An off centered overhead view of a bowl of red chili with sour cream, cheese, and green onion dressing the top and a spoon in the side.

Flavorful and hearty, this chili recipe is a crowd pleaser.  


Units Scale
  • 1 LB Ground beef
  • 1 TBS Onion oil (or oil of choice)
  • 1 Large Yellow onion (Diced)
  • 5 Cloves Garlic (Minced)
  • 1/2 cup Red Wine
  • 2 Green Bell peppers (Diced)
  • 1 med Zucchini (Diced)
  • 2 15 oz cans Tomato sauce
  • 1 16 oz can Pinto beans (Drained)
  • 1 16 oz can Black beans (Drained)
  • 1 16 oz can Kidney beans (Drained)
  • 1 16 oz can Corn kernels (Drained- Can sub for 2 ears fresh corn)
  • 2 tsp Garlic powder
  • 1 TBS Cumin
  • 2 tsp Coriander
  • 2 tsp Oregano
  • 1 tsp Paprika
  • 1 tsp Cayenne Pepper
  • 1/4 cup Brown sugar
  • 4 cups Water or Stock
  • Salt and Pepper

Optional Toppings

  • Sour cream
  • Pepper jack or Cheddar cheese
  • Green onion


  1. Heat a large Cast Iron dutch oven over medium heat. Once the pan is hot add in the ground beef. Allow to brown, mixing as needed, and drain off excess fat.
  2. Add in the onion oil, onion and garlic. Saute for a few minutes until onions are becoming translucent. Add the red wine and allow to cook down for a minute.
  3. Then add in the bell pepper, zucchini, corn and all the beans. Top off with the tomato sauce and water.
  4. Add in the spices and stir thoroughly.  Put the lid on the pot and allow it to come to a low boil (about 15-20 minutes) Stir and taste. Add more salt and pepper as needed and more cayenne if desired.
  5. Serve while hot with optional toppings

Keywords: Beans, Chili, Gluten free, Ground Beef, Red Chili, Vegetables