Speedy Weeknight Chili Recipe
Speedy Weeknight Chili Recipe photo by Taste of Home

Speedy Weeknight Chili Recipe

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"Super-easy and great-tasting, this chili makes a big batch of great party fare. I use my food processor to chop up the veggies and cut down on prep time. It’s also very tasty and lower in fat when made with ground turkey breast," says Cynthia Hudson of Greenville, South Carolina.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:15 servings
Quick Contest Winning Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 15 servings


  • 1-1/2 pounds ground beef
  • 2 small onions, chopped
  • 1/2 cup chopped green pepper
  • 1 teaspoon minced garlic
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) stewed tomatoes
  • 1 can (28 ounces) crushed tomatoes
  • 1 bottle (12 ounces) beer or nonalcoholic beer
  • 1 can (6 ounces) tomato paste
  • 1/4 cup chili powder
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon hot pepper sauce
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 serving (1 cup) equals 154 calories, 5 g fat (2 g saturated fat), 22 mg cholesterol, 269 mg sodium, 16 g carbohydrate, 4 g fiber, 12 g protein.


  1. In a large saucepan or Dutch oven, cook the beef, onions and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Yield: 15 servings.
Originally published as Speedy Weeknight Chili in Simple & Delicious September/October 2006, p37

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Reviewed Feb. 3, 2015

"This was a good, tomatoey chili. I served it with the Corn Squash Muffins from the same issue."

Reviewed Oct. 1, 2013

"I have made this for years in prep. For our annual pumpkin cut party.

I agree when reheating.......use more beer.. It feeds many!"

Reviewed Jan. 20, 2012

"This was really easy to make,and that's a plus. But I thought it was rather bland with a little too much tomato flavor. When I heated up the leftovers, it was even more bland. It's not bad or gross, just bland. If I were to make it again, I might just stir in a chili seasoning pack. It makes a lot, and it's filling for the amount of calories in a serving, also a plus."

Reviewed Feb. 21, 2010

"Prepared the recipe almost as is...substituted 2 cans (16 ounces each) of diced tomatoes for the Crushed tomatoes as I didn't have the Crushed tomatoes on hand. I also omitted the green pepper and the hot pepper sauce as I prepared this for my children and I and they don't care for green peppers or spicy foods."

Reviewed Jan. 30, 2010

"This has been my favorite chili recipe for years now. I get requests for it all the time. I do add more garlic and usually a bit more salt at the end (after tasting). I also add a can or corn to the recipe. I agree with the other reviewer, the sour cream and cheese is a must do. For heating up the next day add more beer. The beer flavor of this chili makes it a winner every time!!!!"

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