Winter is officially here! If you’re looking for a fast, simple meal to warm up on a cold night, look no further than this quick chili recipe!
This recipe from the USDA Mixing Bowl takes 20 minutes, so it can be made on a busy weeknight. You only need 10 minutes to prep the ingredients and 10 additional minutes for the chili to simmer, so this meal is quicker and healthier than eating out. With only 5 ingredients, it’s budget friendly too – you may already have some ingredients in your pantry! Preparing meals using few recipe ingredients is one way to save money on groceries.
Here are some additional money saving tips from USDA’s ChooseMyPlate:
- Save on meat costs by buying family-sized or value pack, and freezing what you don’t use.
- Join your store’s loyalty program and watch for special offers and discounts.
- Prepare a larger batch (double or triple the recipe) and freeze in individual containers.
- Make a shopping list before going to the store. Make sure you check your pantry to see what items you already have on hand.
- Use store brands. These items typically cost less than name brand products.
For this recipe, you’ll need the following ingredients:
- ½ pound of ground beef, 90% lean (Substitute ground turkey for a cheaper, but still tasty, alternative)
- 1 can of kidney beans (15 ½ ounces, with liquid)
- 1 cup of unsalted tomato sauce
- 1 tablespoon of onion, minced
- 1 ½ tablespoons chili powder
- Thoroughly cook ground beef in skillet until browned (internal temp of 160°). Do not undercook ground beef. Carefully wash your hands and any surfaces that have come in contact with raw meat.
- Drain fat.
- Stir in kidney beans with liquid, tomato sauce, onion, and chili powder.
- Bring to a boil. Reduce heat, cover, and simmer for 10 minutes.
- Refrigerate or freeze leftovers within 2 hours of cooking. Use refrigerated leftovers within 4 days.
To complete the meal, serve over brown rice or whole grain pasta ☺