Quick Chili Recipe
If you’re looking for a quick chili recipe, you’ve landed on the right blog post. If you didn’t come here for a quick chili recipe, you might change your mind when you see the image below.
Can you imagine using one of those tortilla chips to scoop up some of this warm chili and cheese? Yum. Double yum.
The funny thing is, I haven’t always loved chili.
In fact, my family made fun of me for years due to my inexplicable bean-aversion. I’m not sure when it started, but, for most of my life I steered clear of any recipes that included beans, including chili!
I know, I know, I’ve been missing out on a lot of amazing food!
Luckily, something finally shifted just recently. I don’t know what came over me, but about a year ago, I decided to try a bowl of my mom’s chili. I guess whatever it was that had me convinced that I didn’t like beans, mentally, had faded.
I not only tolerated that bowl of chili, I loved it! Since then, I’ve been on a real chili kick. I mean, I have a lot of chili-less years to make up for!
I especially love quick, uncomplicated chili recipes like this one that are great for dipping into with tortilla chips.
Are you a long time chili fan, or, a recent convert like me? I hope you enjoy this yummy quick chili recipe!
1 can pinto beans
1 can cannellini beans
1 can kidney beans
½ of a large onion
1 large yellow pepper
fresh tomatoes (number depends on the type you select, about 2 cups chopped)
2 cloves fresh garlic
1 pound ground beef
½ cup tomato sauce
2 cups beef stock
1/3 cup taco seasoning (about 3 packets)
1. Thoroughly wash your veggies and rinse the beans. Chop the onion, mince the garlic and sauté.
2. When onions become translucent, add in the beef, seasoning, chopped pepper and chopped tomatoes.
3. When the meat has cooked through add in the tomato sauce, beef stock, beans. Cover and let simmer for about 20 minutes.
4. Optional, top with sharp cheddar cheese and serve hot.