My Chilly
Warm your soul with "My Chilly," a hearty, flavor-packed chili recipe that's perfect for busy weeknights or cozy weekend gatherings. This versatile dish combines tender ground beef—or a plant-based alternative—with vibrant diced bell peppers, savory onions, and a medley of spices, including chili powder, smoked paprika, and cumin, for a rich, smoky depth of flavor. Two types of beans, kidney and black, add a satisfying texture, while canned diced tomatoes and a touch of tomato paste create a luscious, simmered base. Ready in just an hour, this recipe offers plenty of topping options, from creamy sour cream to sharp cheddar and fresh cilantro, so you can customize each bowl to your taste. Serve it with crusty bread, tortilla chips, or rice for a comforting meal that'll become a family favorite. Perfect for meal prep or cozy nights in, "My Chilly" is a must-try for chili enthusiasts!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 1 large green bell pepper, diced
- 1 large red bell pepper, diced
- 4 units garlic cloves, minced
- 1 pound ground beef (or substitute with plant-based ground meat)
- 2 14.5-ounce cans canned diced tomatoes
- 2 tablespoons tomato paste
- 1 15-ounce can canned kidney beans, drained and rinsed
- 1 15-ounce can canned black beans, drained and rinsed
- 1 cup chicken or vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 0.5 cup shredded cheddar cheese (optional, for topping)
- 0.25 cup sour cream (optional, for topping)
- 2 tablespoons sliced green onions (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, green bell pepper, and red bell pepper to the pot. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the ground beef to the pot and cook, breaking it up with a wooden spoon, until fully browned and no longer pink, about 8-10 minutes. If excess grease accumulates, carefully drain it.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute, allowing the spices to bloom.
Add the canned diced tomatoes, tomato paste, canned kidney beans, canned black beans, and chicken or vegetable broth. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasonings as needed. Add more salt, pepper, or spices to suit your preference.
Serve the chili warm in bowls, topped with your choice of shredded cheddar cheese, sour cream, chopped cilantro, and sliced green onions.
Enjoy with a side of crusty bread, tortilla chips, or over a bed of rice for a complete meal.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 987 mg | 43% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 8.6 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 5.8 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.
