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20-Minute Classic Chili with Beans

Alright friend, if you’ve ever wished a hearty pot of chili could magically cook itself in twenty minutes flat, this recipe is your new best buddy. No, I’m not exaggerating — with a few simple ingredients and a bit of kitchen hustle, you’ll have rich, vibrant chili bubbling in no time. Picture that glorious blend of deep red tomatoes, tender beans, and perfectly seasoned ground beef filling your kitchen with a mouthwatering aroma that just screams comfort. Plus, since it’s packed with beans and bold flavors, it’s a one-pot wonder that feels like it’s been simmering for hours, but really, it’s ready to serve before you even think about dessert. Trust me, this fast classic chili will soon be your go-to for busy weeknights or last-minute cozy dinners.

Quick Facts

Yield: Serves 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

For the Main Dish:

1 lb ground beef (preferably 80/20 for flavor)
1 small onion, diced
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 cup beef broth
2 tbsp tomato paste
1 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
½ tsp oregano
Salt and pepper, to taste
1 tbsp olive oil or vegetable oil

How I Make It

Step 1:

Start by heating your olive oil in a large skillet or heavy-bottomed pan over medium-high heat. Toss in the diced onion and cook until it’s soft and translucent — about 3 minutes. Toss in the minced garlic and cook for another 30 seconds until fragrant. This mix is the flavor base, so don’t rush it!

Step 2:

Add the ground beef to the pan, breaking it up with your spatula as it browns. Let it cook until no pink remains, usually 4–5 minutes. If you notice excess grease, carefully spoon some out but leave a little behind — it adds flavor.

Step 3:

Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir well to evenly coat the meat and onion. This step wakes up all those spicy, smoky notes we crave in chili!

Step 4:

Now, stir in the tomato paste, mixing it thoroughly to deepen the sauce’s richness. Then pour in the diced tomatoes (with juices) and beef broth. Give everything a good stir to combine.

Step 5:

Finally, add the kidney and pinto beans. Bring the mixture to a simmer, then reduce heat to medium-low. Let it cook gently for about 10 minutes, stirring occasionally so the flavors meld beautifully and sauce thickens slightly.

Step 6:

Taste your chili and adjust seasoning with extra salt, pepper, or chili powder if you want a little more kick. Serve up steaming hot, with your favorite toppings or sides!

Variations & Tips

For a vegetarian version, swap ground beef for sautéed mushrooms or textured vegetable protein.
Love heat? Add a pinch of cayenne pepper or diced jalapeño with the spices.
If your chili feels too thick, add a splash more broth or water during simmering.
Use ground turkey or chicken if you prefer leaner meat options — just keep an eye on cooking times.
For added depth, stir in a splash of soy sauce or Worcestershire sauce with the broth.
Don’t rinse canned beans if you want a thicker, richer sauce; rinsing lightens the flavor and texture.

How I Like to Serve It

Nothing hits the spot better than a bowl of this chili topped with shredded sharp cheddar, dollops of sour cream, and a sprinkle of fresh chopped green onions. It’s perfect alongside warm cornbread or crunchy tortilla chips. When the weather’s chilly, this quick chili makes for a cozy, satisfying dinner that feels homemade even on busy nights.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days; chili actually tastes better the next day!
Reheat gently on the stovetop or microwave, adding a splash of broth if it’s too thick.

Closing: This 20-minute chili always delivers that perfect mix of flavors and comfort, making it a trusty and speedy friend for any night you crave a little warmth and heartiness.