Make this hearty chili using your choice of lean ground meat. It is a filling, high-protein meal suitable for weeknight cooking or slow cooker preparation.
Author:Ahazzam
Prep Time:15 min
Cook Time:45 min
Total Time:60 min
Yield:6 servings
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 tablespoon olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1.5 pounds lean ground beef, turkey, or chicken
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
1 (15 ounce) can tomato sauce
1 cup beef or chicken broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and bell pepper; cook until soft, about 5 minutes.
Add garlic and cook for 1 minute until fragrant.
Add your ground meat to the pot. Cook, breaking it up with a spoon, until browned. Drain any excess fat.
Stir in chili powder, cumin, and oregano. Cook for 1 minute.
Add diced tomatoes, tomato sauce, broth, kidney beans, black beans, salt, and pepper. Stir well to combine.
Bring the mixture to a simmer. Reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally. For best flavor, simmer for 1 hour.
If using a slow cooker, transfer all ingredients to the slow cooker, stir, and cook on low for 6-8 hours or on high for 3-4 hours.
Taste and adjust seasonings before serving.
Notes
For a gluten-free meal, confirm all canned ingredients are certified gluten-free.
To make this a creamy white chicken chili, substitute chicken breast pieces for ground meat and use cannellini beans and white chicken broth.
This recipe freezes well for meal prep. Cool completely before storing in airtight containers.