Description

Hey there, friend! Let’s pull up a chair, grab a spoon, and fill your kitchen with the warm, comforting aroma of a pot of chili simmering on the stove. This isn’t just any chili—it’s a flexible, forgiving, flavor-packed recipe that works for ground turkey, beef, or even plant-based options. Perfect for game days, family dinners, or making ahead for easy meal prep, it’s cozy, nourishing, and delicious.

Ingredients

Scale

1 tbsp olive oil (or avocado oil)
1 lb ground turkey, beef, or plant-based crumbles
1 small onion, diced
3 cloves garlic, minced
1 bell pepper, chopped (red, yellow, or green)
1 jalapeño, minced (optional for heat)
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can corn, drained
1 (28 oz) can diced tomatoes (fire-roasted optional)
1 (6 oz) can tomato paste
1½ tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
Salt & pepper, to taste
1½ cups water or broth (vegetable or beef)

Instructions

Step 1: Sauté Aromatics
Heat oil in a large pot over medium heat. Add onions and cook 4-5 minutes until soft. Stir in garlic and cook 1 minute, until fragrant.

Step 2: Brown the Meat
Add ground meat or plant-based crumbles. Cook 5-7 minutes until no longer pink, breaking it up into small pieces. Drain excess fat if needed.

Step 3: Bloom the Spices
Stir in bell pepper, jalapeño, chili powder, cumin, smoked paprika, salt, and pepper. Cook 2 minutes to release flavors.

Step 4: Add the Beans & Tomatoes
Add black beans, kidney beans, corn, diced tomatoes, tomato paste, and water/broth. Stir well, scraping up any bits from the bottom of the pot.

Step 5: Simmer
Bring to a simmer, then reduce heat to low. Cover and cook 25-30 minutes, stirring occasionally. Adjust thickness by simmering uncovered or adding liquid as needed.

Step 6: Taste & Adjust
Add salt, a squeeze of lime, or a pinch of sugar to balance flavors. Let chili cool slightly before portioning for meal prep.

Notes

Pumpkin Black Bean Chili: Stir in 1 cup pumpkin puree for a creamy, fall-inspired version.
White Chicken Chili: Use shredded chicken, cannellini beans, and green chiles; finish with lime and cilantro.
Sweet Potato Chili: Add diced sweet potatoes when adding bell peppers for a subtle sweetness.
Extra Smoky Heat: Mince a chipotle in adobo and add with spices.
Make Ahead: Chili tastes even better the next day; it freezes beautifully.