Simple Chili Recipe: 5-Ingredient Weeknight Dinner in 30 Minutes

The simplest chili recipe requires just 5 pantry staples: 1 pound ground beef, 1 can kidney beans, 1 can diced tomatoes, 1 packet chili seasoning, and 1 cup beef broth. Ready in 30 minutes with one pot and minimal prep, this beginner-friendly recipe delivers hearty, flavorful chili without complicated techniques or hard-to-find ingredients. Perfect for weeknight dinners when you need something quick, satisfying, and universally loved.

Why This 5-Ingredient Chili Recipe Works

Many "simple" chili recipes still require 10+ ingredients or hours of simmering. Our streamlined approach focuses on maximum flavor with minimal effort. The secret lies in strategic ingredient selection: quality canned tomatoes provide depth, pre-made seasoning ensures balanced spices, and ground beef delivers rich meatiness without chopping. This quick chili with pantry staples eliminates specialty items while maintaining authentic chili character.

As a home cook with 15 years of recipe testing experience, I've found that simplicity often yields better results than complexity. Overcomplicating chili with too many spices or ingredients muddies the flavor profile. This beginner friendly chili recipe proves you don't need exotic components to create something delicious.

Essential Equipment

You'll need just three basic kitchen tools:

• 1 large pot or Dutch oven (4-6 quart capacity)
• Wooden spoon for stirring
• Can opener

Ingredient	Measurement	Notes
Ground beef (85% lean)	1 pound	Substitute ground turkey for lighter option
Kidney beans, drained	1 (15oz) can	Black beans work equally well
Diced tomatoes with juice	1 (28oz) can	Fire-roasted add smoky depth
Chili seasoning mix	1 packet (1 oz)	Or 2 tbsp homemade blend
Beef broth	1 cup	Vegetable broth for vegetarian version

Step-by-Step Instructions

This 30 minute chili recipe follows a straightforward process that even novice cooks can master. The entire recipe happens in one pot, minimizing cleanup.

1. Brown the meat: Heat large pot over medium-high. Add ground beef, breaking into small pieces. Cook until no pink remains (5-7 minutes). Drain excess fat if desired.
2. Build flavor base: Stir in diced tomatoes (with juice), kidney beans (drained), chili seasoning, and beef broth. Bring to gentle boil.
3. Simmer to perfection: Reduce heat to low. Cover and simmer 20 minutes, stirring occasionally. The chili thickens as it cooks.
4. Final adjustment: Taste and add salt if needed. For thicker chili, simmer uncovered 5 additional minutes.

Smart Ingredient Substitutions

The beauty of this 5 ingredient chili recipe is its flexibility. Keep these swaps in mind when ingredients are unavailable:

• Vegetarian version: Replace beef with 2 cups cooked lentils and use vegetable broth
• Spice control: Omit chili powder from seasoning for mild version, or add 1 diced jalapeño when browning meat for extra heat
• Bean alternatives: Pinto, black, or cannellini beans work equally well
• Tomato swap: Use tomato sauce plus 1 diced fresh tomato if canned tomatoes unavailable

Serving and Storage Tips

Maximize your easy weeknight chili recipe with these professional tips:

• Resting time: Let chili sit 5 minutes off heat before serving—flavors meld beautifully
• Classic toppings: Shredded cheddar, sour cream, sliced green onions, or oyster crackers
• Storage: Cool completely then refrigerate in airtight container for up to 4 days
• Freezing: Portion into freezer bags (lay flat) for up to 3 months—thaw overnight in refrigerator
• Reheating: Warm on stove over medium-low with splash of broth to restore consistency

Troubleshooting Common Issues

Even the simplest recipes encounter hiccups. Here's how to fix them:

• Too thin? Simmer uncovered 5-10 minutes or mix 1 tbsp cornstarch with 2 tbsp cold water and stir in
• Too spicy? Add 1 tbsp honey or 1/4 cup unsweetened cocoa powder to balance heat
• Bland flavor? Stir in 1 tsp apple cider vinegar or squeeze of fresh lime juice before serving
• Meat clumping? Break into smaller pieces while browning and avoid over-stirring

Frequently Asked Questions

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

Yes! Brown the meat first, then transfer to slow cooker with remaining ingredients. Cook on low for 4 hours or high for 2 hours. The slow cooker version develops deeper flavor but requires more time than the 30-minute stovetop method.

How can I make chili without beans?

Omit beans and increase ground beef to 1.5 pounds. For texture, add 1 cup frozen corn or diced bell peppers when adding tomatoes. The recipe remains equally simple with just 4 ingredients while maintaining heartiness.

What's the best way to thicken chili without altering flavor?

Simmer uncovered for 5-10 minutes to reduce liquid naturally. For quicker thickening, mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir into simmering chili. Avoid flour which can leave a raw taste if not cooked properly.

Can I use fresh tomatoes instead of canned?

Yes, but you'll need about 3 cups diced fresh tomatoes plus 1/2 cup tomato paste to match the concentrated flavor of canned. Simmer 5 minutes longer to cook down the fresh tomatoes. Canned tomatoes generally provide more consistent results in quick recipes.

How do I make this chili recipe spicier without overwhelming heat?

Add 1/4 teaspoon cayenne pepper or a few dashes of hot sauce when adding the seasoning mix. For complex heat, include 1 diced jalapeño (seeds removed) when browning the meat. Smoked paprika (1/2 teaspoon) adds depth with mild warmth.