A big pot of chili is the perfect dish for feeding a crowd, perfect for family gatherings, parties, or meal prep for the week. This recipe delivers a hearty, flavorful, and satisfying chili that’s packed with proteins, vegetables, and spices. Whether you prefer a traditional beef chili or want to try a vegetarian version, this recipe can easily be adapted to suit all tastes. Best of all, it’s simple to make and guarantees a warm, comforting meal.
Ingredients:
- 2 pounds ground beef or ground turkey (for a leaner version, or you can substitute with beans for a vegetarian option)
- 1 large onion, finely chopped
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 (14.5 oz) can diced tomatoes
- 2 (15 oz) cans kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (6 oz) can tomato paste
- 1 (4 oz) can diced green chilies
- 2 cups beef or vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon ground oregano
- 1 teaspoon cayenne pepper (optional, adjust for heat preference)
- Salt and pepper to taste
- 1 teaspoon brown sugar (optional, helps balance acidity)
- 1 cup frozen corn kernels (optional, for added sweetness and texture)
- Shredded cheddar cheese, sour cream, and chopped green onions for topping (optional)
Instructions:
- Heat a large pot over medium-high heat. Add the olive oil and ground beef (or turkey) to the pot. Cook until browned, breaking the meat into small pieces with a spatula. Once cooked, drain excess fat if necessary.
- Add the chopped onion, green bell pepper, and red bell pepper to the pot. Cook for about 5-7 minutes until softened, stirring occasionally. Add the garlic and cook for an additional minute until fragrant.
- Stir in the chili powder, cumin, paprika, oregano, cayenne pepper (if using), salt, and pepper. Cook the mixture for 1-2 minutes, allowing the spices to bloom and develop their full flavor.
- Add the diced tomatoes (with their juices), tomato paste, green chilies, and broth. Stir well to combine all the ingredients, ensuring the tomato paste dissolves completely into the mixture.
- Stir in the kidney beans, black beans, and optional frozen corn. Add the brown sugar, which will help cut the acidity of the tomatoes and balance the flavor profile.
- Bring the chili to a boil, then reduce the heat to low. Let it simmer uncovered for at least 45 minutes to 1 hour, stirring occasionally. The longer it simmers, the more the flavors will meld together.
- Taste and adjust seasoning, adding more salt, pepper, or chili powder if desired. If you like a thicker chili, let it cook longer to reduce the liquid, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to thicken it up faster.
- Once the chili has reached your desired consistency, remove from heat and let it rest for a few minutes before serving.
- Serve hot with optional toppings such as shredded cheddar cheese, a dollop of sour cream, and fresh green onions. You can also serve it with cornbread or tortilla chips for a complete meal.
Enjoy your hearty, flavorful, and massive pot of chili that’s perfect for feeding a crowd or saving leftovers for the week ahead!