Family Friendly Chili

Warm up your family’s dinner table with this hearty and flavorful Family Friendly Chili, a one-pot wonder that's perfect for busy weeknights or relaxed weekends. Packed with protein-rich ground beef (or turkey for a lean alternative), vibrant vegetables like red bell peppers and onions, and a medley of kidney and black beans, this chili is a wholesome crowd-pleaser. The rich tomato base is seasoned to perfection with chili powder, cumin, paprika, and oregano, creating a cozy, mildly spiced dish that even the pickiest eaters will love. Ready in under an hour and customizable with fun toppings like shredded cheddar, sour cream, and crunchy tortilla chips, this easy chili recipe is ideal for feeding a hungry family or prepping for leftovers that taste even better the next day. Perfectly suited for meal prep, casual dinners, or weeknight comfort food, this dish is guaranteed to become a household favorite.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound ground beef (or ground turkey for a leaner option)
• 1 tablespoon olive oil
• 1 large onion, diced
• 2 cloves garlic cloves, minced
• 1 medium red bell pepper, diced
• 28 ounces canned diced tomatoes (with juice)
• 15 ounces canned kidney beans, drained and rinsed
• 15 ounces canned black beans, drained and rinsed
• 3 tablespoons tomato paste
• 1 cup low-sodium chicken or beef broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0 optional toppings: shredded cheddar cheese, sour cream, green onions, or tortilla chips

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and cook for 3-4 minutes until softened.

Step 3

Stir in the minced garlic and diced red bell pepper, cooking for an additional 2 minutes.

Step 4

Add the ground beef (or turkey) to the pot and cook, breaking it up with a spoon, until no longer pink, about 5-7 minutes. Drain any excess grease if needed.

Step 5

Stir in the chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute to toast the spices and enhance their flavor.

Step 6

Add the canned diced tomatoes, tomato paste, kidney beans, black beans, and chicken (or beef) broth. Stir well to combine.

Step 7

Bring the mixture to a simmer, then lower the heat to medium-low. Cover the pot and let the chili cook for 30 minutes, stirring occasionally to prevent sticking.

Step 8

Taste and adjust seasoning if necessary. Add additional salt or chili powder to your preference.

Step 9

Serve the chili hot with your favorite toppings such as shredded cheddar cheese, sour cream, green onions, or tortilla chips.

Step 10

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition Facts

Serving size	2734.8 grams (2734.8g)

Amount per serving	% Daily Value*
Calories	2454

Total Fat 120.90g	155%
Saturated Fat 45.70g	229%
Polyunsaturated Fat 1.30g
Cholesterol 393mg	131%
Sodium 5570mg	242%
Total Carbohydrate 205.30g	75%
Dietary Fiber 65.60g	234%
Total Sugars 36.50g
Protein 144.50g	289%

Vitamin D 38IU	189%
Calcium 791mg	61%
Iron 35mg	195%
Potassium 5979mg	127%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.7%

Protein: 23.2%

Carbs: 33.0%