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Easy Chili II

Easy Chili II

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Quick and easy with little fuss. I used to spend a lot of time simmering and seasoning and this tastes the same! Serve with shredded cheddar on top and a loaf of French or Italian bread. Salad on the side and you have a meal!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 26 g
  • 52%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 729 mg
  • 29%

Based on a 2,000 calorie diet


  1. In a medium saucepan over medium heat, cook beef until brown. Stir in beans, tomatoes, onion and bell pepper; reduce heat and simmer 30 minutes.
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VERY very bland chili (Of course this could be guessed just by looking at the list of ingredients) If you want this to taste anything like what you would expect out of chili, be prepared to add 3 tbsp. Chili Powder, oregano and cumin, maybe some diced jalapenos, and cayenne pepper to taste. This just tasted like beef and beans with tomato flavor (wait...thats pretty much what it is!!)


Instead of chili beans I used kidney beans. I had to add the following ingredients to give the chili more flavor. Salt, cumin, cilantro, chili powder, bay leaf, garlic and some dry red wine. This helped to make it a delicious mild type of chili. I served it over polenta with shredded sharp cheddar cheese.


I wasn't able to find canned chili beans at my grocery store, so I just used a canned bean mix and chili powder. It turned out great, and I am able to make it as spicy or mild as we want. I also found that it was still too runny in the cook time given, so it either needs to be left on longer to reduce, or the canned tomatoes need to be drained a little first.