5 Ingredient Chili Recipe that saves dinner on the busiest nights and still tastes like you cooked all afternoon. I keep this one-pot chili on standby for game days, snow days, and I-didn’t-plan days. You only need five pantry-friendly staples and about 30 minutes.
Easy 5 Ingredient Chili Recipe
I built this easy chili for speed and big flavor, not extra steps. You brown beef, stir in spice, add tomatoes and beans, and let the pot do the rest. The chili tastes hearty and rich without a long simmer. You still get thick, scoopable goodness that hugs a spoon.
Ingredients You’ll Need
- 1 pound ground beef (85–90% lean)
- 1 medium yellow onion, diced
- 1 can (28 ounces) diced or crushed tomatoes, with juices
- 1 can (15 ounces) kidney or black beans, drained and rinsed
- 2–3 tablespoons chili powder
Pantry staples (not counted)
- 1–2 teaspoons kosher salt and ½ teaspoon black pepper
- 1 tablespoon oil for sautéing (if your beef runs very lean)
- Splash of water or broth, only if you want a looser chili
Optional toppings
- Shredded cheddar or Monterey Jack
- Sour cream or Greek yogurt
- Sliced scallions or red onion
- Cilantro, jalapeño, avocado
- Tortilla chips or cornbread on the side
How to Make 5 Ingredient Chili
Stovetop method
- Dice the onion. Warm a Dutch oven or deep skillet over medium-high heat.
- Brown the beef with the onion. Break up the meat as it cooks and stir until the onion softens, 6–8 minutes. Drain excess fat if needed.
- Stir in chili powder. Coat the beef and onion and toast the spices for 30 seconds.
- Add tomatoes and beans. Pour in the tomatoes with juices and the drained beans. Stir to combine.
- Simmer. Reduce heat to medium-low and cook uncovered for 15–20 minutes, stirring occasionally, until the chili thickens to your liking.
- Season and serve. Taste, then add salt and pepper. Adjust heat with more chili powder if you want extra kick.
Slow cooker option
- Brown the beef and onion on the stovetop first. Transfer to the slow cooker.
- Add chili powder, tomatoes, and beans. Stir, cover, and cook on Low for 4–6 hours or on High for 2–3 hours. Season to taste before serving.
Instant Pot option
- Use Sauté to brown the beef and onion. Stir in chili powder.
- Add tomatoes and beans. Lock the lid and pressure cook on High for 8 minutes; quick release. Season and thicken on Sauté if you want a sturdier chili.
Variations
- Turkey chili: Swap ground turkey for beef and keep the method the same.
- Vegetarian chili: Use two cans of beans and add a splash of vegetable broth for body.
- Smoky chipotle: Stir in 1–2 teaspoons minced chipotle in adobo for heat and smoke.
- No-bean version: Skip beans and add another half-pound of meat or a can of tomato sauce.
- Tomato swap: Use crushed tomatoes for a saucier bowl or fire-roasted diced for extra depth.
- Mild chili: Use 1–1½ tablespoons chili powder and add paprika for warmth without heat.
- Spicy chili: Add cayenne or a diced jalapeño with the onion.
Expert Tips
- Bloom the spice: Toast the chili powder in the fat for 30 seconds to release flavor.
- Manage thickness: Simmer uncovered for a thicker bowl; add a splash of water for a looser texture.
- Balance acidity: Stir in ½ teaspoon sugar or a knob of butter if the tomatoes taste sharp.
- Stretch the pot: Add another can of beans to feed more people without more meat.
- Build layers: Finish with a squeeze of lime and a handful of scallions for brightness.
Serving Ideas
- Classic bowl: Ladle the chili, then add cheese, sour cream, and scallions.
- Chili over rice: Spoon over steamed rice for a budget-friendly, filling meal.
- Chili dogs or baked potato bar: Top hot dogs or fluffy potatoes and pass the fixings.
- Nacho night: Scatter chips on a sheet pan, add chili and cheese, and melt under the broiler.
- Breakfast twist: Crown scrambled eggs with warm chili and a little hot sauce.
Make-Ahead and Storage Tips
This quick chili reheats like a champ, so I often pack lunches and easy weeknight dinners with it.
Make-Ahead: Cook the chili, cool it, and stash it for the week. For a freezer kit, brown the beef and onion, cool, then bag with tomatoes, beans, and chili powder. Freeze for up to 3 months and thaw in the fridge overnight before simmering.
To Refrigerate: Store cooled chili in an airtight container in the fridge for up to 4 days.
Freezing: Freeze portions for up to 3 months. Thaw in the fridge overnight.
To Reheat: Warm on the stovetop over medium heat with a splash of water, or microwave in 60-second intervals, stirring, until hot.
5 Ingredient Chili Recipe
Ingredients
Instructions
- In a large pot, cook the ground beef over medium heat until browned. Drain excess fat.
- Add the kidney beans, diced tomatoes, chili seasoning mix, and water to the pot.
- Stir well to combine and bring to a simmer.
- Reduce heat and let simmer uncovered for 20-25 minutes, stirring occasionally.
- Serve hot and enjoy your easy 5 ingredient chili.