30-Minute Chili

bowl of chili with sour cream and cheese on top.

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!

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Equipment

dutch oven or large pot
can opener

Ingredients

1 tablespoon extra virgin olive oil
1 large onion, diced
1 pound ground beef
3-4 cloves garlic, minced
1 can kidney beans (15.5 ounce can)
1 can fiesta corn (11 ounce can, can substitute regular corn)
1 can sliced olives, drained (2.25 ounce can)
1 can diced tomatoes (14.5 ounce can)
1 can tomato paste (6 ounce can)
2 tablespoon chili powder
½ tablespoon homemade chili powder (optional) (*see notes)
1-2 cups beef broth (can substitute vegetable or chicken)
salt and pepper to taste

Optional Toppings

sour cream
sliced jalapeno
green onions
shredded cheddar cheese

Instructions

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!

Notes

Store any leftover chili in a covered container in the fridge for 3 to 4 days. You can also freeze the chili in a freezer-safe container for up to 6 months.
You can substitute ground chicken or turkey for the ground beef, or skip the meat altogether and make this a vegetarian chili. Just use vegetable broth instead of beef broth.
You don't have to drain the beans and corn before adding them, both work fine in this recipe. Leaving the liquid in adds a little extra volume and helps keep the chili from getting too thick, while draining gives a slightly heartier result. It's a matter of preference.
If your chili turns out thinner than you'd like, let it simmer uncovered for an extra 10 to 15 minutes to help the liquid reduce, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water).
To make this in a slow cooker, brown the ground beef, onion, and garlic on the stove first, then transfer everything to the slow cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours. For the Instant Pot, use the sauté function to brown the meat, then add the remaining ingredients and pressure cook on high for 10 minutes with a quick release.
Nutrition information is based on chili ingredients only, with no toppings.
If you want a spicier chili, add cayenne pepper, a chopped jalapeño, a splash of hot sauce, or use a spicy canned tomato like Rotel.
For an extra flavor boost, try stirring in ½ teaspoon of unsweetened cocoa powder along with the chili powder. It adds richness and depth without any noticeable sweetness.
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. Take dried chili peppers and grind them in a nut or coffee grinder until they are in powder form. This chili powder also makes a delicious garnish sprinkled on top.

Nutrition