Zippy Chili
Looking to spice up your dinner routine? This Zippy Chili recipe delivers bold, comforting flavors with just the right kick of heat! Packed with tender ground beef, a medley of kidney and black beans, and aromatic spices like chili powder, cumin, and paprika, this hearty dish is a one-pot wonder that’s easy to whip up in under an hour. With optional cayenne pepper for an extra zing and customizable garnishes like fresh cilantro, shredded cheddar cheese, and tangy sour cream, this chili is pure comfort food perfection. Perfect for cozy nights or game-day gatherings, it’s a flavorful, protein-rich meal that serves six and leaves everyone asking for seconds!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 garlic cloves, minced
- 1 pound ground beef
- 28 ounces canned diced tomatoes
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 2 tablespoons tomato paste
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon 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)
- 0.5 cup shredded cheddar cheese (optional, for garnish)
- 0.5 cup sour cream (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and green bell pepper. Cook for 5-7 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Increase the heat to medium-high and add the ground beef. Cook for 6-8 minutes, breaking it up with a wooden spoon, until browned and cooked through.
Stir in the chili powder, ground cumin, paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Add the tomato paste and stir to combine. Cook for another 1-2 minutes to deepen its flavor.
Pour in the canned diced tomatoes (with their juices) and beef broth. Stir to combine.
Add the drained and rinsed kidney beans and black beans. Stir everything together.
Bring the chili to a simmer. Once simmering, reduce the heat to low and cover the pot. Let it cook for 30 minutes, stirring occasionally.
Taste and adjust the seasoning with additional salt, pepper, or spices as needed.
Serve hot, garnished with fresh cilantro, shredded cheddar cheese, and/or sour cream, if desired.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 11.7 g | 59% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 1019 mg | 44% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 7.3 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 209 mg | 16% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1003 mg | 21% | |
*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.
