Pin It A hearty, flavorful chili packed with protein and fiber, perfect for busy weeknights. This recipe uses pantry staples for a fast, satisfying meal.
This chili has become my go-to when time is short but I still want a homemade meal. Everyone loves the rich flavor and I enjoy switching up the toppings each time.
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Ingredients
- Ground beef: 500 g (1 lb), or ground turkey, or plant-based crumbles for vegetarian
- 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
- Beef or vegetable broth: 250 ml (1 cup), low-sodium
- 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 fresh cilantro , Sour cream or plain yogurt , Shredded cheddar cheese , Sliced jalapeños
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Instructions
- Brown meat:
- In a large pot over medium heat, add ground beef. Cook, breaking up with a spoon, until browned (about 5 minutes). For vegetarian crumbles, sauté as package directs.
- 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.
- Add spices:
- Add chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Stir well to coat everything.
- Add canned goods and broth:
- Pour in diced tomatoes (with juices), beans, and broth. Mix to combine.
- Simmer:
- Bring to a simmer. Reduce heat and cover. Cook for 15 minutes, stirring occasionally.
- Adjust seasoning:
- Taste and adjust salt or pepper as needed.
- Serve:
- Serve hot, garnished with chosen toppings.
Pin It This recipe is a weeknight lifesaver when my family asks for something hearty but my pantry is all I've got. We always make extra for leftovers the next day.
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Serving Suggestions
Try it with crusty bread or spooned over rice for a more filling dinner. Corn chips also make a great crunchy side.
Customization Ideas
Add corn, zucchini, or carrots along with the peppers for more veggies. Substitute the meat with extra beans for a vegetarian version.
Pairings
A medium-bodied red wine or a cold lager complement the chili flavors well. Top with cilantro, cheese, or jalapeños for extra freshness and heat.
Pin It 
Enjoy this quick chili any night for a satisfying, adaptable meal. It tastes even better the next day—just reheat and serve.
Recipe Questions & Answers
- → Can I make this chili vegetarian?
Yes, substitute ground beef with plant-based crumbles or simply increase the amount of beans for protein.
- → What spices give this chili its flavor?
A blend of chili powder, ground cumin, smoked paprika, oregano, and optional cayenne creates a rich and balanced spice profile.
- → How long should the chili simmer?
Simmer covered on low heat for 15 to 20 minutes to develop flavors while keeping vegetables tender.
- → Can I add extra vegetables?
Absolutely, adding corn, zucchini, or carrots can enhance texture and nutrition.
- → What are some suggested toppings?
Chopped fresh cilantro, shredded cheese, sour cream or yogurt, and sliced jalapeños complement the chili nicely.
- → Is this dish gluten-free?
Yes, when using gluten-free broth and checking canned ingredients, it suits a gluten-free diet.
