Are you craving a comforting, flavorful meal that's both satisfying and surprisingly easy to make? Look no further! This chili with potatoes recipe is a delicious twist on a classic, perfect for a weeknight dinner or a cozy weekend gathering. It's packed with hearty vegetables, tender potatoes, and a rich, savory chili base that will leave you wanting more. This recipe is a fantastic example of healthy meals and quick dinner ideas, perfect for homemade cooking enthusiasts of all levels. Let's get started!
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 pound russet potatoes, peeled and cubed
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Sour cream or Greek yogurt (for garnish, optional)
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 cook until softened, about 5 minutes. Stir in the garlic and bell peppers and cook for another 3-5 minutes, until slightly tender.
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Add the potatoes and spices: Add the cubed potatoes to the pot and cook for 2-3 minutes, stirring occasionally. Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper. Cook for 1 minute more, stirring constantly, to toast the spices and release their aromas. This step significantly enhances the flavor of your chili.
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Simmer the chili: Pour in the crushed tomatoes and vegetable broth. Add the kidney beans and black beans. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 20-25 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
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Adjust and serve: Taste the chili and adjust the seasoning as needed. You might want to add more chili powder for extra spice, or salt and pepper to balance the flavors. Garnish with fresh cilantro and a dollop of sour cream or Greek yogurt, if desired. Serve hot and enjoy!
Cooking Tips for the Best Chili:
- Don't rush the cooking process: Allowing the chili to simmer gently for a longer time will deepen the flavors and ensure the potatoes are cooked through.
- Spice it up: Adjust the amount of cayenne pepper to your preference. For a milder chili, omit it entirely or use a smaller amount. For a spicier kick, add more!
- Add other vegetables: Feel free to experiment with other vegetables, such as corn, zucchini, or carrots.
- Make it a meal prep star: This chili tastes even better the next day! Make a big batch and enjoy leftovers throughout the week.
Variations:
- Meat lovers chili: Add 1 pound of ground beef, turkey, or chicken to the pot along with the onions. Brown the meat before adding the other vegetables.
- Vegetarian chili: This recipe is already vegetarian, but you can enhance it further by adding other vegetables like mushrooms or sweet potatoes.
- Spicy chili: Increase the amount of cayenne pepper or add a few dashes of your favorite hot sauce.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary depending on the specific ingredients used.
- Calories: Approximately 300-350
- Protein: Approximately 15-20g
- Fiber: Approximately 10-15g
This chili with potatoes recipe is a fantastic addition to your repertoire of easy recipes and delicious dishes. It’s a great example of healthy meals that are both satisfying and simple to prepare. Enjoy this hearty and flavorful chili – a perfect example of the best recipes for a quick and easy dinner!