Havana Chili
Bursting with bold, vibrant flavors, this Havana Chili is a hearty and satisfying recipe that brings a Cuban-inspired twist to a classic comfort dish. Featuring a rich blend of ground beef or pork, aromatic spices like cumin and smoked paprika, and an array of colorful ingredients including bell peppers, black beans, kidney beans, and fresh cilantro, this one-pot recipe is perfect for weeknight dinners or cozy weekend meals. The citrusy kick of fresh lime juice and a simmered medley of crushed tomatoes and broth create a perfectly balanced, zesty heat that will tantalize your taste buds. Ready in just an hour, this crowd-pleasing chili is ideal for meal prep, and you can customize it with your favorite toppings like creamy avocado, tangy sour cream, or shredded cheese. Whether you serve it with warm cornbread or enjoy it solo, Havana Chili is a delightful fusion of spice and comfort that will transport you to tropical shores with every bite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 4 cloves garlic cloves, minced
- 1 pound ground beef or pork
- 2 teaspoons ground cumin
- 1 teaspoon ground smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes, canned
- 15 ounces black beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 2 leaves bay leaves
- 2 cups chicken or vegetable broth
- 2 tablespoons fresh lime juice
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the ground beef or pork to the pot and cook for 8-10 minutes, breaking it into small pieces with a spatula, until browned and cooked through.
Stir in the ground cumin, smoked paprika, dried oregano, cayenne pepper, and tomato paste. Cook for 2-3 minutes to let the spices bloom.
Add the canned crushed tomatoes, black beans, kidney beans, bay leaves, and chicken or vegetable broth. Stir well to combine.
Bring the mixture to a simmer over medium-high heat. Reduce the heat to low, cover, and let the chili cook for about 30 minutes, stirring occasionally.
Remove the bay leaves and stir in the fresh lime juice, fresh cilantro, salt, and ground black pepper. Taste and adjust seasonings as needed.
Serve hot, garnished with additional cilantro, lime wedges, or optional toppings like diced avocado, shredded cheese, or sour cream.
Nutrition Facts
Calories |
2598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.3 g | 164% | |
| Saturated Fat | 42.0 g | 210% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 5482 mg | 238% | |
| Total Carbohydrate | 234.4 g | 85% | |
| Dietary Fiber | 72.6 g | 259% | |
| Total Sugars | 60.4 g | ||
| Protein | 147.9 g | 296% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 688 mg | 53% | |
| Iron | 40.9 mg | 227% | |
| Potassium | 6856 mg | 146% | |
*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.
