Mvp Chili
Get ready to impress with this hearty and flavorful MVP Chili, a true standout recipe that’s perfect for family dinners, game day gatherings, or cozy nights in. Packed with protein-rich ground beef or turkey, two kinds of beans, and a vibrant blend of spices like chili powder, cumin, and smoky paprika, this chili delivers bold, comforting warmth in every bite. The recipe is simmered to perfection with crushed tomatoes and broth, allowing the robust flavors to meld together beautifully. Customize your bowl with an array of tasty toppings, from shredded cheddar cheese to fresh cilantro, and serve with a side of cornbread or tortilla chips for the ultimate chili experience. Ready in just one hour and serving six hearty portions, this easy-to-follow recipe is sure to become your new go-to for chili night. Perfect for search queries like "simple chili recipe," "best game day chili," or "one-pot chili recipe for a crowd," this dish is an MVP in every sense of the word!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 large bell pepper, diced (any color)
- 4 cloves garlic cloves, minced
- 1 pound ground beef or ground turkey
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 2 cups beef or chicken broth
- 15 ounces kidney beans, rinsed and drained
- 15 ounces black beans, rinsed and drained
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 0.5 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 0.5 cup shredded cheddar cheese (optional, for serving)
- 0.25 cup sour cream (optional, for serving)
- 0.25 cup green onions, sliced (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and bell pepper, and sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 more minute, until fragrant.
Add the ground beef or turkey to the pot and cook until browned, breaking it up into small pieces with a wooden spoon, about 6-8 minutes. Drain any excess grease, if necessary.
Stir in the chili powder, ground cumin, paprika, oregano, cayenne pepper (if using), salt, and black pepper. Let the spices toast slightly for 1-2 minutes to release their flavors.
Mix in the crushed tomatoes, tomato paste, and broth. Stir to combine.
Add the kidney beans and black beans to the pot, stirring well. Bring the mixture to a boil.
Reduce the heat to low, cover, and let the chili simmer for 30 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasonings as needed.
Serve hot, garnished with fresh cilantro, shredded cheddar cheese, sour cream, and sliced green onions, if desired.
Nutrition Facts
Calories |
474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 30% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 920 mg | 40% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 9.7 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1198 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.
