Description
Make no chop chili using store bought salsa and canned beans. This shortcut recipe delivers easy, flavorful weeknight chili fast with almost zero vegetable prep.
Ingredients
- 1 tablespoon neutral oil such as canola or vegetable
- 1 pound ground beef or ground turkey
- 1 jar 16 ounces store bought salsa mild, medium, or hot
- 1 can 14 to 15 ounces diced tomatoes with juices
- 2 cans 15 ounces each kidney beans drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon salt plus more to taste
- 0.25 teaspoon black pepper
- 0.5 cup beef broth or water optional for thinner chili
- Shredded cheddar cheese
- Plain yogurt or creamy topping
- Chopped cilantro or sliced green onions
- Crushed tortilla chips or crackers
- Diced avocado
Instructions
- Warm the oil in a large pot or Dutch oven over medium high heat until it shimmers slightly.
- Add the ground beef or turkey and use a wooden spoon to break it into small crumbles. Cook for 5 to 7 minutes, stirring often, until the meat is browned all over and no pink pieces remain.
- Sprinkle the chili powder, cumin, garlic powder, onion powder, salt, and black pepper over the cooked meat. Stir for about 30 seconds until the spices coat the meat and smell fragrant.
- Pour in the entire jar of salsa, the can of diced tomatoes with juices, and the two cans of drained and rinsed kidney beans. Stir well, scraping the bottom of the pot so nothing sticks.
- If you like a thinner chili, add the beef broth or water and stir to combine.
- Bring the chili up to a gentle bubble, then reduce the heat to medium low so it simmers steadily. Cook uncovered for 15 to 20 minutes, stirring occasionally, until the chili thickens slightly and the flavors blend together.
- Taste the chili and add a little more salt, chili powder, or a splash of hot sauce if you want bolder flavor.
- Turn off the heat and let the chili rest for 5 minutes to thicken. Ladle into bowls and top with desired toppings.
Notes
- Choose a chunky, thick salsa for the best texture and flavor.
- Rinse canned beans under cold water before adding to reduce excess salt and starch.
- Let the chili simmer for at least 15 minutes for deeper flavor melding.
- Cook ground meat until internal temperature reaches 160 degrees F.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American