Hearty chili blending ground meat, beans, and diced tomatoes for a quick, satisfying meal.
# Components:
→ Proteins
01 - 1 lb ground beef (or ground turkey, or plant-based crumbles for vegetarian)
→ Vegetables
02 - 1 medium onion, diced
03 - 1 green bell pepper, diced
04 - 2 cloves garlic, minced
→ Canned Goods
05 - 2 (14 oz) cans diced tomatoes, undrained
06 - 2 (14 oz) cans beans (kidney, black, or pinto), drained and rinsed
→ Liquids
07 - 1 cup low-sodium beef or vegetable broth
→ Spices
08 - 2 tbsp chili powder
09 - 1 tsp ground cumin
10 - 1 tsp smoked paprika
11 - 1/2 tsp dried oregano
12 - 1/4 tsp cayenne pepper (optional)
13 - Salt and black pepper, to taste
→ Optional Toppings
14 - Chopped fresh cilantro
15 - Sour cream or plain yogurt
16 - Shredded cheddar cheese
17 - Sliced jalapeños
# Directions:
01 - In a large pot or Dutch oven over medium heat, add the ground beef. Cook, breaking it up with a spoon, until browned, about 5 minutes. If using plant-based crumbles, sauté according to package instructions.
02 - Add the diced onion and green bell pepper. Cook for 4 to 5 minutes until softened.
03 - Stir in the minced garlic and cook for 1 minute until fragrant.
04 - Mix in chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper if using, salt, and black pepper. Stir to evenly coat the vegetables and protein.
05 - Pour in diced tomatoes with their juices, drained beans, and broth. Stir to combine thoroughly.
06 - Bring to a simmer. Reduce heat to low, cover, and cook for 15 to 20 minutes, stirring occasionally.
07 - Taste and adjust seasonings as needed. Serve hot with desired toppings.
