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Easy 20-Minute Chili

This chili is full of delicious flavors. Made allergy free and with simple wholesome ingredients. In about 20 minutes, you'll have an easy weeknight or weekend meal that everyone will love!
Course Main Course
Cuisine American, Mexican
Keyword allergy free, easy, healthy, quick
Prep Time 7 minutes
Cook Time 20 minutes
Servings 4 people
Calories 425kcal
Author Laila Sbeinati

Ingredients

  • 3 tbsp oil, I used olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 2 tsp mild curry
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 1+ tsp sea salt, to taste
  • 1/2 tsp onion powder
  • 1/8+ tsp chipotle powder, to taste
  • 484g or 1 pound raw ground lamb, ~ heaping 2 cups
  • 1 156ml canned tomato paste
  • 2 c water
  • 1 red pepper, peeled, seeded, finely diced
  • 1 398ml canned black beans, drained
  • chopped green onion, to garnish
  • hot sauce, for the extra kick! (optional)

Instructions

  • In a large pot, add oil and heat on medium heat. Sauté onion and garlic for a few minutes until onion wilts. Make sure you're constantly stirring so you don't burn the onion or garlic.
  • Add spices and stir well to combine and release their aromatic flavors. Approx. 30 seconds.
  • Add ground lamb and cook, stirring from time to time, until brown and cooked through. 7- 10 minutes, or until meat is no longer pink.
  • Next, add tomato paste and work it with the meat. Then add beans, red peppers, and water, and stir to combine.
  • Allow chili to cook on medium to medium-low heat for 5 minutes. Your dinner is ready!!

Notes

We use lamb because we have beef allergies. But feel free to sub for your preferred meat instead.
I only added a bit of chipotle because my kids can't tolerate the heat. Add the desired amount to your chili. My husband also adds smoked Tobasco sauce to his bowl. Amazing!
You can sub pinto or another bean for the black beans if that's what you have at home.
This chili is so easy to make and it's absolutely a family favorite! You can customize it to your liking. One of the times I made it, I added diced tomatoes (2 large ones, peeled and seeded) and it was so tasty! 
This chili has a thick consistency, but will thicken further as it cools. So add some water when wanting to reheat it. Not too much, start with 1/2-1 cup of water and go from there. That amount should be enough.

Nutrition

Calories: 425kcal | Carbohydrates: 6g | Protein: 21g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 86mg | Sodium: 687mg | Potassium: 141mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1209IU | Vitamin C: 41mg | Calcium: 34mg | Iron: 3mg