Description

Spicy Beef Chili with Diced Veggies delivers a bold, comforting flavor in a quick, budget‑friendly pot. Ground beef, kidney beans, tomatoes, and fresh diced onion, bell pepper, and garlic blend with chili powder, cumin, and cayenne for a perfect heat level. Ready in under an hour, this hearty chili is ideal for family dinners, meal‑prep, or a cozy night in. Easy to customize with extra veggies or beans, it offers a satisfying, protein‑rich meal that warms any cold evening. Ideal for cold nights.

Ingredients

Scale

1 lb ground beef
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) diced tomatoes
1 onion, diced
1 bell pepper, diced
2 cloves garlic, minced
2 cups vegetable broth
2 tbsp chili powder
1 tsp cumin
1/2 tsp salt
1/2 tsp cayenne pepper (adjust to taste)
1 tbsp olive oil

Instructions

Heat olive oil in a large pot over medium heat. Add diced onion and bell pepper; sauté until softened, about 5 minutes.
Add minced garlic and cook for 1 minute, being careful not to let it brown.
Add ground beef; brown, breaking up with a spoon, 6‑8 minutes.
Stir in chili powder, cumin, salt, and cayenne pepper; mix well.
Add diced tomatoes with their juices and the drained kidney beans; stir to combine.
Pour in vegetable broth, bring to a rolling boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally.
Taste and adjust seasoning if needed; remove from heat and serve hot.

Notes

For extra heat
increase cayenne or add chopped jalapeño. Leftovers taste better after chilling. Freeze in portions for up to 3 months.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 4 servings

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