Easy Chili Recipe

Easy Chili Recipe

This chili recipe is as easy as it gets. It takes 30 minutes from start to finish, but you wouldn’t know it from the result – a thick, hearty, intensely flavorful chili that warms the belly and the heart.

Easy Chili Recipe
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Mexican
Yield: 6 servings
Ingredients
Seasoning mix:
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1½ tablespoons chili powder
Chili:
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • ½ teaspoon kosher salt
  • 1 tablespoon minced garlic
  • 1 lb. lean ground beef
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (6 oz) can tomato paste
  • 1 (15 oz) can diced tomatoes, undrained
  • 1 cup low-sodium broth (beef, chicken or vegetable)
Instructions
  1. In a small bowl, whisk together the paprika, cumin, oregano and chili powder. Set aside.
  2. Heat the olive oil in a large, saucepan over medium-high heat, about 2 minutes. Add the onions. Sprinkle with the salt. Cook, stirring occasionally, about 4 minutes, until translucent. Add the garlic and cook 1 minute, stirring.
  3. Add the beef. Cook, stirring and breaking the beef into smaller chunks, about 4 minutes, until beef is browned. Add the seasoning mixture and cook, stirring to coat evenly, 30 seconds.
  4. Add the remaining ingredients: kidney beans, tomato paste, diced tomatoes and broth. Stir to combine. Bring to a boil, then lower heat to medium. Cook, uncovered, stirring often, until liquids are mostly absorbed and chili is thick, about 20 minutes.
  5. Cover the pan and allow the chili to rest, off heat, 5 minutes. Divide into individual bowls. Serve with brown rice or with cornbread, garnished with diced red onions and shredded sharp cheddar.
Notes
Nutrition info is for chili only.
Nutrition Per Serving
Calories: 354; Fat: 18g; Carbohydrates: 24g; Sugar: 5g; Sodium: 932mg; Fiber: 9g; Protein: 21g

Easy Chili Recipe

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