Chili is a comforting, hearty dish that’s perfect for quick weeknight dinners or weekend gatherings. This 6-ingredient chili recipe proves that you don’t need a long list of ingredients to make a flavorful and satisfying meal—just a few quality staples and a little patience. It’s ideal for busy cooks who want a homemade, wholesome chili without the fuss.
Ingredients
- 1 pound (450g) ground beef or turkey
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
Instructions
- Heat a large pot or Dutch oven over medium heat. Add the ground beef or turkey and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
- Add the chopped onion and minced garlic to the meat. Cook, stirring occasionally, until the onion becomes translucent, about 3-4 minutes.
- Stir in the chili powder, ensuring the meat and onions are well coated. Cook for another minute to toast the spices, releasing their aroma.
- Add the diced tomatoes (with juice) and drained kidney beans to the pot. Stir everything together, scraping up any browned bits from the bottom.
- Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for 20-30 minutes, stirring occasionally. This allows the flavors to meld and the chili to thicken.
- Taste and adjust seasoning if needed—adding salt, pepper, or more chili powder for extra heat. Serve hot.
Tips
- Substitutions: Use ground chicken or plant-based meat alternatives instead of beef or turkey for different dietary needs.
- Spice level: Add a dash of cayenne pepper or hot sauce if you like your chili spicy.
- Thickening: For a thicker chili, mash some of the beans with the back of a spoon or let it simmer uncovered for an extra 10 minutes.
- Storage: This chili keeps well in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat thoroughly before serving.
Serving Suggestions
Serve your chili in bowls topped with shredded cheese, sour cream, chopped cilantro, or sliced jalapeños for added flavor. It pairs beautifully with cornbread, crusty bread, or over steamed rice for a more filling meal.
Variations
Feel free to customize this simple chili with additional ingredients such as diced bell peppers, corn kernels, or a splash of lime juice. For a smoky flavor, add a teaspoon of smoked paprika or chipotle peppers in adobo sauce. Vegetarian options can be made by replacing meat with chopped mushrooms or extra beans, increasing the vegetable content for more texture and nutrients.
Storage and Reheating
Allow the chili to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. To reheat, microwave in 1-2 minute intervals, stirring in between, until hot. Alternatively, reheat on the stovetop over medium-low heat, stirring occasionally, for about 10 minutes. If frozen, thaw overnight in the refrigerator before reheating, which may take about 15-20 minutes on the stove or microwave.
Frequently Asked Questions
Can I make this chili in a slow cooker?
Yes, you can. Brown the meat and cook the onions and garlic in a skillet first, then transfer everything to a slow cooker. Add the remaining ingredients, stir well, and cook on low for 4-6 hours. This method allows the flavors to develop even more.
Can I use canned beans other than kidney beans?
Absolutely. Black beans, pinto beans, or chickpeas work well and can be substituted based on your preference or what you have on hand. Just ensure they are drained and rinsed before adding.
How spicy is this chili?
This recipe is mildly spicy, but you can adjust the heat level by increasing chili powder, adding cayenne pepper, or including hot sauce. Taste as you go to find your perfect balance.
Can I make this chili vegetarian?
Yes, substitute the ground meat with chopped mushrooms, lentils, or extra beans. You might want to add some diced vegetables like bell peppers or zucchini for added texture and flavor.
What’s the best way to thicken this chili?
If you prefer a thicker chili, let it simmer uncovered for an additional 10-15 minutes, mash some beans with a fork, or stir in a teaspoon of cornstarch mixed with water. Be careful not to over-thicken, as the chili will continue to thicken as it cools.
Is this recipe suitable for freezing?
Yes, it freezes well. Store in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating thoroughly on the stove or in the microwave. It’s perfect for meal prep or quick dinners later on.
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