Quick Chili Supper
A quick, hearty chili supper combining ground beef, vegetables, corn, and spices, topped with melted Cheddar cheese—perfect for busy weeknights or comforting family dinners.
Ingredients
Instructions
- In a 2-quart microwavable dish, cook hamburger and onion, covered, for 6 minutes on High.
- Break up hamburger; cover and cook 4 more minutes.
- Drain grease.
- Add remaining ingredients, except cheese.
- Stir, cover and cook 5 minutes.
- Cook 1 to 1 1/2 minutes on High or until cheese is melted.
Tips & Substitutions
For a spicier chili, consider adding diced jalapeños or a dash of hot sauce. You can substitute the hamburger with ground turkey or meat alternatives for a lighter option. If you don't have instant rice, regular rice can be used, but adjust the cooking time accordingly. To enhance flavor, sauté the onion and green pepper before adding them to the dish.
Serving Suggestions
Serve this Quick Chili Supper with a side of cornbread or a fresh green salad for a balanced meal. It pairs beautifully with Cheddar Cornsticks And Muffins for a comforting touch. Top each serving with additional shredded cheese, sour cream, or chopped green onions for added flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave on high for 1-2 minutes, stirring halfway through, until heated through. You can also add a splash of water to maintain moisture while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Chili Supper contains roughly 840 calories, with 27g protein, 163g carbohydrates, and 32g fat. It is an excellent source of dietary fiber (356% of the Daily Value), protein (55% of the Daily Value), and iron (51% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1180mg per serving (51% 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?
Absolutely! This chili can be made a day in advance and stored in the refrigerator. The flavors will meld and improve overnight, making it even more delicious. Just reheat when ready to serve.
What can I use instead of instant rice?
If you don't have instant rice, you can use regular rice. Just remember to cook it separately according to package instructions and add it to the chili once it's cooked, or increase the water and cook time for the chili to accommodate.
Can this recipe be frozen?
Yes, you can freeze the chili for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating on the stove or in the microwave.
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).