Quick Chili Recipe: Easy Weeknight Dinner
Quick chili with ground beef, kidney and pinto beans and a short covered simmer. Ready in 30 minutes, serves 6, and freezes well for easy leftovers.
Prep
10 min
Cook
20 min
Total
30 min
Servings
6 servings
Ingredients
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Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until fully browned (5-7 minutes). Drain any excess grease.
- 2
Add chopped onion to the pot with the browned meat. Cook until onion softens and becomes translucent (3-5 minutes).
- 3
Stir in minced garlic and cook for another minute until fragrant.
- 4
Pour in undrained diced tomatoes, tomato sauce, rinsed kidney beans, and rinsed pinto beans. Stir to combine.
- 5
Add chili powder, ground cumin, dried oregano, cayenne pepper (if using), salt, and black pepper. Stir well to distribute spices.
- 6
Bring chili to a gentle simmer, then reduce heat to low, cover, and cook for 10-15 minutes. Add beef broth or water if too thick.
- 7
Taste and adjust seasonings as needed.
- 8
Ladle hot chili into bowls and top with favorite garnishes.
Used in this recipe: Enameled Dutch Oven (Amazon, affiliate links)
Notes
Tips for Success
- Comes together in just 30 minutes
- Versatile – can use different meats or make vegetarian
- Flavors develop quickly during simmering
- Perfect for meal prep and freezes well
Common Mistakes to Avoid
- Can become greasy if meat not drained properly
- May be too thin if not simmered uncovered
- Can become bland if under-seasoned
- Meat can become dry if overcooked
Nutrition (per serving)
350-400 kcal
Calories
This weeknight chili uses canned tomatoes, two kinds of beans and a short covered simmer, so the whole pot is done in about 30 minutes: 10 minutes of prep and 20 of cooking. It makes 6 servings, reheats well, and it is easy to change for turkey, extra heat or no meat at all.
Ingredients
- 1 tablespoon olive oil: for browning the meat.
- 1 pound lean ground beef (or ground turkey/chicken): the base of the chili. Leaner meat means less fat to drain.
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can tomato sauce: thicker than the diced tomatoes, it gives the chili body.
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup beef broth or water: to loosen the chili if it gets too thick.
Canned beans are packed in a starchy, salty liquid. Rinsing them lowers the sodium and keeps the chili from tasting muddy. Any beans you like can stand in for the kidney or pinto beans, so black beans, cannellini or a can of mixed beans all work. Chili powder blends vary a lot in salt and heat, which is why the recipe ends with a taste-and-adjust step.
How to Make 30-Minute Chili
- Brown the meat. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef and cook, breaking it up with a spoon, until fully browned, 5 to 7 minutes. Ground meat is safe at 160°F, so check with a thermometer if you are unsure. Drain any excess grease.
- Cook the onion and garlic. Add the chopped onion and cook until softened and translucent, 3 to 5 minutes. Stir in the garlic and cook for 1 more minute, just until fragrant.
- Add the cans. Pour in the undrained diced tomatoes, tomato sauce, kidney beans and pinto beans, and stir.
- Season. Add the chili powder, cumin, oregano, cayenne (if using), salt and pepper. Stir well so the spices are evenly spread.
- Simmer. Bring to a gentle simmer, reduce the heat to low, cover, and cook for 10 to 15 minutes. Add broth or water if it is too thick.
- Taste and serve. Adjust the salt and spice, then ladle into bowls and add your toppings.
To save time, prep the onion and garlic while the meat browns, open and rinse the beans before you start, and use pre-chopped onion or jarred garlic if you are really pressed.
What to Serve With Quick Chili
Good toppings are shredded cheddar, sour cream or Greek yogurt, chopped cilantro or green onion, diced avocado, a squeeze of lime, crushed tortilla chips and hot sauce. Cornbread or crusty bread covers the sauce-mopping, and a simple green salad cuts the richness.
The chili also works as a topper for crispy loaded baked potatoes, or spooned over hot dogs for chili dogs. Leftovers make a filling for tacos or burritos, and if you want another fast ground beef dinner, try these easy ground beef tacos.
Swaps: Turkey, Vegetarian, Lower Sodium
- Ground turkey or chicken: leaner and milder, so season it a little more boldly. Ground poultry should reach 165°F.
- Vegetarian: skip the meat and add an extra can of beans plus diced mushrooms or bell pepper with the onion. Expect a lighter, less meaty chili, so be a little generous with the spices.
- Extra vegetables: finely diced carrot, bell pepper or zucchini can go in with the onion. They add fiber and a bit of sweetness.
- Lower sodium: use low-sodium tomatoes and tomato sauce, rinse the beans well, and add salt only at the end.
- More heat or smoke: add more cayenne, red pepper flakes, a chopped jalapeño with the onion, or a dash of chipotle or smoked paprika.
- Fresh tomatoes: about 3 to 4 diced ripe tomatoes can replace the canned ones. Add a spoonful of tomato paste and expect to simmer longer, since fresh tomatoes are more watery.
For something sweeter and more unusual, see this sweet and spicy fruity chili.
How to Fix Thin, Bland or Greasy Chili
- Too thin or watery: simmer uncovered for 5 to 10 more minutes. You can also stir in a spoonful of tomato paste, mash a few beans against the side of the pot, or stir in crushed tortilla chips. For a quick fix, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir it into the simmering chili for a minute or two.
- Too thick or paste-like: stir in broth or water a tablespoon at a time.
- Bland: it almost always needs more salt, chili powder or cumin. A squeeze of lime at the end brightens it.
- Too spicy: serve with sour cream or yogurt, add a little sugar or honey, or stretch it with another can of tomatoes or beans.
- Greasy: drain the meat after browning. This matters more with regular ground beef than with lean.
- Dry or gritty meat: usually overcooked. Brown it only until cooked through, and keep the simmer gentle with enough liquid.
Do not skip the covered simmer, even though this is a quick recipe. Those 10 to 15 minutes are what let the spices blend into the tomatoes.
Storing, Freezing and Reheating Chili
- Refrigerator: refrigerate within 2 hours of cooking, in an airtight container. It keeps for 3 to 4 days, and it tastes better on day two.
- Freezer: cool completely, then portion into freezer containers or bags. Lay bags flat to freeze so they stack easily. Label with the date; chili keeps its best quality for 2 to 3 months.
- Reheating: warm on the stovetop over medium-low heat, stirring, until steaming hot and at least 165°F. Add a splash of water or broth if it has thickened. Thaw frozen chili overnight in the refrigerator first for the best texture.
The USDA has more on leftovers and food safety.
Quick Chili FAQ
Can I make this chili vegetarian?
Yes. Leave out the beef, add a third can of beans (black or cannellini) and some diced mushrooms or bell pepper, and season a little more generously. A plant-based ground substitute also works.
How do I make it spicier?
Increase the cayenne, add red pepper flakes, stir in a chopped jalapeño or serrano with the onion, or add a dash of chipotle powder for smoky heat.
How many calories are in a serving?
The recipe card lists about 350 to 400 calories per serving for 6 servings. The exact figure depends on the leanness of the meat, the brands of canned goods and your toppings.
