Speedy Weeknight Chili Recipes

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EASY CHILI

This easy chili recipe has everything you love about the dish. It's richly seasoned, hearty and free of any hard-to-find ingredients or unnecessary steps. After a quick bit of chopping and sautéing, stir in stewed tomatoes, beans and seasonings, and you'll be well on your way to serving up this favorite winter pick-me-up dinner. If you're serving this at a get-together or on game day, impress your crowd by setting up a toppings grazing board! Fill bowls with different types of cheese, sour cream, chopped cilantro, guacamole, fresh salsa and corn chips-the topping possibilities are endless.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 13



Easy Chili image

Steps:

  • Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Add beef, onions, green peppers and garlic; cook 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked. Drain.
  • Add tomatoes, beans, tomato sauce, onion soup mix, water, chili powder, paprika and pepper sauce. Heat to boiling; reduce heat. Cover; simmer 20 minutes, stirring occasionally. Top each serving with 1 tablespoon cheese.

Nutrition Facts : Calories 280, Carbohydrate 26 g, Fiber 8 g, Protein 22 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 480 mg

1 lb ground beef round
1 1/4 cups chopped onions
1 1/4 cups chopped green bell peppers
6 cloves garlic, finely chopped
2 cans (14.5 oz each) no-salt-added stewed tomatoes, undrained
1 can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
1 can (8 oz) no-salt-added tomato sauce
1 package (1 oz) onion soup mix (from 2-oz box)
1 cup water
3 tablespoons chili powder
1 tablespoon paprika
1 1/4 teaspoons red pepper sauce
6 tablespoons shredded reduced-fat sharp Cheddar cheese

WEEKNIGHT TWO-BEAN CHILI

This 30-minute weekenight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13



Weeknight Two-Bean Chili image

Steps:

  • Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.
  • Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.
  • Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.

1 tablespoon vegetable oil
1 small jalapeno, minced (with some seeds)
1 small or 1/2 large red onion, finely diced
2 teaspoons red wine vinegar
1 large clove garlic, minced
1 1/4 cups low-sodium vegetable or chicken broth
1 cup canned crushed roasted tomatoes
1 1/2 tablespoons chili powder
1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional
Two 15-ounce cans beans (such as kidney and black), rinsed and drained
2 tablespoons chopped fresh cilantro
2 cups cooked brown rice
1/2 cup finely shredded extra-sharp Cheddar (2 ounces)

QUICK CHILI

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 10



Quick Chili image

Steps:

  • Add the oil to a Dutch oven and set over medium heat. When hot, add the beef and cook, stirring to break up the meat, until browned, 8 to 10 minutes. Add the garlic and stir, then add the tomato sauce, chili powder, ancho chile powder and salt and pepper to taste. Cook for a minute, then add the kidney and pinto beans and the chili sauce. Bring to a boil, reduce to a simmer and simmer for 30 minutes.

2 tablespoons olive oil
2 pounds ground beef
2 cloves garlic, minced
Two 14-ounce cans tomato sauce
3 tablespoons chili powder
1 tablespoon ancho chile powder
Kosher salt and freshly ground black pepper
One 14-ounce can kidney beans, drained and rinsed
One 14-ounce can pinto beans, drained and rinsed
1/2 cup chili sauce

QUICK WEEKNIGHT CHILI

I often make this chili when I'm short on time. It uses mostly pantry ingredients so it's very convenient and fast. It can be simmered longer if you like, but I enjoy the fresher taste of the green peppers when it's served right away.

Provided by CountryMama

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10



Quick Weeknight Chili image

Steps:

  • Cook beef in oil until almost done.
  • Chop onion and green pepper into 1/2" pieces and add to beef. Cook, stirring often 3-5 minutes depending on how soft you want the veggies.
  • Add remaining ingredients, bring just to a boil, and reduce heat to low.
  • Simmer at least 10 minutes.

Nutrition Facts : Calories 491, Fat 16.5, SaturatedFat 5.5, Cholesterol 73.7, Sodium 1385.5, Carbohydrate 49.8, Fiber 13.5, Sugar 10.4, Protein 38.7

1 tablespoon oil
1 lb lean ground beef
1 large onion
1 large green pepper
1 (19 ounce) can red kidney beans
1 (10 1/2 ounce) can condensed tomato soup
1 (10 ounce) can mushroom pieces
1 tablespoon chili powder
1/8 teaspoon dried chipotle powder (or to taste)
1 1/2 teaspoons salt (or to taste)

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