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Chili

A hearty and flavorful chili recipe that's easy to make and perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

Meat and Cooking Oil
  • 1 pound ground beef or turkey Choose ground beef for a traditional taste, or turkey for a lighter option.
  • 1 tablespoon olive oil For cooking the meat.
Vegetables
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium bell pepper, chopped Any color.
Canned Ingredients
  • 2 cans diced tomatoes (15 oz each)
  • 1 can kidney beans, drained (optional) Substitute with other beans if desired.
  • 1 can black beans, drained (optional)
Spices
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • to taste salt and pepper
Optional Toppings
  • shredded cheese For serving.
  • sour cream For serving.
  • green onions For serving.

Method
 

Preparation
  1. In a large pot over medium heat, add a drizzle of olive oil. Once hot, add the ground beef (or turkey) and cook until browned. Break it apart with a spatula as it cooks.
  2. Once the meat is cooked, add the chopped onion, bell pepper, and minced garlic to the pot. Sauté until the vegetables are soft, about 5-7 minutes.
  3. Sprinkle in the chili powder, cumin, salt, and pepper. Stir to coat the meat and veggies evenly with spices, allowing them to mix well for 2-3 minutes.
  4. Pour in the diced tomatoes and both types of beans (if using). Stir everything well, then let it come to a gentle simmer.
  5. Cover the pot and reduce heat. Let the chili simmer for about 20-25 minutes, giving the flavors time to meld together.
  6. After simmering, taste and adjust seasonings if necessary. Serve hot with your choice of toppings.

Notes

Leftover chili can be refrigerated in an airtight container for up to 4 days. If freezing, it can be kept for up to 3 months. Thaw overnight in the fridge before reheating.