Quick Weeknight Chili
Warm, hearty, and on the table in just 30 minutes, this Quick Weeknight Chili is the ultimate solution for busy nights. Packed with bold flavors from smoky paprika, chili powder, and cumin, this easy chili recipe combines tender ground beef (or turkey), two types of hearty beans, and a rich tomato base for a deeply satisfying dish. With minimal prep and pantry-friendly ingredients, it’s a stress-free dinner that doesn’t skimp on taste. Serve it with your favorite toppings like shredded cheese, sour cream, and diced avocado for a customizable, crowd-pleasing meal that’s perfect for family dinners, game nights, or a cozy evening at home. Whether you're searching for a quick chili recipe or a versatile comfort food classic, this dish hits all the right notes!
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef (or ground turkey)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 14 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 1 cup low-sodium chicken broth (or water)
- optional toppings: shredded cheese, sour cream, sliced jalapeños, chopped cilantro, diced avocado
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook, stirring occasionally, for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 5-6 minutes. Drain any excess grease if necessary.
Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well to coat the beef and let the spices bloom for 1 minute.
Add the crushed tomatoes, tomato paste, kidney beans, black beans, and chicken broth. Stir to combine.
Bring the chili to a gentle simmer and reduce the heat to low. Let it cook for 10 minutes, stirring occasionally, to allow the flavors to meld.
Taste and adjust the seasoning if needed. Add more salt or spices to suit your preferences.
Serve the chili hot, topped with your choice of optional toppings like shredded cheese, sour cream, sliced jalapeños, chopped cilantro, or diced avocado.
Nutrition Facts
Calories |
2263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.2 g | 153% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 393 mg | 131% | |
| Sodium | 4435 mg | 193% | |
| Total Carbohydrate | 164.8 g | 60% | |
| Dietary Fiber | 53.9 g | 192% | |
| Total Sugars | 14.9 g | ||
| Protein | 137.7 g | 275% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 693 mg | 53% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 4580 mg | 97% | |
*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.
