Best 14 Quick And Easy Chunky Chili Recipes

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When you're craving a comforting and hearty meal, few dishes satisfy like a thick and flavorful chili. However, traditional chili recipes often require hours of simmering, which may not always fit into a busy lifestyle. The solution? This quick and easy chunky chili recipe that delivers all the robust flavors of a classic chili without the lengthy cooking time. Using simple ingredients and a few clever shortcuts, you can whip up a pot of this delicious chili in just a fraction of the time, making it the perfect weeknight dinner or a satisfying meal for any occasion.

Let's cook with our recipes!

CHUNKY CHILI



Chunky Chili image

Provided by Sandra Lee

Categories     main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 9

2 tablespoons butter
1 medium sweet onion, very finely chopped
1 1/2 pounds ground beef
2 cans red kidney beans, drained
1 jar marinara meat sauce (recommended: Paul Newman's)
1 package chili seasoning, minus 1 tablespoon reserved for rolls (recommended: Shilling's)
Shredded cheese, for garnish
Sour cream, for garnish
Minced chives, for garnish

Steps:

  • In a large skillet over medium heat, melt butter. Add onion and saute until softened. Crumble in the ground beef and cook until browned. Add beans and marinara sauce and combine thoroughly. Stir in chili seasoning, reduce heat, and simmer for 15 minutes. Spoon into individual bowls and garnish with shredded cheese, a dollop of sour cream, and chives.

QUICK CHILI I



Quick Chili I image

Easy chili with beans can be made as mild or spicy as desired. It's even better the next day.

Provided by Pam Smith

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Yield 8

Number Of Ingredients 15

2 pounds ground beef
1 onion, finely diced
3 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
2 (14.5 ounce) cans diced tomatoes with green chile peppers
1 (8 ounce) can tomato sauce
1 cup water
1 (15 ounce) can kidney beans
1 (15 ounce) can pinto beans
2 tablespoons chili powder
1 tablespoon ground cumin
2 tablespoons white sugar
1 tablespoon salt
1 teaspoon ground black pepper
1 tablespoon hot pepper sauce

Steps:

  • In a large stock pot lightly brown ground beef, and drain if needed.
  • Add onion and garlic and cook until onion is translucent.
  • Add tomatoes, diced tomatoes with chile peppers, tomato sauce, water, kidney beans, pinto beans, chili powder, cumin, sugar, salt, pepper and hot sauce. Simmer for 30 minutes and then serve.

Nutrition Facts : Calories 489.3 calories, Carbohydrate 26.9 g, Cholesterol 96.5 mg, Fat 31.3 g, Fiber 7.8 g, Protein 25.6 g, SaturatedFat 12.4 g, Sodium 1909.4 mg, Sugar 6.3 g

QUICK AND EASY CHILI



Quick and Easy Chili image

This quick and easy chili recipe can be made in a flash and easily doubled or tripled to satisfy any famished family. You don't have to wait until the weekend to throw it together. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 10

1 pound ground beef
1 medium onion, chopped
1 medium green pepper, chopped
2 to 3 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1 can (14-1/2 ounces) Mexican stewed tomatoes
1 can (16 ounces) chili beans, undrained
1 cup frozen corn
Shredded cheddar cheese, optional

Steps:

  • In a large saucepan, cook the beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the next 6 ingredients; cover and simmer for 20 minutes. Serve with cheese if desired.

Nutrition Facts : Calories 249 calories, Fat 8g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 947mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 6g fiber), Protein 19g protein.

