Ingredients
Scale
- 2 lbs ground beef or ground turkey
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) black beans, drained
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust for heat)
- Salt and pepper to taste
- Optional: chopped jalapeños for extra spice
Instructions
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute, stirring constantly.
- Increase heat to medium-high. Add ground beef or turkey, breaking it apart with a spoon. Cook until browned and fully cooked, about 8-10 minutes.
- Drain excess fat if necessary, then add chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir well to coat the meat evenly.
- Pour in diced tomatoes with their juices, kidney beans, and black beans. Mix thoroughly.
- Reduce heat to low, cover, and let simmer for at least 30 minutes to allow flavors to meld. Stir occasionally.
- Adjust seasoning as needed and add chopped jalapeños or hot sauce if you desire a more intense heat.
Notes
- For an extra smoky flavor, add a few drops of liquid smoke or chopped chipotle in adobo sauce during simmering.
- Adjust the spice level by varying cayenne pepper and jalapeño amounts.
- This chili can be made ahead and tastes even better the next day as flavors meld.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 390 kcal Kcal
- Sugar: 8g
- Sodium: 920mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 14g
- Protein: 28g
- Cholesterol: 80mg
