Quick Chili

Serving size:
 4 Servings


    • 2 T
    • canola (or olive oil)
    • 1
    • onion (medium, diced)
    • 7 oz
    • Gimme Lean (ground beef substitute)
    • 1 cn
    • green chilies (4-oz. diced, mild or hot)
    • 2 T
    • chili powder (or to taste)
    • 4 clv
    • garlic (minced)
    • 1 t
    • cumin (ground)
    • 1 cn
    • kidney beans (25-oz, rinsed and drained)
    • 1 cn
    • diced tomatoes (28-oz)
    • 1 t
    • oregano (dried)
    • 1 c
    • water
    • salt (to taste)
    • pepper (to taste, optional)
45 minutes
Ready in
45 minutes


A quick and easy favorite.

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


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.