Quick Chili with Beans

A hearty, flavorful chili packed with protein and fiber, perfect for busy weeknights. This recipe uses pantry staples for a fast, satisfying meal.

This chili quickly became a household favorite because it is so quick and easy to prepare yet tastes like a slow-cooked classic.

Ingredients

• 500 g (1 lb) ground beef: or ground turkey or plant-based crumbles for vegetarian
• 1 medium onion: diced
• 1 green bell pepper: diced
• 2 cloves garlic: minced
• 2 x 400 g (14 oz) cans diced tomatoes: undrained
• 2 x 400 g (14 oz) cans beans: kidney black or pinto drained and rinsed
• 250 ml (1 cup) low-sodium beef or vegetable broth:
• 2 tbsp chili powder:
• 1 tsp ground cumin:
• 1 tsp smoked paprika:
• 1/2 tsp dried oregano:
• 1/4 tsp cayenne pepper: optional for heat
• Salt and black pepper: to taste
• Chopped fresh cilantro: optional topping
• Sour cream or plain yogurt: optional topping
• Shredded cheddar cheese: optional topping
• Sliced jalapeños: optional topping

Instructions

Step 1:

In a large pot or Dutch oven over medium heat add the ground beef. Cook breaking up with a spoon until browned (about 5 minutes). If using vegetarian crumbles sauté according to package instructions.

Step 2:

Add the diced onion and bell pepper. Sauté for 45 minutes until softened.

Step 3:

Stir in the garlic and cook for 1 minute until fragrant.

Step 4:

Add the chili powder cumin smoked paprika oregano cayenne if using salt and pepper. Stir well to coat the vegetables and meat.

Step 5:

Pour in the diced tomatoes with juices beans and broth. Mix to combine.

Step 6:

Bring to a simmer. Reduce heat to low cover and cook for 15 20 minutes stirring occasionally.

Step 7:

Taste and adjust seasoning as needed.

Step 8:

Serve hot garnished with desired toppings.

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My family gathers eagerly around the table whenever I make this chili especially during cool evenings.

Required Tools

Large pot or Dutch oven Wooden spoon Chefs knife Cutting board Can opener

Allergen Information

Contains Dairy if using cheese or sour cream as toppings Double-check processed ingredients broth canned beans for hidden allergens eg gluten soy For a dairy-free version omit cheese and sour cream

Nutritional Information

Calories 400 Total Fat 12 g Carbohydrates 40 g Protein 30 g per serving

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This quick chili recipe can easily be customized to suit your dietary needs and preferences.

Common Questions About Recipes

→ Can I make this chili vegetarian?

Yes, substitute ground meat with plant-based crumbles or increase the bean quantity for a satisfying vegetarian version.

→ What beans work best in the chili?

Kidney, black, or pinto beans all work well and add great texture and flavor to the dish.

→ How can I adjust the spice level?

Modify the amount of cayenne pepper or omit it for mild heat. Adding jalapeño slices also increases spiciness.

→ What are good side dishes to serve with this chili?

Serve with crusty bread, rice, or cornbread to complement the hearty flavors and soak up the sauce.

→ Can I prepare this chili ahead of time?

Yes, it reheats well and flavors deepen after resting, making it a great make-ahead meal.