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
Author: Vered DeLeeuw
Recipe type: Entree
Yield: 6 servings
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1½ tablespoons chili powder
- 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)
- In a small bowl, whisk together the paprika, cumin, oregano and chili powder. Set aside.
- 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.
- 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.
- 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.
- 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.
Nutrition info is for chili only.
Nutrition Per Serving
Calories: 354; Fat: 18g; Carbohydrates: 24g; Sugar: 5g; Sodium: 932mg; Fiber: 9g; Protein: 21g