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Chili Recipe
Marigold Voss

Chili Recipe

A hearty and flavorful chili made with beans, tomatoes, vegetables, and warm spices. This comforting dish is easy to make, filling, and perfect for weeknight dinners or gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 People
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 340
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 tbsp Olive oil or vegetable oil
  • 1 cup Onion chopped
  • 2 cloves Garlic minced
  • 1 cup Bell pepper chopped
  • 1 cup Diced tomatoes canned
  • 1 cup Tomato sauce plain
  • 1 cup Kidney beans cooked, drained
  • 1 cup Black beans cooked, drained
  • 1 tsp Chili powder adjust to taste
  • 1 tsp Ground cumin optional
  • ½ tsp Paprika smoked or regular
  • ½ tsp Salt to taste
  • ½ tsp Black pepper to taste
  • 2 cups Vegetable broth low sodium
  • 2 tbsp Fresh cilantro chopped, garnish

Equipment

  • 1 Large pot Heavy-bottom
  • 1 Wooden spoon For stirring
  • 1 Cutting board Prep work
  • 1 Knife Sharp
  • 1 Measuring cups Optional

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and sauté until soft and translucent.
  3. Stir in minced garlic and cook until fragrant.
  4. Add bell pepper and cook for 2–3 minutes.
  5. Add diced tomatoes, tomato sauce, kidney beans, and black beans.
  6. Sprinkle in chili powder, cumin, paprika, salt, and black pepper.
  7. Pour in vegetable broth and stir well.
  8. Bring the chili to a boil, then reduce heat to low.
  9. Simmer uncovered for 25 minutes, stirring occasionally.
  10. Taste and adjust seasoning as needed.
  11. Garnish with fresh cilantro and serve hot.

Video

Notes

  • Add corn or diced sweet potatoes for variation.
  • Increase chili powder for a spicier version.
  • Serve with rice, bread, or tortilla chips.
  • Chili thickens as it rests.