30-Minute Chili

Course: Main Course, Soup

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 202kcal

Author: Emily

This 30-Minute Chili recipe is the perfect comfort food you can make any night of the week!

In a large dutch oven or pot, add the olive oil and add the diced onions. Cook over medium-high heat for 5 minutes until soft and translucent. While the onions are cooking, open all of the cans and set them aside.
Place the ground beef and garlic into the pot with a pinch of salt and pepper. Cook until completely brown, this will take about 5 minutes.
Add all of the canned ingredients and stir until well combined.
Add the chili powder and beef broth and continue to stir to combine. Start with 1 cup of beef broth and add more if you want a more liquid chili. I save the second cup for the leftover the next day as the liquid will absorb into the chili when stored in the fridge.
Turn down the heat to medium and cook for 15 minutes, stirring occasionally.
Taste for salt and pepper before serving in bowls. Add your favorite toppings and enjoy!

Store any leftover chili in a covered container in the fridge for 3-4 days. You can also freeze the chili in a freezer-safe container for up to 6 months.
You can substitute chicken for the ground beef or skip the meat altogether and make this a vegetarian chili. Just use vegetable broth instead of beef broth.
Nutrition information based on chili ingredients only with no toppings.
If you want a spicier chili, add cayenne pepper, a chopped jalapeno, or use a spicy canned tomato like Rotel.
Canned measurements are based on the cans I purchased at my local grocery store. Some brands will vary in ounces. As long as the measurements are close, the chili will turn out great!
Fiesta corn has added peppers for extra flavor, but regular whole kernel canned corn will work as well.
You can make your own chili powder using dried peppers for additional flavor. This is optional but highly recommended for extra flavor. Take dried chili peppers and grind them in a nut/coffee grinder until they are in powder form. This chili powder also makes a delicious garnish sprinkle on top.