Save A hearty, flavorful chili packed with protein and fiber, perfect for busy weeknights. This recipe uses pantry staples for a fast, satisfying meal.
I first made this speedy chili after a hectic workday when I needed dinner in a hurry. It has since become a go-to for my family whenever we want something comforting and filling without a long wait.
Ingredients
- Ground beef (or turkey, or plant-based crumbles): 500 g (1 lb)
- Onion: 1 medium, diced
- Green bell pepper: 1, diced
- Garlic: 2 cloves, minced
- Diced tomatoes: 2 x 400 g (14 oz) cans, undrained
- Beans (kidney, black, or pinto): 2 x 400 g (14 oz) cans, drained and rinsed
- Low-sodium broth (beef or vegetable): 250 ml (1 cup)
- Chili powder: 2 tbsp
- Ground cumin: 1 tsp
- Smoked paprika: 1 tsp
- Dried oregano: 1/2 tsp
- Cayenne pepper (optional): 1/4 tsp
- Salt and black pepper: to taste
- Chopped fresh cilantro: optional, for topping
- Sour cream or plain yogurt: optional, for topping
- Shredded cheddar cheese: optional, for topping
- Sliced jalapeños: optional, for topping
Instructions
- Brown the Protein:
- In a large pot over medium heat, add ground beef. Cook, breaking up with a spoon, until browned (about 5 minutes). If using vegetarian crumbles, sauté as directed on package.
- Sauté Vegetables:
- Add diced onion and bell pepper. Sauté for 4 minutes until softened.
- Add Garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Season:
- Add chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Stir to coat meat and vegetables.
- Add Canned Ingredients:
- Pour in diced tomatoes (with juices), beans, and broth. Mix well.
- Simmer:
- Bring to a simmer. Reduce heat, cover, and cook for 15 minutes, stirring occasionally.
- Final Seasoning:
- Taste and adjust seasoning as needed.
- Serve:
- Serve hot, garnished with your favorite toppings.
Save This chili makes frequent appearances at our table for game nights or lazy weekends. My kids love helping with the toppings and it brings everyone together for a warming meal.
Serving Suggestions
Pair your chili with crusty bread, serve it over rice, or alongside tortilla chips for extra crunch.
Customization Ideas
Add corn, zucchini, or carrots for extra vegetables, or adjust spice to your preferred level of heat.
Allergen and Nutrition Info
Omit cheese and sour cream for a dairy-free bowl. Each serving has about 400 calories, 12 g fat, 40 g carbs, and 30 g protein.
Save Try this chili next time you need a meal in a hurry, and make it your own with favorite beans or toppings for a truly satisfying experience.
Recipe FAQ
- → Can I make this chili vegetarian?
Yes, substitute ground meat with plant-based crumbles or increase the amount of beans for a satisfying vegetarian option.
- → What beans work best in this dish?
Kidney, black, or pinto beans all work well, offering texture and fiber to the chili.
- → How do I adjust the spice level?
Modify the cayenne pepper amount or omit it for milder heat. You can also add jalapeño slices for extra kick.
- → What sides complement this dish?
Serve with crusty bread or over rice to make the meal heartier and balance the rich flavors.
- → Can I prepare this chili ahead of time?
Yes, flavors deepen if made ahead and reheated gently before serving.