chili
This hearty chili is a perfect comfort food, filled with beans, ground meat, and spices. It's easy to prepare and makes a great dish for gatherings or meal prep.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Chopping board
- 1 Knife
- 1 set Measuring cups and spoons
Ingredients
- 1 lb ground beef or turkey
- 1 medium onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 1 bell pepper, diced (about 1 cup)
- 2 15 oz cans kidney beans, drained and rinsed
- 1 15 oz can diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- to taste salt and pepper
- 1 tablespoon olive oil
- as desired optional toppings: shredded cheese, sour cream, chopped green onions
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and bell pepper to the pot and sauté for about 5 minutes until softened.
- Add the minced garlic and continue to cook for another minute until fragrant.
- Increase the heat to medium-high and add the ground beef or turkey. Cook until browned, breaking it apart with a wooden spoon, for about 5-7 minutes.
- Drain any excess fat, if necessary.
- Stir in the chili powder, cumin, paprika, salt, and pepper. Mix well to coat the meat and vegetables in the spices.
- Add the kidney beans and diced tomatoes (with juice) to the pot and stir to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 20 minutes, stirring occasionally.
- Taste and adjust the seasoning if needed. Serve hot, topped with optional toppings if desired.
Notes
This chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. It's even better the next day after the flavors have had more time to meld together! You can also adjust the spice level by adding hot sauce or jalapeños if you prefer a spicier chili.