Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 bell peppers (red and green), diced
- 3 cloves garlic, minced
- 1 pound ground beef or turkey
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (28 oz) diced tomatoes with green chilies
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cheddar cheese and sour cream for serving
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion and bell peppers until tender, about 5 minutes.
- Add minced garlic and ground meat, cooking until browned. Stir in chili powder, cumin, salt, and pepper.
- Stir in kidney beans and diced tomatoes followed by 1 cup of water. Bring to a boil, then reduce heat and simmer for 20-30 minutes.
- Ladle chili into bowls and top with fresh cilantro, cheddar cheese, and sour cream. Serve with tortillas.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This chili can be frozen for up to 3 months.
- For a vegetarian version, substitute ground meat with lentils or diced mushrooms.
- Add jalapeños or hot sauce for extra spice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 70mg