Not Hot Chili
Looking for a family-friendly, flavorful chili recipe without the heat? This "Not Hot Chili" is a hearty and comforting dish that skips the spice without sacrificing taste. Packed with wholesome ingredients like ground beef (or turkey for a lighter twist), vibrant bell peppers, two types of beans, and a medley of warm spices such as cumin and smoked paprika, this chili delivers rich, savory depth. Simmered in a tomato-based broth until perfectly melded, it's a cozy meal that comes together in under an hour. Whether you're serving it with cornbread or topping it with shredded cheese and sour cream, this mild chili is sure to satisfy everyone at the table. Perfect for weeknight dinners, potlucks, or meal prepping, this one-pot wonder is as versatile as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef (or ground turkey for a lighter version)
- 2 medium bell peppers, diced (any color)
- 28 ounces canned diced tomatoes (no added chilies)
- 15 ounces canned kidney beans, rinsed and drained
- 15 ounces canned black beans, rinsed and drained
- 2 tablespoons tomato paste
- 1 cup low-sodium chicken or vegetable broth
- 1.5 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 leaf bay leaf
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the ground beef (or turkey) to the pot. Cook, breaking it apart with a wooden spoon, until no longer pink, about 6–7 minutes. Drain any excess fat if necessary.
Mix in the diced bell peppers and cook for another 3–4 minutes until slightly softened.
Stir in the diced tomatoes, kidney beans, black beans, tomato paste, and chicken or vegetable broth.
Season the chili with ground cumin, smoked paprika, dried oregano, salt, black pepper, and add the bay leaf.
Bring the mixture to a light boil, then reduce the heat to low, cover, and let it simmer for 25–30 minutes. Stir occasionally to prevent sticking.
Taste the chili and adjust seasoning as needed. Remove the bay leaf before serving.
Ladle the chili into bowls and garnish with fresh parsley if desired. Serve warm with your favorite toppings like shredded cheese, sour cream, or a side of cornbread.
Nutrition Facts
Calories |
2485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.1 g | 162% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 5697 mg | 248% | |
| Total Carbohydrate | 208.7 g | 76% | |
| Dietary Fiber | 64.0 g | 229% | |
| Total Sugars | 47.5 g | ||
| Protein | 140.8 g | 282% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 624 mg | 48% | |
| Iron | 34.0 mg | 189% | |
| Potassium | 6340 mg | 135% | |
*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.
