So, let’s talk about the quick and easy chili recipe you can make tonight. You know those evenings when you’re starving (possibly hangry) and you just want something warm, filling, and—most importantly—fast? Well, I’ve been there more times than I’d like to admit. Cooking a giant, complicated meal is usually the last thing on my mind after a long day. So I wanted to share this game-changer that’ll make your weeknights a heck of a lot easier… and tastier. This chili isn’t fussy, but it tastes like you slaved all day (everyone will think you bought it from a five-star restaurant, but you and I know better).
Homemade Chili Ingredients
I refuse to overcomplicate things. You probably have most of these ingredients just hanging out in your kitchen already. Seriously, do a quick pantry check.
Start with one pound of ground beef. Or turkey, if you’re feeling like switching things up. Then grab a can of kidney beans (rinsed), a can of black beans (also rinsed), and a can of corn. You want some chunky tomatoes? Yep, toss those in—one standard 14-ounce can works. Chop up a small onion, grab two cloves of garlic, and don’t forget the chili powder. My secret? Toss in a half teaspoon of cumin and a cheeky dash of smoked paprika. Oh—and salt and pepper. Basic but absolutely crucial.
The best part about this quick and easy chili recipe: it’s super forgiving if you’re missing one or two things.
I made this on a Tuesday night with whatever was left in my fridge and, honestly, my kids asked for seconds. Literal miracle.
How Do You Make Homemade Chili?
Okay, here’s where things get deliciously simple. Throw the beef in a big pot and brown it over medium heat. Don’t rush, let it get nice and crumbly. Drain off the fat—nobody wants greasy chili.
Now, toss in your chopped onion and garlic. Let those soften for about two to three minutes. Your kitchen is basically heaven at this point, right?
Dump in your beans, corn, and tomatoes. Stir everything together, then sprinkle over all your spices. Yes, the chili powder, cumin, and that beautiful smoked paprika. Stir again. Add about a cup of water (or broth, if you’re feeling fancy) to loosen things up. Bring the whole fragrant pot to a simmer, lid slightly askew. Stir every now and then. About 20 minutes and—boom—it’s done. Not kidding.
This entire quick and easy chili recipe takes less than half an hour, start to finish. You hungry yet?
Customize Your Easy Chili Recipe
Look, this chili is basically your new weeknight canvas. If you’re vegetarian, leave out the meat and maybe double the beans or toss in some lentils. More veggies? Dice up a bell pepper or zucchini. I add sweet potato sometimes (don’t judge until you try it).
Wanna put your own spin on the quick and easy chili recipe? Top it with shredded cheddar, sour cream, or even some crunchy tortilla chips. My neighbor once put pineapple salsa on hers—unexpected but kinda genius? Try hot sauce at the end for extra personality. You get the point: you do you, boo.
Don’t overthink it. This is comfort food, not rocket science.
How to Adjust the Spice Level in Chili
If spice freaks you out, don’t worry. The beauty of this quick and easy chili recipe is that you control the fire level.
Go mild? Just keep the chili powder amount on the lower side and skip cayenne or jalapeños entirely. Want a little kick? Add one diced jalapeño or half a teaspoon of cayenne. (Don’t touch your face after, just trust me.) For wild spice lovers, maybe double up on the chili powder and throw in diced chipotle peppers. Stir, taste as you go, and remember: you can always add more heat, but you can’t take it away.
Kids around? Serve theirs first, then spice up the rest for the adults. (Works wonders, saved me many battles at the dinner table.)
Nutrition Facts (per serving)
Not everyone cares about nutrition when you’re craving chili, but if you do, here’s the scoop. One serving of this quick and easy chili recipe (without the wild toppings) generally rings in at about 320 calories. You’ll get about 18 grams of protein, thanks to the beef. Fiber is solid—almost 10 grams a bowl from the beans and corn, which means it’s filling and, um, helpful for your digestive system.
Fat content isn’t outrageous, especially if you drain the beef well. You’re looking at roughly 8 grams per serving. Want to lighten things further? Use lean turkey or even crumbled tofu. The trick is simple swaps without making the result taste like cardboard.
You can add or subtract ingredients for your preferences, but this quick and easy chili recipe is pretty well balanced for a busy weeknight. And trust me, it’s good for your soul.
Serving Suggestions
Here are a few ways I like to serve up chili (some classic, some not-so-classic):
- Spoon it over cooked rice for a little extra comfort
- Pile onto a baked potato (yes, it’s amazing)
- Scoop with tortilla chips for an easy, hands-on dinner
Change it up until you find your groove.
FAQs
Q: Can I make this ahead of time?
A: Absolutely. Actually, it tastes even better the next day. Chili magic, I swear.
Q: Can you freeze this chili?
A: You can. Portion it into containers, let cool, then freeze. Does great for quick lunches.
Q: How do I make it vegetarian?
A: Skip the meat, double the beans, and maybe throw in an extra veggie or two. It’s still hearty and satisfying.
Q: What if I don’t have chili powder?
A: Mix some paprika, cumin, and a pinch of cayenne if you have those. Improvise—no need to panic!
Q: How do I thicken chili if it’s kinda soupy?
A: Leave it simmering with the lid off for a few minutes. Or, mash a handful of beans and stir them back in. Works wonders.
Time for a Chili Night!
If you’ve ever needed dinner fast (and let’s be honest, who hasn’t?), this quick and easy chili recipe is a total lifesaver. It’s customizable, hearty, and way more flavorful than any takeout in my neck of the woods. So next time you’re tempted to reach for the phone (or cereal—don’t lie), give this a whirl. For more ideas and tips, I love checking reliable resources like Serious Eats, so feel free to poke around. Let me know how it turns out for you, and don’t forget the cheesy toppings!
Easy Chili Recipe
Ingredients
Equipment
Method
- In a large pot over medium heat, brown the ground beef until fully cooked. Drain excess fat.
- Add diced onion and garlic to the pot. Cook until softened, about 5 minutes.
- Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute to bloom the spices.
- Add tomato sauce, diced tomatoes, kidney beans, pinto beans, and beef broth. Stir to combine.
- Bring to a boil, then reduce heat and simmer uncovered for 20–30 minutes. Stir occasionally.