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+ servings
a bowl of chili with sour cream and cheese on top

30-Minute Chili

This 30-Minute Chili recipe is the perfect comfort food you can make any night of the week!
5 from 21 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories: 202kcal
Author: EmilyFabulous

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
  • 1/2 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 3-4 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.

Nutrition

Serving: 1serving | Calories: 202kcal | Carbohydrates: 19.3g | Protein: 15.2g | Fat: 7.4g | Saturated Fat: 2.6g | Cholesterol: 34mg | Sodium: 572mg | Potassium: 582mg | Fiber: 4.5g | Sugar: 4.1g | Calcium: 31mg | Iron: 3mg

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.