Quick & Easy Chili
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Cook time: 
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Makes: 4 servings
I threw this recipe together a couple nights ago and it was too easy not to share. I love topping this with grated cheese, Greek yogurt or sour cream, and serving with some warm, crusty bread.
  • 1 Tbsp (15 mL) canola oil
  • ½ lb (225 g) ground beef
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 Tbsp (15 mL) chili powder
  • 1 tsp (5 mL) cumin
  • ½ tsp (2 mL) chipotle pepper
  • ½ tsp (2 mL) smoked paprika
  • 1 can (28 fl oz/796 mL) diced tomatoes
  • 1 can (19 fl oz/540 mL) bean medley or red kidney beans, drained and rinsed
  • 1 can (4 fl oz/120 mL) chopped green chilis
  • 1 tsp (5 mL) liquid smoke
  • 1 tsp (5 mL) brown sugar
  • 1½ cups (375 mL) water
  1. Heat oil in a large pot over medium-high heat. Add ground beef and cook until browned, breaking up with a wooden spoon. Add onion and garlic and cook, stirring, until the onion is soft and translucent, about 5 minutes.
  2. Stir in chili powder, cumin, chipotle pepper and smoked paprika until beef mixture is well-coated. Add a little bit of liquid from the diced tomatoes to deglaze the pan, scraping up the brown bits. Add the rest of the diced tomatoes, beans, chopped green chilis, liquid smoke and brown sugar. Add water to desired consistency. Bring to a boil and lower heat to a simmer. Cook, covered, for about 20 minutes.
Recipe by Vincci Tsui, RD | Calgary Registered Dietitian at https://vinccitsui.com/project/quick-easy-chili/