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Best Easy 30-Minute Weeknight Chili for Beginners

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This quick and easy chili comes together in about 30 minutes using simple pantry ingredients. It’s proof that you don’t need hours of simmering to get a bowl of hearty, delicious comfort food on the table on a busy weeknight.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 preferred)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 medium green bell pepper, diced (optional)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (15 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1/2 cup beef broth
  • Shredded cheddar cheese (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Chopped fresh cilantro (for serving)
  • Diced red onion or green onions (for serving)
  • Crushed tortilla chips or oyster crackers (for serving)

Instructions

  1. Prep your ingredients first: dice the onion, dice the bell pepper, and mince the garlic. Open the cans of tomatoes and beans. Drain and rinse the beans. Measure out your spices into a small bowl.
  2. Place a large pot over medium-high heat and add the olive oil. Once shimmering, add the ground beef. Break it up with a wooden spoon into small crumbles. Let it cook undisturbed for about 2-3 minutes to get a brown crust, then stir. Cook until no longer pink, about 5-7 minutes. Spoon out excess fat, leaving about 1 tablespoon in the pot.
  3. Add the diced onion and bell pepper to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne (if using) over the meat and vegetables. Stir constantly for about 1 minute to toast the spices.
  5. Pour in the crushed tomatoes, diced tomatoes (with their juices), and beef broth. Stir everything together, scraping up any browned bits from the bottom of the pot.
  6. Bring the chili to a gentle boil, then reduce the heat to medium-low so it’s at a steady simmer. Cook, stirring occasionally, for about 10 minutes. After 10 minutes, stir in the drained and rinsed kidney beans and black beans. Let it simmer for another 5 minutes to heat the beans through.
  7. Taste the chili and adjust seasoning as needed (more salt, a pinch of sugar, or a squeeze of lime juice).
  8. Ladle the chili into bowls and top with your favorite garnishes: shredded cheese, sour cream, fresh cilantro, and crushed tortilla chips.

Notes

For the best texture, drain and rinse canned beans to remove excess sodium and starchy liquid. If using pre-shredded cheese, it’s fine, but freshly grated cheddar melts better. Let the chili rest for 5 minutes before serving to allow flavors to settle. This chili tastes even better the next day.

Nutrition

Keywords: chili, easy chili, weeknight chili, 30-minute chili, beginner chili, ground beef chili, quick dinner, comfort food

Find it online: https://zorbmeal.com/best-easy-30-minute-weeknight-chili-for-beginners/