Quick Easy Chili Recipe: 30-Minute Weeknight Dinner

Here's a genuinely quick and easy chili recipe you can make in just 30 minutes with 10 simple ingredients: Brown 1 lb ground beef with 1 diced onion, add 2 cans diced tomatoes, 1 can kidney beans (drained), 1 can corn (drained), 2 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, and 1 cup beef broth. Simmer for 20 minutes. That's it—no soaking, no special equipment, and minimal cleanup.

Looking for a satisfying dinner that fits into your busy schedule? This quick easy chili recipe delivers maximum flavor with minimal effort. Perfect for weeknights when you need something delicious on the table fast, this one-pot wonder requires no fancy techniques or hard-to-find ingredients. You'll have a hearty, protein-packed meal ready in just 30 minutes—faster than delivery and infinitely more satisfying.

The Simple 30-Minute Chili Formula

What makes this quick dinner chili recipe work so well is its streamlined approach to traditional chili preparation. By using pantry staples and skipping time-consuming steps like soaking beans or roasting peppers, you get authentic chili flavor without the wait. The secret lies in layering spices properly and allowing just enough simmer time for flavors to meld.

Why This Recipe Works for Busy Cooks

• One-pot cooking means less cleanup
• No specialty ingredients—everything's from your pantry
• Flexible protein options (beef, turkey, or plant-based)
• Customizable heat level to suit all palates
• Perfect for meal prep with excellent leftovers

Ingredients for Quick Easy Chili

Makes 4-6 servings | Total time: 30 minutes

Ingredient	Amount	Time-Saving Tip
Ground beef (or substitute)	1 pound	Use 90% lean for less grease
Yellow onion	1 medium, diced	Buy pre-diced for ultimate speed
Canned diced tomatoes	2 (14.5 oz) cans	No need to drain
Kidney beans	1 (15 oz) can, drained	Rinse for better texture
Corn kernels	1 (15 oz) can, drained	Use frozen corn if preferred
Chili powder	2 tablespoons	Use smoked chili powder for depth
Ground cumin	1 teaspoon	Freshly toasted for best flavor
Garlic powder	1 teaspoon	Substitute 2 fresh cloves if available
Beef broth	1 cup	Use low-sodium for better control

Step-by-Step Instructions

Step 1: Brown the Meat (5 minutes)

In a large pot or Dutch oven over medium-high heat, cook the ground beef with diced onion until browned. Break up the meat as it cooks. Drain excess fat if desired, but leave about 1 tablespoon for flavor.

Step 2: Add Liquids and Beans (2 minutes)

Stir in the diced tomatoes (with their juice), drained kidney beans, corn, chili powder, cumin, garlic powder, and beef broth. Mix well until all ingredients are incorporated.

Step 3: Simmer for Flavor Development (20 minutes)

Reduce heat to medium-low and let the chili simmer uncovered for 20 minutes, stirring occasionally. This short simmer time allows flavors to meld without overcooking ingredients. The chili is ready when it reaches your desired thickness.

Step 4: Taste and Adjust (3 minutes)

Before serving, taste and adjust seasoning as needed. Add salt if necessary, or a pinch of sugar to balance acidity. For extra heat, stir in a few dashes of hot sauce.

Time-Saving Tips for Your Quick Easy Chili Recipe

When you're searching for a 30 minute chili recipe, every minute counts. These professional kitchen-tested shortcuts maintain quality while saving precious time:

• Prep while heating—start browning meat while gathering remaining ingredients
• Use frozen diced onions to skip chopping (available in most grocery freezers)
• Keep canned goods organized in a dedicated "quick meal" pantry section
• Multitask—while chili simmers, set the table or prepare toppings
• Double the batch—extra takes just 5 more minutes and provides tomorrow's lunch

Variations for Different Dietary Needs

This simple chili for beginners easily adapts to various preferences:

Vegetarian Quick Chili

Substitute ground beef with 2 cups cooked lentils or plant-based ground "meat." Use vegetable broth instead of beef broth. Add 1 diced bell pepper with the onions for extra texture.

Spicy Version

Add 1 diced jalapeño with the onions and increase chili powder to 3 tablespoons. For serious heat lovers, include 1/4 teaspoon cayenne pepper.

White Chicken Chili

Replace beef with 2 cups shredded cooked chicken, use white beans instead of kidney beans, and substitute green chilis for diced tomatoes. Omit tomato-based ingredients entirely.

Storage and Reheating Instructions

One of the best features of this quick chili for busy nights is how well it stores:

• Refrigeration: Store in airtight container for up to 4 days
• Freezing: Portion into freezer bags (lay flat) for up to 3 months
• Reheating: Microwave single portions for 2-3 minutes or simmer larger amounts on stove with a splash of broth
• Flavor note: Chili often tastes even better the second day as flavors continue to meld

Why This Recipe Beats Canned Chili

You might wonder why make a quick easy chili recipe from scratch when canned options exist. Homemade chili gives you complete control over ingredients—no preservatives, adjustable sodium levels, and fresher flavors. Plus, the psychological satisfaction of creating something delicious from simple components makes the meal more enjoyable. The minimal extra effort yields significantly better taste and texture than store-bought alternatives.

Perfect Toppings for Your 30-Minute Chili

Elevate your easy weeknight chili with these simple toppings:

• Shredded cheddar or Monterey Jack cheese
• Sour cream or Greek yogurt
• Sliced green onions or chives
• Crushed tortilla chips for crunch
• Fresh cilantro leaves
• Lime wedges for brightness

Common Questions About Quick Chili Preparation

Can I make this chili recipe in a slow cooker?

Yes, but with adjustments. Brown the meat and onions first, then transfer to slow cooker with remaining ingredients. Cook on high for 2-3 hours or low for 4-5 hours. This quick easy chili recipe works best with the stovetop method for true 30-minute results, but the slow cooker version develops deeper flavors if you have more time.

How can I make chili thicker without cooking longer?

For a thicker consistency in your quick dinner chili recipe, create a slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Stir this into the simmering chili and cook for 2-3 minutes until thickened. Alternatively, mash some of the beans against the side of the pot with a spoon to release their starches.

What's the best way to reduce acidity in chili?

If your simple chili for beginners tastes too acidic, add 1/4 teaspoon baking soda and stir well. The baking soda neutralizes acidity without affecting flavor. Alternatively, a small pinch of sugar (about 1/8 teaspoon) can balance the tomatoes' natural acidity. Taste after each addition and adjust as needed.

Can I use ground turkey instead of beef?

Absolutely. Ground turkey works well in this quick easy chili recipe and creates a lighter version. Use 93% lean turkey for best results, as leaner varieties can become dry. Add 1 tablespoon olive oil when browning to compensate for less fat content. Turkey chili pairs especially well with a squeeze of lime at the end.

How do I prevent my chili from becoming too watery?

To maintain perfect consistency in your 30 minute chili recipe, don't drain the diced tomatoes (their liquid is flavorful), but do drain and rinse the beans thoroughly. If your chili seems too thin after simmering, remove the lid completely and increase heat to medium for the last 5 minutes of cooking to allow excess liquid to evaporate.