Weeknight Chili Recipe
Discover this easy, budget-friendly chili bursting with flavor – perfect for busy weeknights.
Craving a flavorful dinner but short on time? This chili recipe is your answer. It’s incredibly easy to throw together, perfect for busy weeknights. I often prepare it a few hours in advance, letting it simmer and develop deeper flavors in my Dutch oven. Though, you can also just throw this together in about 20 mins when you need it as well. This chili is not only delicious but also nutritious. It’s a protein powerhouse, rich in vitamins and minerals. Making this chili won’t break the bank. You likely have many of the ingredients already in your pantry, and the overall cost is usually around $10. You can’t go wrong with this simple yet satisfying chili recipe. It’s the perfect solution for busy weeknights when you need a quick and flavorful meal.
Where To Source Budget Friendly Pasture-Raised Meat
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Why You Will Love This Recipe?
Homemade chili can be an incredibly nutritious and satisfying meal, packed with protein: (black beans, kidney beans, pinto beans, lentils or meat like ground beef, ground turkey, chicken), fiber: Beans and vegetables like onions, peppers, and tomatoes contribute significant fiber to the dish. Fiber aids digestion and helps regulate blood sugar levels, vitamins and Minerals: Chili can provide vitamins A, C, and K, as well as minerals like iron and potassium, depending on the ingredients used. Fast & Easy: This chili comes together in under 30 minutes, making it ideal for those hectic weeknights.
Make It Vegetarian
During my vegetarian phase, I frequently made this chili recipe, easily adapting it by substituting the meat with an abundance of beans or lentils. I haven’t personally tried a tofu version, but I’m curious to hear from anyone who has! However, I dont suggest using processed meat substitutes, as they can contain quite a few harmful ingredients and additives.
What To Serve With Homemade Chili
A warm bowl of chili is the perfect pairing for a side of freshly baked cornbread. Check back for my recipe soon!
Feel free to customize your chili with your favorite toppings. I personally love to add shredded cheese (cheddar, Monterey Jack, or a blend), dollops of sour cream or a tangy dollop of Greek yogurt, avocado slices, chopped onions, and fresh cilantro.
Using Dry Beans
A super budget-friendly option is to buy dry beans in bulk instead of canned. They are SO EASY to whip up if you have an instant pot. I like to make double or triple the amount of beans I need and freeze the rest in 2 cup portions.
Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 pound ground beef or ground turkey
- ½ large onion, chopped
- 1 bell pepper, chopped
- 4 cloves garlic, minced
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained – can sub pinto beans
- 2 tablespoons tomato paste
- 1 cup frozen corn
- 1 teaspoon chili powder, I use ¼ tsp when I am making this for kiddos
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon Cocoa Powder
- 1/4 teaspoon cayenne pepper (adjust to taste), optional
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup vegetable or beef broth, I like to use Better than bouillon or Bone Broth
Step-by-step Instructions
- Brown the meat: Heat the oil in a large pot or Dutch oven over medium heat. Add ground meat and cook until browned, breaking it up with a spoon as it cooks. Drain off any excess grease.
- Sauté the veggies: Add onion, pepper, and garlic to the pot and cook until softened, about 5 minutes.
- Combine ingredients: Stir in diced tomatoes, black beans, kidney beans, tomato paste, chili powder, cumin, smoked paprika, Cocoa powder, cayenne pepper, salt, pepper, corn, and broth..
- Simmer: Bring to a simmer, then reduce heat and cook for 10-15 minutes, or until flavors have melded.
- Serve: Ladle chili into bowls and top with your favorite toppings.
Weeknight Chili Recipe
Ingredients
- 1 tbsp olive oil or avocado oil
- 1 lbs ground beef or ground turkey
- ½ large onion chopped
- 1 bell pepper chopped
- 4 cloves garlic minced
- 1 15-oz can diced tomatoes, undrained
- 1 15-oz can black beans, rinsed and drained
- 1 15-oz can kidney beans, rinsed and drained can sub pinto beans
- 2 tbsp tomato paste
- 1 cup frozen corn
- 1 tsp chili powder I use ¼ tsp when I am making this for kiddos
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1 tsp Cocoa Powder
- 1/4 tsp cayenne pepper adjust to taste, optional
- 1 tsp salt
- 1/8 tsp black pepper
- 1 cup vegetable or beef broth I like to use Better than bouillon
Instructions
- Brown the meat: Heat the oil in a large pot or Dutch oven over medium heat. Add ground meat and cook until browned, breaking it up with a spoon as it cooks. Drain off any excess grease.
- Sauté the veggies: Add onion, pepper, and garlic to the pot and cook until softened, about 5 minutes.
- Combine ingredients: Stir in diced tomatoes, black beans, kidney beans, tomato paste, chili powder, cumin, smoked paprika, Cocoa powder, cayenne pepper, salt, pepper, corn, and broth..
- Simmer: Bring to a simmer, then reduce heat and cook for 10-15 minutes, or until flavors have melded.
- Serve: Ladle chili into bowls and top with your favorite toppings.
