30 Minute Chili
A hearty, flavorful chili featuring ground beef, green peppers, onions, and kidney beans, simmered in a rich tomato and mushroom soup base with a spicy kick. Perfect for quick weeknight dinners or casual gatherings, it offers bold flavors and customizable heat levels to suit all chili lovers.
Ingredients
Instructions
- Brown the ground beef with diced onions and green peppers until the meat is fully cooked.
- Add the can of cream of mushroom soup and the can of cream of tomato soup (undiluted).
- Stir in catsup, water, salt, pepper, and chili powder.
- Simmer the mixture for 30 minutes.
- Add the drained kidney beans and stir well.
- Add juice from the kidney bean can as needed to adjust consistency.
- Serve hot, garnished with raw chopped onion, and add more chili powder to taste for extra heat.
Tips & Substitutions
For added flavor, consider using fresh herbs like cilantro or parsley. If you prefer a vegetarian option, substitute the ground beef with lentils or a meat alternative. You can also use canned diced tomatoes instead of cream soups for a lighter version. Adjust the chili powder according to your spice preference and try adding a splash of hot sauce for extra heat.
Serving Suggestions
Serve the chili hot, garnished with raw chopped onion for a fresh crunch. It pairs beautifully with cornbread or tortilla chips for a satisfying meal. For a complete dinner, consider serving it alongside a simple green salad or some homemade sloppy joes for a fun twist on a classic American recipe.
Storage & Reheating
Store any leftover chili in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stovetop over medium heat, stirring occasionally, or microwave in short intervals until heated through. If it thickens too much, add a bit of water or broth to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of 30 Minute Chili contains roughly 642 calories, with 42g protein, 106g carbohydrates, and 8g fat. It is an excellent source of vitamin C (308% of the Daily Value), dietary fiber (144% of the Daily Value), and protein (85% of the Daily Value). Note that it is relatively high in sodium, at 1248mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili ahead of time?
Yes, this chili can be made ahead of time and stored in the refrigerator or freezer. Making it a day in advance allows the flavors to deepen. Just reheat on the stove or in the microwave when you're ready to serve.
What can I do if my chili is too thick?
If your chili turns out too thick, simply add a little bit of water or broth until you reach your desired consistency. You can also add additional canned tomatoes or beans for added texture without losing flavor.
Can I use different beans in this recipe?
Absolutely! While kidney beans are traditional, you can substitute them with black beans, pinto beans, or even garbanzo beans for a unique twist. Just be sure to drain and rinse canned beans before adding them to the chili.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).