Description
This Hearty Spicy Southwestern Chili is a flavorful and comforting dish packed with ground beef or turkey, bell peppers, beans, and a robust blend of southwestern spices. Perfect for warming up on a chilly day or serving at gatherings, it offers a balanced combination of protein, fiber, and spices with optional toppings like shredded cheese and sour cream for extra richness.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef or turkey
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups beef or chicken broth
Spices & Seasonings
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper (adjust for spice preference)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Optional Garnishes
- 1/4 cup chopped fresh cilantro
- Shredded cheese
- Sour cream
- Sliced jalapeños
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Brown the Meat: Add the ground beef or turkey to the pot. Cook until browned, breaking it up with a spoon as it cooks, about 8 minutes.
- Cook Bell Peppers: Stir in the diced red and green bell peppers, and cook for an additional 5 minutes until the peppers begin to soften.
- Add Spices: Sprinkle the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper over the meat and vegetables. Stir well to coat everything with the spices.
- Simmer Base: Pour in the crushed tomatoes and broth, and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes to allow the flavors to meld.
- Add Beans and Corn: Stir in the kidney beans, black beans, and corn. Continue cooking, uncovered, at a gentle simmer for an additional 15 minutes.
- Adjust Seasonings: Taste the chili and adjust the seasoning if necessary. If you prefer more heat, add more cayenne pepper or sliced jalapeños.
- Finish with Cilantro: Just before serving, stir in the chopped fresh cilantro if using.
- Serve: Serve the chili hot, garnished with shredded cheese, a dollop of sour cream, and extra jalapeños on top if desired.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Adjust cayenne pepper according to your spice tolerance.
- Frozen or canned corn works well when fresh corn is not available.
- Try adding other beans like pinto or navy beans for variety.
- The chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Serve with cornbread or tortilla chips for a complete meal.
