Can I use different types of beans?

Yes, kidney, black, or pinto beans all work well and can be combined or used individually based on preference.

How can I make this dish vegetarian?

Substitute ground beef with plant-based crumbles or increase the amount of beans to maintain protein content.

Fresh cilantro, sour cream or plain yogurt, shredded cheddar, and sliced jalapeños add flavor and texture contrasts.

Yes, this dish tastes great reheated and can be stored in the refrigerator for several days or frozen for longer periods.

Crusty bread, rice, or cornbread are excellent accompaniments that complement its hearty flavors.

A hearty, flavorful chili packed with protein and fiber, perfect for busy weeknights. This recipe uses pantry staples for a fast, satisfying meal.

I love how this chili comes together so quickly, especially on those nights when I need something wholesome and substantial in under an hour.

Ground beef: 500 g (1 lb), or ground turkey, or plant-based crumbles for vegetarian
Onion: 1 medium, diced
Green bell pepper: 1, diced
Garlic: 2 cloves, minced
Canned diced tomatoes: 2 x 400 g (14 oz), undrained
Canned beans: 2 x 400 g (14 oz) (kidney, black, or pinto), drained and rinsed
Low-sodium broth: 250 ml (1 cup) beef or vegetable
Chili powder: 2 tbsp
Ground cumin: 1 tsp
Smoked paprika: 1 tsp
Dried oregano: 1/2 tsp
Cayenne pepper: 1/4 tsp (optional, for heat)
Salt and black pepper: To taste
Optional toppings: Chopped fresh cilantro, sour cream or plain yogurt, shredded cheddar cheese, sliced jalapeños

Brown the meat:: In a large pot or Dutch oven over medium heat, add ground beef. Cook, breaking up with a spoon, until browned (about 5 minutes). If using vegetarian crumbles, sauté according to package instructions.
Sauté vegetables:: Add diced onion and bell pepper. Sauté for 4, 5 minutes until softened.
Add garlic:: Stir in garlic and cook for 1 minute until fragrant.
Add spices:: Add chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper. Stir well to coat vegetables and meat.
Add canned goods and broth:: Pour in diced tomatoes (with juices), beans, and broth. Mix to combine.
Simmer:: Bring to a simmer. Reduce heat to low, cover, and cook for 15, 20 minutes, stirring occasionally.
Adjust seasoning:: Taste and adjust seasoning as needed.
Serve:: Serve hot, garnished with desired toppings.

Making this chili is always a family favorite. It brings everyone to the table and is perfect for sharing with friends on chilly evenings.

Serve your chili with crusty bread or over rice for a heartier meal. Try it topped with fresh cilantro or jalapeños for extra flavor.

Each serving offers about 400 calories and 30 g of protein, making this a nourishing and balanced choice.

Omit sour cream and cheese for a dairy-free version. Double-check processed ingredients for hidden allergens.

This chili is quick, satisfying, and perfect for any night of the week. Top with your favorite garnishes for a personalized touch.

→ Can I use different types of beans?: Yes, kidney, black, or pinto beans all work well and can be combined or used individually based on preference.
→ How can I make this dish vegetarian?: Substitute ground beef with plant-based crumbles or increase the amount of beans to maintain protein content.
→ What toppings complement this meal?: Fresh cilantro, sour cream or plain yogurt, shredded cheddar, and sliced jalapeños add flavor and texture contrasts.
→ Is it possible to prepare this dish ahead of time?: Yes, this dish tastes great reheated and can be stored in the refrigerator for several days or frozen for longer periods.
→ What side dishes pair well with this meal?: Crusty bread, rice, or cornbread are excellent accompaniments that complement its hearty flavors.