CHUNKY CHILI



Chunky Chili image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h30m

Yield 6 servings

Number Of Ingredients 20

2 tablespoons salted butter
2 tablespoons olive oil
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1/2 cup all-purpose flour
2 pounds chuck roast, cut into 1-inch cubes
2 cloves garlic, minced
Two 14-ounce cans tomato sauce
2 tablespoons chile powder
1 tablespoon ancho chili powder
1 tablespoon ground cumin
3 to 4 dashes hot sauce
One 330-milliliter bottle beer
One 14-ounce can kidney beans, drained and rinsed
One 14-ounce can pinto beans, drained and rinsed
One 14-ounce can black beans, drained and rinsed
1 1/2 cups sour cream
1 to 2 chipotle peppers, chopped, plus 2 tablespoons adobo sauce
1/2 red onion, diced
1/2 cup fresh cilantro leaves

Steps:

  • Heat the butter and olive oil in a large pot over medium-high heat. Add the salt and pepper to the flour in a bowl and mix. Sprinkle the meat with salt and pepper, then toss in the flour. When the butter has melted and the oil is hot, add the meat to the pot and brown on all sides, 2 to 3 minutes per side. Add the garlic and stir. Dump in the tomato sauce, chili powders, cumin and hot sauce and stir to combine. Add the beer, beans and 1 cup hot water. Allow to simmer and cook, stirring occasionally, until the meat is tender, 2 1/2 to 3 hours.
  • Meanwhile, mix together the sour cream, chipotle peppers and adobo sauce in a small bowl until combined. Set aside.
  • Taste the chili and adjust the seasoning as needed.
  • Serve the chili topped with the chipotle cream. Garnish with the diced red onion and cilantro.

CHUNKY VEGETARIAN CHILI



Chunky Vegetarian Chili image

This robust chili teams rice, kidney and pinto beans, and a variety of colorful vegetables for a hearty meatless meal. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 12

1 medium green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon canola oil
2 cans (14-1/2 ounces each) Mexican-style stewed tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (11 ounces) whole kernel corn, drained
2-1/2 cups water
1 cup uncooked long grain rice
1 to 2 tablespoons chili powder
1-1/2 teaspoon ground cumin

Steps:

  • In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer until rice is cooked, stirring occasionally, 25-30 minutes. If thinner chili is desired, add more water.

Nutrition Facts : Calories 196 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 424mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

BEST EVER CHUNKY CHILI



Best Ever Chunky Chili image

This is the best homemade chili recipe ever. A real crowd pleaser; I'll be making enough, in a BIGGER pressure cooker tomorrow, for a "potato bar" party for 65, which inspired me to share the family-sized recipe here (leftovers are wonderful!).

Provided by Sharon Anne

Categories     Beans

Time 2h

Yield 12 serving(s)

Number Of Ingredients 20

1 1/2 cups dry pinto beans
1 1/2 cups dried navy beans
water
1 small bay leaf
1 1/2 tablespoons chili powder
1 tablespoon cumin powder
1 teaspoon salt
3/4 teaspoon dry mustard
1 teaspoon onion powder
1/2 lb ground beef
1/2 onion, diced
1/2 green pepper, diced
1 celery rib, diced
1 (32 ounce) can tomato puree
1 (10 ounce) can tomatoes, diced
2 (8 ounce) cans tomato sauce
1 1/2 cups ketchup
4 tablespoons lemon juice
4 tablespoons brown sugar
1 1/2 tablespoons Worcestershire sauce

Steps:

  • Cover beans with water and bring to a boil; set aside to soak at least 1 hour. Rinse, discarding bean water and recover beans with more water by 2-inches. Season and pressure cook, see tips (or soak overnight, then season and cook for 60-90 min, adding water as necessary).
  • Tips: Bring a 5 qt pressure cooker up to 15 lb pressure (PSI, 2nd ring for 2nd generation cookers). Cook 15 minutes @ sea level (adding 1 minute per 1000 ft in altitude) or consult the Ball Blue Book.
  • Softening Beans: NEVER add acidic foods (such as tomato products, lemon juice or vinegar) BEFORE the beans are fully softened.
  • In a 2nd large stock pot, brown the meat and veggies, add remaining ingredients and softened beans, simmer uncovered 1 hour.

