If you’re craving a bowl of hearty, comforting chili but don’t have hours to spare, you’ve come to the right place. This ultimate 30-minute chili recipe is perfect for weeknight dinners, game-day gatherings, or anytime you need a quick, satisfying meal without sacrificing flavor.
In under half an hour, you’ll transform simple pantry staples into a robust, savory chili that’s loaded with spices, beans, and tender browned meat. Ready to dive in? Let’s get cooking!
1. Gather Your Ingredients
What You’ll Need
– 1 lb ground beef or turkey
– 1 small onion, diced
– 1 bell pepper, chopped
– 2 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes
– 1 (15 oz) can kidney beans, drained
– 2 tbsp tomato paste
– 2 tsp chili powder
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt, pepper, and a pinch of sugar
– 1 cup beef or chicken broth
– Olive oil for sautéing
2. Prep Veggies and Meat
Wash and chop the onion and bell pepper into bite-sized pieces. Mince the garlic so it releases maximum flavor. If you’re using meat with a higher fat content, you can drain excess fat later—just keep it ready to go.
3. Sauté Aromatics
Heat a tablespoon of olive oil in a large pot over medium-high heat. Add the diced onion and bell pepper, stirring until softened, about 3 minutes. Toss in the garlic and cook until fragrant, roughly 30 seconds.
4. Brown the Meat
Push the veggies to the side and add your ground meat to the center of the pot. Season with a pinch of salt and pepper. Break it apart with a spoon and let it brown fully, about 5 minutes. Drain excess fat if necessary.
5. Stir in Spices and Tomato Paste
Sprinkle in the chili powder, cumin, and paprika, stirring to coat the meat and veggies. Add the tomato paste and cook for another minute—this “blooms” the spices and deepens their flavor.
6. Add Tomatoes and Broth
Pour in the diced tomatoes (with their juices) and the broth. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil.
7. Simmer with Beans
Once boiling, reduce heat to medium-low and stir in the drained kidney beans. Let the chili simmer for 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning with salt, pepper, or a pinch of sugar to balance acidity.
8. Add Final Touches
For extra richness, swirl in a pat of butter or a splash of heavy cream off the heat. Garnish with shredded cheese, chopped green onions, or fresh cilantro. Serve hot with cornbread, tortilla chips, or over rice for a complete meal.
There you have it—an easy, flavorful chili recipe ready in just 30 minutes. Whether you’re feeding a crowd or just craving a solo comfort bowl, this speedy method delivers big on taste and warmth. Enjoy your quick homemade chili tonight!