Easy Chili Recipe

Why You’ll Love This Recipe

I love how approachable this chili is—no fancy ingredients, just pantry staples and fresh vegetables. It’s budget-friendly, flexible, and ready in an hour. The deep, savory flavor builds as it simmers, and I can make it as mild or spicy as I like. Plus, it’s even better the next day, making it perfect for meal prep or next-day lunches.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb lean ground beef

• 1 medium yellow onion, chopped

• 3 cloves garlic, minced

• 1 cup chopped bell peppers (I like using a mix of red, green, and yellow)

• 28 oz can crushed tomatoes

• 15 oz can kidney beans, rinsed and drained

• 2 tablespoons chili powder

• 1 teaspoon ground cumin

• Salt and black pepper, to taste

Optional Toppings

• Shredded cheese

• Sour cream

• Fresh cilantro

Directions

1. Sauté the Vegetables: I heat a large pot over medium heat and sauté the onions and bell peppers until soft and fragrant, about 5 minutes.

2. Cook the Beef: I add the ground beef to the pot and cook it until browned, using a spoon to break it apart as it cooks.

3. Add Garlic and Spices: Once the meat is cooked through, I stir in the garlic, chili powder, cumin, salt, and pepper, letting it cook for another minute or two to bring out the flavor.

4. Stir in Tomatoes and Beans: I pour in the crushed tomatoes and add the rinsed kidney beans. Then I mix everything together until well combined.

5. Simmer: I reduce the heat to low, cover the pot, and let it simmer gently for at least 30 minutes. The longer it simmers, the more the flavors come together.

6. Serve: I ladle the chili into bowls and top it with shredded cheese, sour cream, or cilantro depending on what I’m in the mood for.

Servings and timing

• Servings: 6

• Prep Time: 15 minutes

• Cook Time: 45 minutes

• Total Time: 1 hour

Variations

• Vegetarian Version: I swap out the beef for lentils, black beans, or even quinoa for a plant-based option that’s just as hearty.

• Spicy Twist: I add diced jalapeños, chipotle in adobo, or a dash of hot sauce when I want a little heat.

• Add Corn: A cup of corn kernels adds color, sweetness, and a little crunch.

• Make it Smoky: A pinch of smoked paprika or a bit of liquid smoke brings in a deep, smoky layer I love.

• Chunky Style: I add chopped carrots or zucchini for more texture and nutrition.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. For reheating, I warm it gently on the stovetop or in the microwave. It also freezes well—perfect for batch cooking. I let it cool completely before freezing in single-serving containers for up to 3 months.

FAQs

Can I make this in a slow cooker?

Yes, after browning the beef and sautéing the vegetables, I transfer everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

Can I substitute the kidney beans?

Absolutely. I often use black beans, pinto beans, or a mix depending on what I have in my pantry.

How do I thicken my chili?

If I want a thicker texture, I let it simmer uncovered for the last 10–15 minutes. Mashing a few beans with the back of a spoon also helps.

Is this chili spicy?

No, it’s mild as written. For more heat, I add chili flakes, hot sauce, or fresh jalapeños to taste.

What should I serve with chili?

I usually serve it with cornbread, rice, tortilla chips, or a simple green salad. It’s also great over baked potatoes or nachos.

Conclusion

This Easy Chili Recipe is the kind of dish I can throw together with pantry staples and a few fresh ingredients. It’s warm, hearty, and endlessly customizable—perfect for feeding a group or keeping in the fridge for quick meals throughout the week. Whether topped with cheese, paired with cornbread, or eaten straight from the bowl, it’s always a hit at my table.

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