15-Minute Chili

15-Minute Chili has the big, bold flavors you crave in chili but without a lot of work. It requires basic pantry ingredients and is ready 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 twenty 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 ready in minutes but packs big flavor, this hearty 15-minute chili is it! Chock-full of beef, beans, and tomatoes, it’s the ultimate winter comfort food!

Serve a big bowlful with corn muffins and tossed salad for a simple yet satisfying dinner option the whole family is sure to love.  You can jazz up your bowl with crisp-fried tortilla strips, sour cream, shredded cheese and green onions for extra layers of yum. This is totally optional but highly recommended. Enjoy!

Did you make this? Be sure to leave a review below and tag me @OnionRingsAndThings on Facebook and Instagram!

15-Minute Chili

15-minute Chili has the big, bold flavors you crave in chili but without a lot of work. It requires basic pantry ingredients and is ready in 15 minutes!

Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins

Author: Lalaine

Course: Main Entree

Print Pin It Email Recipe

6 Servings

Ingredients

• 1 tablespoon oil
• 1 pound lean ground beef
• salt and pepper to taste
• 1/2 cup onions, chopped
• 2 cloves garlic, peeled and minced
• 1 small green bell pepper, cored, seeded, and chopped
• 28 ounces stewed tomatoes, chopped
• 15 ounces black beans, drained
• 15 ounces kidney beans, drained
• 1/2 cup salsa
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon cayenne pepper

Toppings (Optional)

• cheddar cheese, shredded
• onions, chopped
• sour cream
• fried tortilla strips
• green onions, chopped

Instructions

• 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 softened. 
• Add bell peppers and cook for about 1 minute or until tender.
• Add stewed tomatoes, kidney beans, black beans, salsa, chili powder, cumin and cayenne pepper. Stir to combine. Continue to cook about 6 to 7 minutes or until heated through.
• Transfer to serving bowls. Garnish with tortilla strips, sour cream, cheese, chopped onions, and green onions, if desired. Serve hot.

Nutrition Information

Serving: 404g, Calories: 366kcal, Carbohydrates: 46g, Protein: 30g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 46mg, Sodium: 521mg, Potassium: 1226mg, Fiber: 14g, Sugar: 6g, Vitamin A: 950IU, Vitamin C: 23.1mg, Calcium: 120mg, Iron: 8.1mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”