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Quick and Easy Chili
Make this quick easy chili recipe for a hearty, filling and delicious lunch or dinner.
Prep Time
15
minutes
mins
Cook Time
55
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Course:
dinner
Cuisine:
American
Servings:
6
servings
Author:
The Shortcut Kitchen
Ingredients
1 ½
pounds
ground beef
4
cloves
garlic
minced
1
onion
diced
1
green pepper
diced
15
ounces
red kidney beans
drained & rinsed
14
ounces
diced tomatoes
14
ounces
tomato sauce
1
cup
beef broth
1 ½
tablespoon
chili powder
½
teaspoon
oregano
½
teaspoon
basil
Instructions
Brown beef in a large pot over medium high-heat with garlic and onion. Cook until no pink remains and drain the fat.
Add remaining ingredients and bring to a boil.
Once boiling, turn down to a simmer and cook uncovered for 45-55 minutes or until it thickens.
Notes
Thicken chili by simmering it for a longer time. Or mix equal amounts of cornstarch with water and stir into chili and simmer.
If chili is too thick, add a bit more beef broth.
Modify the level of spice by adding more or less chili powder. Add hot sauce, more chili powder or even jalapenos for added heat if desired.
Refrigerate chili in a sealed container for 4-5 days.
Freeze cooked and cooled chili in an air-tight container for about 2 months.
Nutrition
Calories:
293
kcal
|
Carbohydrates:
26
g
|
Protein:
33
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
70
mg
|
Sodium:
701
mg
|
Potassium:
1144
mg
|
Fiber:
8
g
|
Sugar:
6
g
|
Vitamin A:
1034
IU
|
Vitamin C:
29
mg
|
Calcium:
79
mg
|
Iron:
7
mg