# The Ingredients You'll Need:
→ Proteins
01 - 1 lb ground beef (substitute ground turkey or plant-based crumbles for vegetarian)
→ Vegetables
02 - 1 medium onion, diced
03 - 1 green bell pepper, diced
04 - 2 cloves garlic, minced
→ Canned Goods
05 - 2 cans (14 oz each) diced tomatoes, undrained
06 - 2 cans (14 oz each) beans (kidney, black, or pinto), drained and rinsed
→ Liquids
07 - 1 cup low-sodium beef or vegetable broth
→ Spices
08 - 2 tbsp chili powder
09 - 1 tsp ground cumin
10 - 1 tsp smoked paprika
11 - ½ tsp dried oregano
12 - ¼ tsp cayenne pepper (optional)
13 - Salt and black pepper, to taste
→ Optional Toppings
14 - Chopped fresh cilantro
15 - Sour cream or plain yogurt
16 - Shredded cheddar cheese
17 - Sliced jalapeños
# Step-by-Step Instructions:
01 - Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until fully browned, approximately 5 minutes. For vegetarian option, cook plant-based crumbles according to package directions.
02 - Add diced onion and green bell pepper to the pot. Cook, stirring occasionally, for 4 to 5 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Mix thoroughly to coat the ingredients evenly.
05 - Pour in the undrained diced tomatoes, drained beans, and broth. Stir to combine all components.
06 - Bring the mixture to a gentle simmer. Reduce heat to low, cover, and cook for 15 to 20 minutes, stirring occasionally to prevent sticking.
07 - Taste the chili and adjust salt and pepper if needed.
08 - Ladle chili into bowls and garnish with desired toppings such as chopped cilantro, sour cream, shredded cheese, and jalapeños.
