Description
Pepper Chili is a hearty and flavorful stew made with a variety of peppers, beans, ground meat, and aromatic spices. It’s a comforting and colorful dish perfect for cold days or casual gatherings.
Ingredients
Units
Scale
- 1 lb ground beef or turkey
- 1 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 tbsp tomato paste
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1/2 cup water or broth (optional, for desired consistency)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and cook until softened, about 3–4 minutes.
- Add garlic and ground meat. Cook until browned, breaking it up with a spoon as it cooks.
- Stir in all the diced peppers and cook for 5 minutes until slightly softened.
- Add diced tomatoes, tomato paste, kidney beans, black beans, chili powder, cumin, paprika, salt, and pepper. Stir well to combine.
- If the chili is too thick, add 1/2 cup water or broth to loosen the consistency.
- Bring to a simmer, then reduce heat to low. Cover and cook for 20–30 minutes, stirring occasionally.
- Taste and adjust seasoning as needed. Serve hot with toppings like shredded cheese, sour cream, or fresh cilantro if desired.
Notes
- Use different types of beans or add corn for variation.
- This chili is great for meal prep and tastes even better the next day.
- For a vegetarian version, omit the meat and add extra beans or lentils.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 55mg