Chili In 30 Minutes Or Less
A quick and hearty chili packed with savory flavors, perfect for weeknights or casual gatherings, combining ground beef, tomatoes, beans, and spices for a satisfying meal.
Ingredients
Instructions
- In a large skillet, brown ground round, chopped onion, and minced garlic. Drain off excess fat.
- Stir in stewed tomatoes, tomato sauce, salt, chili powder, and undrained kidney beans.
- Simmer, covered, for 30 to 45 minutes until flavors are blended.
- Stir in beans and heat through before serving.
Tips & Substitutions
To enhance the flavor of your chili, consider adding a teaspoon of cumin or smoked paprika for depth. If you're short on time, use canned diced tomatoes instead of stewed for a quicker option. For a vegetarian version, substitute the ground round with lentils or textured vegetable protein. You can also adjust the spice level by using mild or hot chili powder based on your preference.
Serving Suggestions
Serve this chili with a dollop of sour cream or shredded cheese on top for creaminess. It pairs beautifully with Dill Carrot Sticks or a side of cornbread for a comforting meal. A fresh salad, like Jubilee Salad, can add a refreshing contrast. For a complete spread, consider serving it alongside Baked Beans, Pineapple And Frankfurter Casserole.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. To reheat, thaw overnight in the refrigerator, then heat on the stovetop over medium heat, stirring occasionally until warmed through. You can also use a microwave, heating in 1-minute intervals until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Chili In 30 Minutes Or Less contains roughly 565 calories, with 45g protein, 47g carbohydrates, and 22g fat. It is an excellent source of protein (89% of the Daily Value), iron (44% of the Daily Value), and dietary fiber (36% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 2173mg per serving (94% 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 in advance?
Yes, this chili can be made in advance and actually tastes better the next day as the flavors meld. Prepare it up to 2 days ahead, cool it completely, and store in the refrigerator. Reheat on the stovetop or in the microwave before serving.
What can I use instead of kidney beans?
If you don't have kidney beans on hand, you can substitute with black beans or pinto beans for a different flavor and texture. You can also use chickpeas for a unique twist. Just ensure to adjust the cooking time slightly if using dried beans, as they will need to be cooked beforehand.
How can I make this chili spicier?
To increase the heat, you can add diced jalapeños or a splash of hot sauce while cooking. For a more complex heat, include chopped chipotle peppers in adobo sauce. Adjust the chili powder to a spicier variety or add cayenne pepper to taste, but do so gradually to avoid overpowering the dish.
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).