Prison Chile
Warm up your kitchen with this hearty and flavorful Prison Chile, a simple yet satisfying recipe that's perfect for feeding a crowd. Made with ground beef or turkey, tender kidney beans, and a zesty blend of chili powder, cumin, and paprika, this easy one-pot dish delivers classic chili flavors with minimal effort. Simmered with diced tomatoes and a hint of garlic, it’s ready in just 40 minutes from start to finish, making it an ideal choice for busy weeknights or last-minute gatherings. Top it off with shredded cheese, sour cream, or fresh cilantro for a customizable meal that pairs wonderfully with cornbread or crackers. Whether you're whipping this up for a cozy family dinner or a casual game day, this budget-friendly chili is guaranteed to please! Keywords: hearty chili recipe, one-pot chili, quick weeknight dinner, easy chili with ground beef or turkey.
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Recipe Information
Ingredients
- 1 pound Ground beef (or ground turkey)
- 2 15-ounce cans Canned kidney beans
- 1 15-ounce can Canned diced tomatoes
- 1 8-ounce can Tomato sauce
- 1 medium Onion
- 2 cloves Garlic cloves
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Vegetable oil
- 1 cup Water
Instructions
Prepare the ingredients by finely chopping the onion and mincing the garlic cloves.
In a large pot or deep skillet, heat the vegetable oil over medium heat.
Add the chopped onion and cook for about 3-4 minutes, stirring occasionally, until the onion becomes translucent.
Add the minced garlic and cook for an additional minute, stirring to avoid burning.
Add the ground beef (or ground turkey) to the pot. Cook until browned and fully cooked, breaking it up into crumbles with a wooden spoon. Drain any excess grease if necessary.
Stir in the chili powder, ground cumin, paprika, salt, and black pepper. Cook for 1-2 minutes to toast the spices and enhance their flavor.
Add the canned kidney beans (rinsed and drained), diced tomatoes (with their juice), tomato sauce, and water to the pot. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 20-25 minutes. Stir occasionally to prevent sticking.
Taste the chili and adjust the seasoning with additional salt or pepper if needed.
Serve hot with your choice of toppings such as shredded cheese, sour cream, chopped cilantro, or crackers.
Nutrition Facts
Calories |
2623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.7 g | 161% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 5863 mg | 255% | |
| Total Carbohydrate | 224.9 g | 82% | |
| Dietary Fiber | 73.5 g | 262% | |
| Total Sugars | 26.9 g | ||
| Protein | 150.3 g | 301% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 610 mg | 47% | |
| Iron | 44.0 mg | 244% | |
| Potassium | 5869 mg | 125% | |
*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.
