Ingredients:

  • 1 pound ground beef (or turkey)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can kidney beans, drained and rinsed
  • 1 can diced tomatoes (with juices)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt (to taste)
  • ¼ teaspoon black pepper (to taste)
  • 1 cup beef or vegetable broth (or water)
  • Fresh cilantro, chopped (optional)
  • Shredded cheddar cheese (optional)
  • Sour cream (optional)
  • Sliced jalapeños (optional)

Instructions:

  1. Heat the pot over medium heat. Add ground beef and cook until browned, breaking it apart with a wooden spoon (about 5-7 minutes).
  2. Add diced onion to the pot and cook until translucent (about 3-4 minutes). Stir in minced garlic and cook for an additional 1 minute.
  3. Mix in the kidney beans, diced tomatoes (with juices), chili powder, cumin, smoked paprika, salt, and black pepper.
  4. Pour in the broth and stir until combined. Bring to a simmer, then reduce heat to low. Cover and let cook for 20 minutes, stirring occasionally.
  5. Taste the chili and adjust seasoning as desired. Add more salt or spices if needed.
  6. Ladle chili into bowls and top with desired toppings.