This recipe is so easy. You literally just throw everything in to a pot and cook for 20 minutes until the flavors meld together. It ends up with a surprisingly complex flavor from the homemade chili seasoning (which is awesome to make ahead of time). If you don’t want to make your own chili seasoning, I really like this store bought variety. You can also change up the recipe by using different combinations of beans or by putting it in the crock pot or simmering it longer on the stovetop. The main thing I use this recipe for is on Navajo tacos. I get this chili started and then it’s finished by the time the fry bread is done. You can get my fry bread recipe here. Another thing you can do to speed things up is to get your ground beef started cooking (if it’s not pre-cooked or frozen) and by the time you get the rest of the ingredients in the pan, your ground beef will be close to being done and you will have a head start on the 20 minutes of simmering the main part of the chili.
Please watch this video to see how fun and easy it is to make this Clean Eating chili recipe:
Watch on Youtube – https://youtu.be/qK9st-LWxyQ
Enter to Win an Instant Pot
Maybe you have you heard about how wonderful the new Instant Pot is, or maybe NOT. I have had one for several months and I just love it. It takes 3 minutes to steam cauliflower (plus the time to get it to pressure) - or you can cook a roast until it's nice and tender and breaks apart like it was cooked in a crock pot in 30 -60 minutes depending on the size, plus the time to get it to pressure.
I cook brown rice in 22 minutes plus the time it takes to get the pressure cooker up to pressure and the cool down time (about 35-40 minutes altogether). That is a really fast cooking time for brown rice, plus it comes out great every time.
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When I grew up, we never had chili. I think it’s because my Dad only likes American and Italian food. I remember when I first started dating my husband in college, a chili recipe similar to this was one of the main foods he ate. Side note, another recipe popular in our apartment complex was canned chili and spam. Have you ever tried it or heard of it? It’s actually surprisingly good – at least for college food. Of course, that was back in the day when I thought a frozen burrito fried in a little oil in a pan was delicious too. Anyway, back to my husband’s chili. The main difference was that he cooked it in the crock pot on low all day. It really does get some good flavor that way and you could totally cook it in the crock pot yourself.
What’s your favorite way to eat chili? Do you think it’s a college-type food, or is it good for everyone? Do you like chili on hot dogs, chili cheese fries or by itself? Do your children like it? It always surprises me that my children love chili so much, which I can’t explain why I’m surprised by that. Oh, wait. It could be because generally children don’t like things mixed together and they rarely like soup. But, they do love chili and taco soup, which are very similar. I guess I’ll have to put my taco soup recipe on my blog sometime soon since it’s another quick, easy recipe. . .
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I love how easy it is to throw this chili together. You literally just dump in a bunch of cans of food and add some seasoning. My kids love this chili, especially on navajo tacos.
Combine all ingredients in a large pot
Heat on medium –high until the chili starts to simmer
Reduce heat to low, cover and simmer for 20 minutes (or longer)
If you would rather make the chili seasoning in bulk, here’s a recipe for you:
- ¾ cup chili powder
- ¼ cup ground cumin
- ¼ cup salt
- 2 tablespoon onion powder
- 1 tablespoon ground cayenne pepper
- 1 tablespoon garlic salt
- 1 tablespoon ground black pepper
- Combine all ingredients in a small bowl and mix well
- Store in an airtight container