Chili For Two
This hearty chili for two is a comforting blend of ground beef, kidney beans, and tomatoes, seasoned with a touch of chili powder and basil. Perfect for a cozy night in or a quick weeknight dinner, it delivers robust flavors that warm you from the inside out.
Ingredients
Instructions
- In a skillet, cook ground beef, green peppers, onion, and garlic until meat is browned. Drain off fat.
- Stir in tomato sauce, undrained kidney beans, undrained tomatoes, chili powder, salt, basil, and 1/8 teaspoon pepper. Bring to boiling; reduce heat.
- Cover and simmer about 20 minutes.
- Serve in bowls or spoon over hot cooked rice, if desired.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or a dash of cayenne pepper to the mix. If you prefer a vegetarian option, substitute the ground beef with lentils or a plant-based meat alternative. Using canned beans can save time, but cooking dried beans can enhance flavor. Don't forget to adjust the chili powder to your taste; this recipe allows flexibility from mild to hot.
Serving Suggestions
Serve the chili in bowls and top with your favorite garnishes like shredded cheese, sour cream, or chopped green onions. It pairs beautifully with hot cooked rice or crusty bread for a hearty meal. For a complete dinner, consider a side salad or some cornbread. This dish is perfect for a cozy night in or a small gathering.
Storage & Reheating
Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally, or microwave in a covered dish until heated through. If it's too thick after refrigeration, add a splash of water or broth while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Chili For Two contains roughly 656 calories, with 49g protein, 116g carbohydrates, and 15g fat. It is an excellent source of dietary fiber (235% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 use different types of beans in this chili?
Yes, you can substitute red kidney beans with black beans, pinto beans, or even chickpeas. Each type will add a unique flavor and texture to the chili, so feel free to experiment with your favorites.
Is this chili suitable for meal prep?
Absolutely! This chili is great for meal prep as it stores well and tastes even better the next day as the flavors meld. You can easily double the recipe for larger batches to have on hand for quick lunches or dinners throughout the week.
What can I serve with chili?
Chili pairs well with a variety of sides. Consider serving it with cornbread, rice, or tortilla chips. A fresh salad or some grilled vegetables can also complement the dish nicely. For a fun twist, try it over baked potatoes or as a topping for nachos.
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).