SIMPLE 30 MINUTE WEEKNIGHT CHILI

A quick weeknight chili that’s delicious and super easy to prepare. This is one recipe you’ll want to keep in your wheelhouse and you can freeze it as well. Easy and delicious - what more can you ask for?

I call this a weeknight chili because of its simplicity but this chili is good ANY DAY OF THE WEEK. It's hearty, filling, perfectly seasoned, and ready in about 30 minutes.

I created this quick chili one night for my daughter. We were hungry and I was at her house, so I used what she had. It all came together in about 30 minutes.

I knew it was going to be tasty, but I didn’t expect the rave reviews when her boyfriend tried it. I received this text:

AMAZING CHILI! I got home and devoured a big bowl of it.

It is the best chili I’ve ever had! 

Well, I wouldn’t go that far. My Nat Your Average Chili is the best. I’ll call this a good second.

This is so quick to put together but it has tons of flavor. I ate it without cheese or any add-ins and it was still delicious.

What’s great about this recipe is that it’s a recipe anyone can make. No special skills are needed. It's also a simple weeknight chili.

The onions and peppers don’t have to be cut in any particular way. The tomatoes are diced and from a can - just get a good brand. I use the organic ones from Costco.

As for the spices, if you don’t already have them in your pantry, get them. They will be used.

I list a recommendation of the amount of spices. When I first made this, I added them with no measuring and it was a little spicy. That’s not to say it was not edible, it just had zing.

As you read from the text above, it received rave reviews. I’ve made it a few more times since and used about a teaspoon of spices which made it delicious. In fact, I would add a little more to give it that zing but remember, you can always add more. 

If you did add too much, you can add a sliced up potato which should absorb that spice. But again, start with the lower end of the recommendation and go from there to what pleases you.

You can use any color peppers you have or want. When I made it we only had green peppers and it was awesome. If you use red, orange, or yellow, it will taste sweeter and be colorful. The green peppers gave it a flavor that surprised me because I enjoyed it so much. The colorful peppers will make it sweeter.

This is such a great weeknight meal and it’s delicious too. Another bonus is it’s easy to make and quick as well. In about 30 minutes, you’ll be digging in with a smile on your face.

Give this simple weeknight chili a try. You're gonna love it.

Life is too short for mediocre food.

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SIMPLE 30 MINUTE WEEKNIGHT CHILI

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A quick weeknight chili that’s delicious and super easy to prepare. This is one recipe you’ll want to keep in your wheelhouse and you can freeze it as well. Easy and delicious - what more can you ask for?

Serves 4 - 6

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Author: Natalie Gregory

Equipment Used

5.5 quart dutch oven

Ingredients

• 2 tablespoon olive oil
• 1 large onion chopped
• 6 large garlic cloves sliced
• 2 bell peppers any color, chopped
• 1 pound ground beef I use 85% lean
• 2 ½ teaspoons kosher salt or to taste
• 1 teaspoon chipotle powder SEE NOTES
• 1 teaspoon oregano
• 1 teaspoon smoked paprika
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 1 teaspoon cumin
• ½ (6 ounce) can tomato paste
• 1 (15 ounce) can diced tomatoes
• 1 (15.5 ounce) can kidney beans

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Instructions

• In a large saucepan, over medium high heat, add olive oil and onions and cook until onions are soft and translucent.
• Add the sliced garlic and stir until fragrant. Add the bell peppers and cook until they start to soften.
• Add the ground beef, break it up, and cook until it’s browned. Add the oregano, chipotle powder, paprika, granulated garlic, granulated onion, and cumin and stir to wake up the spices.
• Stir in the tomato paste and cook until it loses its bright red color.
• Finally, add the diced tomatoes and kidney beans. Bring it just to a boil then lower to a simmer. Give it a good stir. Let it cook, uncovered, for about 15 minutes, stirring here and there to make sure nothing gets too brown on the bottom of the pan.
• Serve as is or with the optional toppings.

OPTIONAL TOPPINGS:

• Greek yogurt or sour cream
• Diced green onions
• Diced red onions
• Shredded lettece
• Shredded cheddar
• Crumbled feta
• Sliced jalapenos
• Guacamole
• Crumbled tortilla chips
• Few dashes of hot sauce
• Green salsa

Notes

If you want a spicier chili, add ½ teaspoon more of chipotle powder and taste. You can add as much as you like to your taste.

Nutritional Information

I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.

Did you make this recipe? Tag @thegeneticchef and use #thegeneticchef and tell me all about it!