This quick chili recipe is a flavorful and easy-to-make dish perfect for busy weeknights. Made with lean ground beef, kidney beans, fire-roasted tomatoes, and a blend of chili powder, cumin, and paprika, this hearty meal offers a balanced mix of protein and spices. Ready in under 30 minutes, it’s ideal for meal prep and pairs perfectly with toppings like cheddar cheese, sour cream, and fresh cilantro. Suitable for freezer storage and customizable with various beans or veggies, this chili is a versatile and comforting option for any dinner table.
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1 pound lean ground beef
- 2 heaping tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika or smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 (14-ounce) can red kidney beans, drained
- 1 (28-ounce) can fire-roasted diced tomatoes with juices
- Salt and pepper to taste
Suggested toppings (optional):
Shredded cheddar cheese, cilantro, sour cream, corn chips, scallions or red onions, avocado, etc.
Instructions
- Heat olive oil in a Dutch oven or large soup pot over medium-high heat. Add chopped onion and sauté for about 5 minutes until softened.
- Add the ground beef and cook for 5 minutes, breaking it up with a spoon. If any excess fat accumulates, carefully spoon most of it out.
- Stir in tomato paste, Worcestershire sauce, chili powder, garlic powder, cumin, paprika, and cayenne pepper. Mix well to coat the beef and onions.
- Add the drained kidney beans and fire-roasted diced tomatoes with their juices. Increase heat to high and bring to a gentle boil.
- Reduce heat to low and let simmer for 15–20 minutes, stirring occasionally, with the lid slightly ajar.
- Season with salt and pepper as needed. Prepare your preferred toppings while the chili simmers.
- Serve hot with desired toppings.
Why You’ll Love This Recipe
- Ready in under 40 minutes, perfect for busy weeknights
- Rich, bold flavors with a balanced mix of spices
- Uses pantry staples, making it convenient and budget-friendly
- Hearty and filling with lean protein and fiber-rich beans
Tips
- Use lean ground beef or substitute with ground turkey or chicken for a lighter version
- Let the chili simmer longer for deeper flavor
- Stir occasionally to prevent sticking or burning
- Adjust cayenne pepper according to your preferred spice level
Variations and Substitutions
- Swap kidney beans for black beans or pinto beans
- Add chopped bell peppers or corn for extra veggies
- Use fire-roasted tomatoes for a smoky flavor or regular diced tomatoes for a milder taste
- For vegetarian chili, omit meat and increase beans or add lentils
FAQs
Can I make this chili ahead of time?
Yes, chili tastes even better the next day as flavors develop. Store in an airtight container in the refrigerator for up to 3 days.
Can I freeze leftovers?
Absolutely. Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
What can I serve with this chili?
Serve with rice, cornbread, tortilla chips, or a simple green salad.
Serving and Suggestions
- Top with shredded cheese, sour cream, and chopped cilantro for classic chili fixings
- Add sliced avocado or diced onions for fresh texture
- Pair with crunchy corn chips or warm, buttered bread for dipping
- Offer lime wedges on the side for a citrusy twist
Quick Chili Recipe
4
servings5
minutes25
minutesIngredients
1 tablespoon olive oil
1/2 medium onion, chopped
1 pound lean ground beef
2 heaping tablespoons tomato paste
1 teaspoon Worcestershire sauce
2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon paprika or smoked paprika
1/2 teaspoon cayenne pepper (adjust to taste)
1 (14-ounce) can red kidney beans, drained
1 (28-ounce) can fire-roasted diced tomatoes with juices
Salt and pepper to taste
Suggested toppings (optional):
Shredded cheddar cheese, cilantro, sour cream, corn chips, scallions or red onions, avocado, etc.
Directions
- Heat olive oil in a Dutch oven or large soup pot over medium-high heat. Add chopped onion and sauté for about 5 minutes until softened.
- Add the ground beef and cook for 5 minutes, breaking it up with a spoon. If any excess fat accumulates, carefully spoon most of it out.
- Stir in tomato paste, Worcestershire sauce, chili powder, garlic powder, cumin, paprika, and cayenne pepper. Mix well to coat the beef and onions.
- Add the drained kidney beans and fire-roasted diced tomatoes with their juices. Increase heat to high and bring to a gentle boil.
- Reduce heat to low and let simmer for 15–20 minutes, stirring occasionally, with the lid slightly ajar.
- Season with salt and pepper as needed. Prepare your preferred toppings while the chili simmers.
- Serve hot with desired toppings.
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