Ingredients
Scale
- 1 lb ground beef or turkey
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) chili beans in sauce
- 1 can (14.5 oz) diced tomatoes with green chilies
- 2 tbsp tomato paste
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped green onions
Instructions
- In a large skillet, heat some oil over medium heat. Add the chopped onions and cook until translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the ground beef or turkey to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink.
- Transfer the cooked meat mixture to a slow cooker, or continue in the skillet if cooking on the stove.
- Add the kidney beans, chili beans, diced tomatoes, tomato paste, cumin, smoked paprika, chili powder, salt, and pepper. Mix well.
- Simmer on low heat for at least 1 hour, stirring occasionally to blend flavors. For a hands-free approach, use a Crock-Pot.
- Adjust seasoning according to taste. Serve hot, garnished with shredded cheese, sour cream, and chopped green onions if desired.
Notes
- For a richer flavor, cook the chili slowly in a slow cooker for 2-3 hours to allow flavors to meld.
- You can substitute ground turkey for beef for a leaner option.
- Adding chopped bell peppers or carrots enhances the nutrition and flavor.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Slow cooking, Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 375 kcal Kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 25 g
- Cholesterol: 80 mg