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

Cook Time 30

Total Time 35

Course Main Course

Cuisine Latin American / Caribbean

Servings people

Calories 366 kcal

Ingredients

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 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: 366kcalCarbohydrates: 25gProtein: 31gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 74mgSodium: 613mgPotassium: 976mgFiber: 11gSugar: 3gVitamin A: 4460IUVitamin C: 18mgCalcium: 92mgIron: 7mg

How did this recipe turn out for you?