My Chili
Warm up your kitchen and your soul with "My Chili," a hearty and flavorful one-pot meal that's perfect for any occasion. This recipe features a vibrant medley of ingredients, including tender ground beef, creamy kidney and black beans, and bold spices like chili powder, smoked paprika, and cumin. A touch of tomato paste deepens the rich, savory base, while optional cayenne pepper adds just the right amount of heat for spice lovers. Simmered to perfection in just under an hour, this chili is as simple as it is satisfying. Customize each bowl with toppings like sharp cheddar cheese, fresh cilantro, and a dollop of sour cream for a personalized touch. Ideal for busy weeknights, game days, or meal prep, this easy chili recipe is sure to become your go-to comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 garlic cloves, minced
- 1 pound ground beef
- 2 tablespoons tomato paste
- 28 ounces canned diced tomatoes (with juices)
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper (optional for heat)
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- 0.5 cup shredded cheddar cheese (optional for serving)
- 0.25 cup sour cream (optional for serving)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and green bell pepper to the pot. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the ground beef to the pot and cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 7-8 minutes.
Stir in the tomato paste and cook for 1 minute to combine and deepen the flavor.
Add the canned diced tomatoes, kidney beans, black beans, and beef broth to the pot. Stir to mix everything together.
Season with chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper (if using). Mix well.
Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it cook for 30 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning if needed, adding more salt or spices to your preference.
Remove from heat and let the chili rest for a few minutes before serving.
Garnish each bowl with fresh cilantro, shredded cheddar cheese, and a dollop of sour cream if desired. Serve warm.
Nutrition Facts
Calories |
479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1084 mg | 47% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 7.6 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 186 mg | 14% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 985 mg | 21% | |
*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.
