A simple and flavorful chili recipe perfect for busy weeknights or game day gatherings. This chili can be made on the stovetop in 30 minutes or simmered longer for deeper flavor. It’s also freezer-friendly.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground meat and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
Add chopped onion and bell peppers to the pot. Cook until softened, about 5-7 minutes.
Stir in minced garlic and cook for 1 minute more until fragrant.
Pour in crushed tomatoes, kidney beans, black beans, and corn.
Add chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir to combine.
Season with salt and black pepper to taste.
Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally. For deeper flavor, you can simmer for up to 2 hours.
Serve hot with your favorite toppings.
Notes
This chili freezes well. Let it cool completely before transferring to airtight containers or freezer bags.
For a spicier chili, add more cayenne pepper or a pinch of red pepper flakes.
Serve with cornbread for a complete meal.
Consider this recipe as a base; feel free to add other vegetables like zucchini or mushrooms.