Description
A hearty and comforting chili perfect for gatherings and weeknight dinners, featuring browned meat and pantry beans.
Ingredients
- 1 lb ground beef or turkey
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 1 cup beef or vegetable broth
- Optional toppings: shredded cheese, sour cream, green onions
Instructions
- Heat a large pot over medium heat and add the ground beef or turkey.
- Break the meat into pieces and brown it, stirring until no pink remains.
- Add the diced onion to the pot and cook until the onion softens, about 4 to 5 minutes.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Sprinkle the chili powder, cumin, salt, and pepper over the meat and onions and stir to coat.
- Add the drained kidney beans and black beans to the pot and stir them into the spiced meat mixture.
- Pour in the diced tomatoes with their juices and the beef or vegetable broth, then stir to combine.
- Bring the chili to a gentle simmer over medium-low heat.
- Reduce the heat to low and simmer for at least 30 minutes, stirring occasionally.
- Taste for seasoning and adjust salt, pepper, or chili powder as needed.
- Serve the chili hot and top with shredded cheese, sour cream, and sliced green onions if desired.
Notes
This chili stores well and reheats beautifully. Adjust seasoning as needed and feel free to customize with your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American