Spiced Chili
Warm up your kitchen with this hearty and flavorful Spiced Chili, a one-pot wonder perfect for cozy dinners or game day feasts. Packed with ground beef, tender bell peppers, and a medley of kidney and black beans, this chili delivers layers of bold, smoky flavor thanks to a blend of chili powder, cumin, paprika, and a hint of cayenne pepper. Simmered to perfection with diced tomatoes and broth, this recipe strikes the perfect balance of spice and savoriness. Ready in just an hour with minimal prep, it’s an easy, crowd-pleasing dish perfect for busy weeknights. Garnish with fresh cilantro for a bright finish, and serve with crusty bread, rice, or tortilla chips for a satisfying, wholesome meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1 pound ground beef
- 1 medium bell pepper, chopped
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 15 ounces diced tomatoes (with juices)
- 2 tablespoons tomato paste
- 1 cup beef or chicken broth
- 15 ounces red kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the olive oil and allow it to warm up for about 1 minute.
Add the diced onion and sauté until translucent, about 4-5 minutes. Add the minced garlic and sauté for another 1-2 minutes, stirring frequently to prevent burning.
Add the ground beef to the pot. Cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6-7 minutes. Drain any excess fat if necessary.
Stir in the chopped bell pepper and cook for 2-3 minutes to slightly soften.
Add the chili powder, ground cumin, paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir thoroughly to coat the meat and veggies with the spices, cooking for about 1 minute to release the aromas.
Pour in the diced tomatoes (with their juices), tomato paste, and broth. Stir to combine, scraping up any browned bits from the bottom of the pot for added flavor.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 20 minutes, stirring occasionally.
Add the drained kidney beans and black beans to the pot. Stir to combine, then simmer uncovered for an additional 10-15 minutes to allow the flavors to meld.
Taste and adjust the seasoning with additional salt or chili powder if needed.
Serve hot, garnished with chopped fresh cilantro if desired. Pair with crusty bread, rice, or tortilla chips for a complete meal.
Nutrition Facts
Calories |
2276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.1 g | 149% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 6656 mg | 289% | |
| Total Carbohydrate | 190.4 g | 69% | |
| Dietary Fiber | 63.4 g | 226% | |
| Total Sugars | 25.5 g | ||
| Protein | 137.0 g | 274% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 558 mg | 43% | |
| Iron | 33.8 mg | 188% | |
| Potassium | 5084 mg | 108% | |
*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.
