Show Subscription Form




Quick and Easy Chili Recipe
Quick and Easy Chili Recipe photo by Taste of Home

Quick and Easy Chili Recipe

Publisher Photo
Your busy schedule doesn't always allow you to have chili simmer all day long on the stove. But you don't have to wait until the weekend to make some. This chili can be made in a flash and is easily doubled or tripled to satisfy any famished family.
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 6 servings

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 2 to 3 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 can (14-1/2 ounces) Mexican stewed tomatoes
  • 1 can (16 ounces) chili beans, undrained
  • 1 cup frozen corn
  • Shredded cheddar cheese, optional

Nutritional Facts

1 serving (1 cup) equals 249 calories, 8 g fat (3 g saturated fat), 37 mg cholesterol, 947 mg sodium, 26 g carbohydrate, 6 g fiber, 19 g protein.

Directions

  1. In a large saucepan, cook the beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the next six ingredients; cover and simmer for 20 minutes. Serve with cheese if desired. Yield: 6 servings.
Originally published as Pronto Chili in Taste of Home Meals in Minutes Calendar Annual 1996, p3

Nutritional Facts

1 serving (1 cup) equals 249 calories, 8 g fat (3 g saturated fat), 37 mg cholesterol, 947 mg sodium, 26 g carbohydrate, 6 g fiber, 19 g protein.

Reviews for Quick and Easy Chili

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Aug. 21, 2013

This was a great recipe to make, since I was in a hurry. However, the raving reviews at the dinner table made it all the more special. My dad protested that traditional chili does not contain corn, but he had to admit he liked the recipe. Doubling the recipe made a perfect amount to feed only eight (yes, we have hearty appetites). The recipe does not call for salt or pepper, but I added 3 teaspoons (remember that would be 1.5 teaspoons for one times the recipe) and 1 teaspoon of pepper (equivalent to ½ teaspoon). I put in 3 teaspoons of chili powder and it was still not too spicy for the younger people. Served with a lot of cheddar cheese and hot sauce for those who like a little more kick, this dish is fantastic; I will make it many more times in the future!

MY REVIEW
Reviewed Dec. 31, 2010

I forgot to add that I toss it all in the crockpot in the morning. Plus, it freezes well too for a great make-ahead option.

MY REVIEW
Reviewed Dec. 31, 2010

I made this chili for my daughter's b-day party because I knew I would be busy, and it got rave reviews. I beef it up a little by adding more ground beef, and a can of black beans and/or kidney beans. If you're really pressed for time, buy the pre-chopped onions and peppers at the grocery store -- it doesn't get any easier than that!

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT