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Hearty Weeknight Chili

A close-up of a bowl of hearty 1-pot chili, featuring ground beef, kidney beans, black beans, and diced tomatoes.
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A rich and flavorful chili perfect for busy weeknights or feeding a crowd, this recipe is easily adaptable for your slow cooker or Instant Pot.

Ingredients

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  • 2 tablespoons olive oil
  • 2 pounds ground beef (85% lean or higher)
  • 1 large onion, chopped
  • 2 bell peppers, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 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 beef broth

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off excess grease.
  2. Add chopped onion and bell peppers to the pot. Cook until softened, about 5-7 minutes.
  3. Stir in minced garlic, chili powder, cumin, smoked paprika, cayenne pepper (if using), oregano, salt, and black pepper. Cook for 1 minute until fragrant.
  4. Pour in crushed tomatoes, kidney beans, black beans, and beef broth. Stir to combine.
  5. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to 2 hours, stirring occasionally. For a deeper flavor, you can simmer it longer.
  6. Taste and adjust seasonings as needed.

Notes

  • For a slow cooker: Brown beef and sauté onions and peppers as directed. Transfer to slow cooker. Add remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours.
  • For an Instant Pot: Use the ‘Sauté’ function to brown beef and cook vegetables. Add remaining ingredients and cook on high pressure for 15 minutes, followed by a natural pressure release for 10 minutes.
  • Serve with your favorite toppings such as shredded cheese, sour cream, chopped onions, or jalapeños.
  • This chili freezes well. Let it cool completely before transferring to airtight containers for up to 3 months.
  • For a leaner option, substitute ground turkey for ground beef.

Nutrition

Find it online: https://delishsymphony.com/easy-chili-recipe/