# What You’ll Need:
→ Meats
01 - 1 lb ground beef (or ground turkey for lighter option)
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
→ Canned Goods
05 - 1 (15 oz) can diced tomatoes
06 - 1 (15 oz) can kidney beans, drained and rinsed
07 - 1 (15 oz) can black beans, drained and rinsed
08 - 1 (6 oz) can tomato paste
→ Liquids
09 - 1 cup low-sodium beef broth (or vegetable broth)
→ Spices & Seasonings
10 - 2 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1 tsp smoked paprika
13 - 1/2 tsp dried oregano
14 - 1/4 tsp cayenne pepper (optional)
15 - 1 tsp salt, or to taste
16 - 1/2 tsp black pepper
→ Optional Toppings
17 - Shredded cheddar cheese
18 - Sour cream
19 - Sliced green onions
20 - Fresh cilantro
21 - Sliced jalapeños
# How-To Steps:
01 - Heat a splash of oil in a large pot or Dutch oven over medium heat. Add ground beef and cook, breaking up with a spoon, until browned and fully cooked, about 5 to 7 minutes. Drain excess fat if necessary.
02 - Add diced onion and red bell pepper to the pot. Cook, stirring occasionally, until softened, about 4 to 5 minutes. Stir in minced garlic and sauté for an additional minute.
03 - Incorporate chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper if using, salt, and black pepper. Stir thoroughly to coat the meat and vegetables evenly with the spices.
04 - Add tomato paste to the pot and cook, stirring constantly, for 1 minute to develop flavor.
05 - Add diced tomatoes, kidney beans, black beans, and low-sodium beef broth. Stir to combine and bring mixture to a simmer.
06 - Reduce heat to low, cover the pot, and simmer gently for 25 to 30 minutes, stirring occasionally to prevent sticking.
07 - Taste the chili and adjust salt, pepper, or spices as desired. Serve hot with optional toppings such as shredded cheddar, sour cream, sliced green onions, fresh cilantro, or jalapeños.
