Easy Chili Recipe Wins Heat Up Weeknights
Servings: 6 people
Calories: 380kcal
Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1 bell pepper, chopped (any color)
- 2 garlic cloves, minced
- 1 pound ground beef or turkey
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1 (14.5 oz) can crushed tomatoes
- 1 can kidney or black beans, drained and rinsed
- 1 cup water or broth
- Optional: a pinch of cayenne for heat
Instructions
- Heat oil in a large pot over medium heat. Sauté onion and bell pepper until softened, about 5 minutes. The kitchen should smell like a cozy chili dream.
- Add garlic and cook another 30 seconds. No burnt garlic—nobody wants that smoky garlic regret.
- Brown the meat in the pot, breaking it up as you go. Cook until no pink remains. If you’re using turkey, you’ll notice it’s a touch leaner—season wisely.
- Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Let the spices bloom for a minute until your kitchen smells like a spice market in a dream.
- Pour in crushed tomatoes, beans, and water or broth. Stir well and bring to a gentle simmer.
- Reduce heat and simmer uncovered for 20–30 minutes, stirring occasionally. If it thickens too much, splash in a bit more liquid.
- Taste and adjust seasoning. If you like it hotter, add a pinch of cayenne or a few dashes hot sauce.
- Serve hot with your favorite toppings or straight from the pot like a true minimalist.