Quick Chili

We all know Chili takes a LONG time to cook, and the low and slow cooking method really amps the flavor. But lets be honest, I don't have time for low and slow cooking on a weekday and I just really need to get dinner on the table.  This is a quick one pot dish that is great for a busy weeknight. Stick it in your slow cooker or cook it on your stove for a delicious, filling, meal. Grab a bag of chips on your way home from work or picking up the kids from school and you have a complete meal ready, that's great as leftover the next day too (turn it into tacos/enchiladas)! ;)


1/2 lb Ground Beef or Chicken

1 tbsp Oil

1/2 Lg Red Onion (chopped)

2 Cloves Garlic (chopped) 1/2 Lemon (juiced) Salt/Pepper (to taste) 1 tsp Ground Cumin 1/2 tsp Ground Coriander 1/2 tsp Cayenne Pepper 1/2 tsp Smoked Paprika

1 can (14.5 oz) Diced Tomatoes or 2 cups fresh diced tomatoes

1 can (15oz) Kidney Beans (drained) 1/2 cup Corn 3 tbsp Salsa

1.5 tbsp Pickle Juice 1 tbsp Brown Sugar


Sour Cream

Cheddar Cheese

Green Onions

Cilantro Avocado Lemon/Lime


-In a pot heat oil and add garlic and onions.

-Cook until translucent then add the ground meat, lemon juice and spices.

*If using fresh tomatoes add those before adding the meat to allow them to soften before adding the ground meat. 

-Mix and brown the meat well. -Then add the rest of the ingredients. 

(If using canned tomatoes they will be added here with “the rest of the ingredients”)

-Stir and bring it all to a simmer then cover and cook on low flame for at the least 45 mins.

-Serve garnishing with desired toppings and a side of chips.


**If cooking in slow cooker, dump all the ingredients in and put it on low for 4 hrs. 

**The longer the chili cooks the greater the flavor. **Vinegar can be substituted for pickle juice if you don't have any on hand.

I like mine with an avocado rose, rolled tortilla chips, extra lemon and green onions. Toppings or no toppings, all I know is dishes will be a breeze tonight with this one pot wonder! :)

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