3 Pepper Chili
Warm up with a bowl of hearty and flavorful 3 Pepper Chili, a vibrant twist on the classic comfort food. Bursting with bold flavors, this chili combines the trio of green, red, and yellow bell peppers with tender ground beef or turkey, hearty beans, and a perfectly spiced tomato base. It’s a one-pot wonder that’s ready in just one hour, making it ideal for busy weeknights or cozy weekends. Packed with protein, colorful veggies, and rich aromas from spices like chili powder, cumin, and paprika, this dish is as nutritious as it is satisfying. Garnish with shredded cheese, sour cream, cilantro, or avocado for a customizable, crowd-pleasing meal. It’s a must-try for chili lovers seeking a flavorful upgrade—perfect for the whole family!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 3 cloves garlic cloves, minced
- 1 pound ground beef (or turkey)
- 28 ounces canned diced tomatoes (with juices)
- 2 tablespoons tomato paste
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 1 cup beef or vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes, until softened.
Stir in the diced green, red, and yellow bell peppers, cooking for another 3-4 minutes until the peppers start to soften.
Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
Push the vegetables to the side of the pot and add the ground beef (or turkey) to the center. Cook for 7-8 minutes, breaking it up with a spoon, until browned and fully cooked.
Stir in the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Mix well to coat the meat and vegetables in the spices.
Add the canned diced tomatoes with their juices, tomato paste, kidney beans, black beans, and beef (or vegetable) broth to the pot. Stir to combine.
Bring the chili to a simmer, then reduce the heat to low. Cover and let it cook for 30 minutes, stirring occasionally.
Taste and adjust seasoning if necessary. Add more salt or chili powder for extra flavor or heat.
Serve the chili hot, topped with optional toppings like shredded cheese, sour cream, chopped cilantro, or diced avocado, if desired.
Nutrition Facts
Calories |
2563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.9 g | 160% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 331 mg | 110% | |
| Sodium | 6705 mg | 292% | |
| Total Carbohydrate | 231.0 g | 84% | |
| Dietary Fiber | 70.9 g | 253% | |
| Total Sugars | 52.0 g | ||
| Protein | 147.9 g | 296% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 842 mg | 65% | |
| Iron | 35.5 mg | 197% | |
| Potassium | 6578 mg | 140% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
