This quick chili is packed with hearty beans, ground meat, and tasty spices, all simmered to perfection in just half an hour. It’s the perfect warm-up for any day!
I love serving it with a sprinkle of cheese on top—extra yummy! Plus, it makes for great leftovers, but let’s be real, there might not be any left for later! 😄
Key Ingredients & Substitutions
Olive Oil: A great base for sautéing your aromatics. If you’re out, canola or avocado oil also works well; they have a higher smoke point and a neutral flavor.
Ground Beef: While I love using ground beef for its rich flavor, ground turkey or chicken is a nice substitute if you’re looking for something lighter. You can even use lentils for a vegetarian option!
Spices: Chili powder is key to the dish’s flavor profile. You can mix your own using paprika, cumin, and some cayenne. Feel free to adjust cayenne based on your spice preference or swap for a mild paprika.
Canned Beans: Canned beans save time! If you want DIY, you can use dried beans. Just soak them overnight and cook them first. Any variety of beans, like pinto or cannellini, can be swapped in based on your taste.
How Do I Get the Perfect Flavor in My Chili?
The secret to a great chili lies in layering flavors. Sauté the onions until they soften to release sweetness, then add garlic just long enough to become fragrant. Don’t rush the browning of the meat; it develops flavor!
- Make sure to toast your spices—this brings out their best flavors.
- Simmering the chili allows the ingredients to blend. If you’re short on time, you can let it simmer for just a few minutes, but I recommend a bit longer if possible.
How to Make 30-Minute Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound (450g) ground beef (or ground turkey/chicken for a lighter option)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 cup beef or chicken broth (or water)
- Salt and freshly ground black pepper, to taste
- Optional garnishes: sour cream, shredded cheese, chopped green onions, cilantro
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20 minutes to cook, giving you a total of about 30 minutes to a delicious chili meal! It’s perfect for those busy weeknights when you need something hearty and quick.
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for about 3-4 minutes until it starts to soften. Then, stir in the minced garlic and let it cook for another 30 seconds until you can smell its delicious fragrance.
2. Brown the Meat:
Next, add the ground beef to the pot. Use a wooden spoon to break it up as it cooks. Keep stirring until it’s browned and no longer pink—about 5-7 minutes. If you’re using ground turkey or chicken, just do the same!
3. Add Your Spices:
Once the meat is browned, it’s time to spice things up! Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper if you like a bit of heat. Cook this for 1 minute while stirring frequently so the spices can toast and bring out their flavors.
4. Combine Everything:
Now, pour in the diced tomatoes (with all their juices), black beans, kidney beans, and broth. Give it a good stir to combine everything evenly.
5. Simmer and Season:
Bring the chili to a gentle simmer. Once it’s bubbling a bit, reduce the heat to low and let it simmer uncovered for about 15 minutes. This allows the flavors to meld together and the chili to thicken slightly. Don’t forget to taste and add salt and pepper as needed!
6. Serve and Enjoy:
Your chili is ready! Serve it hot in bowls, and feel free to top with dollops of sour cream, shredded cheese, chopped green onions, or cilantro to add extra flavor and flair!
This hearty chili is not just quick to prepare; it also delivers big flavor in just 30 minutes—perfect for any occasion!
Can I Use Frozen Ground Meat in This Recipe?
Yes, you can! Just make sure to thaw it completely before cooking. Thaw frozen meat in the fridge overnight or use the microwave’s defrost setting for a quicker option. Always cook it thoroughly to ensure safety.
How Can I Make This Chili Vegetarian?
To make this chili vegetarian, simply replace the ground meat with an additional can of beans, lentils, or even some diced mushrooms for added texture. You might also want to add more veggies like bell peppers or zucchini for a hearty bite!
Can I Make This Chili Ahead of Time?
Absolutely! You can prepare the chili a day in advance. Just let it cool, then store it in an airtight container in the fridge. When you’re ready to serve, reheat it on the stove over low heat, stirring occasionally. It often tastes even better the next day as the flavors meld!
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the chili for up to 3 months. To reheat, thaw it in the fridge overnight and warm it on the stove or in the microwave, adding a bit of water or broth if it seems too thick.
