I put together this recipe for the days I just…CAN’T! It uses ingredients that I always have on hand, and it makes all kinds of easy meals. I’m talking chili with cornbread and greens, chili dogs, chili fries, chili with tortilla chips, chili mac and cheese!

I know, I know, chili is supposed to be slow cooked, and it gets better the longer it cooks. Yes, that is all true, and I love it when I have the time to make a real slow cooked one. But when you don’t have the time. Here’s what you do.

30 Minute Chili

Yield: 8- 1 cup servings

Ingredients

1 Tablespoons olive oil

1 onion, diced

½ red bell pepper, diced

2 cloves garlic, pressed

1/2 teaspoon cumin

1 teaspoon paprika

1 teaspoon smoked paprika

1/2 teaspoon chili powder

1 1/2 teaspoons oregano

1 teaspoon salt

1 -15 oz can diced Fire-Roasted tomatoes

½ cup vegetable broth

1 Tbsp Tomato paste

1 teaspoon sugar

1-15 oz can pinto beans, drained and rinsed

1 -15 oz can black beans, drained and rinsed

1 cup canned hominy, drained and rinsed

*(you can replace the hominy with 3/4 cup frozen corn)

 Procedure

Over medium heat, sauté the onion and bell pepper until translucent about 5-7 minutes. Add garlic, cumin, paprika, smoked paprika, chili powder, oregano and salt. Cook 1 minute or until fragrant.

Add diced tomatoes, broth, tomato paste, sugar, beans and hominy (or corn).

Stir until mixed well and bring to a boil. Cover and lower heat simmering for 15-20 minutes.

Serve and enjoy!

*Note: I’m usually cooking for kids, so if you want it spicier, just add some chipotle powder or chili of your liking. And if you want, add in some veggie crumbles.

*This recipe also freezes well, so keep the leftovers for an even easier dinner night!

For the Meat Eaters– Take half of the chili and throw some browned ground beef in it. Everyone is happy!