The wonderfully comforting chili recipe will warm the soul on these cold winter nights (or days for that matter as chili makes great leftovers).

TOTAL TIME: 60 min (PREP: 15 min + COOK: 45 min)


  • 1 tablespoon extra-virgin olive oil
  • 1 bell pepper (any color), chopped
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 2-3 tablespoons chili powder (start with 2 tbls and taste; add to taste throughout cooking)
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon salt (add more to taste right before serving)
  • ¼ black pepper
  • 2 (15-ounce) cans pinto beans, including juices
  • 1 (15-ounce) diced tomatoes, including juices
  • 1 lbs lean ground beef or turkey
  • Optional garnishes: chopped green onions, sour cream, shredded cheese


  • Brown ground beef or turkey in a large, heavy bottom pot. If using beef, drain off excess fat.
  • Over medium heat, add olive oil (optional for beef and suggested for turkey meat).
  • Add bell pepper, onion, celery and garlic. Cook 5-8 minutes until veggies are sweat down and start to become translucent.
  • Add chili powder, oregano, cumin, salt and pepper to veggie and meat mixture. Heat 1-2 minutes to bring out the aromas of the spices.  Add additional chili powder and salt to taste.
  • Add pinto beans and diced tomatoes; cover pot. Reduce heat to low and simmer for 15-20 minutes. Stir occasionally.
  • Do a final taste adding any additional chili powder and/or salt.
  • Serve into individual bowls. Try some garnishes like chopped green onions, sour cream, shredded cheese.