Chili Fiesta
Get ready to spice up your mealtime with "Chili Fiesta," a hearty and flavor-packed chili recipe that's sure to be a crowd-pleaser. Made with savory ground beef, colorful bell peppers, and a medley of beans, this one-pot wonder is simmered with bold spices like chili powder, cumin, and paprika for a deliciously robust flavor. A splash of beef broth and juicy diced tomatoes create the perfect balance of richness and texture, while optional corn kernels add a touch of sweetness. Ready in just an hour, this easy homemade chili is perfect for weeknight dinners or game day gatherings. Top it off with fresh cilantro, shredded cheddar cheese, and a dollop of sour cream for the ultimate comfort food experience. Don't miss out on this versatile and satisfying recipe – your taste buds will thank you!
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Recipe Information
Ingredients
- 1 lb ground beef
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 medium bell peppers, diced (any color)
- 14.5 oz can diced tomatoes, undrained
- 2 tbsp tomato paste
- 1.5 cups beef broth
- 15 oz can black beans, drained and rinsed
- 15 oz can kidney beans, drained and rinsed
- 1 cup corn kernels, optional
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 0.25 tsp cayenne pepper, optional
- 1 tsp salt
- 0.5 tsp ground black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 cup shredded cheddar cheese (for topping)
- 0.5 cup sour cream (for topping)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef to the pot and cook until browned, breaking it up with a spoon, about 5-7 minutes. Drain any excess fat if needed.
Stir in the diced bell peppers and cook for 3-4 minutes until they begin to soften.
Mix in the tomato paste, chili powder, ground cumin, paprika, dried oregano, cayenne pepper (if using), salt, and pepper. Stir well to coat the meat and vegetables evenly with spices.
Add the diced tomatoes, beef broth, black beans, kidney beans, and corn (if using). Stir to combine.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let the chili cook for 30 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasonings as needed. Add more salt, pepper, or spices to your preference.
Serve hot in bowls and garnish with fresh cilantro, shredded cheddar cheese, and a dollop of sour cream.
Nutrition Facts
Calories |
9090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.6 g | 264% | |
| Saturated Fat | 80.9 g | 404% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 11525 mg | 501% | |
| Total Carbohydrate | 1334.1 g | 485% | |
| Dietary Fiber | 456.3 g | 1630% | |
| Total Sugars | 162.1 g | ||
| Protein | 557.8 g | 1116% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 4506 mg | 347% | |
| Iron | 161.1 mg | 895% | |
| Potassium | 29368 mg | 625% | |
*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.
