This rich and hearty chili recipe is loaded with ground beef, vegetables and beans making it the perfect comfort food.
- 1 lb ground chuck
- 1 medium white onion, diced
- 1 green bell pepper, seeds removed and diced
- 1 red bell pepper, seeds removed and diced
- 4 cloves garlic, minced
- 3 tbsp chili powder
- 1 tbsp cumin
- ¾ tsp sea salt
- ½ tsp dried basil
- ½ tsp cayenne pepper (or less depending on heat)
- 1 (14.5 oz can) diced tomatoes
- 1 (15 oz can) tomato sauce
- 1 cup low-sodium chicken or beef broth
- 1 tbsp Worcestershire sauce
- 1 (15.5 oz) can black beans, rinsed and drained
- 1 (15.5 oz) can kidney beans, rinsed and drained
- 1 cup frozen corn
- cheddar cheese, sour cream, chips and diced avocado for toppings
In large skillet, cook ground chuck, onion, peppers and garlic until meat is browned and onion is tender. Drain fat.
Add chili powder, cumin, salt, dried basil and cayenne pepper and cook for another minute. Stir in diced tomatoes, tomato sauce, chicken broth and Worcestershire sauce.
Add beans and corn. Taste and if you need more heat, add some cayenne pepper. Cover and cook on simmer for 30 minutes. Serve with desired toppings.
- Use quality ground beef as it is where the flavor comes from.
- If you have the time, use beans from a bag and boil them so you have as fresh as beans as possible.
- You control the amount of heat in your chili recipe with the amount of chili powder and cayenne pepper you add, so use more or less depending on your preferences.
- If you like a thicker chili, mix a tbsp of cornstarch with water before adding to the chili. You can also add a couple of tbsp of cornmeal which adds a polenta like taste.
Serving: 1bowl | Calories: 372kcal | Carbohydrates: 52g | Protein: 26g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 35mg | Sodium: 541mg | Potassium: 1144mg | Fiber: 15g | Sugar: 9g | Vitamin A: 1400IU | Vitamin C: 68.5mg | Calcium: 150mg | Iron: 6.1mg