Quick Chili

When the weather turns chilly, or you’re just craving a comforting meal that doesn’t demand hours in the kitchen, this quick and easy chili recipe is the answer. Combining the hearty goodness of ground beef with the sweet crunch of corn, the rich texture of chili beans and the zesty kick of Mexican stewed tomatoes, this dish tastes like it’s been simmering for hours, when it actually goes from prep to table in 30 minutes.

Whether you’re hosting a casual gathering, a game-day tailgate or looking for more family-dinner winners, this chili is sure to satisfy all palates while leaving you with minimal cleanup.

Ingredients for Quick Chili

• Ground beef: There’s nothing more classic than ground beef in chili. Tender chunks of meat, sauteed in spices and tomatoes—it doesn’t get much better.
• Vegetables: We opt for chopped onions, green pepper and frozen corn in this easy chili, but you can get creative and use up the vegetables you have on hand.
• Spices: A blend of chili powder and ground cumin are the only spices you need to flavor an entire pot of chili.
• Mexican stewed tomatoes: While any canned tomatoes will work in a pinch, Mexican stewed tomatoes add depth of flavor.
• Chili beans: A non-negotiable in chili. Look for pinto beans, and keep them undrained. This will help thicken your chili.
• Cheddar cheese (optional): The shredded cheddar isn’t officially part of this recipe, but we strongly recommend it as a gooey topper.

Directions

Step 1: Cook the beef and veggies

In a large saucepan, cook the beef, onion and green pepper over medium heat until the meat is no longer pink. Drain any excess juice from the pan.

Step 2: Combine all the ingredients and simmer

Add the chili powder, cumin, salt, Mexican stewed tomatoes, chili beans and corn, then cover the pan and simmer for 20 minutes. Before serving, sprinkle the shredded cheddar over the top of each bowl, if desired.

Quick Chili Variations

• Switch up the beans: For this easy chili recipe, we recommend swapping in different varieties of beans—or using a combo of pinto, kidney and black beans. You could also opt for a white bean chili with chicken.
• Garnish with fresh herbs: Although this chili is packed with lots of Tex-Mex flavors in the form of dried herbs, we love to top a bowl of smoky chili with a smattering of fresh chives or some chopped parsley.
• Get creative with mix-ins: From adding peanut butter to pouring in a shot of bourbon, there are plenty of unique ways to make your chili even better. As for additional toppings, try homemade pico de gallo, cubed avocado, tortilla strips and a dollop of sour cream.

How to Store Quick Chili

Divvy up any leftover chili in sealed airtight containers to reheat and eat throughout the week—or to freeze. Just let the chili cool completely before covering it so bacteria can’t compromise your food.

How long does chili last in the fridge?

This quick and easy chili recipe can last for three to four days in the fridge. If you want to enjoy your chili longer, freeze it for two to three months. Follow these soup, stew and chili freezer tips to get the best results.

What’s the best way to reheat chili with beans?

Warm the chili in a saucepan on the stovetop over medium heat for five to six minutes, or pop a bowl in the microwave for two to three minutes.

Quick Chili Tips

What can I add to chili to make it taste better?

Can you make this quick easy chili recipe vegetarian?

Yes, you can make this a vegetarian chili by leaving out the ground beef and replacing it with a meat substitute, or by adding in different variations of beans like kidney and black beans. You won’t even miss the meat!

What’s the best way to thicken chili?

This is a fairly chunky chili as is, but if you like your chili extra cheesy, you can always add more cheddar cheese or a three-cheese blend to thicken it up. If you still prefer a heartier dish, here are more simple ways to thicken chili.