Super-fast chili

Prep 10 min
Total 40 min
Makes 4 Servings



1 tbsp
medium onion, chopped
227-g pkg
sliced button mushrooms
796-mL can
diced tomatoes
1/2 450-g pkg
2 tbsp
1/2 tsp
796-mL can
red kidney beans, drained and rinsed
sour cream, optional
grated cheddar, optional
thinly sliced green onions, optional


  • 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.

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

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.”

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Calories 329
Protein 22 g
Carbohydrates 33 g
Fat 14 g
Fibre 12 g
Sodium 964 mg

Written by:

Photo credit: Roberto Caruso

( 87 ratings )

4 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


  2. I always rinse my beans, put in colander and run cold water over them,


  3. This is close to the chili I make, only I always add cumin with the chili powder, it’s a great combination!


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