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The Best Weeknight Chili Con Carne
Eleanor Craig
This weeknight chili con carne recipe goes great with cornbread. It’s super easy to make, and you can either eat it right away.
5
from 1 vote
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Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course
Main Course
Cuisine
Mexican
Servings
4
people
Calories
366
kcal
Ingredients
US Customary
Metric
1x
2x
3x
1
tablespoon
olive oil
½
cup
white onion
-
chopped
½
cup
green pepper (green capsicum)
-
chopped
1
clove
garlic
-
minced
1
pound
ground beef (minced beef)
½
cup
water
1
can
tomatoes
-
diced (14-ounce can)
¼
cup
chili powder (chilli powder in British English)
½
teaspoon
ground cumin
½
teaspoon
red wine vinegar
½
teaspoon
salt
¼
teaspoon
ground black pepper
1
can
red kidney beans
-
(15-ounce can) drained and rinsed
Instructions
Heat olive oil on medium in a large saucepan or Dutch oven on medium.
Add onions, peppers, and garlic.
Saute until tender, about 2-4 minutes.
Add ground beef, breaking it into bits as it cooks through.
Drain fat from the mixture.
Add water, diced tomatoes, chili powder, ground cumin, red wine vinegar, salt, and pepper.
Bring mixture to a boil and then reduce heat to a simmer.
Add kidney beans, and simmer for 30 minutes.
Nutrition
Calories:
366
kcal
Carbohydrates:
25
g
Protein:
31
g
Fat:
17
g
Saturated Fat:
6
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
8
g
Trans Fat:
1
g
Cholesterol:
74
mg
Sodium:
613
mg
Potassium:
976
mg
Fiber:
11
g
Sugar:
3
g
Vitamin A:
4460
IU
Vitamin C:
18
mg
Calcium:
92
mg
Iron:
7
mg
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