Wintertime Chili

Perfect for cozy nights, this hearty Wintertime Chili combines tender ground beef, vibrant bell peppers, and an aromatic blend of spices for a warming bowl of comfort. Packed with protein-rich kidney and black beans, tangy diced tomatoes, and a touch of smoky paprika, this one-pot wonder balances bold flavors with just the right amount of heat. Simmered to perfection in under an hour, it’s an easy and satisfying recipe ideal for feeding a crowd or meal-prepping for the week. Garnish with shredded cheddar, a dollop of sour cream, and sliced green onions for a vibrant, creamy finish. Whether you're warming up after a frosty day or hosting a casual dinner, this chili is sure to be your go-to winter recipe.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1.5 pounds ground beef (80/20 lean)
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 3 cloves garlic, minced
• 28 ounces canned diced tomatoes (with juices)
• 15 ounces canned kidney beans, drained and rinsed
• 15 ounces canned black beans, drained and rinsed
• 2 tablespoons tomato paste
• 1 cup beef or chicken broth
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 0.25 teaspoon red pepper flakes (optional)
• 1 leaf bay leaf
• 0.5 cup cheddar cheese, shredded (optional, for garnish)
• 0.5 cup sour cream (optional, for garnish)
• 2 stalks green onions, sliced (optional, for garnish)

Directions

Step 1

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 2

Add the diced onion and green bell pepper to the pot. Sauté for 5-6 minutes, stirring occasionally, until softened.

Step 3

Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.

Step 4

Push the vegetables to one side of the pot and add the ground beef. Cook, breaking it up with a spatula, until browned and no longer pink, about 7-8 minutes. Drain excess fat if necessary.

Step 5

Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, ground black pepper, and red pepper flakes (if using). Cook for 1 minute to toast the spices.

Step 6

Add the tomato paste and stir well to coat the meat and vegetables.

Step 7

Pour in the diced tomatoes (with their juices) and the broth. Stir to combine.

Step 8

Add the drained and rinsed kidney beans and black beans. Stir gently to incorporate.

Step 9

Drop in the bay leaf. Bring the chili to a boil over medium-high heat, then reduce the heat to low.

Step 10

Cover the pot and simmer for 30 minutes, stirring occasionally, to allow the flavors to meld. If the chili becomes too thick, add a splash of broth or water to thin it out to your desired consistency.

Step 11

Remove the bay leaf and taste for seasoning. Adjust salt and pepper if needed.

Step 12

Serve hot in bowls. Top with shredded cheddar cheese, a dollop of sour cream, and sliced green onions, if desired.

Nutrition Facts

Serving size	(3104.1g)

Amount per serving	% Daily Value*
Calories	3561.1

Total Fat 211.0g	0%
Saturated Fat 83.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 601.7mg	0%
Sodium 7067.8mg	0%
Total Carbohydrate 221.7g	0%
Dietary Fiber 67.7g	0%
Total Sugars 44.6g
Protein 194.5g	0%

Vitamin D 54.1IU	0%
Calcium 1155.2mg	0%
Iron 37.0mg	0%
Potassium 6395.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.3%

Protein: 21.8%

Carbs: 24.9%