This quick and easy chili recipe is made with just 5 ingredients, including ground beef or turkey, beans, tomatoes with green chiles, and chili powder. A perfect one-pot meal for busy weeknights, meal prep, or game day. Packed with protein, fiber, and bold flavor, this simple chili comes together in 30 minutes and can be customized with your favorite toppings. Great for beginners or anyone looking for a fast, hearty dinner.

Ingredients

1 lb. ground beef or ground turkey*
1 small white onion, diced
3 (15 oz) cans diced tomatoes with green chiles
2 (15 oz) cans beans, drained (black beans, kidney beans, or any combination)
2 tablespoons chili powder

Optional toppings: shredded cheese, chopped green onions, sour cream, cilantro, tortilla chips, or jalapeños

Instructions

Brown the Meat
In a large stockpot over medium-high heat, cook the ground beef or turkey until browned, stirring occasionally. Use a slotted spoon to transfer the meat to a plate and set aside. Drain the excess fat, leaving about 1 tablespoon in the pot.
Cook the Onion
Add the diced onion to the pot and sauté for 4–5 minutes until softened and fragrant.
Combine Ingredients
Return the cooked meat to the pot. Add the diced tomatoes with green chiles, drained beans, and chili powder. Stir well to combine.
Simmer
Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 10 minutes to let the flavors meld.
Serve
Serve hot with your favorite toppings. Leftovers can be stored in a sealed container in the refrigerator for up to 3 days.

Why You’ll Love This Recipe

Only 5 Ingredients: Simple pantry staples come together fast.
Quick and Easy: Perfect for busy weeknights—ready in 30 minutes or less.
Hearty and Filling: Packed with protein and fiber for a satisfying meal.
Family-Friendly: Mild spice level with options to customize heat and toppings.
One-Pot Meal: Minimal cleanup and maximum flavor.

Tips

Drain and Rinse Beans: To reduce sodium and get the best texture.
Customize the Spice: Add more chili powder, cumin, or smoked paprika to intensify flavor.
Use a Large Pot: Gives plenty of room for stirring and simmering evenly.
Double the Batch: Makes great leftovers and freezes well.

Variations and Substitutions

Meat Options: Try ground chicken or plant-based crumbles for a vegetarian version.
Bean Choices: Pinto, cannellini, or chili beans can be used in place of black or kidney.
Add Veggies: Toss in corn, bell peppers, or zucchini for added nutrition and texture.
Spice It Up: Add cayenne, chipotle powder, or diced jalapeños for heat.
Tomato Swap: Use crushed tomatoes or fire-roasted for a deeper flavor.

FAQs

Can I make this in a slow cooker?
Yes—brown the meat and onion first, then transfer everything to the slow cooker. Cook on low for 4–6 hours.

How long does chili last in the fridge?
Up to 3 days in an airtight container. Reheat on the stovetop or in the microwave.

Can I freeze this chili?
Absolutely. Let it cool completely, then freeze in airtight containers for up to 3 months.

What if I don’t have tomatoes with green chiles?
Use regular diced tomatoes and add a can of diced green chiles or a dash of hot sauce.

Serving and Suggestions

Toppings Bar: Set out bowls of shredded cheese, sour cream, chopped onions, and cilantro.
Serve With: Cornbread, baked potatoes, tortilla chips, or over rice.
Meal Prep Idea: Portion into containers for easy lunches throughout the week.
Game Day Favorite: A quick, crowd-pleasing dish for gatherings and parties