Quick Chili Recipe Recipe

In the whirlwind of modern life, finding time to cook a wholesome and satisfying meal can often feel like a Herculean task. Weeknights are especially notorious for their time constraints, leaving us reaching for takeout menus or settling for less-than-exciting quick fixes. But what if I told you that a hearty, flavorful, and genuinely delicious chili could be on your table in under 25 minutes? That’s precisely what this quick chili recipe delivers, and let me tell you, it’s a game-changer.

My family, like many, is always on the lookout for meals that are both speedy and crowd-pleasing. When I first stumbled upon this recipe, I was skeptical. Could a chili really be this fast and still taste good? The answer, unequivocally, is YES! From prep to plate, it truly lived up to its “quick” promise. The aroma that filled my kitchen as it simmered was instantly comforting, and the first spoonful was a revelation. Rich, slightly spicy, and packed with flavor, this chili was an instant hit with everyone, from the spice-loving adults to the more hesitant kids. It’s become a regular in our weeknight rotation, and I’m thrilled to share this culinary gem with you. Get ready to ditch the dinner stress and embrace this incredibly easy and unbelievably tasty quick chili recipe!

Ingredients: The Foundation of Flavor in Minutes

The beauty of this quick chili lies not only in its speed but also in its simplicity. The ingredient list is short, sweet, and comprised of pantry staples and readily available fresh produce. Let’s break down each component and understand why they are essential for creating a flavorful chili in record time.

