Super-easy and great-tasting, this chili makes a big batch of great party fare. I use my food processor to chop up the veggies and cut down on prep time. It’s also very tasty and lower in fat when made with ground turkey breast. —Cynthia Hudson, Greenville, South Carolina.
Speedy Weeknight Chili
Speedy Weeknight Chili
Prep Time
20 min
Cook Time
10 min
Yield
15 servings
Ingredients
- 1-1/2 pounds ground beef
- 2 small onions, chopped
- 1/2 cup chopped green pepper
- 1 teaspoon minced garlic
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 2 cans (14-1/2 ounces each) stewed tomatoes
- 1 can (28 ounces) crushed tomatoes
- 1 bottle (12 ounces) beer or nonalcoholic beer
- 1 can (6 ounces) tomato paste
- 1/4 cup chili powder
- 3/4 teaspoon dried oregano
- 1/2 teaspoon hot pepper sauce
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions
- In a large saucepan or Dutch oven, cook the beef, onions and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Nutrition Facts
1 cup: 154 calories, 5g fat (2g saturated fat), 22mg cholesterol, 269mg sodium, 16g carbohydrate (5g sugars, 4g fiber), 12g protein.
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