Quick Stove-Top Beef Chili

This quick-cooking chili tastes like it’s been simmering for hours. To get it on the table even faster, you can replace our seasoning mix with 4 tbsp of an all-natural Mexican-style spice blend, but make sure to look for low-sodium varieties.

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Got a few more minutes? Make our 5-Minute Guacamole: Mash together 2 ripe avocados, 1 minced shallot and 2 minced cloves garlic. Mix in 1 small diced tomato, 1 tsp lime juice, 1/2 tsp sea salt and 1/4 tsp ground black pepper. Stir to combine.  

Heart helpers: The kidney beans in this protein-packed chili are an excellent source of soluble fiber, a type of fiber that aids in weight management by keeping you full for longer. Additionally, clinical studies have shown that beans may help prevent cardiovascular disease by reducing inflammation.

Prep Time
10 min
15 min


Seasoning mix

  • 1 1/2 tsp each garlic powder, onion powder, organic evaporated cane juice (aka organic cane sugar), dried parsley and chipotle powder
  • 1 tsp each red pepper flakes and ground cumin
  • 1/2 tsp each sea salt and ground black pepper


  • 1 1/2 tsp olive oil
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 lb lean ground beef
  • 1 tbsp reduced-sodium tamari or soy sauce
  • 1 28-oz BPA-free can unsalted diced tomatoes, with juices
  • 1 15-oz BPA-free can unsalted kidney beans, drained and rinsed
  • 3/4 cup frozen and thawed corn
  • 1/2 cup low-sodium chicken broth

Optional toppings

  • Tortilla chips, guacamole, shredded cheese, sour cream or cilantro


1. In a small bowl, combine all seasoning mix ingredients; set aside.

2. In a large pot on medium-high, heat oil. Add onion and sauté until softened, about 2 minutes. Add garlic and cook for 30 seconds, until fragrant. Add beef, tamari and seasoning mix. Cook, stirring, until beef is no longer pink, about 5 minutes. Add tomatoes, beans corn and broth; bring to a boil then reduce heat and simmer for 3 minutes.

3. Divide mixture among bowls. Top each bowl with desired optional toppings.

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 502
  • Carbohydrate Content 33 g
  • Cholesterol Content 111 mg
  • Fat Content 21 g
  • Fiber Content 11 g
  • Protein Content 44 g
  • Saturated Fat Content 7 g
  • Sodium Content 886 mg
  • Sugar Content 10 g
  • Monounsaturated Fat Content 10 g
  • Polyunsaturated Fat Content 1 g