• ¼ cup Olive Oil: Olive oil forms the flavorful base of our chili. Its fruity notes and healthy fats contribute to the overall richness and mouthfeel of the dish. Opt for extra virgin olive oil for the best flavor. If you’re out of olive oil, you can substitute with other neutral cooking oils like avocado oil, canola oil, or even coconut oil. The oil is crucial for sautéing the onion and blooming the spices, releasing their aromatic compounds and enhancing the chili’s depth of flavor right from the start. Don’t skimp on this step; it’s the foundation upon which all the other flavors are built.
• 1 Medium Yellow Onion: The humble yellow onion is a workhorse in the kitchen, and in this chili, it provides a foundational savory sweetness. When sautéed, onions release their sugars and become mellow and aromatic, adding a crucial layer of flavor complexity. For this recipe, a medium-sized yellow onion, about the size of your fist, is ideal. Dice it into small, uniform pieces to ensure even cooking. If you prefer a milder onion flavor, you can use white onions. For a slightly sweeter and more pungent note, consider using red onions, although their stronger flavor might be more pronounced in a quick-cooking chili. The key is to sauté the onion until it becomes translucent, which means it turns slightly see-through and softens, releasing its delicious aroma and laying the groundwork for the other ingredients.
• 3 cups (10 to 12 ounces) Plant-Based Crumbles* (or 1 pound cooked and drained ground beef): This is where the protein power comes in, and the recipe cleverly offers both vegan and meat-lover options.
  • Plant-Based Crumbles: For a quick and vegan-friendly chili, plant-based crumbles are an absolute lifesaver. They cook in mere minutes and provide a satisfyingly meaty texture and protein punch. Look for brands that are specifically designed for chili or ground beef replacements. Popular options include Beyond Meat Beef Crumbles, Gardein Beefless Ground, or Lightlife Gimme Lean Ground Beef Style. These crumbles are typically made from soy, pea protein, or a combination of plant proteins, and they are often pre-seasoned, adding another layer of flavor to your chili. The recipe suggests 10 to 12 ounces, but you can adjust this slightly depending on your preference for a meatier or less meaty chili. Make sure to check the packaging instructions for your chosen brand, as some may require slight variations in cooking time.
  • Cooked and Drained Ground Beef: If you prefer a classic chili with beef, this recipe accommodates you just as easily. One pound of cooked and drained ground beef is the perfect amount. To save even more time, you can use pre-cooked ground beef that you might have leftover from a previous meal, or you can purchase pre-cooked ground beef from the grocery store. If you are cooking ground beef from scratch, brown it in a separate pan before adding it to the chili pot. Be sure to drain off any excess fat after browning to prevent the chili from becoming greasy. Lean ground beef (90% lean or higher) is a healthier option and will result in less grease to drain.
• 2 28-ounce cans Diced Fire Roasted Tomatoes: Fire-roasted tomatoes are the secret weapon for adding a depth of smoky, slightly charred flavor to this quick chili that would normally require hours of simmering. The fire-roasting process intensifies the tomato’s sweetness and adds a unique complexity that elevates the chili far beyond a standard tomato base. Using canned diced fire-roasted tomatoes is incredibly convenient and time-saving. Two 28-ounce cans provide the perfect amount of tomatoey goodness and liquid base for the chili. Don’t drain the tomatoes; you want to include all the juices in the cans, as they are packed with flavor. If you can’t find fire-roasted tomatoes, you can use regular diced tomatoes, but the flavor will be slightly less complex. In that case, you might consider adding a pinch of smoked paprika to enhance the smoky notes.
• 2 15-ounce cans Kidney Beans, Drained and Rinsed: Kidney beans are a classic chili bean, known for their meaty texture and slightly sweet, earthy flavor. They hold their shape well during cooking and add substance and fiber to the chili. Two 15-ounce cans, drained and rinsed, are the perfect amount. Draining and rinsing the beans is crucial to remove excess sodium and the starchy liquid they are packed in, which can sometimes cause digestive discomfort. Rinsing also ensures a cleaner bean flavor in your chili. If you are not a fan of kidney beans, you can easily substitute them with other types of beans, such as black beans, pinto beans, or even cannellini beans. Each type of bean will impart a slightly different flavor and texture to the chili, so feel free to experiment and find your favorite combination.
• 2 ½ tablespoons Chili Powder: Chili powder is the heart and soul of chili flavor. It’s a blend of spices, typically including dried chili peppers, cumin, oregano, garlic powder, and paprika, that provides the signature warm, earthy, and slightly spicy notes of chili. Two and a half tablespoons may seem like a lot, but it’s essential for infusing this quick chili with robust flavor in a short amount of time. Chili powder brands can vary in spice level and flavor profile, so it’s a good idea to taste your chili powder before adding it to the recipe and adjust the amount accordingly. For a milder chili, you can start with 2 tablespoons and add more to taste. For a spicier chili, you can use a chili powder blend that includes hotter chili peppers or supplement with a pinch of cayenne pepper.
• 1 tablespoon Dried Oregano: Dried oregano adds a distinctive herbaceous and slightly peppery note to the chili, complementing the chili powder and tomatoes beautifully. One tablespoon is just the right amount to provide a noticeable but not overpowering oregano flavor. Mediterranean oregano is typically used in chili, but you can also use Mexican oregano for a slightly more citrusy and earthy flavor. If you only have fresh oregano on hand, you can use about 3 tablespoons of fresh oregano, finely chopped, instead of dried.
• ½ tablespoon Garlic Powder & ½ tablespoon Onion Powder: Garlic powder and onion powder are pantry staples that provide concentrated garlic and onion flavors, respectively. They are particularly useful in quick-cooking recipes like this chili, as they readily dissolve and infuse their flavor throughout the dish without requiring long cooking times to soften like fresh garlic and onions. Half a tablespoon of each adds a subtle but important layer of savory depth to the chili. While fresh garlic and onion are wonderful, using garlic and onion powder in this recipe streamlines the cooking process and ensures consistent flavor distribution.
• ½ teaspoon Cumin: Cumin is a warm, earthy spice that is essential in chili recipes. It adds a distinctive smoky and slightly bitter note that complements the other spices and ingredients beautifully. Half a teaspoon is enough to provide a noticeable cumin flavor without overpowering the other spices. Ground cumin is used in this recipe for convenience, but you can also use whole cumin seeds for a slightly more complex flavor. If using whole cumin seeds, toast them lightly in a dry pan before grinding them or adding them to the chili.
• 1 ½ teaspoons Kosher Salt: Salt is crucial for enhancing the flavors of all the other ingredients in the chili. Kosher salt is preferred by many cooks for its clean taste and ease of use. One and a half teaspoons is a starting point, but you will likely need to adjust the salt to taste at the end of cooking. Always season in layers, tasting and adjusting as you go. Under-seasoning can result in a bland chili, while over-seasoning can make it too salty.
• 1 cup Water (or broth), optional: The recipe notes that water or broth is optional, and this is because the moisture content of diced tomatoes and plant-based crumbles can vary between brands. If your chili is very thick and chunky after simmering for 15 minutes, adding up to 1 cup of water or broth will help to thin it out to a more desirable consistency. Water is perfectly fine to use, but using vegetable broth or beef broth (depending on whether you are making vegan or meat chili) will add another layer of flavor. Add the liquid gradually, starting with ½ cup, and stir well to combine. Check the consistency and add more if needed until you reach your desired thickness.
• Mexican Hot Sauce (we like Cholula), optional: Hot sauce is an optional ingredient for those who like a bit of extra heat in their chili. Mexican hot sauces like Cholula, Tabasco, or Valentina are excellent choices, as they add a bright, vinegary heat that complements the other flavors in the chili without overpowering them. Start with a few shakes and add more to taste, keeping in mind that the heat will intensify as the chili simmers. You can also serve hot sauce on the side so that everyone can customize their own level of spiciness.
• For Topping: Shredded cheese, sour cream (or vegan sour cream), sliced green onions, pickled onions or jalapenos: Chili toppings are where you can really personalize your bowl and add extra layers of flavor and texture. The recipe suggests a classic and delicious array of toppings:
  • Shredded Cheese: Cheddar cheese, Monterey Jack, Colby Jack, or a Mexican cheese blend are all excellent choices. The melting cheese adds richness and creaminess to each bite.
  • Sour Cream (or Vegan Sour Cream): A dollop of sour cream or vegan sour cream adds a cool and tangy contrast to the warm and spicy chili. Vegan sour cream options are readily available in most grocery stores and are typically made from cashews, tofu, or other plant-based ingredients.
  • Sliced Green Onions: Green onions add a fresh, mild oniony bite and a pop of color. Thinly slice them for easy topping.
  • Pickled Onions or Jalapenos: Pickled onions or jalapenos add a tangy, acidic, and slightly spicy element that cuts through the richness of the chili and adds a welcome zing. Pickled jalapenos offer a more intense heat, while pickled onions provide a milder tang. You can use store-bought pickled onions or jalapenos, or you can make your own quick pickled onions at home.

