Save A hearty, flavorful chili packed with protein and fiber, perfect for busy weeknights. This recipe uses pantry staples for a fast, satisfying meal.
I first made this chili on a rainy weeknight when I wanted something comforting without spending hours in the kitchen. It has since become my go-to for busy evenings and casual gatherings.
Ingredients
- Ground beef: 500 g (1 lb) (substitute ground turkey or plant-based crumbles for vegetarian option)
- 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 cilantro, sour cream or yogurt, shredded cheddar cheese, sliced jalapeños
Instructions
- Cook protein:
- In a large pot over medium heat, add ground beef. Cook, breaking up with a spoon, until browned (about 5 minutes). For vegetarian, sauté crumbles as per package directions.
- Sauté vegetables:
- Add diced onion and bell pepper. Sauté for 4 minutes until softened.
- Add garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Season:
- Add chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Stir to coat ingredients.
- Add canned goods and liquids:
- Pour in diced tomatoes (with juices), beans, and broth. Mix well.
- Simmer:
- Bring to a simmer. Reduce heat to low, cover, and cook for 15 minutes, stirring occasionally.
- Adjust seasoning:
- Taste and adjust seasoning if needed.
- Serve:
- Serve hot, garnished with desired toppings.
Pin it My family loves to gather around the table with bowls of chili, especially on cold evenings. It is always a hit for movie nights or game days.
Serving Suggestions
Serve with crusty bread or over rice for a more filling meal. A side of avocado adds creaminess and extra nutrition.
Nutritional Benefits
Each serving packs 30 g of protein and is rich in fiber, making it a balanced choice for dinner.
Ingredient Variations
Add corn, zucchini, or carrots for extra flavor and color. Try pairing with a medium-bodied red wine or a cold lager.
Pin it This quick chili recipe makes weeknight dinners effortless and packs plenty of comforting flavor. Enjoy every hearty, satisfying spoonful!
Frequently Asked Questions
- → Can I make this chili vegetarian?
Yes, substitute ground beef with plant-based crumbles and consider adding extra beans for protein to keep it hearty.
- → What beans work best in this chili?
Kidney, black, or pinto beans are ideal as they hold up well during cooking and complement the flavors.
- → How can I add heat to the dish?
Include cayenne pepper or sliced jalapeños as toppings to increase spiciness according to your preference.
- → Is this dish suitable for gluten-free diets?
Yes, just verify that canned ingredients and broth are gluten-free, and avoid any processed additives that contain gluten.
- → What are good side options to serve with this chili?
Crusty bread or steamed rice pair wonderfully, adding texture and making the meal more filling.