The Chili Pot
A hearty, flavorful chili packed with lean beef, fresh vegetables, and bold spices, perfect for satisfying hungry appetites and suitable for casual gatherings or weeknight dinners.
Ingredients
- 2 lb. extra lean ground beef ⓘ
- 3 medium onions, chopped ⓘ
- 1 1/2 tsp. fresh garlic, minced ⓘ
- 1 large red bell pepper, chopped ⓘ
- 1 can (28 oz.) whole tomatoes with thick tomato puree ⓘ
- 1 can (6 oz.) tomato paste ⓘ
- 1 can (15 oz.) kidney beans, drained ⓘ
- 1 tsp. salt ⓘ
- 2 to 3 drops hot pepper sauce ⓘ
- 1/4 c. chopped fresh parsley ⓘ
- 2 tsp. chili powder ⓘ
Instructions
- Cook beef, onions, red pepper, and garlic in a 3-quart Dutch oven over medium heat until onions are tender and beef loses pink color.
- Add the rest of the ingredients.
- Reduce heat to low and simmer uncovered until flavors are blended.
- Serve with toppings.
Tips & Substitutions
For a deeper flavor, consider browning the beef and vegetables a bit longer. If you prefer a vegetarian version, substitute the ground beef with lentils or textured vegetable protein. You can also add other vegetables like zucchini or corn for extra texture. Adjust the hot pepper sauce to your spice preference, and feel free to add more chili powder for a bolder taste.
Serving Suggestions
Serve the chili hot, topped with shredded cheese, sour cream, and sliced green onions for added flavor. It pairs wonderfully with cornbread or crusty bread for dipping. For a complete meal, consider serving a side salad or making it part of a cozy gathering with friends. Explore more American recipes for diverse sides.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm in a pot over medium heat until heated through. You can also microwave individual portions, covering them to retain moisture, for about 2-3 minutes or until hot.
Nutrition & Diet Analysis (per serving)
Each serving of The Chili Pot contains roughly 826 calories, with 60g protein, 138g carbohydrates, and 12g fat. It is an excellent source of dietary fiber (217% of the Daily Value), iron (169% of the Daily Value), and vitamin C (167% of the Daily Value). Note that it is relatively high in sodium, at 1772mg per serving (77% 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 in a slow cooker?
Yes, you can easily adapt this recipe for a slow cooker. Brown the beef and vegetables first, then transfer them to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours, allowing the flavors to meld beautifully.
What can I use instead of kidney beans?
If you don't have kidney beans, black beans or pinto beans work well as substitutes in this chili recipe. You could also use chickpeas for a different flavor and texture. Just ensure they're drained and rinsed before adding to the pot.
How can I make this chili spicier?
To increase the heat in your chili, consider adding a teaspoon of cayenne pepper or diced jalapeños along with the other ingredients. You can also use a spicier hot pepper sauce or add crushed red pepper flakes to taste for an extra kick.
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).