Instructions: Chili in Three Easy Steps

This quick chili recipe is so straightforward that it can be broken down into just three simple steps. Even beginner cooks will find it incredibly easy to follow and execute successfully.

1. Dice the onion. The first step is simple but crucial: properly dicing the onion. Peel the yellow onion and cut it in half from root to stem. Place the flat side down on your cutting board and make vertical slices, then horizontal slices, and finally, chop across to create small, uniform dice. Uniformly diced onions will cook evenly and release their flavor consistently.
2. Sauté the onion and veggie crumbles. Heat the olive oil in a pot or Dutch oven over medium heat. A pot with a heavy bottom, like a Dutch oven, is ideal for chili as it distributes heat evenly and prevents scorching. Once the oil is shimmering (but not smoking), add the diced onion. Cook for 4 to 5 minutes, stirring occasionally, until the onion becomes translucent and softened. This step is essential for developing the onion’s sweetness and aroma, which forms the base of the chili’s flavor. Next, stir in the plant-based crumbles (or ground beef). Cook for just 1 more minute, breaking up the crumbles with a spoon, until they are heated through. If using ground beef, ensure it is already cooked and drained before adding it at this stage.
3. Simmer and Season. This is where the magic happens! Add the diced fire-roasted tomatoes (with their juices), drained and rinsed kidney beans, chili powder, oregano, garlic powder, onion powder, cumin, and kosher salt to the pot. Stir everything well to combine, ensuring the spices are evenly distributed. Bring the mixture to a simmer, which means small bubbles will gently break the surface. Once simmering, reduce the heat to low, cover the pot, and let it simmer for 15 minutes, stirring occasionally. Simmering allows all the flavors to meld together and deepen, creating a rich and cohesive chili. After 15 minutes, check the consistency of the chili. If it’s very thick or chunky, add up to 1 cup of water or broth, starting with ½ cup and adding more as needed until you reach your desired thickness. Finally, taste the chili and adjust the seasoning. Add a few pinches of kosher salt and some shakes of hot sauce to taste. Remember to season in small increments and taste after each addition to avoid over-seasoning.

Nutrition Facts: A Hearty and Wholesome Meal

While specific nutritional information isn’t provided in the original recipe, we can discuss the general nutritional benefits of this quick chili. Chili, in general, is a naturally nutrient-rich dish, packed with vitamins, minerals, and fiber.

