The Ultimate Comfort Food That Won’t Judge Your Life Choices
Let’s face it: some days, you need a meal that hugs you back. Enter Beef and Vegetable Chili—a hearty, flavorful dish that’s here to save your day, whether you’re binge-watching TV or pretending to meal prep for the week.
It’s easy to make, packed with veggies (so you can feel a little virtuous), and tastes even better the next day. Plus, it’s forgiving. Burn a corner? No problem. Forget an ingredient? Who cares? This chili is your chill friend in food form.
Now, grab your apron (or don’t—live your life) and let’s make magic happen.
Ingredients
Here’s what you’ll need:
- 1 pound ground beef (or turkey if you’re feeling fancy)
- 1 onion, chopped (because crying is optional but recommended for drama)
- 2 cloves garlic, minced (or 3 if you’re fighting off vampires)
- 1 bell pepper, diced (any color—rainbows are cool)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes (fire-roasted if you’re extra)
- 1 cup corn (fresh, frozen, or canned—your call)
- 2 tablespoons chili powder (adjust if you’re brave or sensitive)
- 1 teaspoon cumin (because flavor is life)
- 1 teaspoon paprika (smoked if you’re feeling sassy)
- 1/2 teaspoon cayenne pepper (optional, for spice lovers)
- 1 cup beef or vegetable broth (to keep things saucy)
- Salt and pepper to taste (aka “season until your ancestors smile”)
- Olive oil (for cooking, not for slipping on)
Optional toppings: shredded cheese, sour cream, avocado, cilantro, or crushed tortilla chips (because crunch is everything).
Instructions
- Brown the Beef
Heat a large pot over medium heat. Add a splash of olive oil. Toss in the ground beef and cook until browned. Break it up with a spoon as it cooks. Drain any excess grease (or don’t—we’re not here to judge). - Sauté the Veggies
Add the chopped onion, garlic, and bell pepper to the pot. Cook for 5 minutes until softened. Your kitchen should smell amazing by now. If it doesn’t, check your nose. - Spice It Up
Sprinkle in the chili powder, cumin, paprika, and cayenne (if using). Stir everything together so the spices coat the beef and veggies. This step is where the flavor party starts. - Add the Rest
Pour in the diced tomatoes, kidney beans, black beans, corn, and broth. Stir well. Bring the mixture to a simmer. Let it cook for 20-25 minutes, stirring occasionally. This gives the flavors time to get to know each other. - Taste and Adjust
Taste your chili. Add salt, pepper, or more spices if needed. If it’s too thick, add a splash more broth. If it’s too thin, let it simmer a bit longer. - Serve and Top
Ladle the chili into bowls. Add your favorite toppings. Cheese? Yes. Sour cream? Absolutely. Crushed chips? Go for it. This is your moment.
Tips for Success
- Make it ahead: Chili tastes better the next day. Store it in the fridge and reheat when ready.
- Freeze it: Portion leftovers into containers and freeze for future lazy dinners.
- Customize it: Add zucchini, mushrooms, or even sweet potatoes if you’re feeling adventurous.
Why You’ll Love It
This Beef and Vegetable Chili is the perfect balance of hearty, healthy, and delicious. It’s a one-pot wonder that feeds a crowd (or just you, for three days). Plus, it’s forgiving—perfect for those days when you’re not sure if you’re a chef or a chaos gremlin.
So, grab a spoon, dig in, and let this chili remind you that good food doesn’t have to be complicated. Enjoy!
