Easy Beef and Veggie Chili (Slow Simmered)
Warm-up with a hot bowl of beef and veggie chili! It’s been cold lately, so it is the perfect time to cook up a big batch of beef and veggie chili.
Equipment
Large Dutch oven or heavy-bottomed stockpot (6-quart / 5.7L minimum)
Wooden spoon
Sharp chef's knife
Large cutting board
Can opener
Ladle
Ingredients
2 lb ground beef (minced beef) - 900g, minced beef, 96% lean
1 tablespoon olive oil
2 medium white onion - diced
4 cloves garlic - minced, about 1 tablespoon
3 medium red pepper (red capsicum) - diced- 8 oz cremini mushrooms - or button mushrooms ; 225g, sliced
1 (28 oz / 794g) can passata or crushed tomatoes (tomato puree with seeds removed)- 1 (14 oz / 400g) can diced tomatoes
- 2 (7 oz / 200g each) cans diced green chiles - hot or mild, to taste
2 tablespoons chili powder
1 tablespoon cumin - ground
2 teaspoons dried oregano - Mexican oregano if available
1 ½ teaspoons salt - to taste
1 ½ teaspoons ground black pepper - to taste- 4 cups cooked red kidney beans - about 2 x 15 oz / 425g cans, drained and rinsed (optional)
1 cup water - 240ml, from rinsing tomato cans
Instructions
- Heat a large, heavy stockpot or Dutch oven over medium-high heat. Season the beef with salt and pepper.2 lb ground beef (minced beef), 1 1/2 teaspoons salt, 1 1/2 teaspoons ground black pepper
- Add the olive oil to the hot pan and swirl to ensure the surface is coated. Add the ground beef and cook the meat until well browned.1 tablespoon olive oil, 2 lb ground beef (minced beef)
- When all the beef has been browned, add the onions and bell peppers to the pan and sauté until the veggies are starting to soften and the moisture has deglazed the brown bits from the bottom of the pan (this is pure flavor!), about 7 to 10 minutes.2 medium white onion, 3 medium red pepper (red capsicum)
- Add the mushrooms and garlic to the pot and cook for 1 minute until fragrant. Add the chili powder, cumin, and oregano and stir well to coat everything in the spices. Cook, stirring often, for 2 to 3 minutes to bloom the spices — this deepens their flavour significantly.8 oz cremini mushrooms, 4 cloves garlic, 2 tablespoons chili powder, 1 tablespoon cumin, 2 teaspoons dried oregano
- Add the crushed tomatoes, diced tomatoes, and green chiles to the pot. Rinse each can with a splash of water (about 1 cup / 240ml total) and add the liquid to the pot — this ensures no tomato is wasted and helps thin the chili to the right consistency.1 (28 oz / 794g) can passata or crushed tomatoes (tomato puree with seeds removed), 1 (14 oz / 400g) can diced tomatoes, 2 (7 oz / 200g each) cans diced green chiles, 1 cup water
- Bring the chili to a boil, then reduce the heat to low and maintain a gentle simmer. Cover the pot and cook for 1.5 to 2 hours, stirring occasionally, to allow the flavours to meld and the sauce to thicken. If using kidney beans, add them in the last 30 minutes of cooking. Season to taste with salt and pepper before serving.4 cups cooked red kidney beans, 1 1/2 teaspoons salt, 1 1/2 teaspoons ground black pepper
Notes
Storage: Refrigerate in an airtight container for up to 5 days. Freeze in portion-sized containers for up to 3 months — thaw overnight in the fridge before reheating.
Make-Ahead: This chili tastes even better the next day as the spices deepen overnight. Make a full batch on Sunday for easy weeknight meals.
Substitutions: Swap ground beef for ground turkey or a 50/50 beef-turkey blend. Use any combination of bell peppers you like — orange and yellow add extra sweetness. Pinto beans or black beans work well in place of kidney beans.
Pro Tip: Don't skip blooming the spices in step 4 — toasting chili powder, cumin, and oregano in the hot fat for 2-3 minutes before adding liquid unlocks significantly deeper, more complex flavour.
Serving Suggestion: Top with sour cream, shredded cheddar, sliced jalapeños, or a squeeze of fresh lime juice. Serve over rice, with cornbread, or straight from the bowl.
Nutrition
Serving: 1servingCalories: 370kcalCarbohydrates: 35gProtein: 38gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 74mgSodium: 738mgPotassium: 1307mgFiber: 10gSugar: 8gVitamin A: 2217IUVitamin C: 80mgCalcium: 118mgIron: 8mg
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