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Hearty One-Pot Chili

A bowl of hearty chili featuring ground beef, kidney beans, and a rich, flavorful sauce.
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A rich and flavorful chili perfect for weeknights or game days. This recipe is easily adaptable for slow cookers or Instant Pots and freezes well.

Ingredients

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  • 2 lbs ground beef (85% lean) or ground turkey
  • 1 large onion, chopped
  • 2 bell peppers (any color), chopped
  • 3 cloves garlic, minced
  • 2 (15 oz) cans diced tomatoes, undrained
  • 1 (15 oz) can kidney beans, rinsed and drained
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can pinto beans, rinsed and drained
  • 1 (6 oz) can tomato paste
  • 1 (4 oz) can chopped green chilies
  • 2 cups beef broth or chicken broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste

Instructions

  1. In a large pot or Dutch oven, brown the ground meat over medium-high heat. Drain off any excess fat.
  2. Add the chopped onion and bell peppers to the pot and cook until softened, about 5-7 minutes.
  3. Stir in the minced garlic and cook for 1 minute more until fragrant.
  4. Add the diced tomatoes, kidney beans, black beans, pinto beans, tomato paste, chopped green chilies, and broth. Stir to combine.
  5. Add the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Season with salt and black pepper.
  6. Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to several hours, stirring occasionally. For a deeper flavor, simmer for 1-2 hours.
  7. Taste and adjust seasonings as needed.
  8. Serve hot with your favorite toppings like shredded cheese, sour cream, or cornbread.

Notes

  • For a slow cooker: Brown the meat and sauté the vegetables as directed. Transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
  • For an Instant Pot: Brown the meat and sauté the vegetables using the ‘Sauté’ function. Add the remaining ingredients, secure the lid, and cook on high pressure for 15 minutes. Allow for a natural pressure release for 10 minutes before releasing any remaining pressure.
  • This chili freezes beautifully. Let it cool completely before transferring to airtight containers or freezer bags.
  • For a leaner option, use ground turkey or chicken.

Nutrition

Find it online: https://cutcooktaste.com/award-winning-chili-easy-pot/