Storm Watch Chili with Smoked Paprika
A hearty, smoky chili packed with beans and vegetables, simmered to perfection like a Toronto storm rolling in with deep, rich flavors. This american-inspired one pot ready in about 65 minutes pairs ground beef, can diced tomatoes, kidney beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb ground beef
- 14 oz can diced tomatoes
- 1 can kidney beans
- 1 cup chicken broth
- 1 medium yellow onion
- 2 cloves garlic
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 cup diced green bell pepper
- 1 tbsp chili powder
- 1/2 cup diced carrots
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1 lb ground beef, breaking it into small pieces with a wooden spoon, and cook for 6 minutes until browned, then drain excess fat.
- Step 2: Finely chop 1 medium yellow onion and 2 garlic cloves. Add to the pot with 1/2 cup diced green bell pepper and 1/2 cup diced carrots. Cook for 4 minutes until vegetables soften, stirring frequently.
- Step 3: Stir in 1 tsp smoked paprika, 1/2 tsp cumin, and 1 tbsp chili powder, cooking for 1 minute until fragrant. Add 14 oz diced tomatoes (with juice) and 1 can kidney beans (rinsed), then pour in 1 cup chicken broth.
- Step 4: Bring to a gentle simmer, reduce heat to low, cover, and cook for 30 minutes, stirring occasionally, until flavors meld and vegetables are tender.
- Step 5: Season with 1/2 tsp salt and 1/4 tsp black pepper. Simmer uncovered for 5 more minutes to thicken slightly. Serve hot with optional shredded cheddar cheese on top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Storm Watch Chili with Smoked Paprika take to make?
Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Storm Watch Chili with Smoked Paprika?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.
Can I substitute ingredients in Storm Watch Chili with Smoked Paprika?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Storm Watch Chili with Smoked Paprika for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Storm Watch Chili with Smoked Paprika?
American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Okay for a quick meal. I've had better one pot dishes though.
