Easy Mild Chili
Warm up your weeknight dinners with this Easy Mild Chili recipe—a comforting, family-friendly dish that's big on flavor but gentle on spice. This recipe features lean ground beef (or turkey for a lighter option), hearty beans, and rich tomatoes, all simmered with a blend of mild chili powder, cumin, and paprika for a perfectly balanced taste. Ready in under an hour, this one-pot wonder is as simple as it is satisfying, with minimal prep and cleanup. Customize it with your favorite toppings like shredded cheddar, sour cream, and fresh cilantro, and watch it become a go-to in your meal rotation. Perfect for cozy evenings or game day gatherings, this mild chili is sure to please everyone at the table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound ground beef (or ground turkey for a leaner option)
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 28 ounces diced tomatoes (canned)
- 8 ounces tomato sauce
- 15 ounces kidney beans (canned, drained and rinsed)
- 15 ounces black beans (canned, drained and rinsed)
- 2 tablespoons mild chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup low-sodium beef broth (or chicken broth)
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 0.5 cup shredded cheddar cheese (optional, for topping)
- 0.25 cup sour cream (optional, for topping)
- 2 stalks green onions, sliced (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Once the oil is hot, add the diced onion and cook for 3-4 minutes until softened.
Stir in the garlic and cook for an additional 30 seconds until fragrant.
Add the ground beef (or turkey) to the pot, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 6-8 minutes. Drain any excess fat if necessary.
Stir in the mild chili powder, ground cumin, paprika, salt, and black pepper. Cook for 1-2 minutes to allow the spices to bloom.
Add the diced tomatoes (with their juices), tomato sauce, drained kidney beans, drained black beans, and beef broth to the pot. Stir well to combine.
Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, stirring occasionally.
Taste the chili and adjust seasoning as needed with additional salt or spices.
Serve the chili hot, garnished with fresh cilantro, shredded cheddar cheese, sour cream, and sliced green onions, if desired.
Nutrition Facts
Calories |
2709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.4 g | 185% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 453 mg | 151% | |
| Sodium | 6228 mg | 271% | |
| Total Carbohydrate | 207.6 g | 75% | |
| Dietary Fiber | 64.3 g | 230% | |
| Total Sugars | 41.1 g | ||
| Protein | 157.2 g | 314% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 1083 mg | 83% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 5854 mg | 125% | |
*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.
