Ever have those days that feel so long and tiring that by dinnertime, you don’t even have the energy to pull out a cutting board and peel an onion? I definitely do! For days like those, it’s nice to have recipes like this to pull out of your back pocket; you can keep all the ingredients on-hand in your freezer and cupboard, and the best part is… absolutely no chopping. That’s right, I said NO CHOPPING. Chopping onions is the bane of my existence when I’m tired, so if you feel that way too some days, this recipe is for you.
Canned green chiles and salsa replace the onions and add flavor and texture to the meat and beans; chunky salsa works best if you’ve got it. Salsa is mostly just chopped tomatoes and onions, ingredients that usually go in chili anyways, so we’re just skipping a step! And don’t even bother to drain the beans (in addition to chopping onions, getting out a colander also feels like a drag on bad days). The liquid from the beans actually helps give the chili a thicker texture, so it’s a win-win!
To dress up the chili and make it feel more like a “treat yourself” meal when I’ve had a rough day, I like to top it with lots of shredded cheese, sour cream, tortilla chips, and avocado. Scooping avocado doesn’t count as chopping right? Cuz again, I said NO CHOPPING. If you disagree, dollop on some guacamole instead!Print
Quick and easy hearty chili recipe that you can make in 20 minutes or less!
- 1 tbsp. oil
- 1 lb. ground beef
- 1 c. salsa (preferably chunky)
- 8 oz. chopped green chiles (2 small cans)
- 1 can black beans (undrained)
- 1 tbsp. chili powder
- 1 tsp. paprika (smoked paprika is nice here!)
- 1/4 tsp. cayenne pepper (add more if you like it spicy)
- 1 tsp. cumin
- 1/2 tsp. salt
- optional toppings: tortilla chips, avocado, guacamole, sour cream, shredded cheese
- Heat the oil in a stock pot over medium high heat.
- When oil is hot, add in the ground beef. Stir and cook until browned, about 3-4 minutes.
- Add in the green chiles, salsa, black beans (undrained!) and all the spices.
- Bring chili to a simmer, reduce to low and cook, stirring occasionally, for 5 minutes or until chili has thickened up slightly. Taste and adjust the seasoning if necessary.
- Serve with tortilla chips, avocado or guacamole, sour cream and shredded cheese.