Mount Rainier Chili
Warm up your kitchen with the bold and hearty flavors of Mount Rainier Chili, a crowd-pleasing recipe that’s perfect for cozy nights or game-day gatherings. Packed with lean ground beef or turkey, vibrant bell peppers, and a medley of red kidney and black beans, this chili is simmered to perfection in a rich tomato broth infused with chili powder, cumin, and smoky paprika. The optional kick of cayenne pepper adds a customizable touch of heat, while toppings like fresh cilantro, shredded cheddar, and creamy sour cream elevate every bowl to new heights. Ready in just an hour and serving up to six, this one-pot classic is as versatile as it is delicious, making it an ideal choice for hearty comfort food enthusiasts.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 1 pound lean ground beef or turkey
- 28 ounces canned diced tomatoes, with juices
- 15 ounces canned red kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 2 tablespoons tomato paste
- 1 cup beef or vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 1 cup shredded cheddar cheese (optional, for topping)
- 0.5 cup sour cream (optional, for topping)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the diced red and green bell peppers to the pot and cook for another 5 minutes, stirring occasionally.
Push the vegetables to the side of the pot and add the ground beef or turkey. Cook, breaking it up with a spoon, until browned and fully cooked through, about 5-7 minutes.
Stir in the canned diced tomatoes, kidney beans, black beans, tomato paste, and broth.
Add the chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Stir well to combine.
Bring the chili to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning if needed. Add more salt or spices to your preference.
Serve hot, optionally garnished with fresh cilantro, shredded cheddar cheese, and a dollop of sour cream.
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1182 mg | 51% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 9.5 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 260 mg | 20% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1176 mg | 25% | |
*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.
