Easy Weeknight Chili
This easy weeknight chili comes together in as little as 30 minutes!
Ingredients
- 1 tablespoon olive oil or butter
- 1 lb ground beef (I use 85% fat)
- 1 teaspoon salt , plus more to taste
- 1/2 teaspoon ground black pepper
- 1 onion , chopped
- 2 cloves garlic , minced
- 1 cup beef broth (or 1 14-oz can)
- 14.5 oz can diced tomatoes
- 15 oz can tomato sauce
- 15 oz can pinto beans , drained
- 15 oz can red kidney beans , drained
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 tablespoon light or dark brown sugar
Suggested toppings:
- Sour cream
- Shredded cheddar cheese
- Sliced green onions
Instructions
- Preheat a large pot or dutch oven over medium high heat. Add oil or butter. Add ground beef, season with half of the salt and all of the pepper, and cook until well-browned, about 3-5 minutes. Depending on the size of your pan, consider browning in batches (see tip above in post). Transfer meat to a paper towel lined plate to drain.
- Reduce heat to low and add onions. Season with the rest of the salt. Cook until onions have softened, about 2-3 minutes. Add garlic and cook for one minute more.
- Add beef broth, diced tomatoes, tomato sauce, pinto and kidney beans, chili powder, cumin and brown sugar.
- Bring to a boil and simmer for about 20 minutes, until thickened. Add more salt to taste if needed.
- Serve with desired toppings.
Notes
Slow cooker instructions: Cook ground beef, onions and garlic as directed. Add all ingredients to a slow cooker and cook on low for 4-6 hours.
Nutrition
Calories: 386kcal | Carbohydrates: 34g | Protein: 23g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 1474mg | Potassium: 1060mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1186IU | Vitamin C: 14mg | Calcium: 121mg | Iron: 6mg