Description
This high protein chili recipe combines lean ground beef or turkey with vibrant bell peppers, kidney beans, and black beans, simmered in a flavorful blend of spices and tomatoes. Perfect for a hearty, nutritious meal, it offers a balanced mix of protein, fiber, and rich seasonings, making it ideal for a cozy dinner or meal prep.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 3 cloves garlic, minced
- 1 pound lean ground beef or ground turkey
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika (smoked or sweet)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup beef or chicken broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
Optional Toppings
- Greek yogurt
- Shredded cheddar cheese
- Chopped green onions
- Fresh cilantro
Instructions
- Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onions and bell peppers and sauté for 5-7 minutes until they soften. Stir in the minced garlic and cook for another 30 seconds to release the aroma.
- Brown the meat: Add the lean ground beef or turkey to the pot. Cook until the meat is browned, breaking it up with a spoon, about 6-8 minutes. Drain any excess fat to keep the chili lean.
- Add spices: Sprinkle in chili powder, cumin, paprika, salt, and black pepper. Stir well to coat the meat and vegetables evenly, and toast the spices for 1-2 minutes to deepen their flavor.
- Add tomato base: Stir in the tomato paste and diced tomatoes until combined. Pour in the beef or chicken broth. Bring the mixture to a gentle simmer on medium heat.
- Simmer with beans: Add the drained and rinsed kidney and black beans. Stir gently, reduce the heat to low, and let the chili simmer uncovered for 30-40 minutes, stirring occasionally to prevent sticking and develop rich flavors.
- Adjust seasoning: Taste the chili and adjust the seasonings as needed. Add more salt, chili powder, or a splash of hot sauce to suit your preference.
- Serve: Serve the hot chili in bowls topped with optional garnishes such as Greek yogurt, shredded cheddar cheese, chopped green onions, or fresh cilantro for added creaminess and freshness.
Notes
- For a leaner alternative, use ground turkey instead of ground beef.
- To make this chili vegetarian, substitute meat with additional beans or plant-based meat alternatives.
- If you prefer a thicker chili, simmer uncovered longer to reduce liquid further.
- Leftover chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Serve with cornbread or over rice for a complete meal.
