Description
This hearty homemade stovetop chili features a robust blend of ground beef or plant-based meat simmered with colorful bell peppers, carrots, beans, and a perfect mix of spices. Slow-cooked to develop deep, rich flavors, it’s an ideal comfort food served with fresh lime juice and optional garnishes such as cilantro and shredded cheese.
Ingredients
Scale
Vegetables and Aromatics
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium carrot, diced
- 1 cup frozen corn
Protein
- 1 pound ground beef or plant-based ground meat
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
Liquids and Bases
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can diced tomatoes
- 1 cup vegetable or beef broth
- 1 tablespoon tomato paste
- Juice of 1 lime
Spices and Seasonings
- 1 tablespoon olive oil
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar (optional)
Garnishes (Optional)
- Fresh cilantro
- Shredded cheese
- Sour cream
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, cooking for 2 to 3 minutes until they become fragrant and slightly translucent.
- Cook Vegetables: Stir in the diced red and green bell peppers along with the diced carrot. Continue cooking for about 5 minutes, stirring occasionally, until the vegetables soften.
- Brown the Meat: Add the ground beef or plant-based ground meat to the pot. Cook, breaking it apart with a spoon, until the meat is fully browned and no longer pink.
- Add Spices: Sprinkle in the chili powder, ground cumin, smoked paprika, optional cayenne pepper, salt, and black pepper. Mix thoroughly to coat the meat and vegetables evenly with the spices.
- Add Tomatoes and Beans: Pour in the crushed tomatoes, diced tomatoes, drained kidney beans, black beans, broth, tomato paste, and optional sugar. Stir well to combine all ingredients evenly.
- Simmer the Chili: Bring the mixture to a gentle simmer. Then reduce the heat to low, cover the pot, and let it cook for 30 minutes, stirring occasionally to prevent sticking and promote even cooking.
- Finish with Corn: Stir in the frozen corn and cook for an additional 5 minutes to heat through.
- Add Lime Juice: Remove the pot from heat and squeeze in the juice of one lime. Stir gently to combine and brighten the flavors.
- Serve: Ladle the chili into bowls and garnish with fresh cilantro, shredded cheese, or sour cream as desired. Serve hot and enjoy.
Notes
- You can substitute ground beef with plant-based ground meat for a vegetarian option.
- Adjust cayenne pepper amount to control spiciness.
- For thicker chili, simmer uncovered for the last 10 minutes.
- This chili tastes even better the next day as flavors meld.
- Serve with cornbread or rice for a complete meal.
