30-Minute Homemade Chili With Beans

  • Yield : 6 cups
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m
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Nutritional Info

This information is per serving.

  • Calories

  • Calories From Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Carbohydrates

  • Dietary Fiber

  • Sugar

  • Protein

  • Serving Size:

    1 cup (240 g)

Traditional homemade chili can take hours of slow simmering to produce its bold flavor and fully cook tougher cuts of meat like cubed chuck, but when you have craving for chili and don’t want to spend hours try this easy 30-Minute Homemade Chili With Beans receive. It’s made with ground meat, so cooking time is cut to less than 30 minutes. By making your own chili you avoid the chemical additives of canned, frozen and fast food chilis.

You can use ground beef, pork, chicken, turkey or other poultry for this recipe. Any ground meat will due including game meats. Substituting lean ground chicken or turkey saves about 40 calories per serving while still providing about 21 grams of protein. That’s twice the protein in most protein bars for about the same number of calories.

Cook’s Tips

  • To reduce prep time, substitute dried chopped onion for fresh onion. Added the dried onion to the water to begin the rehydration process.
  • Combine all seasoning ingredients and store them in plastic sandwich bags for future use.
  • For thinner chili, reduce the amount of tomato paste, substitute an 8-oz. can of tomato sauce, or add water to achieve desired consistency.
  • Substitute an 8 ounce can of tomato sauce for the tomato paste.
  • Adjust amount of chili powder and peppers to taste for mild, medium, or hot chili.

Serving Suggestions

  • Top a bowl of chili with shredded cheese.
  • Serve chili over rice, orzo, or quinoa.
  • Mix chili with cooked macaroni for chili mac.
  • Top a baked potato for a low calorie alternative to chili-cheese fries

30-Minute Chili With Beans

Pasta with Chili

Chili Baked Potato



  • 1 lb. (450 g) 88% lean ground beef, chicken, or turkey
  • 1 (120 g) small onion, diced
  • 15 oz. (425 g) canned low sodium kidney beans, drained & rinsed
  • 14.5 oz. (411 g) canned diced tomatoes
  • 6 oz. (170 g) tomato paste or 8-oz. (225 g) tomato sauce
  • 1 cup (240 ml) water
  • Seasoning Mix
  • 2 tbsp. (30 g) chili powder
  • 1 tsp. (5 ml) ground cumin
  • ½ tsp. (2.5 ml) ground coriander
  • 1 tsp. (5 ml) kosher salt
  • ¼ tsp. (1.25 ml) ground black pepper
  • ¼ tsp. (1.25 ml) cayenne pepper or to taste
  • Red pepper flakes to taste (optional)
  • ¼ tsp. (1.25 g) paprika, regular or smoked

Method of Preparation

Step 1

In large skillet over medium heat, add onion and beef and brown the beef breaking it apart as it browns into small pieces.

Step 2

Stir in seasoning followed by beans and tomatoes. Stir in tomato paste and water. Raise heat to high, bring to a boil, reduce heat to low and simmer, uncovered 15 minutes stirring occasionally if necessary.

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