• Tomatoes: Fire-roasted tomatoes are a great source of vitamin C, vitamin K, and antioxidants like lycopene, which is linked to various health benefits.
• Kidney Beans: Kidney beans are an excellent source of plant-based protein, fiber, iron, and folate. Fiber is essential for digestive health and helps you feel full and satisfied.
• Onions: Onions are a good source of vitamin C, fiber, and antioxidants.
• Plant-Based Crumbles/Ground Beef: Both options provide protein, which is crucial for building and repairing tissues, and for satiety. Plant-based crumbles are typically lower in saturated fat and cholesterol compared to ground beef, while ground beef provides iron and vitamin B12.
• Spices: Spices like chili powder, oregano, cumin, garlic powder, and onion powder not only add flavor but also contain antioxidants and potential health benefits.

Servings and Calories per Serving:

The recipe yields 4 to 6 servings. The calorie count per serving will vary depending on whether you use plant-based crumbles or ground beef, the specific brands of ingredients used, and the portion size. However, as a general estimate, a serving of this quick chili will likely fall in the range of 300-400 calories per serving when using plant-based crumbles and slightly higher when using ground beef. This is a moderate calorie count for a hearty and satisfying main dish. To further reduce calories, you can use leaner plant-based crumbles or extra lean ground beef, reduce the amount of olive oil slightly, and be mindful of your topping choices.

Preparation Time: Speedy from Start to Finish

As the recipe name suggests, speed is the name of the game! The total preparation time for this quick chili is a mere 23 minutes, broken down as follows:

• Prep Time: 3 minutes: This includes dicing the onion and gathering all the ingredients. With efficient knife skills, you can easily dice the onion in under 3 minutes. Having all your canned goods and spices readily available will also contribute to a speedy prep time.
• Cook Time: 20 minutes: This includes the 4-5 minutes for sautéing the onion, 1 minute for cooking the veggie crumbles (or ground beef), and 15 minutes for simmering the chili. The simmering time is crucial for allowing the flavors to meld and deepen.

This incredibly short preparation time makes this quick chili perfect for busy weeknights when you need a delicious and satisfying meal on the table in a flash. It’s also ideal for impromptu gatherings or when you simply don’t want to spend hours in the kitchen.

How to Serve: Chili Your Way

Chili is incredibly versatile and can be served in numerous ways. Here are some ideas to elevate your quick chili experience:

• Classic Chili Bowl: The most straightforward and satisfying way to serve this chili is in a bowl, generously topped with your favorite toppings. Offer a variety of toppings in bowls so everyone can customize their own chili. Some topping ideas include:
  • Shredded cheddar cheese, Monterey Jack, or a Mexican blend
  • Sour cream or vegan sour cream
  • Sliced green onions
  • Pickled onions or jalapenos
  • Crushed tortilla chips or Fritos for extra crunch
  • Fresh cilantro
  • Avocado or guacamole for creaminess and healthy fats
  • A drizzle of hot sauce for extra heat
• Chili Dogs: Spoon the chili over hot dogs in buns for a classic and crowd-pleasing chili dog. Top with shredded cheese, chopped onions, and mustard for a complete chili dog experience.
• Chili Cheese Fries: Pour the chili over a bed of crispy French fries and top with melted cheese for indulgent chili cheese fries.
• Chili Baked Potatoes: Serve the chili spooned over baked potatoes for a hearty and comforting meal. Top with sour cream, cheese, and green onions.
• Chili Nachos: Layer tortilla chips on a platter, top with the chili, shredded cheese, and your favorite nacho toppings like jalapenos, olives, sour cream, and guacamole. Bake briefly until the cheese is melted and bubbly for ultimate chili nachos.
• Side Dishes to Complement Chili: While chili is a satisfying meal on its own, consider serving it with complementary side dishes to round out the meal:
  • Cornbread: Classic cornbread is the perfect accompaniment to chili, offering a slightly sweet and crumbly contrast to the savory chili.
  • Salad: A fresh green salad with a vinaigrette dressing provides a light and refreshing counterpoint to the richness of the chili.
  • Coleslaw: Creamy coleslaw adds a cool and crunchy element that pairs well with chili.
  • Tortilla Chips and Salsa or Guacamole: Serve tortilla chips with salsa or guacamole as a pre-chili appetizer or alongside the chili for dipping.

