Go Back
–+ servings
Print Recipe
No ratings yet

Quick and Easy Chili with Added Vegetables

This chili is surprisingly quick and easy to make and is versatile. The tomatoes, onion, garlic and spices create your blank canvas. You can discover your favorite combination of additions, or you can use up protein and vegetables in your fridge to create a delicious and nutritious chili.
Course: Main Course
Keyword: Dairy-Free Option, Easy--now you're cooking, Gluten-Free Option, Make-Ahead Option, No Salt or Low Salt, Vegan Option, Vegetarian Option
Servings: 4

Note: If you are cooking for a particular style of eating, please check all of your ingredients carefully.

Many of my recipes have alternatives, and you want to choose the alternatives that fit the style you are preparing. Also, packaged goods may have ingredients you wouldn't expect. Soy sauce may or may not have gluten. Chocolate may or may not have dairy. This means you want to check the ingredients labels on the products you will use. Also, it's important to be aware that if you are cooking for someone with allergies or other reasons to take special care, you should avoid cross-contamination. For example, don't use the same utensil that was used in food containing the allergen or use the same cutting board that was used for food containing the allergen.

Ingredients

The Blank Canvas

  • 1 cup chopped onion
  • 3 cloves garlic (minced)
  • 1 15-ounce can diced tomatoes (with juice)
  • 1 15-ounce can tomato sauce
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 1/2 teaspoon ground black pepper
  • 1/4 to 1/2 teaspoon salt (optional)

Beans

  • 1 15-ounce can beans (such as kidney beans or black beans, rinsed and drained)

Protein (choose one)

  • 1 pound ground beef, ground turkey or plant-based alternative (browned and drained)
  • 2 cups chopped cooked chicken or turkey
  • 1 additional 15-ounce can beans (rinsed and drained)

Vegetables

  • 2-4 cups vegetables (see examples in instructions and notes)

Instructions

  • Cook onion in oil over medium high heat until it starts to soften. Add any vegetables that will take longer to cook, such as carrots, sweet potatoes, bell peppers, beet stems or celery. Cook until tender.
  • Add garlic and any vegetables that will take less time to cook, such as spinach or other greens or leftover vegetables that are already cooked. Cook one minute.
  • Add remaining ingredients and simmer 10 to 20 minutes.
    Quick and Easy Chili with beef and beet greens
  • Variation: Chili made with 1 pound ground beef, 1 can kidney beans, 1 cup beet stems and 2 cups beet greens.
  • Variation: Chili made with 2 cans black beans and two cups frozen corn.
    quick and easy vegan chili with black beans and corn
  • Variation: Chili made with 1 can kidney beans, two cups cooked chicken and 4 cups of spinach and arugula mix.
    Quick and Easy Chili with Chicken, Arugula and Spinach
  • Variation: Chili made with 1 can kidney beans, two cups cooked turkey and one sweet potato (peeled and chopped).
    Quick and Easy Chili with turkey and sweet potatoes

Notes

This recipe is very versatile.  You can adjust the amount of protein and vegetables based on what you have on hand.  Also, in choosing the amount of vegetables, consider whether the vegetables will cook down.  In the variations shown in the recipe, one variation had two cups of corn, and the corn held its volume.  Another variation had four cups of arugula and spinach, and the larger amount worked well because the arugula and spinach reduced in volume when cooked. 
My sweet spot is 1/4 teaspoon of added salt, and you can adjust to your preference.  Your preference may depend in part how much salt is already in your dish if there is salt in your chili powder and canned goods.
Serve cayenne or crushed red peppers on the side for those who like a spicier chili.
This chili can be made ahead and reheated at mealtime.