Easy Chili

Name: Easy Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 lb. ground beef; 1/2 c. onions, chopped; 1/2 c. green pepper, chopped; 1/2 c. celery, chopped; 1 (15 oz.) can kidney beans; 1 (16 oz.) can tomatoes, cut up; 1 (6 oz.) can tomato paste; 1 paste can water; 1 Tbsp. chili powder; 1/4 tsp. salt; 1/4 tsp. garlic powder

Eats Now Editorial Team · Soups & Stews

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Easy Chili – a delicious recipe with ground beef, onions, green pepper, celery, kidney beans, tomatoes. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 lb. ground beef
1/2 c. onions, chopped
1/2 c. green pepper, chopped
1/2 c. celery, chopped
1 (15 oz.) can kidney beans
1 (16 oz.) can tomatoes, cut up
1 (6 oz.) can tomato paste
1 paste can water
1 Tbsp. chili powder
1/4 tsp. salt
1/4 tsp. garlic powder

1
Brown ground beef, onions, pepper and celery. Add the kidney beans, tomatoes, tomato paste, water, chili powder, salt and garlic powder. Cover and simmer for 2 hours.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb. ground beef, 1/2 c. onions, chopped, 1/2 c. green pepper, chopped, 1/2 c. celery, chopped, and more.

Yes, Easy Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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