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Quick and Easy Chili

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Quick and Easy Chili for days when you want something warm and comforting but time is short.
5 from 1 vote
Prep Time 10 minutes
Cook Time 50 minutes
Quick and Easy Chili for days when you want something warm and comforting but time is short. https://www.lanascooking.com/chili-my-way/

Quick and Easy Chili for days when you want something warm and comforting but time is short.

If you are a true chili connoisseur or a native Texan, please look away now. Just go somewhere else because this Quick and Easy Chili is nowhere near authentic. It’s more beans and veggies than meat.

Quick and Easy Chili for days when you want something warm and comforting but time is short. https://www.lanascooking.com/chili-my-way/

It’s my “been working all day and need something really fast and warm because it’s cold and nasty outside” go-to recipe. I can throw this together after work without measuring stuff or soaking beans or any of that kind of tedious work.

So next time you have a hankering for chili because it’s cold and nasty outside and it’s nearly dinner time, give this method a try.

How to Make Quick and Easy Chili

Ingredients needed for the recipe.

Assemble the ingredients: onion, bell pepper, garlic, olive oil, ground beef, diced tomatoes, pinto beans (yes, pintos, not kidney beans), tomato paste, chili seasoning, salt and pepper. You’ll also want some garnishes like sour cream, cheddar cheese, cilantro, and red pepper flakes.

Heat the olive oil in a large pan.

Onions, bell peppers, and garlic cooking in a skillet.

Add the onions, bell pepper and garlic. Cook until soft and the onion is lightly browned, about 7-8 minutes. Transfer veggies to a plate or bowl and set aside.

Browning ground beef in a skillet.

Put the ground beef in the pan and cook, stirring to break up meat, until no pink remains. Drain the ground beef well and return to the pan.

Veggies, browned beef and all other ingredients added to skillet.

Add back the veggies, the tomatoes, tomato paste, beans, chili seasoning and water. Stir well until all are combined. Bring to a boil, cover the pan, lower the heat and simmer for 30-40 minutes.

I like mine with a bit of sour cream, a little cheddar cheese, and a sprinkle of cilantro and red pepper flakes. BeeBop just wants cheese on his. Whatever you like. Just go for it.

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Quick and Easy Chili for days when you want something warm and comforting but time is short. https://www.lanascooking.com/chili-my-way/

Quick and Easy Chili

Quick and Easy Chili for days when you want something warm and comforting but time is short.
5 from 1 vote
Print It Rate It Save Text It
Course: Soups and Stews
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 661kcal
Author: Lana Stuart

Ingredients

  • 1 medium onion chopped
  • 1 medium bell pepper chopped
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 29 ounces canned diced tomatoes (2 cans)
  • 32 ounces canned pinto beans lightly drained
  • 6 ounces canned tomato paste
  • 1.75 ounces packaged chili seasoning (recommend: French's Chili-O)
  • 1 cup water
  • salt and pepper to taste
  • sour cream, cheddar cheese, cilantro, red pepper flakes Optional garnishes

Instructions

  • Heat the olive oil in a large pan. Add the onions, bell pepper and garlic. Cook until soft and the onion is lightly browned, about 7-8 minutes. Transfer veggies to a plate or bowl and set aside.
  • Put the ground beef in the pan and cook, stirring to break up meat, until no pink remains. Drain the ground beef well and return to the pan.
  • Add back the veggies, the tomatoes, tomato paste, beans, chili seasoning and water. Stir well until all combined.
  • Bring to a boil, cover the pan, lower the heat and simmer for 30-40 minutes.

Notes

Nutrition Information

Serving: 1 | Calories: 661kcal | Carbohydrates: 62g | Protein: 36g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1328mg | Potassium: 2134mg | Fiber: 20g | Sugar: 16g | Vitamin A: 7109IU | Vitamin C: 57mg | Calcium: 250mg | Iron: 12mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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  1. That’s pretty much the recipe around here (after all, we learned from the same source). It would probably offend a true Texan to death. You know, you use the canned “chili beans”, they have nice chili seasoning already in there. Works very well.

    I have some left-over of last week’s batch in my freezer. Just make sure that you let it thaw all the way through in the ‘fridge, otherwise, you will break up the beans. Perfect for a cold, don’t want to cook night. Works pretty good over hot dogs for what some folks call “scramble dogs.”

    Miss P