Description
This hearty and flavorful homemade stovetop chili combines ground beef or plant-based meat with vibrant vegetables, beans, and spices for a comforting dish perfect for any occasion. Simmered to perfection, it’s a versatile recipe that can be customized with your favorite garnishes.
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
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
Liquids and Canned Goods
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can diced tomatoes
- 1 cup vegetable or beef broth
- 1 tablespoon tomato paste
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)
- Juice of 1 lime
Garnishes (Optional)
- Fresh cilantro
- Shredded cheese
Instructions
- Sauté the 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 slightly translucent.
- Add Vegetables: Stir in diced red and green bell peppers along with the diced carrot. 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, breaking it apart with a spoon as it cooks to ensure even browning.
- Season the Mixture: Sprinkle in chili powder, ground cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Mix well to evenly distribute the spices throughout the meat and vegetables.
- Add Liquids and Beans: Pour in the crushed tomatoes, diced tomatoes, kidney beans, black beans, broth, tomato paste, and sugar (if using). Stir thoroughly to combine all ingredients.
- Simmer the Chili: Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for 30 minutes, stirring occasionally to prevent sticking and to meld flavors.
- 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 the heat, squeeze the juice of one lime into the chili, and stir to incorporate the brightness and acidity.
- Serve: Ladle the hot chili into bowls and garnish with fresh cilantro and shredded cheese if desired. Serve immediately for a comforting meal.
Notes
- To make this chili vegetarian or vegan, use plant-based ground meat and vegetable broth.
- Adjust the cayenne pepper amount based on your preferred spice level or omit it for a milder chili.
- Adding lime juice at the end brightens the flavors and adds a nice tangy contrast.
- Leftover chili tastes even better the next day as the flavors continue to develop.
- Serve with toppings like sour cream, avocado, or jalapeños for extra flavor and texture.
