Easy Mexican Chili
Warm up your kitchen with this hearty and flavorful Easy Mexican Chili, a one-pot wonder that’s perfect for weeknight dinners or cozy gatherings. Packed with protein-rich black and kidney beans, juicy ground beef or turkey, and a vibrant medley of spiced tomatoes, corn, and aromatic seasonings like chili powder and cumin, this chili bursts with bold Southwestern flavors. Ready in just 40 minutes with minimal prep, this dish is both quick to make and irresistibly satisfying. Customize the heat level with optional cayenne pepper, and top it off with fresh cilantro, tangy sour cream, or melty cheese for ultimate comfort. Serve it with cornbread or tortilla chips for a complete meal that’s sure to please—and don’t forget, leftovers taste even better the next day. Perfect for anyone searching for a quick Mexican chili recipe!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 pound ground beef or ground turkey
- 28 ounces canned diced tomatoes
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.25 teaspoons cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup chicken or vegetable broth
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- as desired sour cream or shredded cheese (optional, for serving)
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 the minced garlic and cook for another 30 seconds, until fragrant.
Add the ground beef or ground turkey to the pot. Break it apart with a wooden spoon and cook until browned, about 5-7 minutes. Drain excess fat if needed.
Stir in the chili powder, cumin, paprika, oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute to toast the spices.
Add the diced tomatoes, black beans, kidney beans, frozen corn, tomato paste, and broth. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning as needed.
Serve the chili hot, garnished with chopped cilantro, sour cream, or shredded cheese if desired. Enjoy with cornbread or tortilla chips on the side!
Nutrition Facts
Calories |
2747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.1 g | 186% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 6137 mg | 267% | |
| Total Carbohydrate | 234.0 g | 85% | |
| Dietary Fiber | 75.4 g | 269% | |
| Total Sugars | 48.6 g | ||
| Protein | 135.9 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 735 mg | 57% | |
| Iron | 35.4 mg | 197% | |
| Potassium | 6222 mg | 132% | |
*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.
