Ingredients
2 lbs ground beef or ground turkey
1 large onion, diced
4 cloves garlic, minced
2 bell peppers (any color), diced
2 cans (15 oz each) diced tomatoes
1 can (15 oz) tomato sauce
2 cans (15 oz each) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
2–3 tbsp chili powder (adjust to taste)
1 tbsp ground cumin
1 tsp dried oregano
1/2 tsp paprika
1/4 tsp cayenne pepper (optional, for extra heat)
Salt and pepper to taste
1–2 cups beef or chicken broth (depending on desired consistency)
1 tbsp olive oil or vegetable oil
Optional toppings: shredded cheese, sour cream, chopped green onions, chopped cilantro, sliced jalapeños, tortilla chips
Instructions
Preparation: In a large pot or Dutch oven, heat the oil over medium heat. Add the onions and sauté until translucent, about 3-4 minutes.
Meat: Add the ground beef or turkey to the pot. Cook, breaking it apart with a spoon, until browned and cooked through.
Veggies: Stir in the garlic and bell peppers. Cook for another 2-3 minutes.
Spices: Add the chili powder, cumin, oregano, paprika, cayenne pepper (if using), salt, and pepper. Stir well to combine.
Tomatoes & Beans: Pour in the diced tomatoes (with their juices), tomato sauce, kidney beans, and black beans. Mix well.
Broth: Add the broth, starting with 1 cup and adding more if you prefer a thinner consistency.
Simmer: Reduce the heat to low and let the chili simmer for at least 30 minutes, stirring occasionally. The longer it simmers, the more the flavors will meld together. If you have time, letting it simmer for 1-2 hours is even better!
Serve: Once the chili is done simmering, taste and adjust the seasonings if needed. Serve hot with your choice of toppings.
Notes
For a vegetarian version, omit the meat and add an extra can of beans or some diced tofu.
For a smokier flavor, you can add a chipotle pepper in adobo sauce or use smoked paprika.
Feel free to customize the recipe by adding other vegetables like corn or zucchini, or by using different types of beans.
- Prep Time: 20 minutes
- Cook Time: 30 minutes to 2 hours