Nutrition Facts : Calories 248.6, Fat 4.2, SaturatedFat 1.3, Cholesterol 12.8, Sodium 839.6, Carbohydrate 44, Fiber 9.4, Sugar 19, Protein 13.6

QUICK & EASY CHILI



Quick & Easy Chili image

It just doesn't get any easier or more delicious than this! Sautéed ground beef, onion, beans and Mexican style tomato soup simmer together to make a quick and hearty chili that everyone will love.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 30m

Yield 4

Number Of Ingredients 10

1 pound ground beef or turkey
1 large onion, diced
1 (15 ounce) can pinto beans, rinsed and drained
2 tablespoons chili powder
2 teaspoons ground cumin
1 (14.5 ounce) carton Campbell's® Mexican Style Tomato Soup
¼ cup shredded Cheddar cheese
¼ cup sour cream
1 green onion, sliced
1 tablespoon chopped fresh cilantro

Steps:

  • Cook the beef and onion in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
  • Stir in the beans, chili powder, cumin and soup and heat to a boil. Reduce the heat to low. Cook for 10 minutes. Serve with the cheese, sour cream, onions and cilantro.

Nutrition Facts : Calories 422.3 calories, Carbohydrate 29.2 g, Cholesterol 92.8 mg, Fat 20.7 g, Fiber 6.9 g, Protein 30.4 g, SaturatedFat 9.1 g, Sodium 774.1 mg, Sugar 2.2 g

THICK & CHUNKY BEEF CHILI



Thick & Chunky Beef Chili image

Hearty, flavorful ingredients and a thick, rich sauce make this a satisfying chili that's sure to win compliments on your cooking. It's a great way to serve a crowd during the big game or to warm up on a chilly evening. Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 3h30m

Yield 4 quarts.

Number Of Ingredients 18

12 ounces center-cut bacon, diced
2 pounds beef stew meat, cut into 1/4-inch cubes
2 medium onions, chopped
4 garlic cloves, minced
3 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
1 cup barbecue sauce
1 cup chili sauce
1/2 cup honey
4 teaspoons reduced-sodium beef bouillon granules
1 bay leaf
1 tablespoon chili powder
1 tablespoon baking cocoa
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1-1/2 teaspoons ground cumin
1/4 teaspoon cayenne powder, optional
3 cans (16 ounces each) kidney beans, rinsed and drained
Shredded reduced-fat cheddar cheese, optional

Steps:

  • In a large Dutch oven, cook bacon until crisp; remove to paper towels to drain. Reserve 3 tablespoons drippings. , Brown beef in drippings. Add onion; cook until onions are tender. Add garlic; cook 1 minute longer. Return bacon to pan. Stir in the next 12 ingredients. , Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 3 hours. , Add beans and heat through. Discard bay leaf. Garnish with cheese if desired.

Nutrition Facts : Calories 369 calories, Fat 11g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 1001mg sodium, Carbohydrate 44g carbohydrate (23g sugars, Fiber 8g fiber), Protein 26g protein.

SLOW-COOKED CHUNKY CHILI



Slow-Cooked Chunky Chili image

Pork sausage, ground beef and plenty of beans make this chili a marvelous meal. I keep serving-size containers of it in my freezer at all times so I can quickly warm up bowls on busy days. -Margie Shaw, Greenbrier, Arkansas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 13

1 pound ground beef
1 pound bulk pork sausage
4 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (10 ounces each) diced tomatoes and green chiles, undrained
1 large onion, chopped
1 medium green pepper, chopped
1 envelope taco seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
Shredded cheddar cheese, optional
Chopped red onion, optional
Sour cream, optional

Steps:

  • In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. , Cover and cook on high for 4-5 hours or until vegetables are tender. If desired, serve with shredded cheese, chopped onion and sour cream. , Freeze option: Before adding toppings, cool chili. Freeze chili and toppings separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with toppings.

Nutrition Facts : Calories 329 calories, Fat 13g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 1158mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 9g fiber), Protein 21g protein.

