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Hearty Slow-Simmered Spicy Tex-Mex Chili

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A comforting and flavorful Tex-Mex chili, perfect for warming up on a cold day.

Ingredients

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  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 pound ground beef or turkey
  • 2 cans (14.5 ounces each) diced tomatoes
  • 1 can (15 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup corn, frozen or canned
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Optional toppings: shredded cheese, sour cream, cilantro, jalapeños

Instructions

  1. In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
  2. Add the diced bell pepper to the pot. Cook for another 3-4 minutes until it softens slightly.
  3. Push the vegetables to the side of the pot, making some room in the center to add the ground beef or turkey. Cook until browned, breaking it up with a spatula as it cooks, about 5-7 minutes.
  4. Stir in the diced tomatoes (with their juice), kidney beans, black beans, corn, chili powder, cumin, and paprika. Mix everything together well.
  5. Bring the mixture to a simmer. Reduce heat and let it cook for at least 30 minutes to blend all those fabulous flavors together, stirring occasionally.
  6. Season your chili with salt and pepper to taste. Adjust the spices according to your preference for heat and flavor.
  7. Serve hot, topped with your choice of shredded cheese, sour cream, freshly chopped cilantro, and sliced jalapeños for that extra kick!

Notes

For added flavor, blend fresh chopped cilantro and lime juice into the chili. Leftovers can be stored in an airtight container for up to 5 days or frozen for up to 3 months.

Nutrition

Find it online: https://cookingwithmayaa.com/hearty-slow-simmered-spicy-tex-mex-chili/

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