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Easy Weeknight Chili in a white bowl

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
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings6 servings
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Equipment

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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