Everyday Beef Chili recipe is a kid-approved, 30-minute meal that comes together using mostly pantry staples. This mild chili recipe has limited ingredients and is the best chili recipe for those crazy weekdays.
Cozy chili made from mostly pantry staples and checks the biggest box of all – a chili my kids will eat.
The quest for a kid-approved beef chili recipe has been going strong for me for sometime now and I’ve found the ultimate kid-approved chili recipe.
This easy beef chili recipe comes together SO quickly, it’s ideal for busy weeknights that need a cozy meal that comes together while everyone is unloading their bags.
Pair with a salad (bagged works!) or add extra vegetables to the chili itself and call it a day with dinner.
We were lucky enough to be able to load up our bowls of chili with fresh toppings like avocado slices, cilantro, lime wedges, grated cheese and in the case of my dairy-loving youngest also sour cream.
Build-your-own chili bowl was a successful dinner that went by without the usual nagging to get dinner in and done.
More recipes using pantry items:
- Healthier Homemade Alphagetti
- Easy Salmon Patties (from canned salmon)
- Pasta with Peas (using canned or frozen)
- Tuna Pasta with Tomatoes and Olives
- Thai Sweet Potato Soup
For my husband and I, I added 1 x 14 oz. can of drained and rinsed kidney beans. I love using beans in chili (much to my kids dismay) so I simply made this beef chili recipe as noted in the recipe card and I served the kids before adding the beans in to heat them up.
Black beans would also work.
If you aren’t a fan of beef chili, feel free to swap the meat out with 2 x 14 oz cans of drained and rinsed beans (use your favourite type of bean kidney, black, pinto, will all work). Add when it is time to add the corn.
Calling all veg heads! Adding more vegetable like carrots, bell peppers, and zucchini can be done after the onion has softened.
A scrumptious, family-favourite Beef Chili that comes together using mostly pantry staples and is ready in 30-minutes!
- 1 lbs extra lean ground beef (or 1 x 14 oz. can kidney beans)
- 1 medium yellow onion, finely chopped
- 1 14 oz. crushed tomatoes
- 1 14 oz. tomato sauce
- 1 14 oz. canned or frozen corn
- 1 tsp ground cumin
- 1/2 tsp smoked paprika (mild or sweet preferred)
- 1/2 tsp chili powder
- 1/2 tsp garlic powder (or one garlic clove, minced)
- 1/2 tsp salt
- 1/2 tsp black pepper
-
Heat a large pot over medium-high heat and add ground beef. Cook for 5-7 minutes until beef has browned, breaking up beef with a wooden spoon.
-
Add onion and cook for 2 minutes until starting to soften. Add cumin, paprika, chili powder, garlic powder, salt and pepper, and stir to combine.
-
Add crushed tomatoes and tomato sauce. Bring to a boil, cover, and cook for about 5 minutes. Add corn and cook for 2 more minutes or until corn is cooked through.
-
Serve with grated cheese, sour cream, avocado slices, green onion slices, cilantro leaves, or lime wedges if desired.
Enjoy! xo
Sheet Pan Gnocchi with Sausage and Broccoli
