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Hearty Weeknight Chili

Close-up of a steaming bowl of hearty chili with ground beef, kidney beans, and diced tomatoes.
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A simple and satisfying chili recipe perfect for weeknights or game days. This chili can be made on the stovetop in 30 minutes or simmered longer in a slow cooker or Instant Pot. It’s freezer-friendly and adaptable for lean meat or turkey.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef (85% lean or higher) or ground turkey
  • 1 large onion, chopped
  • 2 bell peppers (any color), chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can pinto beans, drained and rinsed
  • 1 (4 ounce) can diced green chilies
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 1 cup beef broth or water

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground meat and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  2. Add chopped onion and bell peppers to the pot. Cook until softened, about 5-7 minutes.
  3. Stir in minced garlic and cook for 1 minute more until fragrant.
  4. Add crushed tomatoes, kidney beans, black beans, pinto beans, diced green chilies, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir to combine.
  5. Season with salt and black pepper to taste.
  6. Pour in beef broth or water. Bring the mixture to a simmer.
  7. Reduce heat to low, cover, and let simmer for at least 30 minutes, stirring occasionally. For a deeper flavor, simmer for 1-2 hours.
  8. Serve hot with your favorite toppings like shredded cheese, sour cream, or chopped onions.

Notes

  • For a slow cooker: Brown meat and sauté vegetables as directed. Transfer to a slow cooker with remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
  • For an Instant Pot: Brown meat and sauté vegetables using the Sauté function. Add remaining ingredients and stir. Secure the lid and cook on high pressure for 10 minutes. Allow for natural pressure release for 10 minutes, then quick release any remaining pressure.
  • This chili freezes well. Let it cool completely before transferring to freezer-safe containers. It can be stored for up to 3 months.
  • For a lighter option, use lean ground turkey and low-sodium canned goods.

Nutrition

Find it online: https://delicerecipe.com/award-winning-chili/