Easy Chili Recipe

Chili in a bowl with a spoon in it and toppings on the side.

Print Recipe

5 from 1 vote

Our easy chili recipe is full of bold flavors and hearty ingredients and takes just 15 minutes to put together.

Prep Time15

Cook Time45

Total Time1

Course: dinner, lunch, Main Course

Cuisine: American

Servings:

Calories: 473kcal

Author: Teri & Jenny

Ingredients

2 tablespoons olive oil
1/2 white onion diced
1 poblano seeded and diced
1 jalapeno seeded and diced
4 minced garlic cloves
1 pound (85/15) ground beef
2 tablespoons chili powder
2 1/2 tablespoons light brown sugar
1 tablespoon cumin
1 tablespoon onion powder
2 tablespoons tomato paste
14.5 oz can crushed tomatoes
14.5 oz can fired roasted diced tomatoes
1 cup unsalted beef broth
14.5 oz can kidney beans drained and rinsed
14.5 oz can pinto beans drained and rinsed
salt and pepper to taste

optional garnishes

shredded cheddar
sour cream
fritos
thinly sliced jalapenos
thinly sliced green onion

US Customary - Metric

Instructions

Place a dutch oven over medium-high heat. Once hot add oil.
Add onion, poblano, and jalapeño and sauté until onion becomes slightly translucent, 5 to 6 minutes. Add garlic and stir.
Add beef, break up into small pieces, and brown, 3 to 4 minutes. Season with salt and pepper.
Add chili powder, sugar, cumin, and onion powder. Stir until fully and evenly incorporated.
Stir in tomato paste. Continue to stir until it turns a deep red color, 2 to 3 minutes.
Add crushed tomatoes, diced tomatoes, and beef broth. Season with salt and pepper and bring to a boil.
Once chili is boiling, lower heat to medium-low. Semi cover pot and simmer for 15 minutes. Uncover and gently stir in beans. Simmer uncovered for an additionl 10 minutes. Season with salt and pepper.
Ladle into bowls and top with sour cream, shredded cheddar, green onions, and corn chips.

Notes

Storing Leftovers

Refrigerator

Once cooled, store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat the chili in the microwave (covered!) for 60-90 seconds or until warmed through. You can also heat the chili on the stovetop over low heat. Stir in a splash of broth if it becomes too thick while reheating.

Freezer

Chili makes an incredible freezer meal. Just wait for the chili to completely cool, then add it to an airtight container or a freezer bag. Keep the chili in the freezer for up to 3 months.

We recommend freezing chili flat in a freezer bag. It unthaws much quicker this way and takes up less space in the freezer.

To reheat from frozen, just let the chili thaw in the refrigerator overnight, then heat on the stove over low until warmed through. Add a splash of beef broth to the chili to thin it out if needed.

Nutrition