Easy Weeknight Chili

This is called Easy Weeknight Chili because it really is so, so simple. It utilizes basic pantry ingredients and a few fresh veggies and you can toss it together easily even on a busy night. It’s also very flexible and open to adaptation. Feel free to add more vegetables, your favorite seasonings, and go simple on the toppings OR load it up. This is a recipe I reach for again and again!

How to Make Easy Weeknight Chili

1. From the produce section, you’ll need an onion, a bell pepper (any color works! If you bought one of those tri-color packages and are desperately looking for a way to use up that last pepper, this recipe is for you), and some garlic. Give those a good chop and set aside.
2. Round up a pound of lean ground beef (I use 90% lean), a can of beans (I’m using kidney here and then decided I wanted black in there, too–this recipe is super-customizable depending on your mood! More about that later.), a can of diced tomatoes, a can of tomato sauce, and some beef broth.
3. Heat a little oil in a large stockpot over medium heat. Add some ground beef, onion, garlic, and green pepper and cook, stirring frequently. When the meat is cooked about halfway, add some chili powder, Italian seasoning, and black pepper and stir to coat the meat completely.
4. When the meat has cooked completely, add the remaining ingredients and bring to a boil. Cover and reduce heat. Simmer for 20-30 minutes. Garnish with desired toppings.

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Easy Weeknight Chili

5 from 7 votes

Delicious chili your whole family will love but easy enough to make any night of the week!

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

ServingsServings6 servings

Print Rate

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Equipment

• stock pot

Ingredients

• 1 pound ground beef 10% lean
• 1 tablespoon olive oil extra virgin
• 1 onion, medium finely chopped
• 1 green pepper finely chopped
• 3-4 cloves garlic minced
• 1 tablespoon chili powder
• ½ teaspoon Italian seasoning
• 1 ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 can light kidney, black, or pinto beans rinsed and drained
• 1 14.5 ounce can diced tomatoes
• 1 8-ounce can tomato sauce
• 1 15-ounce can beef broth or equivalent; such as concentrated beef bouillon dissolved in 15 oz. water

Optional Toppings

• Corn chips (like fritos)
• shredded cheese
• diced onion
• Avocado

Instructions

• Heat a large stockpot over medium heat. Add oil to coat bottom of pan and then add the ground beef, onion, garlic, and green pepper. Cook, stirring often to break up beef.
• When the meat is cooked about halfway, add the seasonings and stir to coat.
• When the meat has cooked completely, add beans, tomatoes, tomato sauce, and beef broth and bring to a boil. Lower heat to a simmer, cover pot, and simmer for 20-30 minutes.
• Season with additional salt and pepper to taste, then garnish with desired toppings and serve.

Notes

Storing and Customization

• Store finished, cooled chili in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
• Chili freezes well. Freeze individual portions for a quick meal when needed.

Customize It!

This recipe is super customizable, depending on your mood, personal preferences, and what you have on hand. Here’s a list of ways I mix it up:

• For additional good carbs, or to stretch your chili further, add another drained can of beans.
• For smokey heat, replace half of the chili powder with chipotle chili powder.
• For more straight-up heat, add cayenne pepper. Start with 1/4 teaspoon and go from there.
• For more Tex-Mex flavor, add 1/2 teaspoon cumin and 1/2 teaspoon ground coriander.
• If desired, you can replace the ground beef with lean ground turkey.
• Any color of bell peppers work–if you need to use up colored bell peppers, feel free!
• Mix up the shredded cheese–cheddar is great, but so is pepper jack.
• We top ours with saltines, Fritos, or Cheez-Its.
• We also top ours with chopped green onions or minced yellow, white, or red onions.

Nutrition

Calories: 243kcal, Carbohydrates: 7g, Protein: 14g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 54mg, Sodium: 180mg, Potassium: 439mg, Fiber: 2g, Sugar: 3g, Vitamin A: 558IU, Vitamin C: 25mg, Calcium: 52mg, Iron: 3mg

Course: Main Courses, Soups

Cuisine: American

Keyword: Easy Weeknight Chili

Calories: 243kcal

Author: Kate Jones

Cost: $10

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