A simple and satisfying chili recipe perfect for busy weeknights or game day gatherings. This chili is freezer-friendly and can be customized with your favorite toppings.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground meat and cook until browned, breaking it up with a spoon. Drain off any excess grease.
Add chopped onion and bell peppers to the pot. Cook until softened, about 5-7 minutes.
Stir in minced garlic and cook for 1 minute more until fragrant.
Pour in crushed tomatoes, kidney beans, black beans, and corn. Stir to combine.
Add chili powder, cumin, smoked paprika, and cayenne pepper (if using). Season with salt and black pepper.
Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to several hours for deeper flavor. Stir occasionally.
Taste and adjust seasonings as needed.
Serve hot with your favorite toppings.
Notes
For a slow cooker version, combine all ingredients except toppings in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
This chili freezes well. Let it cool completely before transferring to freezer-safe containers.
Serve with cornbread for a complete meal.
Consider this recipe as a base for meal planning, offering a versatile dish that can be adapted to various preferences.