Super-fast chili

Prep 10 min
Total 40 min
Makes 4 Servings



1 tbsp
medium onion, chopped
1 227-g pkg
sliced button mushrooms
796-mL can
diced tomatoes
225 g
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 our easy chili recipe with sour cream, cheese and green onion. Keeps well up to 3 days.

Ingredient Tip:

Add any remaining beef broth you have in your fridge to this recipe for even more flavour. Add with the tomatoes and simmer for an extra 10 to 15 min.

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.”


Calories 329, Protein 22 g, Carbohydrates 33 g, Fat 14 g, Fibre 12 g, Sodium 964 mg.
Recipe Collections
Latest Recipes