Kristins Chili
Warm, hearty, and bursting with bold flavors, Kristin's Chili is the ultimate comfort food for any occasion. This one-pot wonder combines perfectly seasoned ground beef, tender vegetables, and a rich medley of kidney and black beans in a robust tomato base infused with chili powder, cumin, smoked paprika, and a touch of cayenne for customizable heat. With just 15 minutes of prep and a slow simmer that melds the flavors beautifully, this easy chili recipe is perfect for weeknight dinners or game day gatherings. Serve it piping hot and piled high with your favorite toppings—like sour cream, shredded cheddar, and green onions—for a crowd-pleasing dish that's as satisfying as it is simple to make. Whether you're after a cozy meal or a party favorite, Kristin's Chili is guaranteed to hit the spot!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 medium bell peppers (any color), diced
- 28 ounces diced tomatoes, with juices
- 3 tablespoons tomato paste
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 1 cup beef or chicken broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 to taste sour cream (for serving)
- 1 to taste shredded cheddar cheese (for serving)
- 1 to taste chopped green onions (for serving)
Instructions
Heat the 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 as it cooks. Drain any excess fat, if necessary.
Add the chopped yellow onion, minced garlic, and diced bell peppers to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Add the diced tomatoes (with their juices), tomato paste, kidney beans, black beans, and broth. Stir well to combine.
Bring the chili to a simmer, then reduce the heat to low. Cover and cook for 30 minutes, stirring occasionally to prevent sticking.
Remove the lid and taste for seasoning. Adjust the salt and spices, if necessary. Let the chili simmer uncovered for an additional 10 minutes to thicken.
Serve the chili hot, topped with sour cream, shredded cheddar cheese, and chopped green onions, if desired. Enjoy!
Nutrition Facts
Calories |
457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 613 mg | 27% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 11.9 g | 43% | |
| Total Sugars | 8.6 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 124 mg | 10% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1016 mg | 22% | |
*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.
