Weeknight Chili Recipes

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SPEEDY WEEKNIGHT CHILI



Speedy Weeknight Chili image

Super-easy and great-tasting, this chili makes a big batch of great party fare. I use my food processor to chop up the veggies and cut down on prep time. It's also very tasty and lower in fat when made with ground turkey breast. -Cynthia Hudson, Greenville, South Carolina.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 15 servings.

Number Of Ingredients 15

1-1/2 pounds ground beef
2 small onions, chopped
1/2 cup chopped green pepper
1 teaspoon minced garlic
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) stewed tomatoes
1 can (28 ounces) crushed tomatoes
1 bottle (12 ounces) beer or nonalcoholic beer
1 can (6 ounces) tomato paste
1/4 cup chili powder
3/4 teaspoon dried oregano
1/2 teaspoon hot pepper sauce
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan or Dutch oven, cook the beef, onions and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Nutrition Facts : Calories 154 calories, Fat 5g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 269mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 4g fiber), Protein 12g protein.

EASY WEEKNIGHT CHILI



Easy Weeknight Chili image

This is very tasty and very easy chili recipe. It was orginally a Weight Watchers recipe, but it is so good you wouldn't think of it as being healthy.

Provided by Jenny White

Categories     Beans

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb ground beef
1 1/4 cups chopped onions
1 1/4 cups chopped green peppers
6 minced garlic cloves
2 (16 ounce) cans diced tomatoes, undrained
1 (15 ounce) can kidney beans, drained
1 (8 ounce) can tomato sauce
1 (1 ounce) envelope onion soup mix
1 tablespoon paprika
1 1/4 teaspoons hot sauce
1 cup grated cheddar cheese

Steps:

  • Cook first 4 ingredients in Dutch oven over medium-high heat until beef is brown.
  • Drain off fat.
  • Return to pan and mix in next 7 ingredients.
  • Bring to a boil and cover.
  • Reduce heat and simmer for 20 minutes.
  • Stir occasionally.
  • Ladle in bowls and sprinkle with cheese.

WEEKNIGHT TWO-BEAN CHILI



Weeknight Two-Bean Chili image

This 30-minute weekenight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon vegetable oil
1 small jalapeno, minced (with some seeds)
1 small or 1/2 large red onion, finely diced
2 teaspoons red wine vinegar
1 large clove garlic, minced
1 1/4 cups low-sodium vegetable or chicken broth
1 cup canned crushed roasted tomatoes
1 1/2 tablespoons chili powder
1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional
Two 15-ounce cans beans (such as kidney and black), rinsed and drained
2 tablespoons chopped fresh cilantro
2 cups cooked brown rice
1/2 cup finely shredded extra-sharp Cheddar (2 ounces)

Steps:

  • Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.
  • Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.
  • Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.

WEEKNIGHT CHILI WITH RICE



Weeknight Chili with Rice image

This flavorful one-pot chili is the perfect comfort food for a cold winter night. With only 9 ingredients and the use of one pot, prep and cleanup is a cinch, making this a quick and easy dinner for busy families to enjoy.

Provided by Jacolyn

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 37m

Yield 8

Number Of Ingredients 9

2 pounds ground beef
1 onion, diced
2 cups water
1 (5.6 ounce) package Spanish rice mix (such as Knorr® Fiesta Sides™)
1 (1.25 ounce) package chili seasoning mix
2 cups chunky tomato sauce
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can corn, drained
1 cup spicy salsa

Steps:

  • Combine beef and onion in a large, deep skillet over medium-high heat; cook and stir until beef is browned and onion is soft, about 10 minutes. Drain excess grease.
  • Stir water, Spanish rice mix, and chili seasoning into the skillet; mix well to combine. Bring to a boil; reduce heat to medium and simmer, covered, until rice is tender, about 7 minutes. Pour in tomato sauce, kidney beans, corn, and salsa; cook until heated through, about 5 minutes.

Nutrition Facts : Calories 376.4 calories, Carbohydrate 31.5 g, Cholesterol 70.4 mg, Fat 17.7 g, Fiber 6.9 g, Protein 25.8 g, SaturatedFat 6.5 g, Sodium 1292.2 mg, Sugar 7 g

WEEKNIGHT TURKEY CHILI RECIPE BY TASTY



Weeknight Turkey Chili Recipe by Tasty image

Here's what you need: ground turkey, onion, garlic, olive oil, sherry wine vinegar, water, garlic herb and olive oil diced tomatoes, kidney bean, black beans, chili powder, ground cumin, paprika, oregano, salt, black pepper, brown sugar, cinnamon, vegetable oil

Provided by Karran Spencer

Categories     Dinner

Yield 16 servings

Number Of Ingredients 18

2 lb ground turkey
1 onion, diced
2 tablespoons garlic, minced
2 tablespoons olive oil
¼ cup sherry wine vinegar
1 cup water
2 cans garlic herb and olive oil diced tomatoes
1 can kidney bean
1 can black beans
4 tablespoons chili powder
1 ½ teaspoons ground cumin
1 ½ teaspoons paprika
1 ½ teaspoons oregano
1 ½ teaspoons salt
1 ½ teaspoons black pepper
1 ½ tablespoons brown sugar
1 dash cinnamon
vegetable oil, for frying

Steps:

  • Heat oil in a large pot at medium high heat, add onions and stir. Once onions are translucent add minced garlic and pinch of salt and pepper and stir. Add ground turkey and stir onions and garlic through as meat browns.
  • Drain, rinse, and mash kidney and black beans. Add to browned meat. Add Sherry wine and stir together. Let sit for 5 minutes. Add both cans of tomatoes, juice and all. Stir through.
  • Add seasonings, except brown sugar and cinnamon, and stir to combine.
  • Add in a cup of water, less for thicker chili, and stir. Heat until bubbly but not boiling.
  • Reduce heat to low and stir, adding the brown sugar and dash of cinnamon. Place lid on the pot and let simmer for at least 30 minutes.
  • Top with cheese, diced onion, and sour cream or your favorite chili toppings!

