This easy weeknight meal takes 30 minutes to make, start to finish, and is bursting with flavor. The best part about it is that I usually have all of the ingredients on hand. All I have to do is cook the meat, open some cans, simmer the ingredients, and I'm done!
Ingredients
1 lb lean ground beef, turkey, or chicken
1 medium onion, diced or 1 cup frozen diced onion (any kind, but I prefer white or yellow)
1 14.5 oz can diced tomatoes with green chiles
2 14.5 oz cans of beans (any kind, but kidney, pinto, black, and great northern beans work best)
1 8 oz can of tomato paste
3 cloves garlic, minced (about 1 tbsp)
1 packet of chili seasoning
1 tbsp chili powder
1 tbsp cumin
Directions
In a large pot, thoroughly brown and crumble the ground meat. Drain fat from meat by placing the cooked meat on a stack of paper towels. Return meat to pot.
Over medium-high heat, add the onion (frozen or fresh) and garlic and let it cook with the beef until translucent. Then, add chili seasoning, chili powder, cumin, tomato paste, and diced tomatoes. Stir well to combine. While the pot heats to a gentle simmer, drain and rinse your beans. Add those to the pot and stir to combine. Reduce the heat to medium, cover, and let simmer for 20 minutes.
For the batch of chili shown in the picture, I used frozen onion and switched things up a bit by using black beans and great northern beans. We like to serve this chili over brown rice, topped with a bit of cheddar cheese, and with a green salad on the side.
- Maggie White
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