Is there anything more comforting than a bowl of chili? I think not. Easy one pot chili, I am coming for you!
The incredible flavours in this chili are referred to as classics for a reason! In fact, most chili recipes consist of the same general ingredients: beef, onions, beans, and a variety of familiar and warm spices. The only difference between chili recipes are the quantities and the cooking time. This quick chili will rival the best of them. Not only because of its hearty goodness but also because it’s versatile (aka. you can leave out the beans or substitute it with whichever type you have in your pantry) AND it's ready in about 50 minutes. Umm... amazing much? Even I can manage that on a busy weeknight after work!
And of course let's not forget that no bowl of chili would be complete without a few basic accoutrements!
- My go-to: I tend to stick with grated cheese, scallions, and a heavy hand of raw onion.
- Cool it down: You can also try some sour cream or avocado if you’re hoping to cool down the chili a bit.
- Spice it up: Like extra heat? Mince a jalapeño and add it when you’re sautéing the onion.
- Game Day: Serve this with a big bowl of Fritos for your next game day party (Super Bowl will be here before you know it!).
I also like to eat chili over a bowl of rice! Either way, if you’re a fan of chili you’ve got to give this recipe a try!
Hearty and full of flavour, easy one pot chili requires only 10 minutes of prep time making it the perfect busy weeknight meal!
- 1 tablespoon olive oil
- 1 lb. ground beef
- ½ large sweet onion, diced
- 2 cloves garlic, minced
- 1 (28 oz.) can crushed tomatoes
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon sugar
- ½ teaspoon cayenne pepper
- 1 can red pinto beans
- juice from half a lemon
- 1 cup water
- ½ large sweet onion, diced
- ¼ cup grated cheddar cheese
- 2 scallions, thinly sliced
- sour cream (optional)
- avocado (optional)
- Heat olive oil in a large Dutch oven pot over medium-high heat. Add ground beef and sauté for about 5 minutes until browned, breaking up the meat with the back of a spatula. Add half of the large onion and sauté until translucent, about 5 minutes more. Add garlic cloves and cook until fragrant, about 1 minute.
- Add crushed tomatoes, chili powder, cumin, coriander, paprika, oregano, sugar, and cayenne, and stir to combine. Bring to a boil and reduce heat to a simmer. Cook for 30 minutes, stirring occasionally.
- Add pinto beans and lemon juice and stir to combine.
- If chili is too thick, add water until you reach the desired consistency. Start with ½ cup of water and add slowly, not exceeding 1 cup. You can substitute the water for beef broth instead.
- Ladle into bowls and serve with raw onion, grated cheddar cheese, and scallions. Also delicious with sour cream or avocado.
You can feel free to leave out the beans or substitute with whichever type of beans that you have in your pantry.
- Prep Time: 10 min
- Cook Time: 40 min
- Category: Stew