The Walking Red Chili
Warm up your weeknight dinner game with "The Walking Red Chili," a bold and vibrant one-pot meal that’s as satisfying as it is flavorful. This hearty chili combines the smoky sweetness of red bell peppers and smoked paprika with a unique hint of ground cinnamon for depth, while a medley of kidney and black beans adds a protein-packed punch. Simmered to perfection in a rich tomato base infused with chili powder, cumin, and a touch of sugar, this dish achieves an irresistible balance of savory and spicy. Perfect for cozy gatherings or meal prep, it’s easy to customize with your favorite toppings like sour cream, shredded cheddar, or crispy tortilla chips. Ready in just under an hour, this stove-top classic will quickly become your go-to comfort food on chilly days.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium red bell peppers, diced
- 4 cloves garlic cloves, minced
- 1 pound ground beef
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 2 cups beef broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 0.5 teaspoons ground cinnamon
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon sugar
- 0.25 cup fresh cilantro, chopped (for garnish)
- 0.5 cup sour cream (optional for serving)
- 0.5 cup shredded cheddar cheese (optional for serving)
- 2 cups tortilla chips (optional for serving)
Instructions
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the diced yellow onion and red bell peppers to the pot. Sauté for 5-6 minutes until softened.
Stir in the minced garlic and cook for an additional minute, taking care not to burn it.
Add the ground beef to the pot and cook, breaking it up with a spoon, until browned and cooked through, about 7-8 minutes. Drain excess fat if needed.
Stir in the canned crushed tomatoes, tomato paste, and beef broth, and bring the mixture to a simmer.
Add the drained and rinsed kidney beans and black beans to the pot. Mix well.
Sprinkle in the chili powder, ground cumin, smoked paprika, paprika, ground cinnamon, salt, black pepper, and sugar. Stir until all the spices are fully incorporated.
Reduce the heat to low, cover the pot, and let the chili simmer for 30 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning if necessary. Add more salt, pepper, or sugar to balance the flavors to your liking.
Serve hot, garnished with fresh cilantro. If desired, top with sour cream, shredded cheddar cheese, or serve with tortilla chips on the side.
Nutrition Facts
Calories |
4067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.0 g | 269% | |
| Saturated Fat | 69.8 g | 349% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 7077 mg | 308% | |
| Total Carbohydrate | 393.6 g | 143% | |
| Dietary Fiber | 83.3 g | 298% | |
| Total Sugars | 63.1 g | ||
| Protein | 180.5 g | 361% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1308 mg | 101% | |
| Iron | 37.2 mg | 207% | |
| Potassium | 8048 mg | 171% | |
*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.
