Bell Pepper Chili

Introduction

Bell pepper chili is a straightforward, satisfying one-pot meal built on browned ground beef, softened peppers and onions, tomatoes, and kidney beans simmered until the flavors merge. This recipe yields 12 servings, making it ideal for feeding a crowd, meal prep, or freezing in portions for quick dinners throughout the month. The chili powder and garlic salt season to taste at the end, letting you control the heat and salt level precisely.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Servings: 12

Ingredients

• 3-3½ pounds ground beef
• 6-8 onions, coarsely chopped
• 2-3 bell peppers, coarsely chopped
• Chili powder
• Garlic salt
• 1 can (about 2 cups) kidney beans
• 2 cans (64 ounces) pureed crushed tomatoes
• Cooked white rice
• Cheddar cheese, shredded (optional)

Instructions

1. Put beef in a large pot.
2. Fry on medium, breaking up the beef, until it turns brown. Drain grease.
3. Add peppers and onions to the pot.
4. Fry until the onions are transparent. Drain grease if necessary.
5. Add crushed tomatoes. Simmer for 1 hour, stirring occasionally.
6. Add kidney beans. Simmer for an additional 10 minutes.
7. Add chili powder and garlic salt to taste.
8. Serve over white rice. Optionally, top with shredded cheddar cheese.

Variations

Use diced tomatoes instead of pureed. Diced tomatoes will break down during simmering and create a chunkier texture; the cooking time remains the same. This works if you prefer visible tomato pieces over a more uniform sauce.

Swap kidney beans for black beans or pinto beans. The cooking time and final texture stay the same; you’re only changing the bean variety and its mild flavor contribution.

Add diced jalapeños or a pinch of cayenne pepper for extra heat. Stir them in with the chili powder at the end so you can taste and adjust the spice level without over-seasoning.

Cook the chili in a slow cooker instead. Brown the beef and vegetables on the stovetop as directed, then transfer to a slow cooker with the tomatoes. Simmer on low for 4–5 hours instead of 1 hour on the stove, then add beans and seasonings. This method allows deeper flavor development.

Top with sour cream and scallions instead of cheese. A dollop of sour cream cools the spice and adds tang; chopped fresh scallions provide brightness.

Tips for Success

Brown the beef fully and drain the grease thoroughly in the first two steps. Excess fat will make the finished chili greasy rather than rich, and browning creates flavor depth that simmering alone cannot achieve.

Chop the onions and peppers into similar-sized pieces so they soften evenly. Coarse chopping is forgiving, but uneven sizes mean some pieces break down to mush while others remain firm.

Taste and season at the very end. Chili powder and garlic salt become more concentrated during simmering, so adding them earlier risks over-seasoning. You can always add more, but you cannot remove it.

Stir occasionally during the first simmer, not constantly. Occasional stirring prevents sticking and ensures even cooking without breaking down the beans prematurely.

Make this recipe ahead and freeze in portions. Let the chili cool completely, then divide into freezer containers. It keeps frozen for up to 3 months and thaws overnight in the refrigerator.

Storage and Reheating

Store cooled chili in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months in freezer bags or airtight containers; thaw overnight in the refrigerator before reheating.

Reheat on the stovetop over medium heat, stirring occasionally, until warmed through (about 10–15 minutes). If the chili thickens too much during storage, add a splash of water or broth to loosen it. You can also reheat individual portions in the microwave (2–3 minutes, stirring halfway through), though stovetop reheating produces more even heat distribution.

FAQ

Can I use ground turkey or ground chicken instead of beef?

Yes, brown either type the same way. The chili will be slightly leaner and milder in flavor, but the cooking time and texture remain unchanged.

Should I rinse the canned kidney beans?

Rinsing removes excess sodium and canning liquid, which some cooks prefer for cleaner flavor. It is optional; you can add them straight from the can if you prefer more body and seasoning.

What if I don’t have white rice on hand?

Brown rice, jasmine rice, or any neutral grain works. You can also serve chili on cornbread, baked potatoes, or simply in a bowl without rice for a thicker consistency.

Can I add vegetables like zucchini or mushrooms?

Yes, add diced zucchini, mushrooms, or carrots in step 3 with the peppers and onions. They will soften during the first simmer and add body and flavor without extending the cooking time.