Chili Stuff
Get ready to cozy up with a hearty bowl of "Chili Stuff," a flavor-packed recipe that's as comforting as it is delicious. This one-pot wonder combines tender ground beef, vibrant red bell peppers, and a medley of kidney and black beans, all simmered in a rich tomato base infused with bold spices like chili powder, cumin, and paprika. Perfect for busy weeknights, this easy chili recipe comes together in under an hour and yields six servings of pure comfort food. Top it with shredded cheese, a dollop of sour cream, or a sprinkle of green onions for an irresistible finishing touch. Ideal for family dinners, meal prep, or game-day gatherings, "Chili Stuff" is a satisfying, crowd-pleasing dish that’s both simple and versatile.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 large red bell pepper, diced
- 28 oz canned diced tomatoes
- 15 oz canned kidney beans, drained and rinsed
- 15 oz canned black beans, drained and rinsed
- 2 tbsp tomato paste
- 1 cup beef or chicken broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- optional toppings (cheese, sour cream, green onion, etc.)
Instructions
Heat a large pot or Dutch oven over medium heat and add olive oil.
Add the diced onion and red bell pepper to the pot and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the ground beef to the pot and cook, breaking up the meat with a wooden spoon, until browned and cooked through (about 6-8 minutes). Drain any excess grease if needed.
Stir in the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Add the tomato paste and stir well to combine with the beef and vegetables.
Pour in the canned diced tomatoes and broth, and stir to incorporate.
Add the kidney beans and black beans to the pot, stirring gently to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and cook for 30 minutes, stirring occasionally.
Taste and adjust seasoning as needed. If the chili is too thick, add a splash of water or broth to reach your desired consistency.
Serve hot with your favorite toppings such as shredded cheese, sour cream, green onions, or tortilla chips.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 976 mg | 42% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 7.3 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 159 mg | 12% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 981 mg | 21% | |
*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.
