10-Minute Chili Recipe

I’m a big fan of slow cooking, but look, sometimes we just need something nutritious, easy, and fast. When I have to work overtime, for example, and have a scant hour for dinner, I don’t want to spend 45 minutes of that hour in active prep work. When I have such busy evenings, I turn to this easy, delicious chili recipe.

A blue bowl full of red kiney beans
Image courtesy of cookbookman17

One of the strengths of this recipe is its flexibility. Like a little heat? Throw in sriracha with the chili powder. Like a little tang? Throw in a squeeze of lime juice. There’s very few ways to ruin this recipe, but there are dozens of ways to make it your own. Experiment! Go wild! Or make the recipe as written and go spend all that extra time reading a book.

10-Minute Chili Recipe

Serves 4 | Prep Time: 10 Minutes

  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 can whole-kernel corn, drained (frozen will do, too)
  • 2 10.5 oz cans of diced tomatoes
  • OPTIONAL: 1 lb any sort of meat (sausage, ground turkey, chunks of beef, whatever you like!)
  • 1 1/2 TBS chili powder
  • 1 TBS soy sauce
  • 1 tsp salt or salt substitute
  • 1/2 TBS ground cumin
  • 1 tsp paprika
  • 1 TBS brown sugar (coconut sugar or honey is great, too!)
  • 1 TBS (or a good glug) of apple cider vinegar

Throw it all in a big pot over medium high heat. Add water or broth for a thinner end product. Cook until meat (if using) is cooked through and chili is hot. It tastes great once just heated; it tastes even more amazing after simmering for an hour or two while you catch up on your shows and paint your nails.

Now I know we have some true chili cookers out there who have feelings about what constitutes a chili (*cough* liquid smoke *cough*). Feel free to share these feelings so we can make this easy recipe even tastier!

By Michelle Miller

Michelle Miller is a twenty-something blogger, cook, freelance writer and editor living in Seattle, Washington. She’s a feminist trying ever-so-hard to embrace her spaces, conventional or not. She looks forward to numerous bad hair days, burnt cremes, a soapbox or two, and maybe (just maybe) a yellow polka-dot bikini in the years ahead.

4 replies on “10-Minute Chili Recipe”

I wonder how necessary the soy sauce and salt are.  I’m supposed to be on a low-sodium diet, so a lot of chilis aren’t great for me.  But I think this, minus the soy sauce, is something I’m going to have to try.  It sounds delicious.  :)

The soy sauce is completely unnecessary; it just gives a little umami. In fact, I’d recommend using Amino Acids, instead, which have a fraction of the sodium but much of the same flavor.

As for the salt, have you looked into a salt substitute? I use one because I’m particularly sensitive to sodium and the salt substitute not only gives me some of the salty flavor, but also combats the sodium I’m imbibing. Most salt substitutes are made with potassium. :)

Also, be sure to get low-sodium or salt-free beans and then rinse them for a minute or so to get off as much of the remaining sodium as possible.

Give it a try, though! As far as salt content goes, you can really make it minimal for this recipe.

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