Chili Recipe
A cozy, hearty chili that’s perfect for chilly afternoons or weeknight dinners. Packed with tender ground beef or chicken, beans, bell peppers, and a blend of warm spices, this chili is comforting, flavorful, and easy to customize. Top with cheese, avocado, or cilantro for an extra touch of yum.
Ingredients
Chili Ingredients
- 1 lb ground beef or chicken
- 1 onion chopped
- 3 cloves garlic minced
- 1 red bell pepper chopped
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz diced tomatoes
- 2 tbsp tomato paste
- 1 cup beef or chicken broth
- 2 tsp chili powder
- 1 tsp cumin
- ½ tsp paprika
- Salt and pepper to taste
- 1 –2 tsp olive oil for sautéing
Optional Toppings
- Shredded cheese
- Sour cream or yogurt
- Fresh cilantro
- Sliced jalapeños
- Avocado slices
Instructions
Sauté the Veggies
- Heat olive oil in a large pot over medium heat. Toss in onion, garlic, and bell pepper. Cook until they’re soft and smelling like heaven — about 5 minutes. I may have done a little happy dance here.
Brown the Meat
- Add ground beef or chicken to the pot. Break it up with a spoon and cook until it’s no longer pink. Season lightly with salt and pepper. Smells good yet? Just wait.
Build the Flavor
- Stir in chili powder, cumin, paprika, and tomato paste. Let the spices toast for a minute — it’s that small step that makes a huge difference.
Add the Beans and Tomatoes
- Pour in the diced tomatoes, beans, and broth. Give everything a good stir. Bring it to a gentle simmer. Reduce the heat and let it cook, uncovered, for about 25–30 minutes, stirring occasionally. The chili will thicken, and the flavors will meld beautifully.
Taste and Adjust
- Taste your chili. Want it spicier? Add a pinch more chili powder. Salt feeling right? Perfect. This is your moment to customize.
Serve & Enjoy
- Scoop into bowls and top with shredded cheese, sour cream, cilantro, jalapeños, or avocado slices. Grab a big spoon, take a bite, and let that cozy, spicy goodness hit. Instant happiness.
Notes
- Spice Level: Adjust chili powder and paprika to your taste.
- Make Ahead: Chili tastes even better the next day — store in the fridge for up to 3 days.
- Freezer-Friendly: Freeze in individual portions for up to 3 months.
- Meat Substitutes: Ground chicken, turkey, or beef all work great.
- Extra Veggies: Carrots, zucchini, or corn add sweetness and texture.
- Serving Ideas: Pair with cornbread, rice, or a simple side salad.