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Hearty Weeknight Chili

A steaming bowl of delicious 30-minute chili with ground beef, kidney beans, and tomatoes.
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A rich and flavorful chili perfect for a quick weeknight dinner or a crowd-pleasing game day meal. This recipe is easily adaptable for your slow cooker or Instant Pot and freezes well.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound lean ground beef or turkey
  • 1 large onion, chopped
  • 2 bell peppers, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • Optional toppings: shredded cheese, sour cream, chopped cilantro, diced onions

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground meat and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  2. Add chopped onion and bell peppers to the pot. Cook until softened, about 5-7 minutes.
  3. Stir in minced garlic and cook for 1 minute more until fragrant.
  4. Add crushed tomatoes, kidney beans, black beans, and corn to the pot.
  5. Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Season with salt and black pepper.
  6. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally. For deeper flavor, simmer for longer.
  7. Serve hot with your favorite toppings.

Notes

  • For slow cooker: Brown meat and sauté vegetables as above. Transfer to slow cooker. Add remaining ingredients and stir. Cook on low for 6-8 hours or on high for 3-4 hours.
  • For Instant Pot: Brown meat and sauté vegetables using the ‘Sauté’ function. Add remaining ingredients and stir. Secure the lid and set to ‘Manual’ or ‘Pressure Cook’ on high pressure for 15 minutes. Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
  • This chili freezes well. Let it cool completely before transferring to airtight containers or freezer bags.

Nutrition

Find it online: https://fooddexterity.com/easy-chili-recipe/