CHUNKY OVEN CHILI



Chunky Oven Chili image

I could eat chili every day! And I love the aroma as it wafts through the house while the chili simmers. What I don't like is how that same aroma soaks into my clothes and hair. A slow cooker might solve the tagalong aroma problem, but it's not my choice because I would need to brown in a separate pan. What to do? Hey! How about using the oven? Chunky Oven Chili is browned and simmered in the oven using only one pot and in a relatively short time, with no need for the cook to hang over the pot and absorb the luscious but unhumanly aromas. This is an easy and delicious variation on chili that won't make you smell like onions and garlic.

Provided by Netter6

Categories     < 4 Hours

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 16

2 small onions, diced
8 garlic cloves, minced
4 stalks celery, chopped
1/2 large green sweet pepper, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
1 dash red pepper flakes
1 1/2 lbs ground beef
12 ounces tomato paste
14 ounces Mexican-style tomatoes
15 ounces pinto beans
15 ounces black beans
15 ounces red kidney beans
1 -2 cup water

Steps:

  • Preheat oven to 375º. Use convection if you have it.
  • Place vegetables and seasonings into soup pot or dutch oven.
  • Mix ingredients together to coat meat and vegetables with seasonings.
  • Place pot into preheated oven and cook for 15 - 20 minutes to brown meat and soften vegetables.
  • Once the meat has been browned, add the tomatoes, tomato paste, 3 cans of beans and water. Stir to combine. Use more or less water to suit your preference.
  • Return pot to oven and continue cooking for about an hour, stirring now and then if you like.
  • Add more liquid if you like your chili less thick.

Nutrition Facts : Calories 646, Fat 22, SaturatedFat 7.6, Cholesterol 77.1, Sodium 1256.8, Carbohydrate 76.3, Fiber 25.2, Sugar 11.2, Protein 44.4

QUICK AND SPICY CHILI



Quick and Spicy Chili image

A fairly simple and quick chili recipe!

Provided by Emily H.

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h20m

Yield 16

Number Of Ingredients 16

2 pounds lean ground beef
2 (15 ounce) cans kidney beans, drained and rinsed
1 (11 ounce) can whole kernel corn, drained
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 cups water
2 jalapeno peppers
1 habanero pepper
½ red onion
2 large cloves garlic
3 tablespoons masa harina flour
1 tablespoon ground cayenne pepper
4 tablespoons chili powder
1 ½ teaspoons salt
1 teaspoon ground black pepper
2 teaspoons white sugar

Steps:

  • Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease.
  • In a large pot, mix the beans, corn, tomato sauce, tomato paste, and water. Bring to a boil, and reduce heat to low. In a food processor, finely chop the jalapenos, habanero, onion, and garlic. Mix into the pot. Mix in the cooked beef. Stir in masa flour. Season with cayenne pepper, chili powder, salt, black pepper, and sugar. Cook 45 minutes to 1 hour, stirring occasionally.

Nutrition Facts : Calories 201 calories, Carbohydrate 18.7 g, Cholesterol 37.2 mg, Fat 7.9 g, Fiber 5.5 g, Protein 15.5 g, SaturatedFat 2.8 g, Sodium 664.6 mg, Sugar 3.8 g

SIMPLY QUICK CHILI



Simply Quick Chili image

You can make this chili in about half-an-hour using ground beef and ground sausage cooked with canned kidney beans, corn, and chili seasoning.

Provided by shnba26

Categories     Beef Chili

Time 35m

Yield 8

Number Of Ingredients 5

1 pound ground beef
1 pound ground sausage
2 (15.25 ounce) cans whole kernel corn, drained
2 (15 ounce) cans kidney beans, rinsed and drained
2 (1.25 ounce) packages chili seasoning mix

Steps:

  • Heat a large pot over medium-high heat. Cook and stir beef and sausage in the hot skillet until browned and crumbly, 7 to 10 minutes; drain and discard grease.
  • Stir corn, kidney beans, and chili seasoning mix into the beef and sausage. Reduce heat to medium-low and cook at a simmer until hot, 20 to 30 minutes.

