Gabby Gourmets Southwestern Chili
Warm up your taste buds with Gabby Gourmet’s Southwestern Chili, a bold and hearty recipe brimming with classic Tex-Mex flavors. This one-pot wonder combines tender ground beef, a medley of sweet bell peppers, and a robust blend of smoky spices like chili powder, cumin, and smoked paprika, all simmered to perfection with juicy diced tomatoes, black beans, and kidney beans. Enhanced with a touch of cayenne for optional heat, this chili strikes the perfect balance of savory, smoky, and spicy. Ready in just an hour, it’s perfect for busy weeknights or game-day gatherings. Serve it steaming hot with a sprinkle of fresh cilantro, shredded cheddar cheese, and a dollop of sour cream for a comforting dish that’s endlessly satisfying. Whether you're hosting friends or feeding the family, this Southwestern Chili is bound to become a household favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef (85% lean)
- 1 medium yellow onion, finely diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 14.5 ounces canned diced tomatoes (with juice)
- 15 ounces canned black beans, rinsed and drained
- 15 ounces canned kidney beans, rinsed and drained
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 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)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the ground beef to the pot. Cook, breaking it up with a wooden spoon, until it is browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
Add the finely diced onion, red bell pepper, green bell pepper, and minced garlic to the pot. Sauté until the vegetables are softened, about 5 minutes.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute to toast the spices.
Add the canned diced tomatoes (with their juice), black beans, kidney beans, beef broth, and tomato paste to the pot. Stir well to combine.
Bring the chili to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for 30 minutes, stirring occasionally.
Taste the chili and adjust the seasonings, adding more salt or spices as needed.
Serve the chili hot, garnished with chopped fresh cilantro, shredded cheddar cheese, and a dollop of sour cream, if desired.
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 1084 mg | 47% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 5.1 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 175 mg | 13% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 949 mg | 20% | |
*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.
