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Every time I make stuffed peppers, I always think about how easy it would be to transform it into a chili recipe. So that’s what I finally did for this recipe! It’s the perfect combination of stuffed peppers and chili. It comes together in one pot and is super easy and nourishing. You’ll definitely want to give this Easy Stuffed Pepper Chili a try for your next dinner! It’s also great to meal prep for the week.
Nutritional benefits of this recipe
These aren’t all the benefits, but are a few of my favorite!
- Ground beef – I always recommend buying grass-fed beef products. Ground beef is rich in protein, iron, zinc, b-vitamins, and more. It’s nutrient-dense and delicious!
- Onion and garlic are antibacterial and antimicrobial, so they boost gut health and your immune system.
- Chicken stock is rich in amino acids like l-glutamine and lysine, as well as collagen, gelatin, protein, vitamins, and minerals.
- Bell pepper is rich in vitamin A and carotenoids, which is fantastic for eye health and skin health.
Ingredients
Onion
Bell peppers – I used green and orange
Ground beef – I used 90/10
Crushed tomatoes
Red kidney beans
Diced green chiles
Chicken stock
Spices – salt, chili powder, dried oregano, black pepper
Method
- Preheat a 6-quart soup pot or dutch oven to medium-high heat. Add a splash of avocado oil with the onion and bell peppers. Sauté for 5 minutes until softened and golden.
- Incorporate the minced garlic and sauté for 30-60 seconds.
- Add the ground beef and cook, breaking into pieces, for about 6-8 minutes until no longer pink.
- Stir in 1 tsp salt with the chili powder, oregano, and black pepper.
- Add the crushed tomatoes, red kidney beans, diced green chiles, basmati rice, and chicken stock. Bring to a light simmer, then reduce heat to low, cover, and cook for 12-15 minutes until the rice is done.
- Serve with fresh cilantro or parsley, Siete chips, etc. Enjoy!
Modifications
- If you like bean-heavy chili – then increase the beans to 2 cans, or even 3 cans if you like a lot of beans.
- Add 1/2 lb of italian sausage for more depth in the flavor.
- For reducing / omitting the rice: Although only using 1/2 cup of rice, it does have rice in every bite – if you would like the chili lighter on the rice, then reduce to 1/4 cup. You can also reduce the broth by 1/2 cup if reducing the rice. If you want to completely omit the rice – then reduce the broth to just 2-3 cups total for the recipe. You can always add more.
- Use turkey instead of ground beef for a lighter chili.
Other recipes you’ll love
Smoked Paprika Black Bean Chili
I hope you love this Easy Stuffed Pepper Chili! Please be sure to leave a comment and rating if you give it a try. I would love to know what you think!
PrintEasy Stuffed Pepper Chili
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner, Lunch
- Method: Stovetop
Ingredients
1 small yellow onion, diced
2 medium bell peppers, diced (I used one green, one orange)
3–4 garlic cloves, minced
1 lb ground beef (I used 90/10)
1 1/2 tsp salt, divided, more as needed
1 Tbsp chili powder
1/2 tsp dried oregano
1/4 tsp black pepper
2 (15oz) cans crushed tomatoes
1 (15 oz) can red kidney beans, rinsed and drained (do 2 cans if you want it more bean-heavy)
1 (4oz) can diced green chiles
1/2 cup basmati rice (uncooked)
32 oz (4 cups) chicken stock
Instructions
- Preheat a 6-quart soup pot or dutch oven to medium-high heat. Add a splash of avocado oil with the onion and bell peppers. Sauté for 5 minutes until softened and golden.
- Incorporate the minced garlic and sauté for 30-60 seconds.
- Add the ground beef and cook, breaking into pieces, for about 6-8 minutes until no longer pink.
- Stir in 1 tsp salt with the chili powder, oregano, and black pepper.
- Add the crushed tomatoes, red kidney beans, diced green chiles, basmati rice, and chicken stock. Bring to a light simmer, then reduce heat to low, cover, and cook for 12-15 minutes until the rice is done.
- Serve with fresh cilantro or parsley, Siete chips, etc. Enjoy!
