Chili with a Twist
Elevate your chili game with our irresistible "Chili with a Twist," a hearty and flavorful recipe that kicks traditional chili up a notch. This comforting dish combines tender ground beef, vibrant bell peppers, and perfectly seasoned kidney beans in a rich, spiced tomato broth. But the true magic lies in its unique twist—a delicate balance of sweetness from honey and a zesty splash of lime juice, adding depth and brightness to every bite. Ready in under an hour, this one-pot wonder is perfect for busy weeknights or cozy gatherings. Customize it with your favorite toppings like shredded cheese, sour cream, or crushed tortilla chips for an unforgettable meal that's sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 14.5 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 15 ounces canned kidney beans, drained and rinsed
- 1 cup chicken or beef broth
- 2 teaspoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper (optional, for heat)
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and minced garlic, cooking until softened and fragrant, about 3 minutes.
Stir in the red and green bell peppers, cooking for another 5 minutes until softened.
Push the vegetables to one side of the pot and add the ground beef. Cook until browned, breaking it up with a wooden spoon as it cooks, about 5-7 minutes.
Once the beef is cooked through, mix it with the vegetables and drain any excess fat if necessary.
Add the canned diced tomatoes, tomato paste, kidney beans, and broth to the pot. Stir well to combine.
Sprinkle in the chili powder, ground cumin, paprika, cayenne pepper (if using), salt, and black pepper. Stir until the spices are evenly incorporated.
Bring the chili to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, stirring occasionally.
Stir in the honey and lime juice for the 'twist,' tasting to adjust seasoning if needed.
Serve hot, garnished with desired toppings such as shredded cheese, sour cream, chopped cilantro, or crushed tortilla chips.
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 4648 mg | 202% | |
| Total Carbohydrate | 159.9 g | 58% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 67.0 g | ||
| Protein | 111.2 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 430 mg | 33% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 4472 mg | 95% | |
*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.
