Ingredients
Scale
- 1 lb (450g) ground beef, ground chicken, turkey, or lamb (Halal-certified)
- 1 tablespoon olive oil or vegetable oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (optional)
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 tablespoons chili powder (adjust to taste)
- 1 teaspoon cumin powder
- 1 teaspoon paprika (or smoked paprika for extra flavor)
- ½ teaspoon cayenne pepper (optional, adjust for heat)
- Salt and pepper to taste
- 1 cup beef broth or chicken broth (Halal)
- 1 tablespoon brown sugar (optional, for a touch of sweetness)
- Fresh cilantro or parsley for garnish (optional)
- Toppings (optional): sour cream, shredded cheese, sliced jalapeños, lime wedges, or tortilla chips
Ingredient Highlights
- Ground Meat: The choice of meat (beef, chicken, turkey, or lamb) provides a rich protein base. Choose Halal-certified meat for a completely Halal dish.
- Beans: Kidney beans and black beans add bulk, fiber, and heartiness to the chili. Feel free to mix or use different types of beans like pinto or white beans.
- Spices: Chili powder, cumin, paprika, and cayenne bring depth, smokiness, and heat to the dish, making it full of flavor.
- Tomatoes: Diced tomatoes and tomato sauce form the savory base for the chili, infusing the dish with a tangy and rich tomato flavor.
Instructions
Prepare the Chili Base:
- Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes soft and translucent (about 5-6 minutes).
- Add Garlic and Bell Pepper: Stir in the minced garlic and diced bell pepper (if using). Sauté for another 2-3 minutes until fragrant.
- Cook the Ground Meat: Add the ground meat to the pot. Break it up with a wooden spoon and cook until browned and fully cooked, about 7-10 minutes. Drain excess fat if needed.
Add the Tomatoes and Beans:
- Add Canned Ingredients: Once the meat is cooked, add the canned diced tomatoes, tomato sauce, kidney beans, and black beans to the pot. Stir well to combine.
- Spices: Add chili powder, cumin, paprika, cayenne pepper (optional), and a pinch of salt and pepper. Stir to evenly distribute the spices throughout the mixture.
- Add Broth: Pour in the beef or chicken broth. Stir to combine, scraping any bits off the bottom of the pot for added flavor.
Simmer the Chili:
- Bring to a Simmer: Increase the heat to bring the chili to a simmer. Once it starts to bubble, lower the heat and let it simmer gently for 30-40 minutes, stirring occasionally. This will allow the flavors to meld together.
- Adjust Seasoning: Taste and adjust the seasoning as necessary. If you prefer a sweeter chili, add a tablespoon of brown sugar. If you want more heat, increase the cayenne pepper or add some diced jalapeños.
Serve and Garnish:
- Serve: Once the chili has thickened and the flavors have melded, remove from heat. Ladle the chili into bowls.
- Garnish: Top with optional garnishes like sour cream, shredded cheese, fresh cilantro, or lime wedges. You can also serve it with tortilla chips or cornbread on the side for extra texture and flavor.
- Prep Time: 15minutes
- Cook Time: 45minutes
Nutrition
- Serving Size: 8
- Calories: 400
- Fat: 15g
- Carbohydrates: 35g
- Protein: 25g