Ingredients
Method
Preparation
- Gather and prep ingredients: dice the onion and bell pepper, mince the garlic, and rinse and drain the beans.
Cooking
- Heat a large pot over medium heat. Add the ground beef or turkey and brown it, breaking it up until no pink remains.
- Push the meat to the side or remove it briefly, then add the diced onion and green pepper. Sauté until softened, about 4 to 6 minutes. Add the garlic and cook for 30 seconds until fragrant.
- Stir in both cans of diced tomatoes (with juice), tomato sauce, and beef broth. Scrape any browned bits from the pot for extra flavor.
- Add the drained kidney and pinto beans, stir to combine.
- Season with chili powder, cumin, paprika, salt, and black pepper. Add cayenne if desired. Taste and adjust seasoning.
- Bring the chili to a gentle boil, then reduce heat to low. Simmer partially covered for 45 minutes to 1 hour, stirring occasionally until thickened.
Serving
- Serve hot in bowls. Top with shredded cheese, sour cream, chopped green onions, or sliced avocado. Put tortilla chips on the side or on top for a crunch.
Nutrition
Notes
Cool the chili to room temperature before storing. Put it in airtight containers and keep in the fridge for 3 to 4 days. Freeze in meal-size containers for up to 3 months. Thaw in the fridge overnight and reheat on the stove over low heat.
- For a lighter version, use ground turkey.
- For a richer taste, use beef broth instead of water.
- For a lighter version, use ground turkey.
- For a richer taste, use beef broth instead of water.