Kitchen Adventures || Quick Chili for a cold day!

HOLY BURR! There is a reason that I moved out of Kansas and to Texas… cold weather. I will say… I’m glad it’s not raining anymore, but this is for the birds.

I say that, but guess where we are going for Thanksgiving next week? Yeah.. Kansas. My dad said they’ve already gotten their first snow. I honestly don’t mind that if I don’t have to be driving or getting out in it. I’ll take snow on Thanksgiving day when we can veg out and just watch it come down in the yard.

So, guess what I was craving with the cold weather? Chili. I’m not really a fan of the typical chili beans and I like a lot of “stuff” in it, so this is the recipe I came up with when I wanted chili MY way. With every recipe, you can add and subtract as desired, but I like to think this is a pretty good one. Tim would agree… we’ve had this twice in the last couple of weeks and he hasn’t complained. 🙂

Alright, put on your sweatpants and get to cooking! This will be ready in no-time. It’s not one of those chili recipes that needs hours to simmer so if you want a quick one for tonight – I got you covered.

Weeknight Chili 

1 Tbsp Olive Oil
2 Lb ground meat of your choice – I like a mix of 1lb Bison and 1lb Beef
1 15oz can of black beans – drained and rinsed
1 15oz can of garbanzo beans – drained and rinsed
1 14.5oz can HEB fire roasted tomatoes
1 14.5oz can HEB diced tomatoes with green chilis
1 medium yellow onion – diced
2 cloves garlic – minced
1 large jalapeno – finely diced
1 poblano pepper – diced
1 large bell pepper (color of your choice) – diced
1 cup sweet corn (I use frozen)
*2-3 Tbsp chili powder – I like a lot in my chili so I use 3, but go to taste
1 tsp ground cumin
1 tsp dried oregono
 tsp cayenne pepper (Optional if you like spicy)
1/4 tsp garlic powder
1/2 tsp onion powder
1 tsp salt
1/4 tsp fresh ground pepper

For topping – All optional
Diced onion, diced green, fresh cilantro, sliced jalapeno, plain greek yogurt (I actually like this better than sour cream), sliced avocado, lime wedge, tortilla chips… make some cornbread… the world is your oyster.


In a large pot (I use my cast iron dutch oven… let’s be real, I use it for EVERYTHING)… heat the olive oil over medium-high heat. Add the onions, jalapeno, bell pepper, and poblano pepper and cook for 2-3 minutes until they begin to soften. Add the garlic and cook another minute. Add the ground meat, stir and cook until browned throughout.

Add the seasoning and all your canned goods. Tomatoes (both kinds) – (note* If you can’t find those, about 30 oz of any diced tomatoes will do. I just love the flavors of those), black beans, and garbanzo beans. If you need more liquid you can add a little water or broth, but keep in mind the ingredients will cook down a bit and release some moisture.

Bring the chili to a boil, add the corn, then reduce the heat, cover and simmer for about 20 minutes. The longer you simmer the more the flavors will blend, but it’s pretty much ready at this point! Taste and adjust your seasoning if you prefer.

Put your coziest socks on, dish it out into nice deep bowls and load it up with your favorite toppings! Netflix and chili y’all.