Quick Chili Recipe (23 Minutes!)
Need a meal in a flash? This speedy quick chili recipe is just the thing—in under 25 minutes you’ve got an easy dinner!
- Prep
- 3 min
- Cook
- 20 min
- Total
- 23 min
- Yield
- 4
Ingredients 14
- ¼ cup olive oil
- 1 medium yellow onion
- 3 cups ( 10 to 12 ounces) plant-based crumbles* (or 1 pound cooked and drained ground beef)
- 2 28-ounce cans diced fire roasted tomatoes
- 2 15-ounce cans kidney beans, drained and rinsed
- 2 ½ tablespoons chili powder
- 1 tablespoon dried oregano
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- ½ teaspoon cumin
- 1 ½ teaspoons kosher salt
- 1 cup water (or broth), optional
- Mexican hot sauce (we like Cholula), optional
- For topping: Shredded cheese, sour cream (or vegan sour cream ), sliced green onions, pickled onions or jalapenos ,
Method 5
- 01
Dice the onion .
- 02
Heat the olive oil over medium heat in pot or Dutch oven. Cook the onion for 4 to 5 minutes until translucent.
- 03
Stir in the veggie crumbles and cook 1 more minute. Add the diced tomatoes and their juices, drained and rinsed kidney beans, chili powder, oregano, garlic powder, onion powder, cumin, and kosher salt .
- 04
Bring to a simmer and simmer for 15 minutes. If it’s very chunky, add up to 1 cup water or broth: all brands of diced tomatoes and veggie crumbles have different levels of moisture.
- 05
Taste and add a few pinches kosher salt and some shakes of hot sauce to taste. Serve warm garnished with your favorite chili toppings.
Provenance
- recipe-clones/acouplecooks-data
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