Pepperoni Pizza Chilli
Transform your comfort food game with this hearty and flavor-packed Pepperoni Pizza Chili, a bold mashup of two beloved classics. This dish combines the rich, meaty base of a traditional chili with the savory, cheesy goodness of your favorite pepperoni pizza. Sautéed onions, bell peppers, and garlic form a robust foundation, while ground beef and diced pepperoni deliver a double dose of protein-packed satisfaction. Simmered with crushed tomatoes, kidney and black beans, and Italian-inspired herbs like oregano and basil, this chili achieves a deeply layered flavor profile with a spicy kick from chili powder and red pepper flakes. Top it off with shredded mozzarella, grated Parmesan, and a sprinkle of fresh basil for a pizza-night vibe in every spoonful. Perfect for weeknight dinners, game-day gatherings, or cozy meal preps, this crowd-pleasing recipe is ready in under an hour and serves six hungry appetites.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 1 pound ground beef
- 6 ounces pepperoni slices, diced
- 28 ounces can of crushed tomatoes
- 6 ounces can of tomato paste
- 2 cups chicken or beef broth
- 15 ounces can of kidney beans, drained and rinsed
- 15 ounces can of black beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 cup shredded mozzarella cheese, for serving
- 0.5 cup grated Parmesan cheese, for serving
- 0.25 cup fresh basil leaves, chopped (optional)
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and green bell pepper. Sauté for 4–5 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 7–8 minutes. Drain any excess grease if needed.
Mix in the diced pepperoni and cook for another 2–3 minutes to release its flavors.
Stir in the crushed tomatoes, tomato paste, and chicken or beef broth. Mix well to combine.
Add the drained kidney beans and black beans to the pot, stirring them in.
Season with oregano, basil, red pepper flakes, chili powder, and ground cumin. Stir thoroughly.
Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 20–25 minutes, stirring occasionally, to allow the flavors to meld.
Taste and adjust seasoning with salt and black pepper, as needed.
Serve the chili hot, topped with shredded mozzarella, grated Parmesan, and a sprinkle of fresh chopped basil if desired.
Nutrition Facts
Calories |
675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 1858 mg | 81% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 12.1 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 356 mg | 27% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1360 mg | 29% | |
*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.
