Quick Weeknight Chili
"I often make this chili when I'm short on time. It uses mostly pantry ingredients so it's very convenient and fast. It can be simmered longer if you like, but I enjoy the fresher taste of the green peppers when it's served right away."
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 tablespoon oil
- 1 lb lean ground beef
- 1 large onion
- 1 large green pepper
- 1 (19 ounce) can red kidney beans
- 1 (10 1/2 ounce) can condensed tomato soup
- 1 (10 ounce) can mushroom pieces
- 1 tablespoon chili powder
- 1⁄8 teaspoon dried chipotle powder (or to taste)
- 1 1⁄2 teaspoons salt (or to taste)
directions
- Cook beef in oil until almost done.
- Chop onion and green pepper into 1/2" pieces and add to beef. Cook, stirring often 3-5 minutes depending on how soft you want the veggies.
- Add remaining ingredients, bring just to a boil, and reduce heat to low.
- Simmer at least 10 minutes.
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Reviews
-
This was indeed quick and easy. I served it on Angel hair pasta. It's not your everyday spicy chili, but could be if you prefer that by adding additional chipolte powder or minced jalapeno's. I found this to have a nicely mild taste and the condensed soup gave it a hint of sweetness. I followed the recipe as is - with the exception of using fresh mushrooms instead of the canned. Next time I will leave out the beans -only has a personal preference. Very good - thank you!
RECIPE SUBMITTED BY
I'm a young (if I do say so myself!) mom to 3 boys, ages 4, 2 and 4 months (as of Jan 08), and my husband and I live on 19 acres outside of a small village called Douglas. I grew up in Ottawa, but always wanted to live in this area, having spent a lot of time around here at my parents' cottage.
Most of my time is spent with my boys and taking care of our new old 100 year old farmhouse. I absolutely love cooking and trying new things, and I'm very much into natural healing and healing through diet.