My Best Chili
A comforting blend of spices and hearty ingredients that brings family and friends together for a warm and delightful meal.
Ingredients
Base Ingredients
- 2 tablespoons olive oil Can substitute with avocado oil.
- 1 large onion, chopped Foundation of flavor.
- 2 cloves garlic, minced For an aromatic kick.
- 1 pound ground beef or turkey Can substitute with lentils for a vegetarian option.
Main Ingredients
- 1 can (14.5 ounces) diced tomatoes Heart of the chili.
- 1 can (15 ounces) kidney beans, drained and rinsed Can use favorite beans.
- 1 can (15 ounces) black beans, drained and rinsed Additional protein source.
- 2 tablespoons chili powder Adds warmth and depth.
- 1 teaspoon cumin Adds a smoky dimension.
- to taste salt and pepper Don't forget to season!
Optional Toppings
- as desired sour cream Enhances flavor.
- as desired shredded cheese Adds creaminess.
- as desired chopped cilantro For freshness.
- as desired sliced jalapeños For a spicy kick.
Instructions
Preparation
- In a large pot over medium heat, add olive oil and let it warm up until it shimmers.
- Add the chopped onion and cook until translucent and fragrant, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute.
Cooking
- Increase heat slightly and add the ground beef or turkey. Cook until browned, breaking it up with a spatula and draining excess fat if necessary.
- Stir in diced tomatoes, kidney beans, black beans, chili powder, and cumin. Bring to a gentle simmer.
- Reduce heat to low, season with salt and pepper, and let simmer for about 30 minutes, stirring occasionally.
Serving
- Taste and adjust seasoning as needed, then serve hot in bowls topped with your choice of optional ingredients.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days. For longer storage, freeze portions in freezer-safe bags for up to 3 months. Reheat gently on the stovetop over low heat.