Chili
A hearty, weeknight-friendly chili loaded with ground beef, kidney beans, corn, and a rich tomato sauce. Ready in about 40 minutes, this one-pot meal is perfect for busy evenings.
- Total time
- 40 min
- Servings
- 4
- Calories
- 480
- Protein
- 32g
Ingredients
- 1 lb ground beef
- 1 medium, diced onion
- 1 medium, diced bell pepper
- 15 oz can, drained kidney beans
- 1 cup (frozen or canned) corn
- 15 oz can tomato sauce
- 2 tbsp chili powder
- 1 tbsp olive oil
Instructions
- 1
Heat the 1 tbsp olive oil in a large pot over medium-high. Add the 1 diced onion and 1 diced bell pepper; cook until softened, about 5 minutes.
- 2
Add the 1 lb ground beef; cook, breaking it up, until browned and no longer pink, about 8 minutes. Drain excess fat if desired.
- 3
Stir in the 2 tbsp chili powder and cook for 1 minute until fragrant.
- 4
Add the 15 oz tomato sauce, 15 oz drained kidney beans, and 1 cup corn. Bring to a simmer.
- 5
Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until flavors meld and chili thickens slightly.
- 6
Taste and season with salt and pepper. Serve hot, optionally topped with shredded cheese or sour cream.
Tools you’ll need
- Large pot or Dutch oven
- Wooden spoon
- Can opener
- Knife and cutting board
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