Quick Chili (but full of flavor!)
Posted: November 4, 2025
Updated: December 4, 2025
Instinct Level 4 – Advanced Technique: Patience and precision shine here: complex steps, longer time, sharper skills required.
Instinct Level 3 – Intermediate Balance: A little layering, some timing, and a dash of judgment — you’ve got this.
Instinct Level 5 – Expert Challenge: Multi‑stage, high‑skill cooking with nuanced judgment — a true kitchen adventure.
Instinct Level 2 – Easy with Guidance: Simple skills, short prep, clear steps — just follow along and you’re golden.
Instinct Level 1 – Beginner Friendly: You’ll breeze through this: quick, easy, no judgment calls, barely any cleanup.
Craving chili? Forget the premade version and make your own. With a "can-do" attitude, this recipe takes only slightly longer than using the version from the store and really delivers on flavor by blooming spices and using aromatics. This is a perfect weeknight meal – filling, healthy, and delicious.
servings (≈2 cups per serving)
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Hands-On Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
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Ingredients
Item
Quantity
Mise en Place / Notes
red onion
½
medium
medium diced
garlic
4
cloves
minced
fire-roasted diced green chiles
1
4-ounce can
vegetable or olive oil
2
tablespoons
enough to cover the bottom of the pan generously
tomato soup
2
cups
I like Pacific Brand or leftovers from this recipe
fire-roasted diced tomatoes
1
14.5-ounce can
lightly drained
cocoa powder
1
teaspoon
tri-bean blend or a mix of black, kidney, cannellini, and/or pinto beans
3
15-ounce cans
lightly drained
brown sugar (light or dark)
1
teaspoon
might not be needed - used to balance bitterness
optional toppings such as cheese, avocado, sour cream, tortilla chips, jalapeños, green onions
to taste
The Process
Mise en Place
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1.
Dice, mince, and drain: Dice ½ medium onion into ½-inch pieces and mince 4 cloves garlic cloves. Open and lightly drain 1 4-ounce can green chiles, 1 14.5-ounce can tomatoes, and 3 15-ounce cans beans (some liquid is okay).
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Cook
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2.
Bloom the spices and sauté the onions: Heat a medium saucepan on the stove over medium-high heat. Once the pan is hot, add enough oil to cover the bottom of the pan. Once the oil is shimmering, add 2 tablespoons of Mexican seasoning – stir and heat for about 1 minute. Add the diced onions to the pan in an even layer and sauté, stirring once or twice, for about 4 minutes until soft and fragrant.
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3.
Add the garlic and chiles: Add the minced garlic to the pan and stir – allow to cook for another 2 minutes (stir frequently to avoid burning the garlic). Add the green chiles. Stir and cook until soft, melded and aromatic – about 2 more minutes.
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4.
Deglaze the pan and add tomatoes and cocoa: Turn the temperature down to medium and add 2 cups tomato soup and diced tomatoes. Use a spatula to scrape any browned bits off the bottom of the pan. Add 1 teaspoon cocoa powder and stir.
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5.
Add the beans and simmer - taste and adjust: Add all of the beans and allow the chili to simmer for at least 10 minutes (the longer it simmers, the greater development of flavor). Taste after about 5 minutes and add 1 teaspoon brown sugar if the chili tastes bitter. Add additional Mexican seasoning, chili powder, salt, sugar, and/or cocoa to your preference.
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Serve
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6.
Spoon chili into individual bowls and serve hot. Add garnishes and toppings as desired.
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Notes
Meal Suggestions
My favorite way to eat this chili is with shredded cheddar cheese, a dallop of sour cream, diced avocado, and diced red onion.
Corn bread with butter and honey is a classic side for chili. This cornbread muffin recipe is my favorite.
Shortcuts
It almost doesn’t get easier than this. Pre-diced onions can cut the prep time. I do not recommend jarred diced garlic (“jarlic”) since it can affect the flavor but using dried minced garlic mixed in with the onions is a viable option.
Troubleshooting / Prevention
Normally, this recipe is pretty klutz-proof but there are a couple of things that could go wrong:
The chili is too thick
Simply add water or more tomato soup and stir. I like to keep a bit of the liquid in the tomato and bean cans when I am draining them (so draining most of the liquid but not being too worried about getting them completely liquid-free) so that there is a bit more liquid to start.
The chili is burning
Make sure to stir the pot every 5 minutes or so to keep the chili from sticking to the bottom of the pot. If cooking for longer than 5 to 10 minutes after adding the beans, turning the heat down to medium-low can also help.
The chili is too spicy
Sour cream, avocado, even milk, or other creamy additions can offset too much spice. Additionally, adding additional tomato soup or beans can also help to mellow out the spice.
The chili is flavorless or not spicy enough
Taste! Taste! Taste! Don’t be afraid to try it as you go and adjust with additional salt or other spices to suit your taste buds.
The chili is too acidic or bitter
Brown sugar balances acidity and bitterness – add additional sugar (or honey) ½ teaspoon at a time until properly balanced.
