Green Bay Chili
Warm up with a bowl of comforting Green Bay Chili, a hearty, flavor-packed recipe brimming with wholesome ingredients and bold spices. This chili combines tender ground beef, vibrant green bell peppers, and a medley of beans—kidney and cannellini—for a satisfying, protein-rich meal. Infused with layers of flavor from chili powder, cumin, and smoky paprika, and balanced with a touch of sweetness from frozen corn, this dish is the perfect balance of savory and hearty. Ready in just an hour with minimal prep, it’s ideal for weeknight dinners or game day gatherings. Serve it up steaming hot with a sprinkle of fresh cilantro or pair it with cornbread or rice for the ultimate comfort food experience. Perfect for chili lovers looking for a twist, this recipe is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 3 cloves cloves of garlic, minced
- 14.5 ounces canned diced tomatoes
- 8 ounces canned tomato sauce
- 2 cups low-sodium beef broth
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned cannellini beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 cup frozen corn kernels
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the ground beef and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain any excess fat if necessary.
Add the diced onion, green bell pepper, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the canned diced tomatoes, tomato sauce, and beef broth to the pot. Stir to combine.
Add the kidney beans, cannellini beans, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Mix well.
Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 30 minutes, stirring occasionally.
After 30 minutes, stir in the frozen corn kernels and cook uncovered for an additional 5-10 minutes.
Taste and adjust seasoning, if needed.
Serve hot, garnished with chopped cilantro if desired. Enjoy with crackers, cornbread, or over a bed of rice for a hearty meal!
Nutrition Facts
Calories |
2618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.3 g | 167% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 6627 mg | 288% | |
| Total Carbohydrate | 239.6 g | 87% | |
| Dietary Fiber | 69.4 g | 248% | |
| Total Sugars | 45.1 g | ||
| Protein | 142.9 g | 286% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 719 mg | 55% | |
| Iron | 36.6 mg | 203% | |
| Potassium | 6791 mg | 144% | |
*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.
