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One pot, a few hours of simmering, and your kitchen smells incredible. This high protein chili is even better the next day, making it a meal prep dream.
Heat a large heavy-bottomed pot over medium-high heat. Add ground beef and cook, breaking up with a spatula, until no longer pink and browned in spots, about 7 minutes. Drain excess fat if needed.
Reduce heat to medium. Add chopped yellow onion and bell pepper to the beef. Sauté for 5 minutes until the vegetables begin to soften, stirring occasionally.
Stir in minced garlic and cook for 1 minute until fragrant; watch that garlic does not burn.
Add the chili powder, ground cumin, smoked paprika, salt, and black pepper to the pot. Stir to coat the beef and vegetables with the spices, letting the flavors bloom for 1-2 minutes.
Pour in the canned diced tomatoes, kidney beans, and black beans. Stir, then bring to a simmer over medium-low heat.
Reduce heat to low, cover partially with a lid, and simmer gently for 1-2 hours, stirring every 20–30 minutes. If the chili gets too thick, add a splash of water.
Taste and adjust seasoning if needed. For deeper flavor, cool and refrigerate overnight to allow flavors to meld before reheating and serving.
