Homemade Chili (seasonal) Recipe

Prep produce and beans

Dice the onion and bell pepper and mince the garlic. Drain and rinse the kidney and black beans and set aside.

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add 1 tablespoon oil.

Add the diced onion and cook, stirring occasionally, until translucent, about 4–5 minutes.

Add the diced bell pepper and cook an additional 3 minutes until softened.

Push the vegetables to the side and add the ground beef (or turkey) to the pot. Break it up with a wooden spoon and cook until browned with no pink remaining, about 6–8 minutes. If excess fat accumulates, drain off most but leave a tablespoon for flavor.

Stir in the minced garlic and cook 30–45 seconds until fragrant.

Mix in the tomato paste and cook 1–2 minutes, stirring, to deepen the flavor.

Add the tomato sauce, diced tomatoes with their juices, and 1 cup broth. Stir to combine, scraping any browned bits from the bottom of the pot.

Add the drained kidney beans and black beans and stir to distribute evenly.

In a small bowl, combine chili powder, ground cumin, smoked paprika, dried oregano, brown sugar, salt, black pepper, and red pepper flakes (if using).

Stir the spice mix into the pot until fully incorporated.

Bring the chili to a gentle simmer, then reduce heat to low. Cover partially and simmer for at least 25–30 minutes, stirring occasionally so nothing sticks. For deeper flavor, simmer 1 hour, adding water or more broth if chili becomes too thick.

Taste and adjust seasoning: add additional salt, pepper, or a pinch more sugar or chili powder as desired.

Squeeze a little lime juice into the pot if using to brighten flavors and stir in chopped cilantro if desired.

Ladle chili into 8 oz cups (about 1 cup each). Top with shredded cheddar, a dollop of sour cream or Greek yogurt, and extra cilantro if serving immediately.

Serve hot. Chili can be cooled and refrigerated for up to 3–4 days or frozen for up to 3 months.