Easy 30 Minute Chili
I’ve been iced in for going on three days, so the most appropriate post for today is an easy 30 minute chili recipe perfect for lazy snow days, inside by the fireplace! You won’t believe how incredibly flavorful this quick and easy chili tastes. Serve with cornbread or tortilla chips, wrap your hands around the bowl and let the chili deliciousness warm you from the inside out!
This week, Texas has had a taste of the cold, icy, snowy weather that all of you Northerners have been experiencing. And there I thought spring would come without taking any of my bad weather days….
For those of you who don’t know, I work for a school district; testing students and keeping up with documentation for special education. Personally, I would rather just work, so we have our bad weather days free, at the end of the year. Oh, well… being iced in gave me plenty of time to get caught up on blog stuff, report writing for work, laundry and some additional recipe creation; like this wonderfully hearty, easy 30 minute chili meal.
I used my dad’s award-winning chili recipe as a base for this recipe. I added a few yummy extras and revised the amount of some of the ingredients that were used in the original recipe. Brad and I also love bison; so instead of ground turkey, chicken or beef we made our chili with ground bison. If you’re a meat eater and you’ve never given bison a try, you really should. It’s much leaner than even your lean cuts of beef and, in my opinion, tastier than ground chicken and turkey. Buffalo spend their lives on grass, not in feedlots and they are not subjected to questionable drugs, chemicals or hormones. Bison tastes very similar to high-quality beef with a slightly sweeter richer flavor. The popularity of bison meat continues to grow and you will likely find it at your local grocery store. The two large grocery stores in my area- Kroger and HEB both carry grass-fed lean bison steaks and ground meat.
Easy 30 Minute Chili
Ingredients
- 1 lb. lean ground meat (I used extra lean ground turkey)
- 1 onion, diced
- 1 bell pepper, diced
- 1 28 oz. can crushed tomatoes, undrained (stewed tomatoes works too)
- 1 15 oz. can black or kidney beans, undrained (any of your favorite bean variety will work)
- 1 4 oz. can chopped green chilies
- 1 1/2 tablespoons chili powder, more if you prefer
- 1 tablespoon ground cumin or to taste
- season with preferred amount of garlic salt and pepper
Instructions
- Heat a large skillet over medium-high heat and cook ground meat until no longer pink.
- Meanwhile, add onion and bell pepper to a large pot and sauté until soft. Then, combine all other ingredients with onion and bell pepper, bring to a boil, decrease heat and simmer for about 30 minutes. Add the meat in with all of the other ingredients when it is cooked.
- Chili is ready to go and delicious after 30 minutes, but the leftover chili (after the seasonings have had a chance to meld) is amazing.
Notes
Did you make this recipe?
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Something to think about….
Have you had any snow/ice days this season? Where are you from?
What is your favorite thing to make when it’s super cold?
Have you tried bison? What do you think about it?
Check out my other favorite bison chili recipe, Clean Eating Bison Chili!
And for those of you more in the mood for chicken, Skinny Chicken Tortilla Soup!
Excellent made it for dinner. My husband I both loved it.
Yay! So glad to hear you enjoyed! Thanks for your feedback!
Would you simmer this covered or uncovered?
You can simmer the chili uncovered, but I’m sure it would work fine to simmer it.
What is the serving size?
The nutritional information is calculated for about six servings. Each serving is about 1 cup, if I remember correctly.
Where can I find the nutritional info?
Look within the recipe card.
Is this beef broth or chicken broth listed in this chili recipe? I have never used broth in chili before.
Either will work just fine. I would probably go with beef for this recipe, though.
This is the second time I am making this. Thank you, thank you. It didn’t last one day!
– Desiree
I’m so glad you love it as much as I do! Thanks so much for your comment!
One can of beans doesn’t sound right; there is such a small amount in a 14 oz can. How could this recipe serve 5-6 people? Thanks
Feel free to add a second can of beans, if you prefer. That’s one thing I love about chili, it’s super versatile and you can add in or substitute your favorite ingredients. I may whip this up over the weekend and actually measure out my servings using a measuring cup, so I can give more specific serving info. If you’re worried about not having enough, feel free to double the recipe and freeze the leftovers or eat them throughout the week. Chili is always tastier the 2nd and 3rd day anyway! 🙂
Would this work in a crock-pot for all-day cooking on low?
I haven’t tried it, but based on other similar chili recipes I’ve made in the crock-pot, I think it would work fabulously. Let me know what you think, if you give it a try. 😉
This looks so delicious!