This simple Weeknight Chili recipe is quick, easy, and full of amazing flavors. It's the ultimate comfort food and can be enjoyed all on its own or on top of delicious nachos.
Yield: 6
Weeknight Chili
This simple Weeknight Chili recipe is quick, easy, and full of amazing flavors. It's the ultimate comfort food and can be enjoyed all on its own or on top of delicious nachos.
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 2 tsp oil
- 1 lb lean ground beef
- 1 yellow onion, diced
- 2 celery ribs, diced
- 1 red bell pepper, diced
- 1 garlic clove, minced
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 15-oz can kidney beans, drained and rinsed
- 2 cups tomato sauce
- 2 cups beef broth
- Salt and pepper, to taste
- ¼ cup sour cream
- 2 tbsp fresh chives
Instructions
- In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the ground beef and cook, breaking it up with the side of your spoon, until it is no longer pink, 5 to 7 minutes. Add the onion, celery, and bell pepper. Cook, stirring occasionally, until the vegetables become tender, 3 minutes. Add the garlic, chili powder, cumin, and oregano and cook, stirring, for another minute. Add the kidney beans, tomato sauce, and beef broth and bring the mixture to a simmer. Reduce the heat to medium-low and cook, stirring occasionally, for 15 to 20 minutes. Season with salt and pepper to taste.
- Serve immediately topped with sour cream and fresh chives or store in the refrigerator for up to 3 days. This chili can also be frozen for up to 6 months.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 348Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 73mgSodium: 1076mgCarbohydrates: 26gFiber: 8gSugar: 6gProtein: 31g
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