Quick Chili In 30 Minutes Or Less

At 7 months old Wyatt has already hit a number of milestones. Most recently he started cutting his first tooth or should I say his first 2 teeth. While it’s an exciting time it also means a fussy and needy baby. Each new phase offers a whole new learning curve for Tony and I to jump into. It’s been both stressful and thrilling going from the sleepless nights of having a newborn to the joyous moments of seeing his face light up when he sees us.

Now going back to the fussy tooth cutting Wyatt. The constant pick up to soothe and put down to attempt to get things done is not conducive to make much of a complicated dinner. So for a while we’ve been on the low maintenance cooking scale. By that I mean less steps, so either super quick or low and slow.

After a bit of a frustrating day where not much has gotten done I’m super glad to have a pretty simple chili recipe. It doesn’t take too much time or effort to get done and thankfully has a lot of flavor in a short amount of cook time.

Quick Chili (Serves 6)

1 lb Ground Beef

1 can Kidney Beans

1 can Great Northern Beans

1 can Diced Tomato

1/2 each Onion (diced)

2 each small Carrot (diced)

1 each Bell Pepper (diced)

3 cloves Garlic (chopped)

1 Tbs Cumin

1.5 Tbs Chili Powder

1 Tbs Paprika

1/2 Tbs Coriander

2 cups Cooked Rice (optional)


Heat a pot on medium heat and add in the ground meat. Break up while it browns into medium to small chunks. (Depending on the fat content you will need to drain off the oil from it)

Add in the onions and carrots. Season with salt and pepper. Cook 2 minutes. Stir in the spices, garlic and bell pepper. Cook 2 minutes. Stir in the diced tomatoes and beans (use a bit of water in each can to get everything out). Mix everything together and cook 15-20 minutes. Adjust seasoning and serve.

Note: The rice can be made ahead of time. The chili can be made ahead too if wanted (I’ve found that soups and chili always seem to taste a bit better the second day).

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