Quick And Easy One Pot Chili

This is an easy recipe for when you need to whip up a hearty dinner in a hurry. Perfect for boaters, most of the ingredients, except the ground beef or turkey, are canned and store well in your pantry.

Quick and Easy One Pot Chili

Brenda

An quick and easy chili recipe for when you need to whip up a hearty meal in a hurry.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Mexican

Servings 4 Servings

Equipment

• 1 Large Pot (You can use a Stove Top Pot, Instant Pot, or Slow Cooker)
• 1 Fry Pan (to brown meat if you are using a slow cooker)

Ingredients

  

• 1 lb Ground Beef or Turkey
• 1 can Black Beans (15 oz)
• 1 can Pinto or White Beans (15 oz)
• 1 can Rotel Fire Roasted tomatoes
• 1 can Rotel Chili Fixins tomatoes (if you don't like spicy, use 2 cans of Fire Roasted. If you prefer spicy you can use 2 cans of Chili Fixins or Tomatoes with Chili's)
• 1 large Onion (Yellow or Purple) diced
• 2 tbsp Vegetable Oil
• 4 oz Shredded Mexican Cheese Blend
• Sour Cream (to taste for topping)

Instructions

 

Brown The Ground Meat

• Peel and dice 1 large onion.
• Instant Pot: Set Instant Pot to the Sauté function. Add 2 tbsp vegetable oil and let it heat. Add onions and brown, stirring occasionally. When onions are translucent, add the ground meat and brown, stirring and breaking up any clumps.
• Stove Top: Add 2 tbsp vegetable oil to a large cooking pot and bring to medium heat. Add the onions and brown them, stirring occasionally. When the onions are translucent, add the ground meat and brown, stirring and breaking up any clumps.
• Slow Cooker: In a frying pan, add 2 tbsp vegetable oil to a large cooking pot and bring to medium heat. Add the onions and brown them, stirring occasionally. When the onions are translucent, add the ground meat and brown, stirring and breaking up any clumps.
• Drain away any fat and set the meat aside.

Combine Ingredients

• Open the cans of beans. Drain liquid and rinse.
  
• Open the cans of diced tomatoes. DO NOT DRAIN.
• Combine the browned ground meat, beans, and tomatoes (with their liquid) in your cooking pot of choice.
• Gently mix the ingredients together.
  

Cooking Instructions

• Instant Pot: Lock lid and set to Pressure Cook on High for 14 minutes. After cooking time, follow manufacturer’s instructions for a slow release, then remove lid.
• Stove Top: Cover pot and cook on high for 10 minutes, or until mixture starts to bubble, stirring occasionally. Reduce the heat and simmer for 15 minutes, stirring occasionally.
• Slow Cooker: Cover the slow cooker and set on high for 30 minutes, stirring occasionally. Reduce to medium or low and continue to simmer for at least 1 hour.

Serving

• When your chili is finished cooking, spoon it into bowls and top with shredded cheese. Optionally, top with sour cream to taste!

Notes

This is a basic recipe. You can adjust it as needed, add another can of beans and tomatoes if you are serving more people. Add hot sauce or serve with hot sauce on the side (we like Frank’s) to allow personal heat adjustment.

To make it cheesier, you can also add 4 oz of extra cheese to the pot when you are cooking.

We like to bake up a package of Pillsbury Corn Bread Swirls to serve along with the Chili. They are quick and easy!

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