Ingredients
Scale
- 1 lb ground beef or turkey
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 jalapeños, diced (adjust for spiciness preference)
- 1 red bell pepper, chopped
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (or more for extra heat)
- Salt and freshly ground black pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and cook until translucent, about 5 minutes.
- Add minced garlic, diced jalapeños, and chopped bell pepper. Sauté for another 3 minutes until fragrant and softened.
- In the same pot, add ground beef (or turkey). Cook until browned, breaking it apart with a spoon.
- Stir in chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
- Pour in the crushed tomatoes and stir to combine. Bring the mixture to a simmer.
- Add kidney beans and stir well. Cover and let simmer on low heat for 30-40 minutes to develop rich flavors.
- Adjust seasoning to taste. For an extra spice kick, add more cayenne or hot sauce.
Notes
- For a thicker chili, simmer uncovered for additional minutes or add a cornstarch slurry.
- If you prefer less heat, reduce the amount of cayenne pepper or jalapeños.
- Enhance flavor by topping with shredded cheese, sour cream, or chopped cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 70mg
