Description
A flavorful and warming chili perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 pound ground beef or turkey
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper (optional for heat)
- 2 cans (14 oz each) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup beef or vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Increase the heat and add the ground beef or turkey, seasoning it with salt and pepper. Cook until fully browned, breaking it apart as it cooks, about 5-7 minutes.
- Stir in the cumin, chili powder, smoked paprika, oregano, and cayenne pepper. Cook for an additional 2 minutes to enhance the spices’ flavors.
- Pour in the diced tomatoes and kidney beans, stirring until well mixed.
- Pour in the beef or vegetable broth, stirring to combine all ingredients.
- Bring the mixture to a boil. Once boiling, reduce the heat to low and cover. Let it simmer for about 60 minutes, stirring occasionally.
- After simmering, taste and adjust salt and pepper if needed.
- Turn off the heat and let the chili rest for 10 minutes before serving. This allows the flavors to meld beautifully.
Notes
- For additional spice, consider adding more cayenne or jalapeños.
- This chili can be made ahead of time and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 70mg