Ingredients
Scale
- 1 lb lean ground beef or ground turkey (look for sales or bulk packs)
- 2 cans (15 oz each) kidney beans or pinto beans, drained and rinsed
- 1 large yellow onion, diced
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1 can (28 oz) crushed tomatoes or tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups water or vegetable broth
- 1 tablespoon cooking oil
Instructions
- Heat the cooking oil in a large stockpot or Dutch oven over medium-high heat. Add the diced onion and cook for 3 to 4 minutes until it becomes translucent. Stir in the minced garlic and cook for another minute until fragrant. Add the ground beef or turkey to the pot. Use a wooden spoon to break the meat into small crumbles as it browns. Cook until no pink remains, then drain any excess fat if necessary to keep the dish light.
- Reduce the heat to medium. Stir in the chili powder, cumin, salt, and black pepper, coating the meat and onions thoroughly to toast the spices. Pour in the crushed tomatoes, drained beans, and water. Stir everything together until well combined. Bring the mixture to a gentle boil, then lower the heat to a simmer. Cover the pot and let it cook for 20 to 25 minutes. Simmering allows the flavors to meld and the sauce to thicken into a rich consistency.
- Taste the chili and adjust the salt or chili powder if you prefer more heat. If the chili is too thick, add a splash of water. If you prefer it thicker, let it simmer uncovered for an additional 5 minutes. Ladle the hot chili into bowls. Serve it plain or with your favorite affordable toppings like a dollop of sour cream, a sprinkle of shredded cheese, or a side of homemade cornbread.
- Cook Time: 40 minutes