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For my Ultimate One-Pot Chili, I use these key ingredients: - 1 lb ground beef (or turkey for a lighter option) - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (15 oz) black beans, rinsed and drained - 1 can (28 oz) diced tomatoes with green chilies - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper (any color), diced - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 cups beef or vegetable broth - 1 tablespoon olive oil These ingredients work together to create a hearty, rich chili. The beans and tomatoes add texture, while the spices give it a warm kick. Toppings can make your chili even better. Here are some great options: - Shredded cheese - Sour cream - Chopped cilantro - Sliced jalapeños These toppings add flavor and texture. You can mix and match based on your taste. If you don't have some ingredients, don’t worry! Here are some swaps you can use: - Ground turkey instead of beef for a lighter dish - Any canned beans you like, such as pinto or navy beans - Fresh tomatoes if you prefer them over canned - Vegetable broth for a vegetarian option These swaps keep your chili delicious and fun. Don't be afraid to get creative with what you have! Start by gathering your ingredients. You will need: - 1 lb ground beef (or turkey) - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (15 oz) black beans, rinsed and drained - 1 can (28 oz) diced tomatoes with green chilies - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper, diced - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 cups beef or vegetable broth - 1 tablespoon olive oil Chop the onion, garlic, and bell pepper. Rinse the beans. This will save time later. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and bell pepper. Cook for 3-4 minutes until they soften. Stir in the minced garlic and cook for one more minute until it smells great. Next, add the ground beef or turkey. Break it apart with a spoon. Cook it until it is fully browned, which takes about 5-7 minutes. If there is extra fat, drain it off. Once the meat is cooked, mix in the chili powder, cumin, smoked paprika, salt, and pepper. Stir for 1-2 minutes to let the spices bloom. Then, pour in the diced tomatoes, kidney beans, black beans, and broth. Mix everything well. Bring the chili to a gentle boil. Lower the heat and let it simmer for 30 minutes. Stir often to prevent sticking. This helps the flavors blend together nicely. To brown meat well, avoid crowding the pot. If there is too much meat, it will steam instead of brown. Use a spatula to break the meat into small pieces. This helps it cook evenly. Adding spices to the meat before other ingredients boosts flavor. The heat helps release the oils in the spices, making them more fragrant. Adjust seasoning after cooking. Taste the chili and add more salt or spices if needed. These steps make your one-pot chili full of rich flavors and a joy to eat! To get the right chili texture, you want it thick but not dry. Start by adding enough broth; two cups usually works well. If you find it too watery, let it simmer longer. Stir often to avoid sticking. You can also mash some beans against the pot’s side. This helps thicken the chili and adds creaminess. Everyone has different heat levels they enjoy. If you like mild chili, skip the jalapeños. For a little spice, add a pinch of cayenne pepper. If you crave more heat, toss in extra chili powder or diced jalapeños. Remember to taste as you go. Adjusting spices while cooking helps you find that perfect balance. Want to save time? Prep your veggies the night before. Chop the onion and bell pepper, and store them in the fridge. You can also brown the meat ahead of time. Store it in the fridge or freezer until you’re ready to cook. Using canned beans and tomatoes cuts down on cooking time, making this recipe quick and easy. {{image_2}} You can easily make this chili vegetarian or vegan. Start by swapping the ground beef for a mix of chopped mushrooms and lentils. Use vegetable broth instead of beef broth. Beans remain a great protein source. Add extra veggies like zucchini or corn for more texture and flavor. You can switch proteins based on your taste. Ground turkey is a leaner choice. If you prefer chicken, use shredded rotisserie chicken for quicker prep. For a unique twist, try using chorizo for added spice. Each option brings a new flavor to your chili. Adding unique ingredients can change the game. Consider adding a splash of hot sauce for heat. A spoonful of cocoa powder adds depth. You can also mix in a tablespoon of peanut butter for creaminess. Fresh herbs like oregano or thyme can brighten the dish. To store leftover chili, let it cool to room temperature. Then, use an airtight container. Make sure to seal it tightly. Place it in the fridge for up to four days. If you want to keep it longer, freezing is a great option. When you are ready to eat your chili, take it out of the fridge. You can reheat it on the stove or in the microwave. If using the stove, pour the chili into a pot. Heat it on medium until it is hot, stirring often. In the microwave, put it in a bowl and cover it. Heat it for 1-2 minutes, stirring halfway through. Ensure it is hot all the way through before serving. To freeze your chili, first cool it completely. Then, pour it into freezer-safe bags or containers. Remove as much air as possible before sealing. Label the bags with the date. You can freeze chili for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. This keeps the flavors fresh and tasty! Yes, you can use dried beans. Just soak them overnight in water. Cook them until soft before adding them to the chili. This step takes longer than using canned beans but adds great texture. Remember to adjust the cooking time of the chili to allow for the beans to soften. To spice up your chili, add fresh jalapeños or a splash of hot sauce. You can also increase the chili powder or add cayenne pepper. Always start with a small amount. Taste as you go to find the right heat for you. This way, you control the spice level. Chili is great served hot in a bowl. Top it with shredded cheese, sour cream, or chopped cilantro for extra flavor. You can also serve it with warm cornbread or tortilla chips. This adds a nice crunch and complements the chili well. Leftover chili can be stored in the fridge for up to four days. Make sure to place it in an airtight container. For longer storage, freeze it for up to three months. When you reheat, ensure it reaches a safe temperature before serving. You now have a complete guide to making delicious one-pot chili. We covered the key ingredients, including optional toppings and substitutions. You learned step-by-step how to prepare and cook the chili, plus tips for browning meat and enhancing flavor. The tips offered ways to get the perfect consistency and adjust spice levels. We explored variations like vegetarian options and creative flavor additions. Lastly, you got storage info to save leftovers. With this knowledge, you can make yummy chili that suits your taste. Enjoy your cooking!

Ultimate One-Pot Chili

Warm up with the ultimate one-pot chili that’s packed with flavor and easy to make! This hearty recipe combines ground beef or turkey, kidney beans, black beans, and zesty diced tomatoes for a comforting dish perfect for any occasion. Discover how simple ingredients transform into a delicious meal that your family will love. Click through to explore this tasty recipe and elevate your weeknight dinners!
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Ingredients
  

1 lb ground beef (or turkey for a lighter option)

1 can (15 oz) kidney beans, rinsed and drained

1 can (15 oz) black beans, rinsed and drained

1 can (28 oz) diced tomatoes with green chilies

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (any color), diced

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

2 cups beef or vegetable broth

1 tablespoon olive oil

Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced jalapeños

Instructions
 

Heat the olive oil in a large pot or Dutch oven over medium heat.

    Add the diced onion and bell pepper, and sauté for about 3-4 minutes until softened.

      Stir in the minced garlic and cook for an additional minute, until fragrant.

        Add the ground beef (or turkey) to the pot, breaking it apart with a spoon. Cook until it is fully browned, about 5-7 minutes. Drain any excess fat if necessary.

          Once the meat is cooked, stir in the chili powder, cumin, smoked paprika, salt, and pepper. Mix well for about 1-2 minutes to allow the spices to become fragrant.

            Pour in the diced tomatoes (with their juices), kidney beans, and black beans, followed by the broth. Mix everything together until well combined.

              Bring the chili to a gentle boil, then reduce the heat to low and simmer uncovered for about 30 minutes. Stir occasionally to prevent sticking, and allow the flavors to meld.

                Taste and adjust seasoning if desired. For added thickness, let it simmer longer if preferred!

                  Serve hot in bowls, garnished with your choice of shredded cheese, sour cream, cilantro, and jalapeños.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6