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“All the Cans” Chili

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dinners

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All The Cans Chile

We’re big fans of a slow-simmered, tender beef chili recipe, but don’t always have the time for long-cooked goodness. When that’s the case, this quick weeknight version is our fallback. This is the kind of recipe you can shop for without a list, so throw the ingredients into your cart anytime you haven’t had time to make a meal plan. And then even when you have.

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"All the Cans" Chili recipe: The easy, weeknight chili recipe of your dreams | Didn't I Just Feed You podcast

All the Cans Chili


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  • Author: Stacie and Meghan
  • Total Time: 35 minutes
  • Yield: 8 to 10 1x

Description

We’re big fans of a slow-simmered, tender beef chili recipe, but don’t always have the time for long-cooked goodness. When that’s the case, this quick weeknight version is our fallback. This is the kind of recipe you can shop for without a list, so throw the ingredients into your cart anytime you haven’t had time to make a meal plan. And then even when you have.


Ingredients

Scale

2 tablespoons olive oil
1 small yellow onion, diced
1 pound ground beef or turkey
1½ tablespoons chili powder
2 teaspoons ground cumin
Kosher salt, for seasoning
1 (14.5-ounce) can diced tomatoes with green chilies
1 (14.5-ounce) can fire roasted diced tomatoes, including juices
1 (15-ounce) can tomato sauce
2 (15-ounce) cans beans, rinsed and drained
Optional toppings: shredded cheese, chopped green onions, avocado, crumbled tortilla chips, sour cream, cilantro, etc.


Instructions

  1. Heat the oil in a large, heavy-bottomed pot set over medium heat. Add the onions and sauté until softened, 3 to 4 minutes.
  2. Add the ground beef or turkey and cook until browned, stirring frequently and breaking it up as you stir, about 8 minutes total. Stir in the chili powder and cumin and cook until fragrant. Add the remaining ingredients (including the juices from the tomatoes), stirring to combine.
  3. Bring the chili to a boil, and then reduce the heat to medium-low, cover, and simmer for 15 minutes.
  4. Serve with optional toppings, as desired.

Notes

  • We usually use one can each of pinto beans and kidney beans but use whatever you’ve got on hand! 
  • The chili may be made earlier in the day and reheated, is excellent leftover, and freezes well.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes

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