Quick Weeknight Chili

READY IN: 25mins
Recipe by CountryMama

I often make this chili when I'm short on time. It uses mostly pantry ingredients so it's very convenient and fast. It can be simmered longer if you like, but I enjoy the fresher taste of the green peppers when it's served right away.

Top Review by The Thorn of Hudson

This was indeed quick and easy. I served it on Angel hair pasta. It's not your everyday spicy chili, but could be if you prefer that by adding additional chipolte powder or minced jalapeno's. I found this to have a nicely mild taste and the condensed soup gave it a hint of sweetness. I followed the recipe as is - with the exception of using fresh mushrooms instead of the canned. Next time I will leave out the beans -only has a personal preference. Very good - thank you!

Ingredients Nutrition


  1. Cook beef in oil until almost done.
  2. Chop onion and green pepper into 1/2" pieces and add to beef. Cook, stirring often 3-5 minutes depending on how soft you want the veggies.
  3. Add remaining ingredients, bring just to a boil, and reduce heat to low.
  4. Simmer at least 10 minutes.

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