Skip to Content

Chili

Categories Dairy free, Easy Recipes, Gluten Free, Healthy Recipes, Main Course, Soup

It’s chili season! I love chili! This chili recipe is packed with vegetables and amazing flavors. It’s flavorful, super hearty and healthy! Plus it is quick to make and will easily feed an army on a small budget! You can grab your Frito’s, cheese, sour cream, avocados or whatever you like to top your chili with and get ready for a great meal in about 25 minutes prep to service!

What you need

serves 6-8

  • 2 cups onion – diced
  • 1 cup celery – diced
  • 1 cup bell peppers – diced
  • 3 tablespoons olive oil
  • 1/4 cup diced green chilies or 1/4 cup Harissa paste
  • 2 – 14.5 cans fire roasted diced tomatoes
  • 3 – 8 ounce cans tomato sauce
  • 2 cups beef stock
  • 2 teaspoons garlic powder
  • 1 teaspoon chili powder
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon sugar
  • 1 can great northern beans
  • 1 can pinto
  • 1 can dark red kidney beans
  • 1 pound ground beef – cooked

Instructions

  1. Cook ground beef and prep all vegetables.
  2. In a large stock pot, add olive oil, onions, celery, bell peppers and saute over medium- high heat until vegetables sweat and soften, about 3 minutes.
  3. Add green chilies OR harissa paste, tomatoes, tomato sauce, beef stock, garlic powder, chili powder, salt, black pepper, sugar, great northern beans, pinto beans, dark red kidney beans and ground beef.
  4. Stir and bring mixture to a boil. Simmer for 15 minutes, stirring occasionally and adding more beef stock if the mixture over reduces.
  5. Cool and serve.
Print Recipe
5 from 3 votes

Chili

Easy and delicious Chili!
Prep Time7 minutes
Cook Time18 minutes
Total Time25 minutes
Course: Dinner, Lunch, Main Dish, Soup
Cuisine: Beef, Dinner, Soup
Keyword: 30 minute, beans, Beef, Bell Peppers, chili, Dinner, Easy Recipes, Fall, Hamburger, Healthy, Healthy Recipes, Kids Favorite, Soup, stew, Weekend Dinner, Weeknight Dinner
Servings: 6 people

Ingredients

  • 2 cups Onion diced
  • 1 cup Celery diced
  • 1 cup bell peppers - diced
  • 3 tablespoons olive oil
  • 1/4 cup diced green chilies or 1/4Harissa paste
  • 2 14.5 ounce cans fire roasted diced tomatoes
  • 3 8 ounce cans tomato sauce
  • 2 cups beef stock
  • 2 teaspoons Garlic Powder
  • 1 teaspoon chili powder
  • 2 teaspoons Salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Sugar
  • 1 14.5 ounce can great northern beans
  • 1 14.5 ounce can pinto
  • 1 14.5 ounce can dark red kidney beans
  • 1 pound ground beef - cooked 

Instructions

  • Cook ground beef and prep all vegetables.
  • In a large stock pot, add olive oil, onions, celery, bell peppers and saute over medium- high heat until vegetables sweat and soften, about 3 minutes.
  • Add green chilies OR harissa paste, tomatoes, tomato sauce, beef stock, garlic powder, chili powder, salt, black pepper, sugar, great northern beans, pinto beans, dark red kidney beans and ground beef.
  • Stir and bring mixture to a boil. Simmer for 15 minutes, stirring occasionally and adding more beef stock if the mixture over reduces.
  • Cool and serve.