Want a quick and easy dinner meal that’s short on work but big on flavor? This 15-minute Chili requires basic pantry ingredients and cooks up in 15 minutes!
My friends, let me tell you how amazingly quick and easy this 15-minute chili recipe is.
I was in the midst of filling up my prepared muffin pans with the sweet corn muffins batter I was baking this afternoon when G walked in and commented, “Chili would be perfect with that”.
I smiled my agreement, placed the cornbread in the oven to bake, set the timer for 20 minutes, went upstairs to my room, and got on Facebook to while the time.
I heard the oven timer ping a few minutes later, immediately raced downstairs to the kitchen to check on my muffins and found G ladling chili into individual bowls. In the short time I was leisurely checking on friends’ statuses and updates on FB, he had a hefty pot of this 15-minute chili up and ready.
If you’re looking for a dish that’s short on fuss but big on flavor, this hearty 15-minute chili is definitely your answer. Chock-full of beef, beans, and tomatoes, it makes one fine meal for chilly winter days or any time of the year you need comfort food.
Serve it with corn muffins and tossed salad for a simple yet satisfying dinner option the whole family is sure to love. As you can, we jazzed up ours with crisp-fried tortilla strips, sour cream, shredded cheese and green onions. This is totally optional but highly recommended. 🙂
- 1 tablespoon oil
- 1 pound lean ground beef
- salt and pepper to taste
- ½ cup onions, chopped
- 2 cloves garlic, peeled and minced
- 1 small green bell pepper, seeded, cored and chopped
- 1 can (28 oz) stewed tomatoes, chopped
- 1 can (15 oz) black beans
- 1 can (15 oz) kidney beans
- ½ cup salsa
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon cayenne pepper
- Cheddar cheese, shredded
- onions, chopped
- sour cream
- tortilla strips
- sour cream
- shredded cheese
- green onions, chopped
- In a large pot over medium heat, heat oil. Add ground beef and cook, stirring occasionally, until lightly browned. Remove excess oil, except about 1 tablespoon. Season meat with salt and pepper to taste.
- Add onions and garlic and cook for about 1 minute or until limp. Add bell peppers and cook for about 1 to 2 minutes or until tender yet crisp.
- Add stewed tomatoes, kidney beans, black beans, salsa, chili powder, cumin and cayenne pepper. Stir to combine. Continue to cook for about 6 to 7 minutes or until heated through.
- Garnish with tortilla strips, sour cream, cheese and green onions, if desired. Serve hot.