Today, I’m excited to share two fantastic chili recipes that are perfect for any time you need a warm, comforting meal. Whether you’re short on time or looking for a delicious plant-based option, I’ve got you covered with these easy chili ideas.
Chili is a go-to dish in my kitchen, especially when I want something hearty and simple to put together. You’ll love how straightforward these recipes are to make!
Jump to Recipe:
Hearty 30-Minute Chili for Busy Weeknights
This 30-minute chili recipe is a lifesaver when you need a quick, satisfying meal. It’s packed with flavor and comes together in a flash, making it ideal for those busy evenings.
Key Ingredients & Tips for Quick Chili
- Ground Meat: Use lean ground beef or turkey to cut down on draining time. This helps keep your cooking fast.
- Canned Goods: Canned diced tomatoes and kidney beans are your best friends here. They add texture and flavor without extra prep.
- Chili Powder: Don’t be shy with your chili powder! It’s key to that classic chili taste in a short amount of time.
What You Need for 30-Minute Chili
- 1 lb ground beef or turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Water or broth as needed
⏱️ Time: 30 minutes🍽️ Yields: 4-6 servings
How to Make Your Quick Chili
Step 1: Brown the Meat and Veggies
In a large pot or Dutch oven, cook the ground beef or turkey over medium heat until it’s fully browned. Drain any extra fat. Add the chopped onion and minced garlic, cooking for about 3-4 minutes until the onion softens.
Step 2: Add Remaining Ingredients and Simmer
Stir in the rinsed kidney beans, diced tomatoes (with their juice), tomato sauce, chili powder, and cumin. Mix everything well. Bring the chili to a boil, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes.
Step 3: Season and Serve
Taste your chili and add salt and pepper as needed. If it seems too thick, you can add a little water or broth. Serve hot with your favorite toppings like shredded cheese, sour cream, or fresh cilantro.
📝 Final Note
This chili tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Easy Black Bean Chili: A Plant-Based Favorite
If you’re looking for a hearty vegetarian option, this black bean chili is a fantastic choice. It’s full of flavor, incredibly simple to make, and satisfying for everyone at the table.
Key Ingredients & Tips for Black Bean Chili
- Black Beans: Make sure to rinse and drain your canned black beans thoroughly to reduce sodium and improve texture.
- Smoked Paprika: A touch of smoked paprika adds a wonderful depth to plant-based chili, giving it a rich, warm flavor.
- Vary Your Veggies: Feel free to add corn, bell peppers, or zucchini to this chili. It’s very adaptable to what you have on hand.
What You Need for Black Bean Chili
- 2 (15 oz) cans black beans, rinsed and drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 oz) can diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 1 cup vegetable broth
- 1 green bell pepper, chopped
- 2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Olive oil
⏱️ Time: 35 minutes🍽️ Yields: 4-6 servings
How to Make It: Black Bean Chili
Step 1: Sauté Vegetables
Heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and green bell pepper, cooking for about 5-7 minutes until they are soft. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Combine and Simmer
Add the rinsed black beans, diced tomatoes (with juice), tomato sauce, vegetable broth, chili powder, cumin, and smoked paprika to the pot. Stir everything together. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 20-25 minutes.
Step 3: Adjust Seasoning and Serve
Taste the chili and adjust seasoning with salt and pepper as you like. If you prefer a thinner chili, add a little more vegetable broth. Serve your delicious black bean chili hot, perhaps with a dollop of plant-based sour cream or avocado.
📝 Final Note
This black bean chili freezes wonderfully! Let it cool completely, then store it in freezer-safe containers for up to 3 months for a quick future meal.
