Half Time Chili
Warm up your game day or any cozy night with "Half Time Chili," a hearty and flavorful one-pot wonder that's ready to impress in just an hour. This recipe combines tender ground beef or turkey with aromatic spices like chili powder, cumin, and smoked paprika to create a rich, savory base. Packed with protein from both kidney and black beans, and boosted with the optional sweetness of corn, it’s a crowd-pleaser that’s as satisfying as it is easy to make. Simmered to perfection with crushed tomatoes and broth, this chili is ideal for meal prep or feeding a hungry crowd. Serve it steaming hot, topped with shredded cheddar cheese, a dollop of sour cream, and fresh cilantro for a comforting kick. Perfect for tailgate parties, weekday dinners, or anytime you crave bold, comforting flavors.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 3 cloves garlic, minced
- 1 pound ground beef (or ground turkey)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 28 ounces crushed tomatoes (canned)
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 1 cup beef broth (or chicken broth)
- 1 cup corn kernels (optional)
- 0.25 cup fresh cilantro, chopped (optional for garnish)
- 1 cup shredded cheddar cheese (for serving, optional)
- 0.5 cup sour cream (for serving, optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and green bell pepper. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the ground beef (or ground turkey) to the pot. Cook, breaking it apart with a spoon, until browned and no longer pink, about 7-8 minutes. Drain any excess grease if needed.
Sprinkle the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper over the meat mixture. Stir well to coat the ingredients in spices.
Pour in the crushed tomatoes, kidney beans, black beans, and beef broth. Stir to combine and bring the mixture to a boil.
Reduce the heat to low and let the chili simmer uncovered for 30 minutes, stirring occasionally.
If using corn kernels, add them to the chili during the last 10 minutes of cooking.
Taste and adjust seasoning with additional salt or pepper as needed.
Serve hot, garnished with chopped fresh cilantro, a sprinkle of shredded cheddar cheese, and a dollop of sour cream, if desired.
Nutrition Facts
Calories |
3421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.5 g | 238% | |
| Saturated Fat | 78.2 g | 391% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 543 mg | 181% | |
| Sodium | 5660 mg | 246% | |
| Total Carbohydrate | 272.9 g | 99% | |
| Dietary Fiber | 77.2 g | 276% | |
| Total Sugars | 56.9 g | ||
| Protein | 182.0 g | 364% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1633 mg | 126% | |
| Iron | 42.2 mg | 234% | |
| Potassium | 7089 mg | 151% | |
*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.
