Description

This quick chili with beans is a hearty and flavorful dish perfect for weeknight dinners. It combines ground beef or a vegetarian alternative with a medley of spices, diced tomatoes, and beans, simmered to perfection in a single pot. Topped with fresh cilantro, sour cream, shredded cheese, and jalapeños, this chili is customizable and satisfying for all tastes.

Ingredients

Scale

Meat and Alternatives

1 pound ground beef (substitute with ground turkey or plant-based crumbles for vegetarian option)

Vegetables

1 medium onion, diced
1 green bell pepper, diced
2 cloves garlic, minced

Canned Goods

2 cans (14 ounces each) diced tomatoes, undrained
2 cans (14 ounces each) beans (kidney, black, or pinto), drained and rinsed

Liquids

1 cup low-sodium beef or vegetable broth

Spices

2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon dried oregano
¼ teaspoon cayenne pepper (optional)
Salt and black pepper, to taste

Toppings

Chopped fresh cilantro
Sour cream or plain yogurt
Shredded cheddar cheese
Sliced jalapeños

Instructions

Brown the meat: Heat a large pot or Dutch oven over medium heat. Add ground beef and cook, breaking it apart with a spoon, until browned, about 5 minutes. For vegetarian version, sauté plant-based crumbles according to package directions.
Sauté vegetables: Add diced onion and green bell pepper to the pot. Cook for 4 to 5 minutes until softened.
Add garlic: Stir in minced garlic and cook for 1 minute until fragrant.
Incorporate spices: Mix in chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper if using, salt, and black pepper. Stir thoroughly to coat the meat and vegetables evenly.
Add canned ingredients and broth: Pour in the diced tomatoes with their juices, drained and rinsed beans, and broth. Stir to combine thoroughly.
Simmer the chili: Bring the mixture to a simmer. Reduce heat to low, cover the pot, and cook for 15 to 20 minutes, stirring occasionally to prevent sticking.
Adjust seasoning: Taste the chili and add additional salt and black pepper as needed to suit your preference.
Serve with toppings: Ladle the chili into bowls and garnish with chopped fresh cilantro, a dollop of sour cream or plain yogurt, shredded cheddar cheese, and sliced jalapeños as desired.

Notes

For a vegetarian chili, replace ground beef with plant-based crumbles and use vegetable broth.
Adjust the cayenne pepper or omit it completely for a milder chili.
Leftover chili tastes even better the next day as flavors meld.
This chili freezes well for up to 3 months.
Consider adding corn or diced carrots for extra vegetables.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: quick chili, chili with beans, easy chili recipe, ground beef chili, vegetarian chili, weeknight dinner