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Five Chili Recipes with Less than 7 Ingredients

Have you ever been overwhelmed by the amount of ingredients in what should be an old-fashioned chili recipe? By the time you buy everything, you could have gone out for a fancy steak dinner! Try out these five easy recipes, both traditional and vegetarian-friendly, the next time you head to the kitchen.

Quick Chili

With only 6 ingredients and a 30 minute cooking time, this chili recipe is both quick to prepare and delicious when it hits the table. Pre-packaged chili seasoning ensures the perfect spice balance while beans, tomatoes and ground beef blend for delicious flavor.

  • 1 pound ground beef
  • 1 yellow onion, peeled and diced
  • 1 package Tex-Mex chili seasoning
  • 2 15-ounce cans red kidney beans, drained
  • 2 14-ounce cans diced tomatoes, undrained
  • 8 ounces light beer

Crumble the ground beef into a large sauté pan and add the diced onion. Cook on medium heat until the beef is browned. Drain and transfer the mixture to a large saucepan. Add the chili seasoning, kidney beans, diced tomatoes and beer. Simmer for 15 minutes or until hot.

White Chicken Chili

Take a chili detour this time around by preparing this white chicken chili. Green salsa brings a burst of flavor while a blend of beans, chicken and more offer endless spoonfuls to savor. With a short ingredient list, preparing this delicious chili recipe is a cinch.

  • 2 pounds chicken breasts, boneless and skinless
  • 1 yellow onion, peeled and diced
  • 2 tablespoons olive oil
  • 4 15-ounce cans cannellini beans, drained and rinsed
  • 2 cups frozen corn
  • 1 large jar green salsa
  • 1 cup shredded Monterey jack cheese

Cut the chicken into 1-inch cubes. Heat the olive oil in a large saucepan. Add the chicken and onion and cook until the chicken is no longer pink, or about 5 minutes.

Add the cannellini beans, corn and salsa to the saucepan. Simmer for 20 minutes or until hot. Remove from heat and ladle into soup bowls. Top with cheese.

Vegetarian Chili

Who says chili must contain meat to be delicious? Not this recipe! With a blend of frozen vegetables, beans and chili seasoning, this chili is vegetarian-friendly and overflowing with flavor. Serve with a helping of homemade bread for an instant dinnertime hit.

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 15-ounce cans diced tomatoes with green chiles
  • 2 packages frozen zucchini, bell pepper mix
  • 2 15-ounce cans garbanzo beans
  • 2 15-ounce cans black beans
  • 1 package chili seasoning

Heat the olive oil in a large saucepan. Add the onion and sauté for 2 minutes or until the onions are tender. Add the tomato and green chili mix as well as the frozen zucchini and bell pepper mix. Simmer until heated through. Add the garbanzo beans, black beans and chili seasoning. Simmer for 30 more minutes or until hot and fragrant.

Mexican Chili

Bring a hint of spice to tonight’s dinner with this quick and delicious Mexican chili recipe. Adobo sauce brings the heat while a mixture of beans and bell peppers offers irresistible flavor. Send the recipe over the top with a dollop of sour cream or a sprinkle of Monterey jack cheese.

  • 1 pound ground chuck beef
  • 1 yellow onion, diced
  • 2 green bell peppers, diced
  • 2 15-ounce cans tomatoes with green chiles
  • 2 15-ounce cans black beans
  • 1 tablespoon adobo sauce from a can of chipotles
  • 1 bunch fresh cilantro

Place the beef, onion and bell peppers in a large skillet. Cook until the beef is browned. Drain and add the tomatoes with green chiles, black beans and adobo sauce. Simmer for 15 minutes, stirring occasionally. Ladle the chili into soup bowls and top with minced cilantro. Serve immediately.

White Vegetarian Chili

Love white chicken chili, but not the chicken? Resolve the dilemma by perking up your white chili with a blend of vegetables. This white vegetarian chili recipe does the trick with cannellini beans, carrots, potatoes and so much more.

  • 1 jar green salsa
  • 2 15-ounce cans cannellini beans
  • 2 large carrots, diced
  • 2 golden potatoes, peeled and cubed
  • 1 cup frozen corn
  • 16 ounces vegetable stock
  • 8 ounces sour cream

Combine the salsa, beans, carrots, potatoes, corn and vegetable stock in a large saucepan. Simmer on medium until the potatoes are tender. Add the sour cream, stir, and simmer until blended into the chili. Serve immediately.

From spicy to chunky, chili recipes needn’t contain a zillion ingredients to be delicious. When chilly weather arrives, drag out your stock pot and rely on these tried and true chili recipes to warm up the family.