Ultimate One-Pot Chili

$To make the best chili, gather these key ingredients: - 1 lb ground beef (or turkey for a lighter option) - 1 can (15 oz) kidney beans, thoroughly rinsed and drained - 1 can (15 oz) black beans, thoroughly rinsed and drained - 1 can (28 oz) diced tomatoes with green chilies - 1 medium onion, finely diced - 2 cloves garlic, minced - 1 bell pepper (any color), diced - 2 tablespoons chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - 2 cups beef or vegetable broth - 1 tablespoon olive oil These ingredients blend together to create a rich and hearty dish. Toppings can elevate your chili experience. Here are some tasty options: - Shredded cheese - Sour cream - Chopped cilantro - Sliced jalapeños These extras add flavor and texture. Feel free to mix and match! If you need alternatives, here are some great swaps: - Use ground turkey or chicken instead of beef for a lighter meal. - For a vegetarian version, replace meat with extra beans or lentils. - Swap kidney beans for chickpeas or pinto beans if desired. - Use vegetable broth instead of beef broth for a vegan option. These substitutes help meet various dietary needs while keeping the dish delicious. Start by gathering all your ingredients. You need: - 1 lb ground beef (or turkey) - 1 can (15 oz) kidney beans - 1 can (15 oz) black beans - 1 can (28 oz) diced tomatoes - 1 medium onion - 2 cloves garlic - 1 bell pepper - 2 tablespoons chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper - 2 cups broth - 1 tablespoon olive oil Next, chop the onion, garlic, and bell pepper. Rinse the beans in cold water. This helps remove some salt and makes them fresher. You’re ready to cook! Heat the olive oil in a large pot over medium heat. Wait about one minute for the oil to warm. Add the diced onion and bell pepper. Cook them for about 3-4 minutes until soft. The onion should look clear. Then, add the minced garlic. Cook for another minute. You want the garlic to smell great and not burn. This step builds a strong flavor base for the chili. Now, add the ground beef (or turkey) to the pot. Break it apart with a wooden spoon. Cook it for 5-7 minutes until it turns brown. If there is too much fat, drain it. Next, stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook this mixture for 1-2 minutes. This helps the spices release their flavors into the meat. Pour in the diced tomatoes (with juices), kidney beans, black beans, and broth. Stir everything well to mix. Increase the heat until it boils gently. Once boiling, reduce the heat to low. Let it simmer for about 30 minutes. Stir it occasionally. This helps blend all the great flavors. After 30 minutes, taste the chili. Adjust the seasoning if you need to. If you want a thicker chili, simmer longer. Enjoy your delicious one-pot chili! To boost flavor, use fresh spices. Fresh chili powder packs a punch. Try toasting spices in the pot before adding other ingredients. This step wakes up the flavors. You can also add a dash of hot sauce or a spoonful of sugar to balance flavors. For a smoky taste, consider adding chipotle peppers. They add depth and warmth. One big mistake is cooking meat without browning it. Brown the meat well for deep flavor. Avoid skipping the sauté step for onions and garlic. It builds a solid base. Another common error is not adjusting the seasoning. Always taste and tweak as you cook. If your chili is too salty, add a bit of sugar or more tomatoes. If you want thicker chili, let it simmer longer. This lets the liquid reduce. You can also mash some beans against the pot's side. This thickens the mix naturally. For a thinner chili, add more broth or water. Stir it in slowly until you reach your desired consistency. Always remember to taste as you adjust. {{image_4}} You can easily make this chili vegetarian or vegan. Just swap the meat for plant-based options. Try using lentils or textured vegetable protein (TVP). They absorb flavors well and add a nice texture. For a vegan option, replace beef broth with vegetable broth. The other ingredients remain the same, giving you a hearty dish. If you like heat, add more spice! Chili powder is great, but you can also use cayenne pepper or crushed red pepper flakes. Start with a small amount and taste as you go. For less heat, leave out the jalapeños or use mild chili powder. Balance is key to a tasty chili. Feel free to get creative with your chili. Try adding corn for sweetness or diced zucchini for extra vegetables. Black olives can add a nice briny flavor. You can even toss in some chocolate or cocoa powder for depth. Each addition gives your chili a personal touch, making it your own. To store leftover chili, first let it cool to room temperature. Then, transfer it to a container with a tight lid. Make sure to store it in the fridge if you plan to eat it within a few days. Chili stays fresh for about 3 to 4 days in the fridge. If you want to keep it longer, consider freezing it. To freeze your chili, use freezer-safe containers. Leave some space in each container. This space allows the chili to expand as it freezes. You can freeze chili for up to 3 months. When ready to eat, thaw it in the fridge overnight. Reheat it in a pot over low heat, stirring often. You can also use the microwave. Just heat it in short bursts, stirring in between. The best containers for storing chili are glass or plastic. Look for airtight containers to keep the chili fresh. Glass containers let you see the food inside. They are also great for reheating. If you use plastic, choose BPA-free options. For freezing, use heavy-duty freezer bags. They save space and keep the chili safe from freezer burn. The best meat for chili is ground beef or turkey. Ground beef gives a rich flavor. It also adds a nice texture. However, turkey is a great lighter choice. You can also try ground chicken or even pork for a twist. Each meat brings a unique taste to your chili. One-pot chili lasts about 3 to 5 days in the fridge. Make sure to store it in a sealed container. This keeps it fresh and tasty. If you want to enjoy it later, freeze it. Frozen chili can last up to 6 months. Just remember to thaw it in the fridge before reheating. Yes, you can use canned beans in your chili. They save time and add great flavor. Just make sure to rinse and drain them well. This removes excess sodium and helps prevent a mushy texture. Canned beans are tasty and easy to use in your recipe. You can serve chili with many tasty sides. Cornbread is a classic choice. It pairs well with the chili's spice. You can also serve it with rice or tortilla chips. For a fresh touch, add a simple salad or guacamole. These options make a great meal even better! In this post, I covered how to make the ultimate one-pot chili. We talked about key ingredients, cooking steps, and tips to boost the flavor. You learned about variations, storage, and common questions. Chili can be adjusted to your taste and diet. Remember, each bowl is unique, just like you. So, have fun experimenting and sharing your tasty chili with others!$