Make Ahead
This is an easy one to make ahead if you really want to since the leftovers store really well and taste better the next day! Simply reheat in a saucepan and add more liquid if desired (tomato soup works great but even water or stock will do if you don’t have any soup leftover).
Storage & Leftovers
Store leftover chili in the refrigerator, it will typically last at least 5 days if properly stored. If the chili is too thick, add liquid when reheating.
Leftover chili makes great enchilada filling too! Simply wrap in a tortilla shell, top with enchilada sauce and cheese then bake in the oven until bubbly.
Substitutions & Variations
If you don’t want to use Pacific Tomato Soup: Other brands work well too. If you are using soup concentrate, I would recommend not adding additional liquid until the chili has cooked for about 5 to 10 minutes then adjusting with water or the liquid from the canned tomatoes.
Add meat to your chili: I like to use leftover ground beef, chicken, smoked ribs, or brisket in this chili recipe. Add precooked meat to the onion and garlic mixture and cook with the aromatics. If you are adding uncooked meat, sauté the meat in the pan first then add the onions and continue the process from there.
Substitutions & Variations – Shelf-Stable & Frozen Ingredients
The beauty of this recipe is that it is essentially from shelf-stable ingredients (less the toppings). Onions and garlic can be diced or minced and then frozen. For the toppings, shredded cheese, diced avocado, and green onions can also be frozen too.
Substitutions & Variations – Lactose-Free, Dairy Free, & Vegan
Ensure that the tomato soup is dairy-free or add 1 to 2 tablespoons of tomato paste plus 2 cups of stock or water.
FAQs
Q: Why would you put cocoa powder in a chili recipe?
A: Cocoa powder is a secret ingredient in a lot of chili recipes – it adds an earthy depth and complexity to the chili. Don’t worry – your chili won’t taste like a dessert! Sometimes when I have it – I will use a square of a chocolate bar or a chocolate truffle (candy) instead of the cocoa powder and brown sugar.
Cost
4 servings
| Ingredient | Per Serving | Total | |||
|---|---|---|---|---|---|
| onions | $ | 0.09 | $ | 0.38 | |
| garlic | 0.08 | 0.32 | |||
| diced green chiles (canned) | 0.13 | 0.50 | |||
| Mexican seasoning | 0.20 | 0.82 | |||
| oil | 0.07 | 0.30 | |||
| tomato soup | 0.25 | 1.00 | |||
| tomatoes (canned) | 0.30 | 1.19 | |||
| cocoa powder | 0.04 | 0.15 | |||
| beans (black, pinto, or mix) | 0.67 | 2.67 | |||
| sugar (brown) | 0.02 | 0.08 | |||
| Total | $ | 1.85 | $ | 7.41 |
This recipe is almost perfect - $1.85 per person, one-pot, and super fast.
Nutrition Facts
serving size: 2 cups of chili (minus toppings)
| calories | 483 |
% daily value*
| total fat | 10.2 g | 13% |
| saturated fat | 1.5 g | 8% |
| trans fat | 0.0 g | 0% |
| polyunsaturated fat | 2.0 g | 0% |
| monounsaturated fat | 5.2 g | 0% |
| cholesterol | 2.5 mg | 1% |
| sodium | 1605.2 mg | 70% |
| total carbohydrates | 79.9 g | 29% |
| dietary fiber | 15.5 g | 55% |
| sugars | 0.0 g | 0% |
| protein | 22.0 g | 44% |
micronutrients
| vitamin a | 580.3 mcg | 64% |
| vitamin c | 26.6 mg | 30% |
| calcium | 147.9 mg | 11% |
| iron | 6.0 mg | 33% |
| vitamin d | 0.0 mcg | 0% |
| magnesium | 114.2 mg | 27% |
| potassium | 1271.2 mg | 27% |
| zinc | 2.2 mg | 20% |
| phosphorus | 284.9 mg | 23% |
| thiamin (b1) | 0.4 mg | 29% |
| riboflavin (b2) | 0.2 mg | 13% |
| niacin (b3) | 2.5 mg | 16% |
| vitamin b6 | 0.6 mg | 33% |
| folic acid (b9) | 137.6 mcg | 34% |
| vitamin b12 | 0.1 mcg | 2% |
| vitamin e | 3.9 mg | 26% |
* Percent Daily Values are based on a 2,000-calorie diet; your needs may differ.
Nutrition information is estimated using USDA databases and may vary based on ingredient brands and preparation methods.
The 2,000-calorie reference is used as a general guide. Individual calorie needs typically range from 1,600-2,400 calories per day for adult women and 2,000-3,000 calories per day for adult men, depending on age, activity level, and other factors.
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Shimmering (Oil)
Shimmering describes the visual appearance of heated oil when it reaches the optimal temperature for cooking - the surface develops a wavy, rippling motion just before reaching its smoke point. This occurs at approximately 350-375°F when the oil is hot enough for proper searing and frying but hasn't begun producing smoke. The shimmer indicates the oil has reached sufficient heat to create the Maillard reaction for proper browning.
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