Rainy Day Chili

Nutriscore Rating: 76/100

Cozy up on a dreary afternoon with this hearty and flavorful Rainy Day Chili, a comforting one-pot wonder that's perfect for warming the soul. Packed with protein-rich ground beef, tender kidney and black beans, and a medley of vibrant bell peppers, this chili bursts with robust flavors thanks to bold seasonings like chili powder, smoked paprika, and cumin. The addition of diced tomatoes and beef broth creates a rich, savory base that simmers to perfection in just 45 minutes. Finished with fresh cilantro, melty cheddar cheese, and a dollop of sour cream, this crowd-pleaser is as versatile as it is satisfying. Perfect for easy weeknight dinners or casual gatherings, Rainy Day Chili delivers comforting, homemade goodness that will make every stormy day something to savor.

Recipe Information

• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 1 hr
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

21 items

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 pound ground beef
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 28 ounces canned diced tomatoes
• 15 ounces canned kidney beans, rinsed and drained
• 15 ounces canned black beans, rinsed and drained
• 2 tablespoons tomato paste
• 1 cup beef broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon cayenne pepper (optional)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro (for garnish)
• 0.5 cup shredded cheddar cheese (for serving)
• 0.25 cup sour cream (for serving)

📝 Instructions

11 steps

1. In a large pot or Dutch oven, heat the olive oil over medium heat.

2. Add the diced onion and sauté for 3-4 minutes until softened and translucent.

3. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

4. Add the ground beef to the pot and cook, breaking it apart with a spoon, until no pink remains. Drain any excess grease if necessary.

5. Stir in the diced red and green bell peppers and cook for 3-4 minutes until they begin to soften.

6. Add the canned diced tomatoes, kidney beans, black beans, tomato paste, and beef broth. Stir well to combine.

7. Season the mixture with chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Stir to evenly distribute the spices.

8. Bring the chili to a simmer over medium heat. Once simmering, reduce the heat to low and cover the pot partially with a lid.

9. Let the chili simmer gently for 30 minutes, stirring occasionally, to allow the flavors to meld together.

10. Taste and adjust seasoning as needed with additional salt, pepper, or spices.

11. Serve the chili hot in bowls, garnished with chopped fresh cilantro and your choice of toppings such as shredded cheddar cheese and sour cream.

Nutrition Facts

1 serving (492.2g)

Calories		513
% Daily Value*
Total Fat		29.5 g	38%
	Saturated Fat	10.8 g	54%
	Polyunsaturated Fat	1.0 g
Cholesterol		68 mg	23%
Sodium		1015 mg	44%
Total Carbohydrate		36.4 g	13%
	Dietary Fiber	12.8 g	46%
	Total Sugars	7.9 g
Protein		26.1 g	52%
Vitamin D		0.2 mcg	1%
Calcium		203 mg	16%
Iron		5.9 mg	33%
Potassium		1035 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.

Source of Calories

Fat: 1593 cal (51.5%%)

Protein: 627 cal (20.3%%)

Carbs: 872 cal (28.2%%)