5-Ingredient Dinner | Weeknight Chili
One pot, a few cans and some basic veggies make an amazingly easy weeknight meal. Serve with a salad, cornbread or over cooked macaroni for a no-frills cold night dinner.
Watch Chef Jill make this recipe on her YouTube Channel Here.
Ingredients
1 (12 – 16 oz.) bag frozen onion and bell pepper slices
1 can black or red kidney beans, drained
1 (1 – 2 oz.) pouch chili seasoning
1 (28 oz.) can crushed tomatoes
1 (28 oz.) can diced tomatoes
Directions
- Spray the bottom of a medium pot and place over medium heat.
- Once pan is hot, add vegetable mix. Cook 5-6 minutes or until warmed through and fragrant.
- Add beans and seasoning, stirring to combine.
- Pour in crushed and diced tomatoes.
- Bring to a boil, then lower to a simmer.
- Cover partially with lid and cook, stirring occasionally, 15-20 minutes, or until beans are tender and chili has thickened. Serve hot and refrigerate leftovers.
(Makes about 2 qt., serves 4)
Nutrition: (based on chef’s preparation; your data may vary slightly | per serving)
Calories = 213; Total Fat = 2g; Cholesterol = 0mg; Sodium = 1081 mg; Total Carb = 40g; Fiber = 13.3g; Sugars = 16.1g; Protein = 11g.
Reduce Sodium by: substituting reduced sodium chili seasoning and reduced-sodium tomatoes
Add Protein by: beginning recipe with 1 lb. ground meat (beef, pork, chicken, turkey), cooking until completely browned and draining away fat before adding vegetable mix.
What sorts of things do you like in your chili?
Tell us below!