All in the Kitchen Chili
Warm, hearty, and bursting with vibrant flavors, "All in the Kitchen Chili" is the ultimate one-pot comfort food that's as flexible as it is delicious! Perfect for busy weeknights or laid-back weekends, this customizable chili combines tender ground beef (or turkey, if you prefer) with a medley of fresh veggies like zucchini, bell peppers, and onions, alongside protein-packed beans in a rich tomato base. Seasoned with bold spices like chili powder, cumin, and paprika, the dish delivers a satisfying kick, while optional additions like cayenne pepper allow you to tailor the heat to your liking. Whether you’re using pantry staples or clearing out your fridge, this quick-prep chili recipe is a go-to for crowd-pleasing dinners. Serve it with a sprinkle of cilantro, shredded cheese, sour cream, or even crunchy tortilla chips for a complete, comforting meal.
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Recipe Information
Ingredients
- 1 pound ground beef (or ground turkey, optional)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 bell pepper, diced (any color)
- 1 medium zucchini, diced
- 14.5 ounces can of diced tomatoes
- 8 ounces can of tomato sauce
- 2 15-ounce cans cans of beans (kidney, black, pinto, or a mix), drained and rinsed
- 1 cup frozen corn (or canned, drained)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup water or beef/chicken/vegetable broth
- 0.25 cup cilantro, chopped (for garnish, optional)
- 1 cup shredded cheese (optional, for serving)
- 0.5 cup sour cream (optional, for serving)
- 1 bag tortilla chips (optional, for serving)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
If using ground beef or turkey, add it to the pot and cook until browned. Remove the browned meat with a slotted spoon and set aside, leaving the drippings in the pot.
Add the diced onion to the pot and sauté until softened, about 5 minutes.
Stir in the minced garlic, bell pepper, and zucchini. Cook for another 3–5 minutes until the vegetables begin to soften.
Return the browned meat to the pot (if using) and mix well.
Add the diced tomatoes, tomato sauce, beans, frozen corn, chili powder, cumin, paprika, oregano, cayenne pepper (if desired), salt, and black pepper.
Pour in the water or broth and stir to combine all the ingredients.
Bring the chili to a simmer. Reduce the heat to low and let it cook uncovered for 30 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasonings as needed. If the chili is too thick, add a splash of water or broth to reach the desired consistency.
Serve the chili hot, garnished with chopped cilantro. Offer shredded cheese, sour cream, and tortilla chips on the side as optional toppings.
Nutrition Facts
Calories |
4397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.7 g | 301% | |
| Saturated Fat | 85.3 g | 426% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 543 mg | 181% | |
| Sodium | 7480 mg | 325% | |
| Total Carbohydrate | 402.3 g | 146% | |
| Dietary Fiber | 74.8 g | 267% | |
| Total Sugars | 53.9 g | ||
| Protein | 188.5 g | 377% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1703 mg | 131% | |
| Iron | 40.7 mg | 226% | |
| Potassium | 7368 mg | 157% | |
*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.
