Yet Another Chili and Chili Spice Mix
Elevate weeknight meals with "Yet Another Chili and Chili Spice Mix," a hearty and customizable chili recipe that bursts with bold, smoky flavors. Perfect for a cozy family dinner or game-day crowd, this dish combines seasoned ground beef or turkey, two types of beans, and optional sweet corn for added texture. The homemade spice mix—featuring chili powder, cumin, paprika, and a touch of cayenne—creates a robust, aromatic base, while crushed tomatoes and broth ensure a rich, savory sauce. Ready in just over an hour, this one-pot wonder is simple to prepare and easy to love. Garnish with fresh cilantro and shredded cheese for the ultimate finishing touch. Whether you're craving comfort food or prepping for meal planning, this chili delivers warmth and satisfaction in every bite.
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Recipe Information
Ingredients
- 1 pound ground beef or turkey
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium red bell pepper, diced
- 4 garlic cloves, minced
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 2 cups beef or chicken broth
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 1 cup corn kernels (optional)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika (smoked or regular)
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
- 0.5 cup shredded cheese (optional, for serving)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and red bell pepper to the pot and sauté for 5-7 minutes, or until softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the ground beef or turkey to the pot, breaking it apart with a spoon, and cook until browned, about 5-7 minutes. Drain excess fat if necessary.
Stir in the chili powder, cumin, paprika, ground coriander, oregano, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Add the crushed tomatoes, tomato paste, and broth to the pot. Stir well to combine.
Add the kidney beans, black beans, and optional corn to the chili. Bring to a simmer.
Reduce the heat to low, cover the pot, and let the chili simmer for 45 minutes, stirring occasionally.
Taste and adjust seasoning as needed. If you prefer a thicker chili, remove the lid during the last 15 minutes of cooking.
Serve hot, garnished with chopped cilantro and shredded cheese if desired.
Nutrition Facts
Calories |
495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 794 mg | 35% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 12.5 g | 44% | |
| Total Sugars | 10.8 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1277 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.
