Save It A hearty flavorful chili packed with protein and fiber is perfect for busy weeknights. This recipe uses pantry staples for a fast satisfying meal.
The first time I made this chili on a hectic evening my family was amazed at how flavorful it tasted using only canned beans and diced tomatoes. It has become our go-to comfort dish when we need a filling meal without a long prep time.
Ingredients
- Ground beef (or turkey or plant-based crumbles): 500 g (1 lb) as the main protein or substitute for a vegetarian version
- Onion: 1 medium diced for aromatic sweetness
- Green bell pepper: 1 diced for color and crunch
- Garlic: 2 cloves minced for depth of flavor
- Canned diced tomatoes: 2 x 400 g (14 oz) cans undrained for a rich tomato base
- Canned beans: 2 x 400 g (14 oz) cans kidney black or pinto drained and rinsed to add fiber
- Broth: 250 ml (1 cup) low-sodium beef or vegetable
- Chili powder: 2 tbsp for classic chili taste
- Ground cumin: 1 tsp for earthy warmth
- Smoked paprika: 1 tsp for subtle smokiness
- Dried oregano: 1/2 tsp for herbal notes
- Cayenne pepper (optional): 1/4 tsp for extra heat
- Salt and black pepper: to taste
- Optional toppings: Chopped cilantro sour cream plain yogurt shredded cheddar cheese sliced jalapeños
Instructions
- Brown the protein:
- In a large pot over medium heat add the ground beef and cook breaking up with a spoon until browned about 5 minutes. For vegetarian crumbles sauté according to package instructions.
- Sauté vegetables:
- Add diced onion and bell pepper and cook for 4 5 minutes until softened.
- Add aromatics:
- Stir in minced garlic and cook for 1 minute until fragrant.
- Season chili:
- Add chili powder cumin smoked paprika oregano cayenne salt and pepper then stir to coat.
- Add tomatoes beans and broth:
- Pour in diced tomatoes beans and broth then mix well.
- Simmer:
- Bring to a simmer reduce heat to low cover and cook for 15 20 minutes stirring occasionally.
- Adjust seasoning:
- Taste and adjust salt and pepper as needed.
- Serve:
- Serve hot and garnish with desired toppings.
Save It I love how gathering around the table with a big pot of chili brings my family together especially on cold evenings. We often add extra beans and top each bowl with different garnishes making it fun for everyone to customize.
Serving Suggestions
Enjoy your chili with crusty bread or spoon it over cooked rice for a more substantial meal. Pair with a simple green salad to round out the dinner.
Dietary Information
For gluten free and dairy free meals double-check all processed ingredients and omit cheese or sour cream as needed. Vegetarian variations are simple to make with extra beans or plant-based crumbles.
Nutritional Facts
Each serving contains 400 calories 12 g fat 40 g carbohydrates and 30 g protein making it both filling and nutritious.
Save It Finish your chili with a sprinkle of fresh cilantro or shredded cheese for added brightness and taste. It's a fast comforting meal that pleases everyone.
Common Questions About Recipes
- → Can I make this dish vegetarian?
Yes, substitute ground beef with plant-based crumbles or increase the amount of beans to maintain the protein and texture.
- → What cooking vessel is best for this dish?
A large pot or Dutch oven works best for even cooking and easy stirring throughout the simmering process.
- → How can I adjust the spice level?
Modify the amount of cayenne pepper or omit it entirely to control the heat according to your preference.
- → What are good serving suggestions?
Serve with crusty bread or over rice to make it more filling. Toppings like shredded cheddar, sour cream, or fresh cilantro add extra flavor and texture.
- → Is it possible to add more vegetables?
Absolutely. Ingredients like corn, zucchini, or diced carrots can be added for extra nutrition and variety.