Chili for 2 or 4
Perfectly portioned and packed with bold flavors, this "Chili for 2 or 4" recipe is a hearty, one-pot delight that combines savory ground beef (or turkey), tender kidney beans, and a rich, spiced tomato base. Quick and easy to prepare, this dish comes together in just 45 minutes, making it an ideal choice for weeknight dinners or cozy weekends. Seasoned with a blend of chili powder, ground cumin, and optional cayenne for a kick, this chili strikes the perfect balance between comfort and spice. Customize it with your favorite toppings, like shredded cheddar, sour cream, or fresh cilantro, to elevate each bowl to your liking. Whether you’re cooking for two or feeding a small crowd, this versatile recipe guarantees a satisfying, flavorful meal every time.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 0.5 pound ground beef (or ground turkey)
- 0.5 cup yellow onion, diced
- 2 cloves garlic, minced
- 14 ounces diced tomatoes (canned)
- 14 ounces red kidney beans (canned, rinsed and drained)
- 2 tablespoons tomato paste
- 1 cup beef or chicken broth
- 1.5 tablespoons chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 0.25 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup cheddar cheese, shredded (optional, for topping)
- 0.25 cup sour cream (optional, for topping)
- 2 tablespoons green onions or cilantro, chopped (optional, for garnish)
Instructions
Heat a medium-sized pot or skillet over medium heat. Add olive oil and let it heat up for 1 minute.
Add ground beef (or turkey) to the pot and cook, breaking it apart with a spatula, until browned and fully cooked, about 5-7 minutes. Drain any excess grease if needed.
Add diced onion and minced garlic to the pot and cook for another 3-4 minutes or until the onion is translucent and fragrant.
Stir in canned diced tomatoes, kidney beans, tomato paste, and broth. Mix well to combine.
Add chili powder, cumin, paprika, cayenne pepper (if using), salt, and black pepper. Stir everything together to evenly distribute the spices.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust the seasonings as needed. Add more salt or spices if desired.
Serve hot in bowls. Top with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of green onions or cilantro if desired. Enjoy!
Nutrition Facts
Calories |
1533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.5 g | 116% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 271 mg | 90% | |
| Sodium | 5155 mg | 224% | |
| Total Carbohydrate | 112.4 g | 41% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 23.7 g | ||
| Protein | 84.4 g | 169% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 770 mg | 59% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3376 mg | 72% | |
*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.
