Description
Satisfy your craving for comfort with this huge pot of homemade chili! Packed with hearty beans, customizable proteins, and a rich tomato base, this chili is perfect for feeding a crowd, meal prepping, or cozy family dinners. Adjust the spice level to suit your taste and enjoy it as leftovers—this dish only gets better with time.
Ingredients
- 1 pound ground beef (or turkey/chicken for variation)
- 2 cans of beans (pinto, black, kidney, or white beans)
- 2 tablespoons olive oil
- 1 cup chopped bell peppers (variety of colors)
- 1/2 cup chopped onions
- 2 jalapeño peppers, finely chopped
- 2 cans (28 ounces each) crushed tomatoes
- 2 tablespoons chili powder
- 1 tablespoon cumin powder
- 1 tablespoon fresh cilantro, chopped
- Hot sauce, to taste
- Salt and pepper, to taste
Instructions
- Cook the Protein:
- Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and cook until browned. Drain excess grease.
- Sauté Vegetables:
- Add bell peppers, onions, and jalapeños. Cook on low heat until tender and fragrant.
- Combine Ingredients:
- Stir in beans, crushed tomatoes, chili powder, cumin, and cilantro. Mix well to combine.
- Simmer:
- Simmer on low heat for 30–45 minutes, stirring occasionally. Adjust consistency with water if needed.
- Season and Serve:
- Add salt and pepper to taste. Serve with optional hot sauce and toppings.
Notes
- Storage: Cool completely before storing in an airtight container for up to 4 days in the fridge.
- Freezing: Freeze portions for up to 3 months. Thaw and reheat as needed.
- Toppings: Try shredded cheese, sour cream, diced avocado, or tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
