This one-pot chili cooks up quickly and requires just five ingredients.
Anyone else short on time but still want to make something hearty and satisfying for dinner? Tough life, right? Well life is a lot easier when you learn some hacks – and how to quickly whip up a pot of chili is one of those hacks anyone can handle.
This is great for any weeknight lunch or dinner, or something you can quickly make and use in nachos and chili fries. Chili is always a hit no matter what and never lasts long either!
- Serves 6-8
- 1 lb lean ground beef
- 1 large onion, diced
- 2 14oz cans diced tomatoes with chiles
- 2 15oz cans beans, drained and rinsed (kidney, pinto, or black beans, or a mix)
- 2 tbsps chili powder
- 1 cup water (use slightly less if a thicker chili is preferred)
- Salt and pepper, to taste
- Optional toppings: avocado, tomato, shredded cheese, sour cream, cilantro
- In a Dutch oven or large pot, cook ground beef over medium high heat until browned, breaking up chunks and stirring frequently. Drain excess grease.
- Add onions and cook until softened, about 4 minutes. Add diced tomatoes, beans, chili powder, and water. Bring to a boil, then reduce to low and simmer for 30 minutes until thickened.
- Serve warm with additional toppings if desired.