Super-fast chili

Chatelaine 2

( 79 ratings )

Preparation time:
10 minutes
Total time:
40 minutes
4 Servings
Super-fast chili recipe Roberto Caruso

Roberto Caruso


  • 1 tbsp vegetable oil
  • 1  medium onion, chopped
  • 227 g  pkg sliced button mushrooms
  • 796 mL can diced tomatoes
  • 1/2 450 g pkg lean ground beef
  • 2 tbsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp granulated sugar
  • 1/2 tsp salt
  • 796 mL can red kidney beans, drained and rinsed
  •  sour cream, grated cheddar cheese and thinly sliced green onions (optional)

A traditional pot of chili made just the way you like it; with beans, tomatoes and cheddar cheese.


  • Heat a large saucepan over medium. Add oil, then onion and mushrooms. Cook until onion and mushrooms are soft, about 3 min. Crumble in meat and add seasonings. Using a fork, stir frequently to break meat up. Cook until no pink remains, 3 to 5 min. Reduce heat to medium-low. Stir in tomatoes and simmer, covered, until flavours develop, about 10 min.
  • Stir in beans and cook until hot, about 2 more min. Spoon chili into bowls. Top with sour cream, cheese and green onion. Keeps well up to 3 days.

Ingredient Tip:

Chili powder is a mild blend of chili peppers, herbs and spices. Add cayenne or chili flakes for more punch.

Reader Tested!

“The method is different from my usual chili, which cooks for almost two hours. But I think this one is better! It smells great and tastes so fresh.”

Nutrition (per Serving)

22 g
33 g
14 g
12 g
964 mg

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2 comments on “Super-fast chili

  1. WAY too much sodium per serving…nearly 2/3 the daily recommended intake in one bowl. And that’s without the cornbread!


    • Use no added salt tomatoes and no added salt beans,I believe zehrs carries and sobey’s some brands with little or no salt


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