Description
This easy chili recipe is hearty, flavorful, and packed with beans, ground beef, and warming spices. Perfect for a cozy family dinner or meal prep, it simmers into a rich and satisfying bowl of comfort.
Ingredients
- 1 lb lean ground beef
- 1/2 cup onion, diced
- 1/4 cup green bell pepper, diced
- 1/4 cup yellow bell pepper, diced
- 2 garlic cloves, minced
- 1 can (8 oz) tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 1/2 teaspoons oregano
- 2 teaspoons salt
- Freshly ground black pepper, to taste
- 1/2 teaspoon cayenne pepper
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) pinto beans, drained
- 1 can (10 oz) diced tomatoes, undrained
Instructions
- In a medium Dutch oven or stockpot over medium-high heat, cook the ground beef, onion, and garlic until the meat is fully browned and no pink remains.
- Add the green bell pepper, yellow bell pepper, tomato sauce, chili powder, paprika, cumin, oregano, salt, black pepper, cayenne pepper, kidney beans, pinto beans, and diced tomatoes.
- Stir everything together and bring the chili to a boil.
- Reduce the heat to low and simmer uncovered for about 1 hour, stirring occasionally, until thickened and flavorful.
- Serve hot with your favorite toppings such as shredded cheese, sour cream, or green onions if desired.
Notes
- For a thicker chili, simmer a little longer uncovered.
- Adjust cayenne pepper to control the spice level.
- Leftovers store well in the refrigerator for up to 4 days.
- This chili freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Simmer
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 9 g
- Protein: 29 g
- Cholesterol: 55 mg
