Can I make this chili ahead of time?

Absolutely! Chili often tastes even better the next day because the flavors have more time to meld. Just store it in the fridge and reheat on the stove or in the microwave.

Yes! Chili freezes really well. Let it cool completely, then store in an airtight container or zip topped freezer bag for up to 3 months. Thaw overnight in the fridge or on the counter before reheating.

Can I make this into a vegetarian chili?

Absolutely! Just skip the meat and add extra beans, lentils, or even diced vegetables like zucchini, mushrooms, or sweet potatoes.

What's the best way to thicken chili?

If your chili feels too soupy, let it simmer uncovered for a bit to reduce.

Quick & Easy 30 Minute Chili (Easy Weeknight Meal!)

Name: Quick & Easy 30 Minute Chili
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 tbsp olive oil; 1 onion ((diced)); 1 green bell pepper ((diced)); 3 cloves minced garlic ((about 1 tbsp)); 1 lb ground beef; 1 15 oz can crushed tomatoes; 1 10 oz can Rotel “Chili Fixins” ((regular Rotel works great, too)); 1 15 oz can chili beans ((do not rinse!)); 1 15 oz can kidney beans ((drained and rinsed)); 1 15 oz can pinto beans ((drained and rinsed)); 1 tsp salt ((can add more to taste, I usually add another pinch or two)); 1/2 tsp black pepper ((can add more to taste)); 1 tsp chili powder; 1/2 tsp smoked paprika; 1/2 tsp onion powder; 1/2 tsp garlic powder; 1 1/4 cups beef stock

Description

This classic homemade chili is made with a combination of ground beef, beans, and spices to create a quick and easy weeknight meal that’s ready in just 30 minutes! Top it with shredded cheese, sour cream, and tortilla chips for a dinner the whole family will love.

Ingredients

Units Scale

1 tbsp olive oil
1 onion ((diced))
1 green bell pepper ((diced))
3 cloves minced garlic ((about 1 tbsp))
1 lb ground beef
1 15 oz can crushed tomatoes
1 10 oz can Rotel "Chili Fixins" ((regular Rotel works great, too))
1 15 oz can chili beans ((do not rinse!))
1 15 oz can kidney beans ((drained and rinsed))
1 15 oz can pinto beans ((drained and rinsed))
1 tsp salt ((can add more to taste, I usually add another pinch or two))
1/2 tsp black pepper ((can add more to taste))
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1 1/4 cups beef stock

Cook Mode Prevent your screen from going dark

Instructions

In a large pot over medium high heat, add one tablespoon of olive oil. Heat until it’s nice and hot, and then add in the diced onion and green pepper. Sauté until nice and softened, about 3-5 minutes. Add in the garlic and continue cooking until fragrant (about 30 seconds). Note: You can turn down the heat here if needed, garlic can burn quickly!
Add in the beef, breaking it up with a spoon as you cook. Continue cooking until it’s nice and browned, and then drain any excess fat if needed.
Add in the remaining ingredients. Stir together well and adjust any seasonings to your taste (you might want to add in extra chili powder or a dash of cayenne if you like it extra spicy!)
Bring to a boil and cook 1-2 minutes, stirring frequently.
Reduce heat to low and allow the chili to simmer over medium low heat for 10-15 minutes. This gives the flavors a chance to meld.
Serve hot with all your favorite toppings. Enjoy!

Notes

Spice it Up: I typically keep this chili fairly mild since I have little ones in my household, but feel free to add extra chili powder or cayenne to add in some extra heat.
Serving Ideas: Serve this chili with a side of einkorn cornbread (so good), or use it as a topping over pasta, baked potatoes, or hot dogs!
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing Instructions: Let it cool completely, then store in an airtight container or zip topped freezer bag for up to 3 months. Thaw overnight in the fridge or on the counter before reheating.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Dinner