Simple 30-Minute Chili and Beans Recipe with Pantry Staples

The easiest chili and beans recipe combines one can each of kidney beans, black beans, and diced tomatoes with one pound ground beef, one packet chili seasoning, and one cup beef broth. Simmer for 20 minutes for a hearty meal ready in 30 minutes total with minimal cleanup.

If you're searching for a quick weeknight chili recipe that doesn't sacrifice flavor, this straightforward approach delivers maximum satisfaction with minimal effort. As someone who's tested dozens of variations over years of cooking, I've perfected a method that balances convenience with authentic chili taste using pantry staples you likely already have.

Why This Simple Chili Recipe Works

This easy chili and beans recipe for beginners succeeds because it eliminates complicated steps while maintaining rich flavor. Unlike recipes requiring multiple types of meat or hard-to-find ingredients, this version uses common canned goods and basic seasonings. The secret lies in proper layering of flavors and just the right simmer time to develop depth without hours of cooking.

Ingredient	Quantity	Notes
Ground beef (or turkey)	1 lb	80% lean provides best flavor
Kidney beans, drained	1 (15 oz) can	Rinse to reduce sodium
Black beans, drained	1 (15 oz) can	Adds texture variation
Diced tomatoes with green chilies	1 (28 oz) can	Rotel brand recommended
Chili seasoning mix	1 packet (1 oz)	Or 2 tbsp homemade blend
Beef broth	1 cup	Low sodium preferred
Yellow onion, diced	1 medium	Essential for flavor base
Garlic, minced	2 cloves	Fresh preferred

Equipment You'll Need

This one-pot chili and beans recipe requires minimal equipment: a 4-6 quart Dutch oven or heavy-bottomed pot, wooden spoon, can opener, and basic cutting tools. The beauty of this approach is eliminating extra dishes—everything cooks in one vessel from start to finish.

Step-by-Step Instructions

1. Brown the meat: Heat your pot over medium-high heat. Add ground beef and diced onion. Cook until beef is browned and onions are translucent (about 5-7 minutes). Drain excess fat if desired.
2. Add aromatics: Stir in minced garlic and cook for 30 seconds until fragrant—don't let it burn.
3. Combine ingredients: Add both types of beans, diced tomatoes with juices, chili seasoning, and beef broth. Stir thoroughly to combine.
4. Simmer to perfection: Bring mixture to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally. This short simmer time develops flavors without overcooking the beans.
5. Final adjustment: Taste and adjust seasoning if needed. For thicker chili, simmer uncovered for an additional 5 minutes.

Pro Tips for Best Results

Avoid these common mistakes when making your quick bean chili recipe:

• Don't skip the onion: Even a small amount creates essential flavor foundation
• Don't overcook: 20 minutes is sufficient—longer cooking makes beans mushy
• Don't use water instead of broth: Broth adds crucial depth of flavor
• Don't add sugar unnecessarily: Quality diced tomatoes provide natural sweetness

Variations for Different Preferences

This simple chili recipe with canned beans adapts easily to various dietary needs:

• Vegetarian version: Omit meat, use vegetable broth, and add 1 cup cooked lentils
• Spicier option: Add 1 diced jalapeño with the onions or 1/4 tsp cayenne pepper
• Milder version: Use regular diced tomatoes instead of those with chilies
• Bean alternatives: Pinto or cannellini beans work well in place of black beans

Serving and Storage Recommendations

For the best experience with your 30-minute chili recipe, serve immediately with your choice of toppings: shredded cheddar, sour cream, diced avocado, or green onions. Leftovers taste even better the next day as flavors continue to meld.

Store cooled chili in an airtight container in the refrigerator for up to 4 days or freeze portions for up to 3 months. When reheating, add a splash of broth or water to restore ideal consistency.

Frequently Asked Questions

Can I make this chili recipe in a slow cooker?

Yes, this easy slow cooker chili and beans recipe works well with minimal adjustments. Brown the meat and onions first, then transfer everything to your slow cooker and cook on low for 4-6 hours. The shorter stovetop method works better for true weeknight speed, but the slow cooker version develops deeper flavors with hands-off cooking.

How can I make chili thicker without affecting flavor?

The best method for thickening your quick bean chili recipe is to remove about 1 cup of chili, mash the beans, then stir it back in. This technique uses ingredients you already have without adding flour or cornstarch that can alter texture. Simmering uncovered for 5-10 minutes also helps reduce liquid naturally.

What's the secret to making chili taste restaurant-quality at home?

Professional flavor in your simple chili and beans recipe comes from three elements: properly browning the meat to develop fond (those browned bits on the bottom of the pot), using quality canned tomatoes with green chilies, and finishing with a small splash of apple cider vinegar or lime juice just before serving to brighten flavors. Don't underestimate the importance of proper seasoning adjustment at the end.

Can I use dried beans instead of canned in this recipe?

While this 30-minute chili recipe relies on canned beans for speed, you can use rehydrated dried beans with planning. Substitute 1.5 cups cooked beans for each can. Note that cooking time would increase significantly as dried beans require soaking and 1-2 hours of cooking before adding other ingredients, making it less suitable for true weeknight preparation.