This 30-Minute Chili is a quick and hearty dish packed with beans, meat, and delicious spices. It’s perfect for a busy weeknight and warms up nicely!
Making this chili is my go-to for cozy evenings. It’s so fast, I sometimes forget I even cooked! Great for topping with cheese or even some crunchy chips. Yum! 😋
Key Ingredients & Substitutions
Olive Oil: This helps sauté the onion and garlic. If you’re out, you can use vegetable oil or even avocado oil for a different flavor.
Ground Beef: I often use ground turkey as a lighter option, but any ground meat works well, including chicken or a plant-based substitute for a vegetarian version.
Beans: Kidney and black beans are perfect for this chili, but feel free to mix it up! Pinto beans or chickpeas are yummy replacements.
Spices: The chili powder is essential for that signature flavor. If you don’t have it, smoked paprika can add depth. Just be cautious with the cayenne, it’s spicy! You can leave it out or reduce it.
Broth: If you don’t have beef or chicken broth, water works just fine. For added flavor, consider using vegetable broth.
How Do I Ensure My Chili Has the Right Consistency?
Getting the right texture in chili can be tricky, but it’s all about the timing and ingredients. You want a nice balance between thick and saucy.
- Start by browning the meat properly. If you have too much fat, drain it right after cooking.
- When adding the liquids, keep in mind that you can always boil it longer to thicken or add a little more broth to loosen it up if necessary.
- Letting it simmer for 20 minutes gives flavors time to develop and helps reduce it to your desired thickness.
Don’t forget to taste as you go! Adjusting the seasonings can elevate your chili to the next level. Enjoy your cooking!
30-Minute Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef (or ground turkey)
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (8-ounce) can tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for more heat)
- Salt and black pepper, to taste
- 1 cup beef or chicken broth (or water)
How Much Time Will You Need?
This chili comes together in just 30 minutes! You’ll spend about 10 minutes prepping your ingredients and an additional 20 minutes cooking. Perfect for a quick and satisfying meal!
Step-by-Step Instructions:
1. Prepare the Base:
Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the diced onion. Sauté for about 3-4 minutes, stirring occasionally, until the onion becomes soft and translucent.
2. Build Flavor with Garlic:
Next, stir in the minced garlic and let it cook for another 30 seconds. You want it fragrant but not burnt—so keep an eye on it!
3. Cook the Meat:
Now it’s time to add the ground beef (or turkey). Use a wooden spoon to break it apart while it cooks. Cook until it’s browned and no longer pink—about 5-7 minutes. If there’s excess fat, carefully drain it from the pot.
4. Spice It Up:
Once the meat is cooked through, stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper if you’re feeling spicy. Add a pinch of salt and pepper. Cook this mixture for about 1 minute to toast the spices and enhance their flavors.
5. Add the Rest:
Now, it’s time to mix in the diced tomatoes (with their juice), tomato sauce, kidney beans, black beans, and broth. Give everything a good stir to combine well.
6. Simmer Your Chili:
Bring your chili to a boil, then reduce the heat and let it simmer uncovered for about 20 minutes. Stir occasionally, and enjoy the delicious aroma as it thickens slightly but remains saucy.
7. Taste and Serve:
Before serving, taste your chili and adjust the salt and pepper as needed. Serve it hot with your favorite toppings like shredded cheese, a dollop of sour cream, or alongside some warm cornbread. Enjoy your delicious and speedy chili!
Can I Use Dried Beans Instead of Canned Beans?
Yes, but you’ll need to cook them beforehand! Soak dried kidney and black beans overnight, then boil them until tender before adding them to the chili.
How Can I Make This Chili Vegetarian?
For a vegetarian version, substitute the ground beef with diced vegetables like bell peppers and zucchini or use meat alternatives like lentils or a plant-based ground meat. Just ensure to use vegetable broth instead of meat broth!
Can I Store Leftover Chili?
Absolutely! Store leftover chili in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to 3 months. Just thaw and reheat before serving!
What Should I Serve with Chili?
Chili is delicious on its own, but you can pair it with toppings like shredded cheese, sour cream, or sliced avocado. It also goes well with cornbread, tortilla chips, or a simple side salad for extra crunch!
