Sheri'S Shortcut Chili Recipe

Name: Sheri'S Shortcut Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil, to coat the pan; 1 clove garlic, minced; 1 onion, minced; 1 pound ground turkey or chicken (or beef, or pork); 1 teaspoon salt, plus more to taste; 1 teaspoon pepper, plus more to taste; 2 tablespoons cumin; 1 16-ounce can any kind of bean (garbanzo or kidney in my house), drained and rinsed; 12 ounces jarred salsa (I like Trader Joe's Salsa Autentica; Mom likes Pace); one 28-ounce (or thereabout) can/jar/carton of your favorite tomato stuff (chopped, crushed, sauce, strained, diced)); a bunch of dashes of your favorite hot sauce (or around a tablespoon); 2 long squirts of ketchup (maybe around 1/4 cup); 1/2 cup chopped cilantro, or more to taste

Servings: persons

Olive oil, to coat the pan
1 clove garlic, minced
1 onion, minced
1 pound ground turkey or chicken (or beef, or pork)
1 teaspoon salt, plus more to taste
1 teaspoon pepper, plus more to taste
2 tablespoons cumin
1 16-ounce can any kind of bean (garbanzo or kidney in my house), drained and rinsed
12 ounces jarred salsa (I like Trader Joe's Salsa Autentica; Mom likes Pace)
one 28-ounce (or thereabout) can/jar/carton of your favorite tomato stuff (chopped, crushed, sauce, strained, diced))
a bunch of dashes of your favorite hot sauce (or around a tablespoon)
2 long squirts of ketchup (maybe around 1/4 cup)
1/2 cup chopped cilantro, or more to taste

1
Coat the bottom of a Dutch oven or other large pot with olive oil and heat over medium. Once the oil is shimmering, saute the garlic and onion in the oil until they're soft and translucent.
2
Add ground meat, sprinkle it with salt, pepper, and cumin, and cook, breaking up the meat with a spoon until browned, 5 to 7 minutes.
3
Now dump in the beans, salsa, and tomato. Add the hot sauce and ketchup, then reduce the heat to low and simmer until reduced and the consistency of chili, minimum 30 minutes. If it looks too thick, add some water. Taste every so often and adjust the amount of heat, salt, and spices accordingly.
4
Once it's done, throw in the cilantro. This chili will keep for a week of meals (with scrambled eggs for breakfast).

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: Olive oil, to coat the pan, 1 clove garlic, minced, 1 onion, minced, 1 pound ground turkey or chicken (or beef, or pork), and more.

Yes, Sheri'S Shortcut 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.

That's it — enjoy your meal!

Sheri'S Shortcut Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions