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.
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!