Southwest Chili Recipe- Easiest Recipe Ever

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Southwest Chili Recipe- Easiest Recipe Ever:-This Southwest Chilli is perfect for a hearty lunch, a cosy dinner, or a meal on game day. It can also be enjoyed this way. It is simple to prepare in advance, it freezes well, and it is definitely a favourite among the members of our family! Sour cream, cheddar cheese, and fresh avocado are some of our favourite toppings for this dish, and we enjoy serving it with tortilla chips.

Southwest Chili Recipe- Easiest Recipe Ever



I know this Southwest Chilli will satisfy a hungry crew. I also love adding lots of healthy beans, corn and tomatoes there. Use veggie ground or tempeh instead of ground to make this vegetarian, or add diced zucchini or potatoes!


  • 2 tablespoons olive oil
  • 1/2 large sweet onion, diced
  • 2 cloves garlic cloves, minced
  • 1 lb ground turkey, chicken, or beef*
  • 1/2 cup red wine or stock
  • 2 tablespoons chili powder (or adjust for desired spice level)
  • 1 tablespoon cumin
  • 1 teaspoon chipotle chili powder (optional)
  • 796 mL can diced tomatoes
  • 1 teaspoon sugar
  • 1 whole smoked chipotle chilli in adobo sauce (we buy La Costena)
  • 1 small can corn
  • 540 mL can black beans (drained)
  • salt & pepper to taste
  • diced avocado (optional garnish)
  • lime wedges (optional garnish)
  • chopped cilantro (optional garnish)
  • grated cheddar (optional garnish)
  • tortilla chips (optional garnish)
  • sour cream or plain full-fat Greek yogurt (optional garnish)



Also Read:-Caramelized Onion and Cream Cheese Stuffed Peppers Recipe


  • In a large pot with a heavy bottom, bring the olive oil to a temperature of medium heating. After adding the onion, continue to cook it for three to four minutes while stirring it. After adding the garlic, continue to cook the onion until it becomes transparent and the garlic becomes fragrant.


  • Cook the ground until it has a browned appearance. After deglazing the pot with the red wine or stock and stirring it, add the chilli powders, cumin, tomatoes, sugar, and one whole chipotle pepper. Stir until everything is evenly distributed. Mix, then reduce the heat to a low setting, cover, and let the mixture simmer for one hour.


  • First, season the corn and black beans to taste with salt and pepper, then add them to the pan and continue cooking until they are completely heated through. The chipotle pepper should be removed and thrown away.


  • Place the mixture in individual bowls, and then garnish each bowl with a dollop of sour cream or Greek yoghurt, a wedge of lime, chopped cilantro, and grated cheddar cheese. You may choose to serve this dish with tortilla chips.


Recipe Notes

  • If you use vegetable ground or double the amount of beans and vegetables, you can make this dish suitable for vegans and vegetarians.



Nutrition Information

  • Calories: 288kcal
  • Carbohydrates12g
  • Protein: 17g
  • Fat: 18g
  • Saturated Fat: 7g
  • Cholesterol: 64mg
  • Sodium: 1120mg
  • Potassium: 559mg
  • Fiber3g
  • Sugar: 6g
  • Vitamin A: 1485IU
  • Vitamin C: 44.1mg
  • Calcium: 65mg
  • Iron: 3.4mg


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