Fast Filling and Easy Chili
Get a comforting, hearty dinner on the table in just 35 minutes with this Fast Filling and Easy Chili recipe! Perfect for busy weeknights, this one-pot wonder combines juicy ground beef, tender beans, and a robust blend of chili powder, cumin, and paprika to deliver bold, savory flavor in every bite. Diced tomatoes and tomato paste create a rich, velvety base, while optional toppings like shredded cheddar cheese, sour cream, and green onions add a customizable flair. Ready in under an hour, this quick chili is a crowd-pleaser that’s perfect for serving over rice or alongside warm, crusty bread. Packed with protein, loaded with flavor, and made with pantry staples, it’s a simple, satisfying meal you’ll return to time and time again.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 28 ounces diced tomatoes (with juice)
- 2 tablespoons tomato paste
- 15 ounces kidney beans (drained and rinsed)
- 15 ounces black beans (drained and rinsed)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup water or beef broth
- 1 cup shredded cheddar cheese (optional, for garnish)
- 0.5 cup sour cream (optional, for garnish)
- 0.25 cup chopped green onions (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the olive oil and ground beef. Cook, breaking up the meat with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Drain any excess grease if necessary.
Add the diced onion and minced garlic to the pot with the cooked beef. Sauté for 3-4 minutes until the onion is softened and fragrant.
Stir in the chili powder, ground cumin, paprika, salt, and black pepper. Cook for 1 minute to toast the spices and enhance their flavor.
Add the diced tomatoes (with their juice), tomato paste, kidney beans, black beans, and water or beef broth to the pot. Stir everything together until well combined.
Bring the chili to a gentle simmer over medium heat. Reduce the heat to low, cover the pot, and let it cook for 15-20 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust seasoning if needed (add more salt or spices to your preference).
Ladle the chili into bowls and garnish with shredded cheddar cheese, sour cream, and chopped green onions if desired. Serve hot with warm bread or over rice if preferred.
Nutrition Facts
Calories |
2890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.0 g | 200% | |
| Saturated Fat | 71.1 g | 356% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 4581 mg | 199% | |
| Total Carbohydrate | 214.4 g | 78% | |
| Dietary Fiber | 64.9 g | 232% | |
| Total Sugars | 41.9 g | ||
| Protein | 168.6 g | 337% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1431 mg | 110% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 5887 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
