Un Chili
Discover the bold and comforting flavors of "Un Chili," a classic one-pot wonder that’s perfect for busy weeknights or cozy gatherings. Packed with hearty ingredients like ground beef or turkey, two varieties of beans, and aromatic spices such as chili powder, cumin, and paprika, this recipe delivers a satisfying depth of flavor in just under an hour. The addition of diced tomatoes and tomato paste creates a rich, robust base, while optional toppings like shredded cheddar cheese, fresh cilantro, and sour cream allow for personalized flair. Whether you prefer a mild kick or crave extra heat with cayenne, this versatile homemade chili is a crowd-pleaser sure to become a staple. Ready in just 15 minutes of prep time and perfect for serving with lime wedges, this gluten-free dish is ideal for family dinners or game-day feasts.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 pound ground beef or turkey
- 28 ounces canned diced tomatoes (with juices)
- 2 tablespoons tomato paste
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 1 cup beef or chicken broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 1 cup shredded cheddar cheese (optional, for topping)
- 0.5 cup sour cream (optional, for topping)
- 4 pieces lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 5 minutes until softened, stirring occasionally.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground beef or turkey and cook until browned, breaking it up with a wooden spoon as it cooks. Drain off excess fat, if necessary.
Stir in the diced tomatoes (with their juices), tomato paste, kidney beans, black beans, and broth.
Add the chili powder, cumin, paprika, oregano, cayenne pepper (if using), salt, and black pepper. Mix well to combine.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low.
Cover the pot and simmer for 30 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust the seasonings, if necessary.
Serve hot, garnished with fresh cilantro, shredded cheddar cheese, sour cream, and lime wedges, if desired.
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 944 mg | 41% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 7.5 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1029 mg | 22% | |
*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.
