Renegade Chili Chic Style
Bold, flavorful, and hearty, Renegade Chili Chic Style is your go-to recipe for a no-holds-barred chili experience. This soul-warming dish features a tantalizing mix of ground beef and turkey, paired with smoky fire-roasted tomatoes, tender black and kidney beans, and vibrant bell peppers for a pop of color and texture. Perfectly seasoned with chili powder, cumin, and a surprising hint of cocoa powder, this chili strikes the ideal balance of savory and rich. Whether you like it mild or with a touch of heat from hot sauce, this one-pot wonder is ready in just over an hour and serves as the ultimate comfort food for family dinners or game day gatherings. Top it off with creamy sour cream, sharp cheddar, and fresh cilantro, and serve with lime wedges for a zesty finish. Your search for the ultimate chili recipe ends here!
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Recipe Information
Ingredients
- 1 lb ground beef (85% lean)
- 1 lb ground turkey
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 28 oz canned diced tomatoes (fire-roasted recommended)
- 15 oz canned black beans, drained and rinsed
- 15 oz canned kidney beans, drained and rinsed
- 1 cup corn kernels (frozen or canned, drained)
- 2 tbsp tomato paste
- 1 cup chicken or beef broth
- 2 tbsp chili powder
- 1.5 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tsp cocoa powder
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp hot sauce (optional)
- as needed sour cream, for garnish
- as needed shredded cheddar cheese, for garnish
- as needed chopped cilantro, for garnish
- as needed lime wedges, for serving
Instructions
Heat a large pot or Dutch oven over medium heat. Add the olive oil and allow it to warm up.
Add the ground beef and ground turkey to the pot. Cook for 6-7 minutes, breaking up the meat with a wooden spoon, until browned and cooked through. Remove any excess grease, if necessary.
Add the chopped onion, minced garlic, red bell pepper, and green bell pepper to the pot. Sauté for 5 minutes, or until the vegetables soften and become fragrant.
Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor.
Add the fire-roasted diced tomatoes, black beans, kidney beans, corn, and broth to the pot. Stir everything together.
Season the mixture with chili powder, cumin, smoked paprika, oregano, cocoa powder, salt, and black pepper. Stir well to combine.
Bring the mixture to a simmer over medium-high heat, then reduce the heat to low. Cover the pot partially with a lid and allow the chili to simmer for 30 minutes, stirring occasionally to prevent sticking.
If using hot sauce, stir it in during the last 5 minutes of cooking for an added kick of heat.
Taste and adjust seasoning with additional salt and pepper if needed.
Ladle the chili into bowls and garnish with sour cream, shredded cheddar cheese, and chopped cilantro. Serve with lime wedges on the side for a burst of freshness.
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 36% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 1170 mg | 51% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 9.2 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 112 mg | 9% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 1072 mg | 23% | |
*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.
