Ingredients:

  • 1 lb ground beef (or turkey for a lighter option)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper (red or green), diced
  • 2 (14.5 oz) cans diced tomatoes with green chilies
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can black beans, drained and rinsed
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper (adjust to taste)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 cup beef or vegetable broth

Instructions:

  1. Heat a tablespoon of oil in the Dutch oven over medium heat. Add the diced onion, garlic, and bell pepper. Sauté until softened, around 5-7 minutes.
  2. Add the ground beef (or turkey) to the pot. Break it up with a spatula and cook until brown, about 5-7 minutes. Drain excess fat if necessary.
  3. Stir in chili powder, cumin, paprika, cayenne, salt, and pepper. Mix well for 1 minute. Add the canned tomatoes (with juices) to the pot, stirring to combine.
  4. Add kidney and black beans, along with the broth. Stir until well mixed.
  5. Bring the chili to a gentle boil. Reduce heat to low, cover, and simmer for 30-45 minutes, stirring occasionally.
  6. Taste and adjust seasoning if necessary before serving.