Spicy Jalapeno and Bell Pepper Chili
Turn up the heat with this Spicy Jalapeño and Bell Pepper Chili, a bold and flavorful recipe that’s perfect for chili lovers seeking a spicy twist! Packed with colorful green and red bell peppers, fiery jalapeños, hearty ground beef, and a robust blend of spices like chili powder, cumin, and paprika, this chili delivers layers of rich, smoky heat balanced by tender beans and chunky tomatoes. Simmered to perfection in a savory beef broth and topped with your favorite garnishes—think shredded cheese, sour cream, or diced avocado—this one-pot wonder is ideal for cozy weeknight dinners or game-day gatherings. Ready in just an hour, this chili is as easy to make as it is satisfying to enjoy. Bring bold flavor to your table with this irresistible Spicy Jalapeño and Bell Pepper Chili!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 1 large, diced green bell pepper
- 1 large, diced red bell pepper
- 2 small, finely chopped jalapeno peppers
- 4 minced garlic cloves
- 1 pound ground beef
- 28 ounces canned diced tomatoes
- 15 ounces, drained and rinsed canned kidney beans
- 15 ounces, drained and rinsed canned black beans
- 3 tablespoons tomato paste
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons paprika
- 1 teaspoon ground oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- optional toppings: shredded cheese, sour cream, chopped cilantro, sliced jalapenos, diced avocado
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced yellow onion, green and red bell peppers, and the chopped jalapenos. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the ground beef to the pot, breaking it up with a wooden spoon as it cooks. Cook until the beef is browned and no longer pink, about 8-10 minutes.
Drain any excess fat from the pot, if necessary.
Stir in the canned diced tomatoes, kidney beans, black beans, tomato paste, and beef broth.
Add the chili powder, cumin, paprika, oregano, salt, and ground black pepper. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 30 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust seasoning with additional salt or spices as needed.
Serve hot and garnish with your preferred toppings, such as shredded cheese, a dollop of sour cream, chopped cilantro, sliced jalapenos, or diced avocado.
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 1274 mg | 55% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 9.3 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 146 mg | 11% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1268 mg | 27% | |
*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.
