File Under C for Chili
Dive into comfort food bliss with "File Under C for Chili," a hearty and flavor-packed recipe perfect for cozy nights or feeding a crowd. This chili combines tender ground beef (or turkey for a leaner twist) with a medley of vibrant bell peppers, black beans, and kidney beans, all simmered to perfection in a rich, spiced tomato broth. Featuring layers of bold flavor from chili powder, cumin, smoked paprika, and a dash of cayenne, this one-pot wonder is as easy to make as it is delicious. Ready in just over an hour, it’s an approachable recipe with a customizable garnish game—think creamy sour cream, melty cheddar cheese, and fresh cilantro. Whether you’re meal-prepping or hosting a game-day gathering, this chili is a true crowd-pleaser and a must-try for chili lovers everywhere. Great for keywords like "easy chili recipe," "ground beef chili," and "homemade chili with beans."
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 pound ground beef (or ground turkey as an alternative)
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cans canned diced tomatoes (14-ounce can)
- 3 tablespoons tomato paste
- 1 cup beef broth (or chicken broth as an alternative)
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper (optional for spice)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- optional sour cream (for garnish)
- optional shredded cheddar cheese (for garnish)
- optional chopped fresh cilantro (for garnish)
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 cook for 1 minute, or until fragrant.
Add the ground beef (or turkey) to the pot, breaking it up with a spoon. Cook until browned, about 5-7 minutes. Drain any excess fat, if needed.
Stir in the diced green and red bell peppers, cooking for 3-4 minutes until they begin to soften.
Add the canned diced tomatoes, tomato paste, and beef broth. Stir to combine.
Mix in the black beans and kidney beans, followed by the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper.
Reduce the heat to low and cover the pot. Simmer the chili for 30-35 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning as needed. Add more salt, pepper, or spices to your preference.
Serve the chili warm in bowls, and garnish with sour cream, shredded cheddar cheese, and chopped cilantro, if desired.
Nutrition Facts
Calories |
2553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.6 g | 179% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 4166 mg | 181% | |
| Total Carbohydrate | 187.0 g | 68% | |
| Dietary Fiber | 60.5 g | 216% | |
| Total Sugars | 24.9 g | ||
| Protein | 141.6 g | 283% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 738 mg | 57% | |
| Iron | 36.1 mg | 201% | |
| Potassium | 5131 mg | 109% | |
*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.