Nutrition Facts : Calories 524.5 calories, Carbohydrate 42.1 g, Cholesterol 75.8 mg, Fat 29.5 g, Fiber 9.6 g, Protein 27.3 g, SaturatedFat 10.2 g, Sodium 1865 mg, Sugar 4.7 g

CHUNKY SOUTHWEST CHILI



Chunky Southwest Chili image

What started out as a mild, basic chili has evolved over the years into a chili with a punch! -Shawn Barto, Winter Garden, Florida

Provided by Taste of Home

Categories     Lunch

Time 2h

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 12

6 dried ancho or guajillo chiles or a mixture (about 3 ounces)
3 tablespoons olive oil, divided
3 pounds beef stew meat, trimmed and cut into 1-inch cubes
1 large onion, chopped
2 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin
2-2/3 cups water, divided
1 bottle (46 ounces) V8 juice
1 can (14-1/2 ounces) beef broth
Sliced seeded jalapeno peppers, optional

Steps:

  • In an enameled cast-iron Dutch oven over medium heat, toast chiles 2-3 minutes (do not burn). Remove from heat; transfer to a small bowl. Add hot water to cover. Soak 30 minutes., Meanwhile, in the same pot, heat 2 tablespoons olive oil over medium heat. Brown beef in batches. Remove with a slotted spoon. Add onion and remaining oil to pot; cook and stir until onion is tender, about 5 minutes. Add garlic; cook 1 minute more. Remove from heat., Drain and split chiles, discarding stems and seeds. Pulse, covered, with salt, pepper, cumin and 2/3 cup water in a blender until pureed, adding water if needed (mixture should be a slightly runny paste)., Return beef to pot, and pot to stovetop. Add V8 juice, broth, chili mixture and remaining water. Bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until thickened and meat is tender, 1-1/2 to 1-3/4 hours. If desired, top with jalapeno pepper slices.

Nutrition Facts :

QUICK CHUNKY CHILI



Quick Chunky Chili image

This is a great chili recipe that's more like a soup. The recipe can be easily doubled to make more.

Provided by Sherry Carl

Categories     Meat

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb ground beef
1 onion, chopped
1 tablespoon chili powder
1 1/2 teaspoons cumin
2 (15 ounce) cans diced tomatoes
1 (15 ounce) can pinto beans
1 (8 ounce) jar salsa
2 cups water

Steps:

  • Brown ground beef & onion. Drain.
  • Add chili powder & cumin, stir 1 minute.
  • Put tomatoes, beans and salsa in a large pot.
  • Add ground beef mixture.
  • Bring to a boil then simmer 25 minutes.

Tips:

  • Use a variety of beans: Using a variety of beans, such as kidney beans, black beans, and pinto beans, adds texture and flavor to the chili.
  • Don't skip the browning step: Browning the beef and sausage adds flavor and depth to the chili. Be sure to brown the meat in batches to avoid overcrowding the pan and steaming the meat.
  • Use a good quality chili powder: The chili powder is the key ingredient in this recipe, so be sure to use a good quality powder. Look for a chili powder that is made with a variety of chili peppers and has a deep red color.
  • Add some heat: If you like your chili spicy, add some chopped jalapeños or cayenne pepper. You can also add a can of diced green chiles for a more mild heat.
  • Don't overcook the chili: Chili is best when it is simmered for a long time, but be careful not to overcook it. Overcooked chili can become thick and gloppy.
  • Serve with your favorite toppings: Chili is delicious served with a variety of toppings, such as shredded cheese, sour cream, and diced onions. You can also serve it over rice or cornbread.

Conclusion:

This chunky chili is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give this chunky chili a try. You won't be disappointed!

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