30-Minute Quick & Easy Chili Recipe (One Pot, 10 Ingredients)

This 30-minute quick and easy chili recipe uses just 10 simple ingredients and one pot for minimal cleanup. Ready in half an hour with pantry staples, it delivers rich flavor without complicated steps or special equipment—perfect for busy weeknights when you need dinner fast.

When you're searching for a quick and easy chili recipe, you don't want to spend hours prepping or tracking down obscure ingredients. This streamlined approach delivers authentic chili flavor using items you likely already have in your kitchen. Unlike traditional recipes requiring overnight soaking or multiple cooking stages, our method maximizes flavor while minimizing time and effort.

Why This Quick Chili Recipe Works

Most "easy" chili recipes compromise on flavor, but this version maintains depth through smart technique. The secret? Using fire-roasted canned tomatoes for instant complexity and a strategic spice bloom that takes just 2 minutes. You'll skip the common pitfalls of bland, watery chili while keeping preparation under 10 minutes of active cooking time.

Essential Ingredients for 30-Minute Chili

This one pot chili recipe requires exactly 10 ingredients—no specialty items:

Ingredient	Why It Matters	Smart Substitution
1 lb ground turkey	Cooks faster than beef, leaner profile	Plant-based crumbles for vegetarian chili
1 (28oz) fire-roasted tomatoes	Instant depth without hours of simmering	Regular diced tomatoes + 1 tsp smoked paprika
1 (15oz) kidney beans	No soaking required	Black beans or pinto beans
1 yellow onion	Sweetness balances acidity	1 cup frozen diced onions
3 cloves garlic	Essential flavor base	1 tsp garlic powder in step 3

Complete ingredient list with measurements available in the printable recipe card below. For the quick chili for beginners, we've eliminated complicated techniques like charring peppers or toasting whole spices.

Equipment You Actually Need

Unlike complex chili recipes requiring multiple pots, this easy weeknight chili needs only:

• One 4-quart pot (Dutch oven ideal but not required)
• Wooden spoon
• Measuring cups/spoons

No immersion blenders, food processors, or specialty tools. The entire meal happens in one vessel for minimal cleanup—the hallmark of a truly quick and easy chili recipe.

Step-by-Step: Making Chili in 30 Minutes

1. Bloom spices (2 min): Heat 1 tbsp oil over medium. Add 2 tbsp chili powder, 1 tsp cumin, and ½ tsp smoked paprika. Stir constantly for 60 seconds until fragrant—this unlocks flavor compounds without burning.
2. Brown protein (5 min): Add ground turkey, breaking into small pieces. Cook until no pink remains. Drain excess fat if using beef.
3. Build flavor base (3 min): Stir in diced onion and garlic. Cook until translucent. Add 1 diced bell pepper if available.
4. Simmer to perfection (15 min): Pour in tomatoes, beans (undrained), and ½ cup broth. Bring to gentle boil, then reduce heat. Cover and simmer 15 minutes—no stirring needed.
5. Final adjustments (2 min): Stir in 1 tbsp apple cider vinegar to brighten flavors. Add salt to taste.

Time-Saving Techniques That Actually Work

These quick chili recipe hacks cut preparation time without sacrificing quality:

• Pantry bean method: Use canned beans with liquid instead of soaking dried beans overnight
• Pre-chopped advantage: Frozen diced onions save 5 minutes of prep (thaw in microwave while heating pot)
• Spice shortcut: Keep a "chili blend" mix (3 parts chili powder, 1 part cumin, ½ part paprika) in your spice cabinet
• One-pot thickening: Mash ¼ cup beans against pot wall during last 5 minutes instead of making separate roux

Customizing Your Quick Chili

This easy homemade chili adapts to dietary needs in minutes:

• Vegetarian version: Swap turkey for 2 cups cooked lentils + 1 cup mushrooms (add with tomatoes)
• Mild option: Replace chili powder with 2 tbsp sweet paprika + 1 tsp oregano
• Extra protein: Stir in ½ cup cornmeal during last 5 minutes for "Texas dirty rice" texture

Serving and Storage Tips

Immediate serving: Ladle into bowls and top with one of these quick garnishes: - Shredded cheddar (melts into hot chili) - Diced avocado (creamy contrast) - Crushed tortilla chips (adds crunch)

Storage: Cool completely then store in airtight container: - Refrigerator: Up to 4 days - Freezer: 3 months (thaw overnight in fridge)

Reheating: Warm on stove over medium-low heat 8-10 minutes, stirring occasionally. Add 2-3 tbsp water if too thick. Microwave works but stovetop preserves texture better.

Troubleshooting Common Issues

Chili too thin? Simmer uncovered 5 minutes or stir in 1 tbsp cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water).

Not flavorful enough? Add 1 tsp Worcestershire sauce or ½ tsp instant espresso powder—both deepen flavor without being detectable.

Too spicy? Stir in 2 tbsp full-fat coconut milk or sour cream. The fat neutralizes capsaicin better than dairy alternatives.

Printable Quick and Easy Chili Recipe

Prep time: 5 minutes | Cook time: 25 minutes | Total time: 30 minutes
Servings: 6 | Calories: 320 per serving

Ingredients:
1 tbsp olive oil
1 lb ground turkey (or plant-based alternative)
1 yellow onion, diced
3 garlic cloves, minced
2 tbsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
1 (28oz) can fire-roasted diced tomatoes
1 (15oz) can kidney beans, undrained
½ cup low-sodium broth
1 tbsp apple cider vinegar
Salt to taste

Instructions:
1. Heat oil in large pot over medium heat. Add chili powder, cumin, and paprika. Stir 60 seconds until fragrant.
2. Add ground turkey, breaking into small pieces. Cook 5 minutes until browned.
3. Stir in onion and garlic. Cook 3 minutes until softened.
4. Pour in tomatoes, beans, and broth. Bring to gentle boil.
5. Reduce heat, cover, and simmer 15 minutes.
6. Stir in vinegar and salt. Serve immediately with desired toppings.

Can I make this quick chili recipe in a slow cooker?

Yes, but with modifications. Brown the meat and bloom spices first, then transfer everything to slow cooker. Cook on high 2 hours or low 4 hours. Skip the final simmer step since slow cooking replaces it.

How do I make this chili thicker without waiting?

Mash ¼ cup of the beans against the pot wall with your spoon during the last 5 minutes of cooking. The released starch thickens the chili instantly without needing cornstarch or extended simmering.

What's the fastest way to chop onions for this recipe?

Use frozen diced onions—they're pre-prepped and thaw quickly in the hot pot. If using fresh, cut the onion root-to-stem first (leaving root intact), then make horizontal cuts before dicing. This method reduces tears and speeds chopping.

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

Not recommended for this 30-minute version. Dried beans require soaking and 45-60 minutes of cooking. If you prefer dried beans, use the quick-soak method (boil 2 minutes, rest 1 hour) but this adds significant time, defeating the purpose of this quick and easy chili recipe.

How do I prevent chili from sticking to the pot?

Use a heavy-bottomed pot and maintain medium-low heat during simmering. Stir only once halfway through cooking—excessive stirring breaks down beans too much. If using stainless steel, ensure the pot is properly preheated before adding oil.