15-Minute Chili

This hearty 15-Minute Chili brings classic American comfort to your table in no time. A staple in homes across the United States—from bustling cities like Chicago to sunny spots in Texas—this fast version uses pantry staples for bold, satisfying flavor without hours of simmering. It’s perfect for weeknights when you crave something warm and filling, yet simple to whip up. Lean ground beef pairs with beans and tomatoes for a balanced, crowd-pleasing dish that’s naturally gluten-free and easily customizable.

15-Minute Chili

Ingredients

(Serves 4-6)

  • 1 pound lean ground beef (80/20 or 90/10 for less grease)
  • 1 medium onion, diced (optional for extra flavor in a rush)
  • 2 cans (15 oz each) kidney beans, undrained (or rinsed if preferred)
  • 1 can (28 oz) crushed or diced tomatoes (with juice) 15-Minute Chili
  • 2-3 tablespoons chili powder (adjust for heat)
  • 1 teaspoon ground cumin 15-Minute Chili
  • 1 teaspoon garlic powder (or 2 minced cloves if available)
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon black pepper
  • Optional: dash of cayenne, oregano, or a splash of salsa for kick

Direction

  • In a large pot or Dutch oven over medium-high heat, brown the ground beef, breaking it up with a spoon until no pink remains (about 5-7 minutes). If using onion, add it in the last few minutes to soften.
  • Drain excess fat if needed, then stir in the beans (with liquid), tomatoes, chili powder, cumin, garlic powder, salt, and pepper.
  • Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 8-10 minutes, stirring occasionally, until thickened and flavors meld.
  • Taste and adjust seasonings. Serve hot with toppings like shredded cheddar, sour cream, green onions, or cornbread on the side—classic American style.

Similar Easy Ground Beef Dinners

Quick and Easy 15-Minute Chili

 (approximate per serving, based on 6 portions using lean beef, no optional add-ins)

  • Calories: 320-380
  • Protein: 25-28g
  • Carbohydrates: 35-40g
  • Fat: 10-15g
  • Fiber: 10-12g
  • Rich in iron, potassium, and fiber from beans; lower in saturated fat than traditional long-simmered versions. Provides steady energy and keeps you full.

Recipes Credit

Adapted from quick American favorites like those shared on sites such as Allrecipes, Food.com, and A Bountiful Kitchen, where home cooks across the U.S. rely on this speedy method for busy family dinners. Streamlined for everyday ease while keeping that familiar, comforting taste.

When our kids were little, I made chili at least once a month in the fall and winter seasons. It’s quick and easy and takes 15 minutes (or less) to make!

If you’re looking for chili that’s a bit more “dressed up,” try our Chili and Brats recipe. If using dry beans is your thing, you’ll love our No Soak Instant Pot Chili recipe. My mom made chili with a packet of Schilling chili seasoning, onions, chopped tomatoes, ground beef, and kidney beans when we were kids. I never loved the kidney beans, so when I started making chili on my own 15-Minute Chili

, I used small red beans. That’s still my go-to, and most people who try this recipe love it as well!

The 15-Minute Chili I Make Every Fall

There are some recipes you make, and then there are those that become part of your rhythm. For me, J. Kenji López-Alt’s easy weeknight chili is the latter. As someone who loves a big bowl of comfort food on a chilly evening, I used to resign myself to the fact that “delicious 15-Minute Chili” meant a lot of simmering time or pulling out my pressure cooker.

Kenji shared that he sometimes uses pre-grated cheddar cheese (gasp!) because he’s “got enough other stuff going on in my life to worry about.” He then served himself a bowl of chili about 60 seconds after the bay leaves were added. I took a tip from one of the most respected food scientists 15-Minute Chili

.

Getting a deeply delicious pot of soup, stew, or chili doesn’t have to mean compromising flavor. This meal took literally 15 minutes to pull together, but it tastes like it’s been cooking for much longer.

What type of beans are best to use in chili?

Chili aficionados will tell you to use dry beans that have been soaked overnight and then cooked when making homemade chili. It is true, soaked beans usually make the best chili, but most of us do not have time to soak beans and then boil or pressure cook them before making chili.

With that in mind, here are my top picks for beans when I make chili. First and favorite are small red beans. I like small red beans because they are not too hard or soft and tend to retain their color after the chili has cooked. I also like pinto beans, but they are usually lighter in color and tend to get a bit too soft if cooked for over 6 hours. I like to add a can of black beans for color as well!

Should I buy “chili beans” to make chili?

I tend to stay away from using cans labeled “Chili Beans.” The reason why? Most of the cans labeled “Chili Beans” are beans in sauce that consist of tomato sauce, sugar, and spices. I like to control the amount of spice and sugar and tomato flavor in my chili, so I choose to use beans without seasonings. Occasionally, I mistakenly purchase chili beans. In that case, I add a can along with the unseasoned beans and adjust seasonings to our taste!