This collection of 6 evening meal recipes is your answer to the nightly “what’s for dinner?” question. From quick 20-minute skillet dinners to slow-simmered comfort food, these recipes are designed for real weeknights, using everyday ingredients and straightforward techniques. Each recipe is a complete, balanced meal that brings variety to your table without adding stress to your day.
Ingredients
- 1 lb (450 g) ground beef (80/20)
- 1 tbsp (15 ml) olive oil
- 1 medium onion, diced (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1 red bell pepper, diced (about 1 cup / 150 g)
- 1 can (14.5 oz / 410 g) diced tomatoes, with juices
- 1 can (8 oz / 227 g) tomato sauce
- 1 tbsp (8 g) chili powder
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) salt, plus more to taste
- 1/4 tsp (0.5 g) black pepper
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 cup (170 g) corn kernels (fresh, frozen, or canned, drained)
- 1 cup (240 ml) beef broth (or water)
- 1 cup (100 g) shredded cheddar cheese, for serving
- 1/4 cup (60 g) sour cream, for serving
- Fresh cilantro, chopped, for serving (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. The beef should reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer.
- Add the onion, garlic, and red bell pepper to the pot. Cook, stirring occasionally, until the vegetables have softened, about 4-5 minutes.
- Stir in the chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
- Add the diced tomatoes (with their juices), tomato sauce, black beans, corn, and beef broth. Stir everything together.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, stirring occasionally, to allow the flavors to meld.
- Taste and adjust seasoning with more salt and pepper if needed. Serve hot, topped with shredded cheddar cheese, a dollop of sour cream, and fresh cilantro if desired.
Tips
- Substitutions: Swap ground beef for ground turkey or chicken (cook to 165°F / 74°C). For a vegetarian version, omit the meat and use an extra can of beans or a cup of cooked lentils; add 1 tbsp (15 ml) olive oil to the pot when sautéing vegetables.
- Make it ahead: This chili tastes even better the next day. Prepare it up to 2 days in advance and reheat gently on the stove or in the microwave.
- Common mistake: Don’t skip draining and rinsing the canned beans—this removes excess sodium and improves texture.
- Thickening: If the chili is too thin, mash some of the beans against the side of the pot with a fork, or let it simmer uncovered for an extra 5 minutes.
Serving Suggestions
Serve this chili over steamed rice, with warm cornbread, or alongside tortilla chips for dipping. Top with diced avocado, sliced jalapeños, or a squeeze of lime juice for extra freshness. It also makes a great filling for tacos or stuffed baked potatoes.
Variations
- Spicy Chipotle Chili: Add 1-2 chipotle peppers in adobo sauce (minced) along with the spices for a smoky, spicy kick.
- Sweet Potato Chili: Add 1 cup (150 g) diced sweet potato with the vegetables and increase the broth to 1.5 cups (360 ml). Simmer until the sweet potato is tender.
- Beer Chili: Replace the beef broth with 1 cup (240 ml) of your favorite dark beer (such as stout or porter) for deeper flavor. Simmer for an extra 5 minutes to cook off the alcohol.
Storage and Reheating
Refrigerate leftover chili in an airtight container for up to 4 days. It also freezes well for up to 3 months—thaw overnight in the refrigerator before reheating. To reheat, place in a saucepan over medium heat, stirring occasionally, until bubbling and heated through to 165°F (74°C) for leftovers. You can also microwave individual portions in 1-minute intervals, stirring between.
Frequently Asked Questions
Can I make this chili in a slow cooker? Yes. Brown the beef and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Can I use dried beans instead of canned? Absolutely. Soak 1 cup (200 g) dried beans overnight, then drain and rinse. Add them to the pot with the broth and increase the simmering time to 1.5-2 hours, or until tender.
How can I reduce the sodium? Use no-salt-added canned tomatoes and beans, and reduce the added salt to 1/4 tsp (1 g). You can also make your own chili powder blend with less salt.
What if I don’t have smoked paprika? Use regular paprika or an extra 1/2 tsp (1 g) of chili powder. The smoky flavor will be milder, but the chili will still be delicious.
Can I add other vegetables? Yes, this is a flexible recipe. Diced zucchini, mushrooms, or carrots work well—add them with the onion and bell pepper.
Is this chili gluten-free? Yes, all the ingredients listed are naturally gluten-free. Just double-check that your broth and spices are certified gluten-free if you have celiac disease.
Related
- Chef Skinner Ratatouille: A Colorful Vegetable Bake
- Avocado Deviled Eggs Without Mayo
- Mille-Feuille Bakery Cafe-Style Vanilla Pastry
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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