Ingredients:
- 1 pound ground beef (or ground turkey for a leaner option)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14 ounces) diced tomatoes
- 1 can (6 ounces) tomato paste
- 2 cups beef or vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste for spiciness)
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Optional toppings: shredded cheese, sour cream, chopped green onions, chopped cilantro, diced avocado
Instructions:
- In a large pot, heat the vegetable oil over medium-high heat. Add the chopped onion, garlic, and bell pepper. Cook for about 5 minutes, or until the vegetables are softened.
- Add the ground beef (or turkey) to the pot. Break it up with a spoon and cook until browned, about 5-7 minutes. Drain any excess fat if needed.
- Stir in the chili powder, cumin, paprika, and cayenne pepper. Cook for another 2 minutes to toast the spices and enhance the flavor.
- Add the diced tomatoes, tomato paste, kidney beans, black beans, and beef (or vegetable) broth to the pot. Stir well to combine all the ingredients.
- Bring the chili to a simmer, then reduce the heat to low. Cover and let it simmer for at least 30 minutes, stirring occasionally. The longer you simmer, the more flavorful it will become.
- Season the chili with salt and pepper to taste. Adjust the cayenne pepper if you want it spicier.
- Serve hot in bowls, and top with your choice of shredded cheese, sour cream, chopped green onions, chopped cilantro, or diced avocado.
- Enjoy your homemade chili!
This chili recipe is great for a hearty meal on a cold day or for serving at gatherings. You can also customize it by adding more vegetables or adjusting the level of spiciness to your preference.