Description
A warm, hearty, and filling chili that is delicious and easy to make for the family.
Ingredients
Scale
- 2 lbs ground turkey, venison, or ground pork (or a mix)
- 1 tbsp olive oil
- 1 large onion, diced
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 bell peppers, diced (red and green)
- 2 (14.5 oz) cans of fire-roasted diced tomatoes
- 3 (15 oz) cans of cannellini beans, drained and rinsed
- 3 cups broth (chicken or vegetable)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp oregano
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add ground meat and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
- Stir in onion powder, garlic powder, and diced bell peppers. Sauté for 3-4 minutes.
- Add tomato paste, chili powder, cumin, smoked paprika, and oregano. Stir and cook for 1 minute.
- Pour in fire-roasted tomatoes, broth, Worcestershire sauce, and beans. Stir well.
- Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, for 30-40 minutes.
- Taste and adjust seasoning as needed. Add more broth if a thinner consistency is desired.
- Serve hot with shredded cheese, sour cream, chopped cilantro, or cornbread.
Pro Tip: If you like a thicker chili, mash some beans before adding them to the pot for a creamier texture. Also, if you aren't big on the chunky tomatoes like my kiddos, I use an immersion blender before adding them to the chili to puree the fire-roasted tomatoes.