Recipes
Usa

Homemade Chili

A hearty American classic with homegrown tomatoes, peppers, and beans.

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 bell peppers, chopped
  • 3 cups chopped tomatoes
  • 2 cups cooked beans (kidney, black, or pinto)
  • 1 cup vegetable or beef stock
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Salt & pepper
  • Optional: jalapeños, corn, ground beef, fresh cilantro, sour cream

Method

  1. 1

    Heat oil. Cook onions, garlic, peppers until softened

  2. 2

    Add chili powder, cumin, paprika. Toast briefly

  3. 3

    Stir in tomatoes and stock. Simmer 10 minutes

  4. 4

    Drain and rinse beans. Add with salt and pepper

  5. 5

    Simmer 30-45 minutes for richer flavor

  6. 6

    Top with cheese, sour cream, cilantro, or jalapeños

Swaps & variations

  • Vegetarian: add zucchini, sweetcorn, and extra beans
  • Texas-style: no beans, added beef cubes
  • Smoky Southwest: add chipotle peppers
  • Autumn version: add cubed butternut or pumpkin

Storing & freezing

Refrigerate 4-5 days. Freeze up to 3 months (improves in flavor when reheated).

Grow it yourself

  • Tomatoes: Start indoors 6-8 weeks before last frost. Require full sun
  • Peppers & Jalapeños: Start indoors with tomatoes but need warmer soil
  • Beans: Direct sow after frost when soil reaches 60-70°F
  • Neem oil weekly for aphids and whiteflies
  • Basil improves tomato flavor and repels flies
  • Marigolds deter bean nematodes
  • Tomatoes: Harvest when deep red and slightly soft
  • Peppers: Green = underripe, full color = ripe
  • Beans: Harvest pods when firm but not bulging

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