Family Friendly Chili
Warm up your family’s dinner table with this hearty and flavorful Family Friendly Chili, a one-pot wonder that's perfect for busy weeknights or relaxed weekends. Packed with protein-rich ground beef (or turkey for a lean alternative), vibrant vegetables like red bell peppers and onions, and a medley of kidney and black beans, this chili is a wholesome crowd-pleaser. The rich tomato base is seasoned to perfection with chili powder, cumin, paprika, and oregano, creating a cozy, mildly spiced dish that even the pickiest eaters will love. Ready in under an hour and customizable with fun toppings like shredded cheddar, sour cream, and crunchy tortilla chips, this easy chili recipe is ideal for feeding a hungry family or prepping for leftovers that taste even better the next day. Perfectly suited for meal prep, casual dinners, or weeknight comfort food, this dish is guaranteed to become a household favorite.
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Recipe Information
Ingredients
- 1 pound ground beef (or ground turkey for a leaner option)
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 28 ounces canned diced tomatoes (with juice)
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 3 tablespoons tomato paste
- 1 cup low-sodium chicken or beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- optional toppings: shredded cheddar cheese, sour cream, green onions, or tortilla chips
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and diced red bell pepper, cooking for an additional 2 minutes.
Add the ground beef (or turkey) to the pot and cook, breaking it up with a spoon, until no longer pink, about 5-7 minutes. Drain any excess grease if needed.
Stir in the chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute to toast the spices and enhance their flavor.
Add the canned diced tomatoes, tomato paste, kidney beans, black beans, and chicken (or beef) broth. Stir well to combine.
Bring the mixture to a simmer, then lower the heat to medium-low. Cover the pot and let the chili cook for 30 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning if necessary. Add additional salt or chili powder to your preference.
Serve the chili hot with your favorite toppings such as shredded cheddar cheese, sour cream, green onions, or tortilla chips.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Facts
Calories |
2454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.9 g | 155% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 393 mg | 131% | |
| Sodium | 5570 mg | 242% | |
| Total Carbohydrate | 205.3 g | 75% | |
| Dietary Fiber | 65.6 g | 234% | |
| Total Sugars | 36.5 g | ||
| Protein | 144.5 g | 289% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 791 mg | 61% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 5979 mg | 127% | |
*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.
