A robust and flavorful bean chili, perfect for a comforting meal. This classic dish is ideal for cooking in durable cookware like a cast-iron Dutch oven, providing a warming and satisfying experience.
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A robust and flavorful bean chili, perfect for a comforting meal. This classic dish is ideal for cooking in durable cookware like a cast-iron Dutch oven, providing a warming and satisfying experience.
Ingredients
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 lb ground beef or turkey (optional)
- 1 can (28 oz) crushed tomatoes undrained
- 1 can (15 oz) kidney beans rinsed and drained
- 1 can (15 oz) black beans rinsed and drained
- 1 can (15 oz) diced tomatoes undrained
- 1 cup beef or vegetable broth
- 2 tbsp chili powder
- 1 tsp cumin
- 0.5 tsp smoked paprika
- 0.25 tsp cayenne pepper (optional)
Instructions
- Heat olive oil in a large Dutch oven or pot over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- Add minced garlic and ground beef (if using). Cook until beef is browned, breaking it up with a spoon. Drain any excess fat.
- Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant.
- Add crushed tomatoes, kidney beans, black beans, diced tomatoes, and broth. Stir to combine.
- Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30-45 minutes, stirring occasionally, to allow flavors to meld. For a richer flavor, simmer longer.
- Season with salt and black pepper to taste. Serve hot with desired toppings.
Notes
For a spicier chili, add a pinch of cayenne pepper or a chopped jalapeño with the onions. Serve with your favorite toppings such as shredded cheese, sour cream, cilantro, or cornbread. Leftovers taste even better the next day.
