Pin A hearty, flavorful chili packed with protein and fiber, perfect for busy weeknights. This recipe uses pantry staples for a fast, satisfying meal.
I came across this chili recipe on a stressful weekday evening when I needed a filling meal fast. It quickly became our go-to comfort dish when time was short but appetites were big.
Ingredients
- Ground beef: 500 g (1 lb) or use ground turkey or plant-based crumbles for vegetarian
- Onion: 1 medium, diced
- Green bell pepper: 1, diced
- Garlic: 2 cloves, minced
- Diced tomatoes: 2 x 400 g (14 oz) cans, undrained
- Beans: 2 x 400 g (14 oz) cans kidney, black, or pinto, drained and rinsed
- Broth: 250 ml (1 cup) low-sodium beef or vegetable broth
- 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
Instructions
- Brown Proteins:
- In a large pot over medium heat, add the ground beef. Cook, breaking up with a spoon, until browned (about 5 minutes). For vegetarian option, sauté plant-based crumbles as package directs.
- Sauté Vegetables:
- Add diced onion and bell pepper, sauté 4 4 minutes until softened.
- Add Garlic:
- Stir in minced garlic, cook for 1 minute until fragrant.
- Add Spices:
- Stir in chili powder, cumin, smoked paprika, oregano, cayenne if using, salt, and black pepper. Mix well to coat.
- Add Canned Goods and Liquids:
- Pour in diced tomatoes with juices, beans, and broth, mix to combine.
- Simmer:
- Bring mixture to a simmer, reduce heat to low, cover, and cook for 15 20 minutes, stirring occasionally.
- Season and Serve:
- Taste and adjust seasoning. Serve hot with desired toppings.
Pin My kids love helping with measuring beans and stirring the pot. Sharing bowls of steaming hot chili after a long day brings us together every single time.
Serving Suggestions
Pair the chili with crusty bread or serve it over rice for extra comfort. Crackers also add a nice crunch on the side.
Allergen and Nutrition Info
This chili contains dairy only if cheese or sour cream toppings are added: always double-check processed ingredients like broth and beans for hidden allergens. Each serving has about 400 calories, 12 g fat, 40 g carbs, and 30 g protein.
Flavor Variations
Add corn, zucchini, or carrots for more vegetables or adjust spices for extra heat. Try swapping the beans or proteins for a fresh twist every time.
Pin This chili is both easy to customize and ready in under an hour. Enjoy a delicious bowl together, even on your busiest days!
Recipe Q&A
- → Can I make this chili vegetarian?
Yes, substitute ground meat with plant-based crumbles or increase the quantity of beans for a protein-rich vegetarian alternative.
- → What spices enhance the chili’s flavor?
Chili powder, cumin, smoked paprika, oregano, and a touch of cayenne pepper balance smoky, earthy, and spicy notes.
- → Are canned beans used directly?
Drain and rinse canned beans before adding to reduce sodium and enhance texture in the dish.
- → How can I adjust the heat level?
Control spiciness by adding or omitting cayenne pepper and using jalapeño slices as optional toppings.
- → What serving suggestions complement this dish?
Serve with crusty bread, rice, or pair with medium-bodied red wine or a cold lager to enhance the meal.