Wintertime Chili
Perfect for cozy nights, this hearty Wintertime Chili combines tender ground beef, vibrant bell peppers, and an aromatic blend of spices for a warming bowl of comfort. Packed with protein-rich kidney and black beans, tangy diced tomatoes, and a touch of smoky paprika, this one-pot wonder balances bold flavors with just the right amount of heat. Simmered to perfection in under an hour, it’s an easy and satisfying recipe ideal for feeding a crowd or meal-prepping for the week. Garnish with shredded cheddar, a dollop of sour cream, and sliced green onions for a vibrant, creamy finish. Whether you're warming up after a frosty day or hosting a casual dinner, this chili is sure to be your go-to winter recipe.
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Recipe Information
Ingredients
- 1.5 pounds ground beef (80/20 lean)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 28 ounces canned diced tomatoes (with juices)
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 2 tablespoons tomato paste
- 1 cup beef or chicken broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 1 leaf bay leaf
- 0.5 cup cheddar cheese, shredded (optional, for garnish)
- 0.5 cup sour cream (optional, for garnish)
- 2 stalks green onions, sliced (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and green bell pepper to the pot. Sauté for 5-6 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
Push the vegetables to one side of the pot and add the ground beef. Cook, breaking it up with a spatula, until browned and no longer pink, about 7-8 minutes. Drain excess fat if necessary.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, ground black pepper, and red pepper flakes (if using). Cook for 1 minute to toast the spices.
Add the tomato paste and stir well to coat the meat and vegetables.
Pour in the diced tomatoes (with their juices) and the broth. Stir to combine.
Add the drained and rinsed kidney beans and black beans. Stir gently to incorporate.
Drop in the bay leaf. Bring the chili to a boil over medium-high heat, then reduce the heat to low.
Cover the pot and simmer for 30 minutes, stirring occasionally, to allow the flavors to meld. If the chili becomes too thick, add a splash of broth or water to thin it out to your desired consistency.
Remove the bay leaf and taste for seasoning. Adjust salt and pepper if needed.
Serve hot in bowls. Top with shredded cheddar cheese, a dollop of sour cream, and sliced green onions, if desired.
Nutrition Facts
Calories |
3561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.0 g | 271% | |
| Saturated Fat | 83.7 g | 419% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 7068 mg | 307% | |
| Total Carbohydrate | 221.7 g | 81% | |
| Dietary Fiber | 67.7 g | 242% | |
| Total Sugars | 44.6 g | ||
| Protein | 194.5 g | 389% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1155 mg | 89% | |
| Iron | 37.0 mg | 206% | |
| Potassium | 6395 mg | 136% | |
*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.
