Super-fast chili


  • Prep Time10 mins
  • Total Time40 mins
  • Makes4 Servings
Super-fast chili

Photo, Erik Putz.

Chatelaine Triple Tested

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.

Nutrition (per serving)

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

How to boost flavour in a fast chili

  1. 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.
  2. 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." DALE OBERMEYER, ANCASTER, ONT.