Pepperoni Pizza Chili
Get ready to satisfy your cravings with this hearty and irresistible Pepperoni Pizza Chili—where classic chili meets the bold, savory flavors of your favorite pizza! Packed with Italian-inspired ingredients like quartered pepperoni slices, garlic, crushed tomatoes, and a blend of aromatic herbs, this recipe transforms the comfort of chili into a show-stopping dish. Ground beef provides the rich base, while kidney beans add texture and substance. A finishing touch of melted mozzarella cheese gives each bowl a gooey, cheesy kick, reminiscent of a bubbling pizza fresh out of the oven. Perfect for game days, cozy dinners, or an effortless crowd-pleaser, this one-pot wonder is ready in under an hour and pairs beautifully with crusty bread or a crisp side salad. Don’t forget a sprinkle of fresh basil for a burst of brightness in every bite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 4 cloves garlic, minced
- 1 pound ground beef
- 6 ounces pepperoni slices, quartered
- 28 ounces crushed tomatoes
- 15 ounces tomato sauce
- 1 cup beef broth
- 15 ounces kidney beans, drained and rinsed
- 2 teaspoons Italian seasoning
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup mozzarella cheese, shredded
- 0.25 cup fresh basil, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and green bell pepper to the pot and sauté for 5 minutes, or until softened.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the ground beef to the pot and cook until browned, breaking it apart with a wooden spoon. Drain excess grease if necessary.
Stir in the quartered pepperoni slices and cook for 2 minutes to release their flavor.
Pour in the crushed tomatoes, tomato sauce, and beef broth, stirring to combine.
Add the drained kidney beans, Italian seasoning, dried oregano, red pepper flakes, salt, and black pepper. Mix well.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the chili simmer for 30 minutes, stirring occasionally.
Taste and adjust seasoning as needed.
Before serving, stir in the shredded mozzarella cheese until melted and gooey.
Ladle the chili into bowls and garnish with fresh chopped basil, if desired.
Serve hot and enjoy your Pepperoni Pizza Chili!
Nutrition Facts
Calories |
3251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.7 g | 286% | |
| Saturated Fat | 82.5 g | 412% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 541 mg | 180% | |
| Sodium | 7907 mg | 344% | |
| Total Carbohydrate | 153.1 g | 56% | |
| Dietary Fiber | 40.6 g | 145% | |
| Total Sugars | 45.1 g | ||
| Protein | 171.7 g | 343% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1488 mg | 114% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 5332 mg | 113% | |
*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.
