Description
This homemade stovetop chili is a hearty and flavorful dish perfect for any season. Packed with ground meat or plant-based alternative, colorful vegetables, beans, and a blend of warming spices, it simmers to perfection in under an hour. Garnished with fresh lime juice and optional cheese or cilantro, this chili is both comforting and customizable, making it ideal for family dinners or gatherings.
Ingredients
Scale
Vegetables & Aromatics
- 1 tablespoon olive oil
- 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
Proteins
- 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
Tomatoes & Broth
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can diced tomatoes
- 1 cup vegetable or beef broth
Spices & Seasonings
- 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 tablespoon tomato paste
- 1 teaspoon sugar (optional)
Finishing Touches
- Juice of 1 lime
- Fresh cilantro and shredded cheese for garnish (optional)
Instructions
- Heat and sauté aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic and sauté for 2-3 minutes until fragrant and translucent.
- Cook vegetables: Add the diced red and green bell peppers along with the diced carrot to the pot. Cook 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 until browned evenly, breaking it apart with a spoon as it cooks to ensure even cooking.
- Add spices: Stir in chili powder, ground cumin, smoked paprika, cayenne pepper if using, salt, and black pepper. Mix thoroughly to evenly coat the meat and vegetables with the spices.
- Incorporate tomatoes and beans: Pour in the crushed tomatoes, diced tomatoes, kidney beans, black beans, vegetable or beef broth, tomato paste, and sugar if using. Stir well to combine all ingredients.
- Simmer: Bring the chili to a simmer, then reduce the heat to low. Cover the pot and cook gently for 30 minutes, occasionally stirring to prevent sticking and to help flavors meld.
- Add corn: Stir in the frozen corn and cook for an additional 5 minutes to heat through.
- Finish with lime juice: Remove the pot from heat. Squeeze the juice of one lime into the chili and stir well to brighten the flavors.
- Serve: Ladle the chili into bowls and garnish with fresh cilantro and shredded cheese or sour cream if desired. Serve hot and enjoy!
Notes
- You can substitute ground beef with ground turkey or a plant-based alternative for different dietary preferences.
- If you prefer a spicier chili, increase the cayenne pepper or add chopped jalapeños during the vegetable sauté stage.
- Leftovers store well in the refrigerator for up to 4 days and freeze perfectly for up to 3 months.
- Adjust salt to taste especially if using broth with added sodium.
- For thicker chili, simmer uncovered for the last 10 minutes to reduce liquid.
