Ingredients
- 1 lb ground beef
- 1 medium onion
- 2 bell peppers
- 1 28-oz can diced tomatoes
- 1/2 cup tomato sauce or passata
- 2 cups broth (beef or chicken)
- 1 can kidney beans
- 1 can corn
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 tsp black pepper
- Olive oil
- Shredded cheese, Greek yogurt, and green onions (for serving)
Instructions
- Dice the onion and peppers.
- Rinse and drain the kidney beans and corn.
- Heat a large pot or Dutch oven over medium heat and add a drizzle of olive oil.
- Add the onions and cook for 5 minutes, until translucent.
- Add the ground beef, crumbling it until no longer pink, about 5 minutes.
- Stir in the peppers and all the seasonings and cook another 2 minutes.
- Add the kidney beans, corn, diced tomatoes, broth, and tomato sauce.
- Bring to a boil, then lower the heat, cover, and gently simmer for 25 minutes.
- Divide into bowls and garnish with your favorite toppings.
Notes
Slow cooker method: see the step-by-step slow cooker instructions in the post below. Substitutions: use 2 to 3 tablespoons of tomato paste in place of the tomato sauce or passata; swap the ground beef for ground turkey for a leaner chili; and add extra beans (more kidney, black, or pinto) to bulk it up. For a smoother, less chunky chili, blend some of it with an immersion blender.
Nutrition
Calories: 330kcalCarbohydrates: 25gProtein: 23gFat: 15gFiber: 7g