty and protein-rich.
- → What beans work best in this dish?
Kidney, black, or pinto beans all work well, offering variety in texture and flavor while providing fiber and protein.
- → How can I adjust the heat level?
Control the spice by adjusting or omitting the cayenne pepper and chili powder according to your preference.
- → What are good serving suggestions?
Serve hot with crusty bread, over rice, or topped with cilantro, shredded cheese, sour cream, or sliced jalapeños.
- → Can this chili be prepared in advance?
Yes, it can be made ahead and tastes even better after flavors meld. Store in the fridge and reheat before serving.