I Love You But I've Chosen Chili
A comforting chili recipe that warms both body and soul, perfect for cozy gatherings.
Ingredients
Chili Base
- 1 large Onion, chopped Adds sweetness and depth.
- 2 pieces Bell peppers, chopped Any color; adds crunch and vibrancy.
- 3 cloves Garlic, minced Elevates the flavor.
- 1 lb Ground beef or turkey Base of the chili; for vegetarian option, substitute with lentils or mushrooms.
- 28 oz Canned diced tomatoes Heart of the chili; fresh tomatoes can be used.
- 1 can Kidney beans, drained For added protein.
- 1 can Black beans, drained Another protein source; chickpeas can be used as a substitute.
Spices
- 2 tablespoons Chili powder Adjust to taste for desired spiciness.
- 1 teaspoon Cumin Adds warmth to the dish.
- to taste Salt and pepper Season to your preference.
Toppings
- as needed Sour cream or Greek yogurt For a lighter alternative.
- as needed Shredded cheese Adds creaminess.
- as needed Green onions or avocado For added flavor.
Instructions
Preparation
- In a large pot, heat a drizzle of olive oil over medium heat.
- Add the chopped onion and bell peppers, sautéing for about 5 minutes until soft.
- Stir in the minced garlic and cook for another minute.
- Add the ground beef (or turkey) to the pot. Cook until browned, breaking it apart.
- Sprinkle in the chili powder, cumin, salt, and pepper. Stir well to combine.
- Pour in the diced tomatoes, kidney beans, and black beans. Mix everything together.
- Bring to a gentle boil, then reduce the heat to low and cover the pot.
- Let it simmer for about 30 minutes, stirring occasionally.
- Taste and adjust seasoning as needed.
Serving
- Ladle the chili into bowls and top with your favorite toppings.
Notes
Chili tastes better the next day. Can be made ahead and freezes well.