Auntie's Quick & Easy 1-Pot Chili

Prep:10minCook:15min

A simple chili that will please the whole family. Leave out beef to make it a vegetarian dinner or serve as is for a hearty helping of homemade goodness. Always leaves some leftovers for lunch or to freeze for an easily reheated lunch or dinner down the road. I make a batch for myself, eat 1-2 bowls that day and shove the entire stockpot, covered, into my fridge to munch on all week. Never lasts the full week. I serve with Fiesta Blend shredded cheese and a healthy dollop of sour cream.

Updated at: Thu, 17 Aug 2023 03:43:45 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories402.4 kcal (20%)

Total Fat6.7 g (10%)

Carbs63.7 g (25%)

Sugars8.5 g (9%)

Protein24.9 g (50%)

Sodium1479.1 mg (74%)

Fiber18.5 g (66%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1yellow onion

ground beef

16 ozBlack beans can

16 ozRed beans can

16 ozcan kidney beans

16 ozcan pinto beans

or great northern beans

16 Ozcan tomato sauce

16 Ozcan diced tomatoes

Instructions

Step 1

1. Chop onion 2. Brown ground beef over medium heat in a 5 qt or larger stockpot. Add onion. 3. When onion and beef are cooked almost through, open all 6 cans (4 different kinds of beans, tomato sauce and diced tomatoes) and empty entire contents into the stockpot DO NOT DRAIN. 4. Stir thoroughly adding 1-2 tbsp of chili powder, 1-2 tbsp of cumin, 1 tbsp of Italian seasoning, and garlic (powder or diced finely), to taste. 5. Drop heat and Simmer 5-10 minutes. (Or longer, it's a flexible recipe). 6. Add salt and pepper to taste. Serve with grated Mexican cheese blend and sour cream alongside. Cornbread optional.