Are you a chili lover but tired of the same old tomato-based recipes? Then get ready to spice things up with this delicious, tomato-free chili! This recipe offers a unique and flavorful twist on a classic, delivering a hearty and satisfying meal perfect for a cozy night in or a lively gathering with friends. It's surprisingly easy to make, even for beginner cooks, and packed with healthy ingredients. This quick dinner idea is a fantastic example of homemade cooking at its best – delicious, nutritious, and surprisingly simple!
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 green bell peppers, chopped
- 2 cloves garlic, minced
- 1 pound ground beef (or turkey, for a leaner option)
- 1 (15-ounce) can of kidney beans, rinsed and drained
- 1 (15-ounce) can of pinto beans, rinsed and drained
- 1 (15-ounce) can of black beans, rinsed and drained
- 1 cup beef broth
- 1/2 cup chopped cilantro
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
Instructions:
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Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell peppers and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
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Brown the meat: Add the ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
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Simmer the chili: Stir in the kidney beans, pinto beans, black beans, beef broth, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the richer the flavor will become.
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Garnish and serve: Stir in the chopped cilantro before serving. Enjoy your delicious, tomato-free chili! Serve it with your favorite toppings, such as shredded cheese, sour cream, avocado, or tortilla chips.
Cooking Tips for the Best Chili:
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Don't be afraid to adjust the spices: This recipe is a guideline; feel free to adjust the amount of chili powder, cumin, and cayenne pepper to your liking. If you prefer a milder chili, reduce the amount of cayenne pepper or omit it altogether.
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For a thicker chili: If you prefer a thicker chili, you can mash some of the beans against the side of the pot before adding the broth.
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Make it ahead: This chili tastes even better the next day! Make a big batch and enjoy leftovers for lunch or dinner throughout the week. The flavors will meld beautifully overnight.
Variations:
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Vegetarian Chili: Replace the ground beef with 1 cup of cooked lentils or crumbled vegetarian crumbles for a hearty vegetarian option.
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Spicy Chili: Increase the amount of cayenne pepper or add a few dashes of your favorite hot sauce for an extra kick.
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Sweet and Spicy Chili: Add a tablespoon or two of brown sugar or honey to balance the spices with a touch of sweetness.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary depending on the specific ingredients used. It's always best to use a nutrition calculator for precise values based on your exact ingredients.
- Calories: Approximately 350-400
- Protein: Approximately 25-30 grams
- Fat: Approximately 15-20 grams
- Carbohydrates: Approximately 30-40 grams
This tomato-free chili is a fantastic addition to your repertoire of easy recipes and healthy meals. It's a delicious and satisfying dish that's perfect for any occasion. Enjoy!