Cold Day Chili
Warm up on the chilliest of days with a soul-soothing bowl of "Cold Day Chili." This hearty, flavor-packed recipe combines tender ground beef, a medley of kidney and black beans, and a robust blend of spices like chili powder, cumin, and paprika for a rich, smoky depth. Perfectly balanced with tender vegetables like bell peppers, onions, and garlic, this one-pot wonder comes together in under an hour, making it a cozy choice for a quick weeknight dinner or a crowd-pleasing game-day meal. Serve piping hot with customizable toppings like shredded cheese, sour cream, and fresh herbs for an irresistible, comforting classic that’s sure to become a family favorite. This easy homemade chili is ideal for cold weather cravings, packed with protein and bold flavor in every bite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 1 medium bell pepper, diced (any color)
- 1 pound ground beef (85% lean)
- 1 28-ounce can diced tomatoes (with juice)
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- optional toppings: shredded cheese, sour cream, green onions, or chopped cilantro
Instructions
Heat a large pot or Dutch oven over medium heat. Add olive oil and swirl to coat the bottom.
Add the chopped onion, minced garlic, and diced bell pepper. Sauté until the vegetables are softened, about 5 minutes.
Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 7-8 minutes. Drain any excess fat, if necessary.
Stir in the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Cook for 1-2 minutes to toast the spices and enhance their flavors.
Add the diced tomatoes (with their juices), tomato paste, and beef broth. Stir well to combine.
Add the drained and rinsed kidney beans and black beans. Stir to distribute evenly throughout the chili mixture.
Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust the seasoning as needed (add more salt, pepper, or spices).
Serve hot in bowls and top with your favorite toppings like shredded cheese, sour cream, green onions, or chopped cilantro.
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 616 mg | 27% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 7.7 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 98 mg | 8% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1036 mg | 22% | |
*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.
