A simple, flavorful chili recipe perfect for weeknights or game days. This chili is freezer-friendly and can be adapted for different meats.
Author:oliviarosewood
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:6 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 tablespoons olive oil
1 large onion, chopped
2 bell peppers, chopped
3 cloves garlic, minced
1 pound ground beef (80/20) or ground turkey
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional)
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 cup beef broth or vegetable broth
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and bell peppers and cook until softened, about 5-7 minutes.
Add garlic and cook for 1 minute more until fragrant.
Add ground beef or turkey and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Stir in chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute until fragrant.
Pour in crushed tomatoes, kidney beans, black beans, and broth. Stir to combine.
Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to several hours for deeper flavor. Stir occasionally.
Season with salt and black pepper to taste.
Serve hot with your favorite toppings like shredded cheese, sour cream, or chopped onions.
Notes
For a slow cooker version, combine all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
This chili freezes well. Let it cool completely, then store in airtight containers for up to 3 months.
Substitute lean ground turkey for a lighter option.
Adjust the cayenne pepper for your desired level of heat.