This 30-Minute Chili is a quick and tasty meal that warms you up in no time! Packed with beans, ground beef, and spices, it’s a perfect mix of flavors you’ll love.
Whipping up this chili feels like a win! I just toss everything in one pot and let it simmer while I munch on snacks. It’s that easy and makes chilly nights cozy!
Key Ingredients & Substitutions
Ground Beef: This is the base of the chili. If you’re looking for a leaner option, try ground turkey or chicken. For a vegetarian twist, swap in lentils or plant-based meat alternatives.
Beans: Kidney and black beans add protein and fiber. You can mix any beans you like or even use chickpeas for a different flavor. Canned beans save time, but dried beans work well if you soak and cook them ahead of time.
Tomatoes: Canned diced tomatoes and tomato sauce bring a rich flavor. If you have fresh tomatoes, you can chop them up and use those instead—just adjust cooking time as they’ll take longer to break down.
Chili Powder: This spice blend is essential for the chili’s flavor. If you’re out of chili powder, use a mix of paprika and ground cumin instead, adjusting to taste.
Vegetable Oil: I find vegetable oil great for sautéing, but olive oil works too. Just keep in mind that using olive oil can slightly alter the flavor.
How Can You Get the Perfect Consistency for Chili?
The key to achieving the right consistency with your chili is all in managing the liquid. Here’s how to do it:
- Start by adding the beef broth and letting it come to a boil. This helps infuse flavor quickly.
- As it simmers, watch the liquid level. If it looks too watery, let it simmer uncovered for the last 5 minutes to thicken.
- For a thicker chili, mash some of the beans with a fork before adding them. They’ll absorb some liquid and create a creamier texture.
You want a balance: thick enough to be hearty but not so thick it sticks to your spoon. Enjoy tailoring your chili to your ideal consistency!
30-Minute Chili
Ingredients You’ll Need:
- 1 lb ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup beef broth or water
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional for heat)
- Salt and pepper to taste
- 2 tbsp vegetable oil
- Shredded cheddar cheese, sour cream, and chopped fresh cilantro for garnish
- Optional: cornbread for serving
How Much Time Will You Need?
This quick and yummy chili takes about 10 minutes for prep and 20 minutes for cooking, making a total of about 30 minutes. Perfect for busy days when you need something filling and delicious in a hurry!
Step-by-Step Instructions:
1. Start Cooking the Base:
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chopped onion and garlic to the pot, sautéing them until they become soft and fragrant, about 2 minutes. This step builds a great flavor base for your chili!
2. Brown the Beef:
Now, add the ground beef to the pot. Cook it while breaking it up with a spoon until it turns browned and is fully cooked, which should take about 5-7 minutes. If there’s a lot of fat, drain the excess before moving on.
3. Add the Flavor:
Once the beef is cooked, stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if you like a bit of heat), salt, and pepper. Cook for about 1 minute, allowing the spices to toast and bring out their flavors.
4. Mix in the Good Stuff:
Next, add the diced tomatoes, tomato sauce, beef broth or water, kidney beans, and black beans into the pot. Stir everything together to combine nicely. This is where your chili starts to come together!
5. Let it Simmer:
Bring the chili to a boil, then turn down the heat and let it simmer uncovered for about 15 minutes. Stir occasionally to make sure nothing sticks to the bottom. You’ll notice it thickening as it cooks.
6. Taste test and Serve:
After it’s simmered and thickened up, taste your chili. Feel free to adjust the seasoning to your liking! Ladle the chili into bowls and get creative with toppings—shredded cheddar cheese, a dollop of sour cream, and fresh cilantro make for fantastic garnishes. Serve hot, and enjoy!
This hearty chili is a delicious, quick meal that will keep you warm and satisfied. Enjoy making it and making it your own!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great lean alternative to ground beef. Just keep an eye on cooking time, as turkey can cook faster, and adjust the seasoning as needed for flavor.
How Can I Make This Chili Vegetarian?
To make it vegetarian, simply replace the ground beef with a plant-based meat substitute or add more beans like pinto or chickpeas. You can also add vegetables like bell peppers or zucchini for extra texture and nutrition.
What’s the Best Way to Store Leftover Chili?
Store leftover chili in an airtight container in the fridge for up to 3-4 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of water or broth if it thickens too much.
Can I Freeze Chili?
Yes, chili freezes well! Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating for the best results.
