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Quick Chili

Prep time
45 mins
Entrée | Soups

Recipe adapted from 366 Delicious Ways to Cook Rice, Beans, and Grains ©1998 by Andrea Chesman.


A quick and easy favorite.


2 Tcanola (or olive oil)
1 onion (medium, diced)
7 ozGimme Lean (ground beef substitute)
1 cngreen chilies (4-oz. diced, mild or hot)
2 Tchili powder (or to taste)
4 clvgarlic (minced)
1 tcumin (ground)
1 cnkidney beans (25-oz, rinsed and drained)
1 cndiced tomatoes (28-oz)
1 toregano (dried)
1 cwater
  salt (to taste)
  pepper (to taste, optional)


Heat the oil in a soup pot over medium high heat. Add the onion and Gimme Lean, crumbling it with the back of a wooden spoon, and cook until onion is translucent. Stir in the chilies, garlic, chili powder, and cumin and cook for a minute or two. Stir in the beans, tomatoes, oregano and water and bring to a boil. Reduce heat to low and simmer about 30 minutes.

Season to taste with salt and pepper. Adjust other seasonings as desired and simmer a few minutes more. Serve over, or with, fresh cornbread.


Replace the Gimme Lean with ground beef if you prefer.