Southwestern Chili
Warm up your taste buds with this hearty and flavorful Southwestern Chili, a one-pot wonder that’s perfect for a cozy family dinner or a game-day crowd pleaser. This recipe combines the robust flavors of ground beef, smoky paprika, and bold chili powder with the wholesome goodness of black beans, kidney beans, and fire-kissed red bell peppers. Simmered to perfection with aromatic garlic, diced tomatoes, and a splash of beef broth, this chili strikes the perfect balance between savory and mildly spicy, with an optional kick of cayenne for spice lovers. Ready in just over an hour, it’s a comforting dish topped with fresh cilantro, shredded cheddar cheese, and a dollop of sour cream for a creamy, tangy finish. Whether served with crusty bread or a side of cornbread, this rich, protein-packed Southwestern classic will quickly become a go-to recipe in your kitchen.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium red bell pepper, diced
- 4 garlic cloves, minced
- 1 pound ground beef
- 28 ounces canned diced tomatoes (with juices)
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 2 tablespoons tomato paste
- 1 cup beef broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 0.5 cup shredded cheddar cheese (optional, for topping)
- 0.25 cup sour cream (optional, for topping)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and red bell pepper to the pot. Sauté for 5-7 minutes, or until softened.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the ground beef to the pot, breaking it up with a spoon or spatula. Cook until browned, about 8-10 minutes. Drain off any excess grease if needed.
Stir in the chili powder, ground cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Add the tomato paste and stir well to coat the beef and vegetables.
Pour in the canned diced tomatoes (with juices), beef broth, black beans, and kidney beans. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.
Taste the chili and adjust seasonings as needed, adding more salt, pepper, or spices to your preference.
Ladle the chili into bowls and garnish with fresh cilantro. Add optional toppings like shredded cheddar cheese and sour cream if desired.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1085 mg | 47% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 8.2 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 187 mg | 14% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1010 mg | 21% | |
*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.