Ready to warm up with a delicious Ultimate One-Pot Chili? This hearty recipe features ground beef or turkey, kidney and black beans, diced tomatoes, and a blend of flavorful spices simmered to perfection. In just 45 minutes, you can create a comforting dish that’s perfect for any occasion. Top it off with cheese, sour cream, or jalapeños for an extra kick! Click to discover the full recipe and start cooking your perfect chili today!

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Ingredients

1 lb ground beef (or turkey for a lighter option)

1 can (15 oz) kidney beans, thoroughly rinsed and drained

1 can (15 oz) black beans, thoroughly rinsed and drained

1 can (28 oz) diced tomatoes with green chilies

1 medium onion, finely diced

2 cloves garlic, minced

1 bell pepper (any color), diced

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

2 cups beef or vegetable broth

1 tablespoon olive oil

Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced jalapeños

Instructions

Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Allow the oil to warm for about a minute.

Add the diced onion and bell pepper to the pot. Sauté them for approximately 3-4 minutes until they begin to soften and the onion becomes translucent.

Incorporate the minced garlic into the mixture, cooking for an additional minute until the garlic releases its aromatic fragrance.

Add the ground beef (or turkey) to the pot, using a wooden spoon to break it apart. Cook the meat for about 5-7 minutes, or until it is fully browned. If there's excess fat, drain it carefully.

Once the meat is cooked, sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper. Stir the mixture for about 1-2 minutes, allowing the spices to blossom in the heat.

Pour in the diced tomatoes (including their juices), rinsed kidney beans, black beans, and the broth. Stir everything together until fully combined.

Increase the heat to bring the chili to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 30 minutes. Stir occasionally to ensure nothing sticks to the bottom and to help meld the flavors.

After 30 minutes, taste the chili and adjust the seasoning as necessary. If you prefer a thicker consistency, you can let it simmer for a bit longer.

Serve the chili hot in individual bowls, and offer toppings such as shredded cheese, a dollop of sour cream, fresh cilantro, and sliced jalapeños for guests to customize their bowls.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6