Additional Tips for Chili Perfection in Minutes

Want to take this quick chili recipe to the next level? Here are five additional tips to ensure chili perfection every time:

1. Bloom Your Spices: While this recipe is quick, taking a few extra seconds to “bloom” your spices can significantly enhance their flavor. After sautéing the onion and veggie crumbles, push them to one side of the pot and add the chili powder, oregano, cumin, garlic powder, and onion powder directly to the hot oil. Cook for about 30 seconds, stirring constantly, until fragrant. This process releases the aromatic oils in the spices and intensifies their flavor before you add the liquid ingredients.
2. Spice Level Customization: Chili spice levels are a matter of personal preference. This recipe provides a moderate spice level. For a milder chili, reduce the amount of chili powder or use a mild chili powder blend. For a spicier chili, use a spicier chili powder blend, add a pinch of cayenne pepper, or include a chopped jalapeño pepper or other hot pepper with the onions. You can also serve hot sauce on the side for those who like to control their own heat.
3. Make it Ahead (and it gets even better!): While this chili is quick to make on the day you want to eat it, it actually tastes even better if made ahead of time. The flavors meld and deepen even further as the chili sits in the refrigerator overnight. Make a batch on the weekend and enjoy it throughout the week for easy weeknight meals. Chili also freezes beautifully, making it a great option for meal prepping and stocking your freezer.
4. Thicken it Up (or Thin it Out): The consistency of chili is also a matter of personal preference. If you prefer a thicker chili, simmer it uncovered for a few extra minutes at the end of cooking to allow some of the liquid to evaporate. You can also mash some of the beans against the side of the pot to thicken the chili naturally. For an even thicker chili, you can mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry and stir it into the chili during the last few minutes of simmering. If you prefer a thinner chili, simply add more water or broth until you reach your desired consistency.
5. Experiment with Toppings: Don’t be afraid to get creative with your chili toppings! While the classics like cheese, sour cream, and green onions are always delicious, try experimenting with other toppings to add new flavors and textures. Consider toppings like: roasted corn, black olives, crumbled bacon (if not vegan), pickled red onions, avocado crema, pico de gallo, or even a fried egg for a breakfast-for-dinner chili twist.

FAQ: Quick Chili Questions Answered

Q1: Can I use different types of beans?

A: Absolutely! Kidney beans are classic in chili, but you can easily substitute or combine them with other beans like black beans, pinto beans, cannellini beans, or even chickpeas. Each type of bean will impart a slightly different flavor and texture to the chili, so feel free to experiment and find your favorites.

Q2: Can I make this chili spicier?

A: Yes, you can easily adjust the spice level to your liking. For a spicier chili, use a spicier chili powder blend, add a pinch of cayenne pepper, include a chopped jalapeño pepper or serrano pepper with the onions, or add a few dashes of your favorite hot sauce to the chili while it simmers. You can also serve extra hot sauce on the side for those who want to customize their own heat level.

Q3: Can I make this chili in a slow cooker?

A: While this recipe is designed for speed, you can adapt it for a slow cooker if you prefer. Sauté the onions and veggie crumbles (or brown the ground beef) as directed in the recipe. Then, transfer all the ingredients to a slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours. Slow cooking will allow the flavors to meld even further, resulting in a very flavorful chili.

Q4: How long does chili last in the refrigerator?

A: Properly stored chili will last for 3-4 days in the refrigerator. Make sure to store it in an airtight container once it has cooled down completely. Chili is a great make-ahead meal, and it often tastes even better the next day after the flavors have had time to meld.

Q5: Can I freeze this chili?

A: Yes, chili freezes beautifully! Allow the chili to cool completely, then transfer it to freezer-safe containers or freezer bags. Freeze for up to 2-3 months. To thaw, you can either thaw it in the refrigerator overnight or thaw it in the microwave or on the stovetop. Frozen chili is a fantastic option for quick and easy weeknight meals.

This quick chili recipe is truly a weeknight dinner winner. It’s fast, flavorful, customizable, and satisfying. Give it a try and experience the joy of a delicious homemade chili on your table in under 25 minutes!

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