Southwest Chilli Recipe

Prepare aromatics

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add 2 tablespoons olive oil. When hot, add the chopped yellow onion and sauté for 4–5 minutes until translucent. Add diced red and green bell peppers and continue to cook for 3–4 minutes until softened. Stir in the minced garlic and cook 30–45 seconds until fragrant.

Brown the meat

Increase heat to medium-high. Add the ground beef (or turkey) to the pot. Break it up with a spoon and cook until no longer pink and nicely browned, about 6–8 minutes. Drain excess fat if there is a large amount, leaving a little for flavor.

Add spices and paste

Reduce heat to medium. Stir in the smoked paprika, ground cumin, chili powder, dried oregano, ground coriander (if using), salt and black pepper. Cook spices with the meat and vegetables for 1–2 minutes to bloom their flavors. Add the tomato paste and cook, stirring constantly, for 1–2 minutes to caramelize slightly.

Add tomatoes and stock

Pour in the canned diced tomatoes and the cup of passata or crushed tomatoes. Stir to combine, scraping any browned bits from the bottom of the pot. Add 2 cups of beef or chicken stock and bring the mixture to a gentle simmer.

Simmer

Once simmering, lower the heat to maintain a gentle simmer. Cover partially with a lid and cook for 25–30 minutes to meld the flavors, stirring occasionally. If the chili becomes too thick, add up to 1/2 cup more stock or water to reach desired consistency.

Add beans, corn and heat

After the initial simmer, add the drained kidney beans, black beans, and corn kernels. Stir in the minced chipotle in adobo (if using) for heat. Simmer uncovered for another 10–12 minutes until the beans are heated through and the flavors have come together.

Adjust seasoning by stirring in 1 tablespoon fresh lime juice and 1 teaspoon brown sugar or honey to balance acidity. Taste and add more salt, pepper, or chili powder as needed.

Remove from heat and stir in chopped cilantro. If you prefer a smoother mouthfeel, simmer an additional 2–3 minutes after adding cilantro.

Ladle the chilli into bowls. Top each serving with a spoonful of sour cream or Greek yogurt, shredded cheese, and sliced green onions if using. Serve with tortilla chips or over rice.