Quick Chili

Makes 6 servings of ¾ cup each

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  • ½ pound lean ground beef or turkey
  • 1 medium onion, cut into small pieces
  • 1 15-ounce can low-sodium kidney beans, with liquid
  • 2 14.5 ounce cans low-sodium diced tomatoes, with liquid
  • 1 packet of chili seasoning mix
  • 1 Tablespoon chili powder


  1. Wash your hands well with soap and hot water.
  2. Turn the eye of the stove to medium-high heat. Preheat a skillet or medium pot.
  3. Add the ground meat and the onions to the Dutch oven. Stir the meat as it cooks to break it into crumbles.
  4. Cook until the meat is brown and the onion is soft and clear. This will take about 5 minutes.
  5. Drain the fat from the cooked mixture.
  6. Add the beans and tomatoes, with their liquid, to the skillet with the ground meat and onions.
  7. Sprinkle the chili seasoning mix and the chili powder over the mixture in the pot.
  8. Reduce the heat to low and cover the pot with a lid.
  9. Cook for 10 minutes. Serve warm.
  10. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.