Quick Chili

Prep time: 5 minutes
Cooking time: 20 minutes
Yield: 6 servings
Serving Size 1 cup
Nutrition Facts: View Label(s)
Kid friendly


1⁄2 pound
lean ground meat (15% fat)
medium onion, chopped
1 can
(15 ounces) kidney beans with liquid
2 cans
(14.5 ounces each) diced tomatoes with liquid
2 Tablespoons
chili powder


  1. Brown meat and onions in a large skillet over medium-high heat (350 F degrees in an electric skillet). Drain fat.
  2. Add undrained beans, tomatoes with liquid and chili powder.
  3. Reduce heat to low (250 F degrees in an electric skillet), cover and cook for 10 minutes. Serve warm.
  4. Refrigerate leftovers within 2 hours.


  • Serve with shredded cabbage, low fat sour cream, cilantro or grated cheese.
  • Add other vegetables such as bell peppers, carrots, celery, and corn, if desired.
  • Add dried cumin, oregano or red pepper flakes in Step 2 for extra flavor!
Last updated: 10/18/16

5 Comments for "Quick Chili"

I didn't have crushed tomatoes or chilli powder, so I used garlic powder, salt, and several heaping spoon fulls of salsa instead. Turned out great and kiddos, who are normally picky eaters, loved it!

We used cubed butternut squash (and a little canola oil to saute it) instead of ground meat at a food pantry demonstration and everyone loved it! It was delicious and added a pop of color! We also added canned corn and a green bell pepper too. It was a big hit!

This is a great basic chili recipe. I add ground cumin and red chili powder for extra spice!

I'm loving these quick recipes! Yum Yum!

Delicious and fast! I think I am going to try to add some peppers, onions, and carrots next time.

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