Favorite Chili
Warm up any mealtime with this bold and flavorful Favorite Chili—a hearty, one-pot wonder that's loaded with comforting ingredients and spices! This crowd-pleaser combines tender ground beef, vibrant green bell peppers, and a blend of kidney and black beans, all simmered in a rich tomato base infused with chili powder, cumin, and a touch of smoky paprika. A quick sauté of onions and garlic builds layers of flavor, while a splash of beef broth ensures the perfect consistency. Easily customizable with garnishes like fresh cilantro, shredded cheddar cheese, or a dollop of sour cream, this comforting chili is perfect for weeknight dinners, game days, or potlucks. Ready in just over an hour, this classic dish is the ultimate blend of convenience, warmth, and bold flavors! Keywords: hearty chili recipe, one-pot dinner, easy weeknight chili, beef and bean chili.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 28 ounces diced tomatoes, with juices
- 2 tablespoons tomato paste
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 1 cup beef broth
- 1 leaf bay leaf
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 0.5 cup shredded cheddar cheese (optional, for topping)
- 0.5 cup sour cream (optional, for topping)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and green bell pepper. Sauté for 5–7 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef to the pot. Cook until browned, breaking it apart with a wooden spoon, about 6–8 minutes. Drain any excess fat if necessary.
Stir in the chili powder, ground cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Cook for 1–2 minutes to toast the spices.
Add the diced tomatoes with their juices, tomato paste, kidney beans, black beans, beef broth, and bay leaf. Stir well to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let simmer for 30 minutes, stirring occasionally to prevent sticking.
After 30 minutes, remove the bay leaf. Taste the chili and adjust seasoning if needed (e.g., salt, chili powder).
Serve the chili hot, garnished with fresh cilantro, shredded cheddar cheese, and sour cream, if desired.
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 652 mg | 28% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 7.7 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 165 mg | 13% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 982 mg | 21% | |
*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.
