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Photo, Erik Putz.
Chili doesn't have to cook for hours. Make our triple-tested easy chili recipe in less than an hour—using many pantry and fridge staples, too.
1 tbsp vegetable oil
1 medium onion, chopped
1 227-g pkg sliced button mushrooms
796-mL can diced tomatoes
225 g 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, 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 our easy chili recipe with sour cream, cheese and green onion. Keeps well up to 3 days.
Calories 329, Protein 22g, Carbohydrates 33g, Fat 14g, Fibre 12g, Sodium 964mg.
"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." DALE OBERMEYER, ANCASTER, ONT.