Renegade Chili Chic Style

Bold, flavorful, and hearty, Renegade Chili Chic Style is your go-to recipe for a no-holds-barred chili experience. This soul-warming dish features a tantalizing mix of ground beef and turkey, paired with smoky fire-roasted tomatoes, tender black and kidney beans, and vibrant bell peppers for a pop of color and texture. Perfectly seasoned with chili powder, cumin, and a surprising hint of cocoa powder, this chili strikes the ideal balance of savory and rich. Whether you like it mild or with a touch of heat from hot sauce, this one-pot wonder is ready in just over an hour and serves as the ultimate comfort food for family dinners or game day gatherings. Top it off with creamy sour cream, sharp cheddar, and fresh cilantro, and serve with lime wedges for a zesty finish. Your search for the ultimate chili recipe ends here!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1 lb ground beef (85% lean)
• 1 lb ground turkey
• 2 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 4 cloves garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 28 oz canned diced tomatoes (fire-roasted recommended)
• 15 oz canned black beans, drained and rinsed
• 15 oz canned kidney beans, drained and rinsed
• 1 cup corn kernels (frozen or canned, drained)
• 2 tbsp tomato paste
• 1 cup chicken or beef broth
• 2 tbsp chili powder
• 1.5 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp oregano
• 1 tsp cocoa powder
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tsp hot sauce (optional)
• 0 as needed sour cream, for garnish
• 0 as needed shredded cheddar cheese, for garnish
• 0 as needed chopped cilantro, for garnish
• 0 as needed lime wedges, for serving

Directions

Step 1

Heat a large pot or Dutch oven over medium heat. Add the olive oil and allow it to warm up.

Step 2

Add the ground beef and ground turkey to the pot. Cook for 6-7 minutes, breaking up the meat with a wooden spoon, until browned and cooked through. Remove any excess grease, if necessary.

Step 3

Add the chopped onion, minced garlic, red bell pepper, and green bell pepper to the pot. Sauté for 5 minutes, or until the vegetables soften and become fragrant.

Step 4

Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor.

Step 5

Add the fire-roasted diced tomatoes, black beans, kidney beans, corn, and broth to the pot. Stir everything together.

Step 6

Season the mixture with chili powder, cumin, smoked paprika, oregano, cocoa powder, salt, and black pepper. Stir well to combine.

Step 7

Bring the mixture to a simmer over medium-high heat, then reduce the heat to low. Cover the pot partially with a lid and allow the chili to simmer for 30 minutes, stirring occasionally to prevent sticking.

Step 8

If using hot sauce, stir it in during the last 5 minutes of cooking for an added kick of heat.

Step 9

Taste and adjust seasoning with additional salt and pepper if needed.

Step 10

Ladle the chili into bowls and garnish with sour cream, shredded cheddar cheese, and chopped cilantro. Serve with lime wedges on the side for a burst of freshness.

Nutrition Facts

Serving size	3520.8 grams (3520.8g)

Amount per serving	% Daily Value*
Calories	3291

Total Fat 151.20g	194%
Saturated Fat 53.30g	267%
Polyunsaturated Fat 2.70g
Cholesterol 672mg	224%
Sodium 8015mg	348%
Total Carbohydrate 267.50g	97%
Dietary Fiber 78.90g	282%
Total Sugars 58.20g
Protein 239.00g	478%

Vitamin D 34IU	171%
Calcium 835mg	64%
Iron 40mg	221%
Potassium 6481mg	138%

*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: 40.2%

Protein: 28.2%

Carbs: 31.6%