Are you looking for a quick chili recipe? Look no further!
Grocery shopping is one of my favorite things to do. It used to drive my late husband nuts because he would complain “why do we have to go down every aisle?!”
My answer was always “because you never know what you will find!
Yesterday I did a small grocery shop at Mariano’s, and saw these Chili Magic beans by Bush’s Beans.
A quick scan on the WW app showed they were zero points, and all you had to do was cook ground beef (or protein of choice) and add canned tomatoes and another can of beans. Simple!
Ingredients for Quick Chili:
- lean ground beef (or ground chicken, turkey)
- Bush’s Beans Chili Magic Chili Starter (mine was medium Campfire style – they had several flavors to choose from)
- canned kidney beans
- tomatoes (I used fire roasted)
- chipotle pepper(s) (to taste – if you don’t like spicy, leave them out)
- chili powder
After adding the chili starter, I realized I wanted more of a chili flavor, and added chili powder and for such a simple chili recipe, this had tons of flavor.
How long do seasonings last?
Usually towards the end of the year I do an inventory of my spices. Typically ground spices can be fresh 1-2 years after purchasing. I like to buy my spices with an airtight container, because I feel that it stays fresher longer.
How long does chili stay fresh in the refrigerator?
You should consume chili 4-5 days after making. However, chili freezes great. Simply place a serving in a ziplock bag, squeeze most of the air out and lay as flat as possible. It will last in your fridge up to 6 months, just be sure to label and date it.
- 1 15.5 ounce can Bush's Chili Magic (my flavor was medium campfire style)
- 1 15 ounce can kidney beans, drained
- 8 ounces lean ground beef (I used 93/7)
- 2 tablespoons chili powder
- 1 15 ounce can fire roasted tomatoes
- 1 chipotle pepper
Open and drain the kidney beans.
Remove one chipotle pepper from the can and finely chop it.
Brown Ground Beef:
In a large skillet or pot over medium-high heat, add the lean ground beef. Break it apart with a spatula and cook until browned.
Add Chili Powder:
Sprinkle 2 tablespoons of chili powder over the browned beef. Stir well to evenly coat the meat with the spices.
Combine Beans and Tomatoes:
Pour in the Bush's Chili Magic, including the sauce, into the skillet with the beef. Add the drained kidney beans and the entire can of fire-roasted tomatoes. Add the finely chopped chipotle pepper to the mixture. Adjust the amount based on your spice preference; you can add more for extra heat.
Stir and Simmer:
Mix all the ingredients thoroughly. Allow the chili to simmer over medium heat for about 5-7 minutes, stirring occasionally to ensure even cooking.
Check and Adjust Seasoning:
Taste the chili and adjust the seasoning if necessary. You can add more chili powder, salt, or pepper according to your taste.
Once the chili is heated through and well-flavored, it's ready to be served. Ladle it into bowls and garnish with your favorite toppings such as shredded cheese, sour cream, or chopped green onions.
As of the date of this publication, each heaping cup serving is 3 WW points. Click here for the WW tracker.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 432Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 75mgSodium: 1014mgCarbohydrates: 36gFiber: 10gSugar: 9gProtein: 35g