Baked Chili
A hearty baked chili packed with tender ground beef, beans, corn, and a flavorful blend of spices. Perfect for comfort food lovers, this dish offers a robust taste with a hint of heat and smokiness. Ideal for family dinners or casual gatherings, it can be prepared ahead for easy serving.
Ingredients
- 1 lb. ground beef ⓘ
- 1 large onion, chopped ⓘ
- 1 large green pepper, chopped ⓘ
- 1 can (16 oz.) kidney beans, rinsed and drained ⓘ
- 1 can (15 1/4 oz.) whole kernel corn, drained ⓘ
- 1 can (15 oz.) tomato sauce ⓘ
- 1 can (14 1/2 oz.) diced tomatoes, undrained ⓘ
- 1 can (4 oz.) chopped green chilies ⓘ
- 2 tsp. chili powder ⓘ
- 1 tsp. salt ⓘ
- 1 tsp. ground cumin ⓘ
- 1/2 tsp. sugar ⓘ
- 1/2 tsp. pepper ⓘ
Instructions
- In a Dutch oven over medium heat, cook the ground beef, chopped onion, and chopped green pepper until the meat is no longer pink.
- Drain any excess fat from the Dutch oven.
- Stir in the kidney beans, drained corn, tomato sauce, diced tomatoes with their juice, chopped green chilies, chili powder, salt, ground cumin, sugar, and pepper.
- Mix well to combine all ingredients.
- Bring to a simmer, then cover and bake in a preheated oven at 375°F (190°C) for about 30 minutes.
- Remove from oven and serve hot.
Tips & Substitutions
For added flavor, consider sautéing garlic along with the onions and peppers. If you prefer a vegetarian version, substitute the ground beef with lentils or quinoa. You can also swap kidney beans for black beans or pinto beans, depending on your preference. Adjust the chili powder to suit your spice tolerance. This dish can also be topped with shredded cheese or sour cream, echoing flavors found in American recipes.
Serving Suggestions
Baked Chili is delicious on its own but pairs beautifully with cornbread or a fresh green salad. You can also serve it with tortilla chips for a crunchy side. For a hearty meal, consider serving it alongside Creamy Chip Dip or over rice. Garnishing with fresh cilantro or green onions can also enhance its presentation.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place in a pot over medium heat, stirring occasionally until warmed through. Alternatively, you can use the microwave for a quick reheating option, ensuring it’s heated evenly to avoid cold spots.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Chili contains roughly 277 calories, with 12g protein, 54g carbohydrates, and 5g fat. It is an excellent source of vitamin C (121% of the Daily Value), iron (79% of the Daily Value), and dietary fiber (48% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 1745mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili ahead of time?
Yes, Baked Chili can be made ahead of time and stored in the refrigerator for up to 3 days. This allows the flavors to meld beautifully. You can also freeze it for up to 3 months; just thaw it overnight in the fridge before reheating.
What can I use instead of ground beef?
If you're looking for alternatives to ground beef, you could use ground turkey or chicken for a leaner option. For a vegetarian version, try using lentils, black beans, or even crumbled tofu. Each will add a different texture and flavor to the dish.
Can I add more vegetables to this recipe?
Absolutely! You can incorporate diced zucchini, carrots, or even spinach to increase the nutritional value and flavor of the chili. Just ensure that you adjust the cooking time slightly if you add more ingredients to maintain the desired consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).