Nutrition Facts : Calories 151 calories, Carbohydrate 8 grams, Fat 7 grams, Fiber 2 grams, Protein 12 grams, Sugar 1 gram

WEEKNIGHT VEGETARIAN CHILI



Weeknight Vegetarian Chili image

Weeknight comfort foods like this one-pan quick chili are a great entryway into eating a more plant-based diet. Switching from a pot to a skillet slashed the cooking time in half for this recipe, and the wider pan surface lets spices and aromatics meld quickly for deep complexity.

Provided by Shira Bocar

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 40m

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1 red onion, finely diced
2 cloves garlic, minced
Kosher salt
2 teaspoons chopped chipotle in adobo
2 teaspoons chili powder
1 teaspoon ground cumin
1 can (14.5 ounces) diced tomatoes
3 cups cooked pinto, kidney, or black beans; or 2 cans (each 15 ounces) beans, drained and rinsed, plus 1 cup bean-cooking liquid or water
6 ounces sharp cheddar, grated (1 1/2 cups)
1 avocado, pitted, peeled, and chopped
1/2 cup fresh cilantro leaves or small sprigs
Sour cream and blistered corn tortillas, for serving

Steps:

  • Heat oil in a large straight-sided skillet over medium. Reserve 1/4 cup diced onion; add remaining onion to skillet along with garlic. Season with salt and cook, stirring, until tender, 4 to 6 minutes.
  • Add chipotle, chili powder, cumin, and tomatoes with their juices; cook, stirring, 2 minutes. Add beans and cooking liquid; bring to a simmer. Cook until slightly thickened, 15 to 18 minutes. Season to taste. Sprinkle with cheese, cover, and cook until just melted, about 2 minutes.
  • Remove from heat; top with reserved onion, avocado, and cilantro, and serve with sour cream and tortillas.

SLOW-COOKER WEEKNIGHT CHILI(COOK'S COUNTRY)



Slow-Cooker Weeknight Chili(Cook's Country) image

Serve with sour cream and cheese to cool the burn. For less heat, reduce the cayenne pepper to 1/4 teaspoon or omit it altogether. The ground beef will become dry if the chili is cooked for more than 8 hours.

Provided by Coppercloud

Categories     One Dish Meal

Time 6h20m

Yield 1 pot, 10-12 serving(s)

Number Of Ingredients 14

1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
8 ounces bacon, chopped fine
2 onions, chopped medium
1 red bell pepper, chopped medium
6 garlic cloves, minced
2 lbs ground chuck, 85 percent lean
1 (28 ounce) can tomato puree
1 (28 ounce) can diced tomatoes
2 (15 1/2 ounce) cans dark red kidney beans, drained and rinsed

Steps:

  • 1. Toast chili powder, cumin, coriander, oregano, cayenne, and pepper flakes in large Dutch oven over medium heat until fragrant, about 2 minutes. Transfer toasted spices to bowl. Add bacon to Dutch oven and cook over medium heat until crisp, 8 to 10 minutes. Transfer bacon to plate lined with paper towels and pour off all but 1 teaspoon fat from pot. Return pot to medium heat, add onions and bell pepper, and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
  • 2. Add beef, 2 teaspoons salt, and 1 teaspoon pepper. Increase heat to medium-high and cook, using wooden spoon to break up beef into 1/2-inch pieces, until just slightly pink, about 5 minutes. Drain beef and vegetables in colander.
  • 3. Add tomato puree, diced tomatoes, and toasted spices to empty pot and bring to simmer over medium-high heat, scraping up any browned bits from bottom of pot. Return drained beef and vegetable mixture and bacon to pot, stir to combine, and bring to simmer. Transfer contents to slow-cooker insert.
  • 4. Set slow cooker to low, cover, and cook until tender, 6 to 8 hours, stirring in beans during last hour of cooking. (Alternately, cook on high for 3 to 4 hours.) Adjust seasonings and serve. (Leftovers can be refrigerated for several days or frozen for several months.).
  • Make Ahead: If you'd prefer to just dump the chili ingredients into the slow cooker before running off to work, you can do all the work the night before. Follow the recipe through step 3, but continue to simmer the assembled chili for 10 minutes. Transfer the chili to an airtight container and refrigerate overnight. In the morning, simmer the chili in a Dutch oven for 10 minutes, then transfer it to your slow cooker and proceed with step 4.

Nutrition Facts : Calories 495.3, Fat 27.2, SaturatedFat 9.8, Cholesterol 78, Sodium 324.6, Carbohydrate 36, Fiber 11.1, Sugar 7.9, Protein 29.1

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