Illini Union Chili
Warm up your kitchen with this hearty and flavorful Illini Union Chili, a crowd-pleasing dish perfect for game days or cozy nights in. Packed with seasoned ground beef (or lean ground turkey), tender bell peppers, and a medley of kidney and black beans, this chili strikes the perfect balance between bold spices and comforting warmth. Simmered in a rich tomato base with aromatic seasonings like chili powder, cumin, and paprika, every bite is as satisfying as it is savory. Customize the heat with optional cayenne pepper, and top it off with shredded cheddar, sour cream, and green onions for a deliciously creamy finish. Ready in under an hour and serving up to six, this easy homemade chili is a must-try for anyone seeking a one-pot, protein-packed meal loaded with flavor and versatility. Perfect for busy weeknights or weekend gatherings, Illini Union Chili is sure to become a staple in your recipe rotation!
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Recipe Information
Ingredients
- 1 pound ground beef (or ground turkey for a leaner option)
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic cloves, minced
- 28 ounces canned diced tomatoes
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 3 tablespoons tomato paste
- 1 cup beef or chicken broth
- 2 tablespoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 0.5 cup shredded cheddar cheese (optional, for garnish)
- 0.5 cup sour cream (optional, for garnish)
- 0.25 cup sliced green onions (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the olive oil and allow it to warm up for about 1 minute.
Add the diced onion and bell peppers to the pot. Sauté for 5-7 minutes until softened.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Push the vegetables to one side of the pot and add the ground beef (or turkey) to the empty space. Cook, breaking it up with a wooden spoon, until browned and cooked through. Drain excess fat if necessary.
Stir the vegetables and meat together, then add the chili powder, cumin, paprika, oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes to toast the spices and enhance their flavor.
Stir in the tomato paste, coating the meat and vegetables evenly.
Pour in the diced tomatoes and broth, stirring to combine. Bring the mixture to a simmer.
Add the kidney beans and black beans to the pot. Stir well and reduce the heat to low. Cover and let the chili simmer for 25-30 minutes, stirring occasionally.
Taste the chili and adjust seasoning as needed.
Serve the chili hot in bowls. Garnish with shredded cheddar cheese, sour cream, and sliced green onions, if desired.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1020 mg | 44% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 8.6 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 209 mg | 16% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1126 mg | 24% | |
*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.
