Quick Chili
This quick chili recipe is perfect for busy weeknights, allowing you to prepare a comforting meal in under thirty minutes. It's customizable and delicious!
Ingredients
Main Ingredients
- 1 lb Ground beef Can substitute with ground turkey or skip for a vegetarian version.
- 1 can Diced tomatoes Fire-roasted recommended for more flavor.
- 1 can Kidney beans Canned is fine. Rinse before using.
- 1 can Black beans Canned is fine. Rinse before using.
- 1 medium Onion, chopped
- 2 cloves Garlic, minced Add just a minute before the spices to avoid burning.
Spices and Seasoning
- 2 tbsp Chili powder Adjust for desired spiciness.
- 1 tsp Cumin
- 1 tsp Smoked paprika
- 1 tsp Salt Adjust to taste.
- 1 tsp Black pepper Adjust to taste.
- 1 tbsp Sugar or maple syrup Optional, to balance acidity of tomatoes.
Instructions
Cooking
- Warm a large pot over medium heat and drizzle in oil.
- Toss in chopped onion and a pinch of salt, and let it sweat until fragrant.
- Add ground beef to the pot and cook until browned.
- Stir in minced garlic and cook for an additional minute.
- Add chili powder, cumin, and smoked paprika, stirring well.
- Incorporate the can of diced tomatoes (juice included) and the drained beans.
- If chili appears too chunky, add a splash of water.
- Reduce heat to low and simmer with the lid tilted, stirring occasionally for about 15 minutes.
- Taste and adjust seasoning as desired before serving.
Notes
Store leftovers in an airtight container for 3-4 days in the fridge. Chili can be frozen for later use. Reheat with added water if it thickens too much.