How to make quick chili and cornbread

On-the-go families may not always have time to invest in preparing a home cooked meal, especially during the school/work week. That’s where quick, healthy dinner recipes come in handy!

It’s winter, and it’s almost time for the Super Bowl, and that makes many of us think of chili. But we don’t all have hours to devote to simmering ground beef and cooking tomatoes and beans to make a delicious chili. There are chili recipes that are quick and only require a handful of ingredients, so why not take advantage of one of those?

Oh, and you know what pairs well with chili? Cornbread, of course! I’ll include an easy recipe for that, too. I like to take a piece of cornbread and crumble it over my chili, then mix it all together. But I’ll take a piece of cornbread on the side too, with a little butter on it, too. You really can’t go wrong!

What you’ll need

This recipe is adapted from the 5-Ingredient Chili recipe from Gimme Some Oven. I don’t like spicy chili, so I left out the green chilis. I also don’t love onions, so I only used about half of a small onion. I like my chili loaded with meat, beans and tomatoes instead! Definitely make your chili the way you want it to taste.

To make quick chili, you’ll need:

• Large skillet
• Dutch oven (or stockpot)
• Knife
• Can opener
• Ladle
• Measuring cups and spoons

You’ll need these ingredients:

• 1 lb. lean ground beef (you can also substitute lean ground turkey)
• 8-10 medium tomatoes, peeled (about 5-6 oz. each) (you can also use three 15-oz. cans diced tomatoes)
• Two 1- oz. cans of kidney or black beans (or one of each)
• 1 small white onion, diced
• 2 tablespoon chili powder

How to make quick chili

In a large skillet, brown the ground beef (or turkey) over medium-high heat. While the meat is browning, dice the tomatoes.

When I first made this quick chili recipe, I used tomatoes from last summer’s garden that I had frozen (you can read the tutorial on how to freeze whole tomatoes here). There’s a reason that you shouldn’t use frozen tomatoes for slicing: they end up pretty mushy after being in the freezer for a few months. The frozen tomatoes worked great for chili, though. Once they’re out of the freezer, peel the skins off and dice them for this recipe.

Dice the small white onion. Open and drain the cans of beans.

Once the meat is browned, add it to the Dutch oven. Stir in the tomatoes, beans, onion and chili powder. Combine.

Bring the chili to a boil, then place the lid on the Dutch oven. Let the chili cook for about 15 minutes, or until the onion is translucent and tender. Spoon chili into bowls, add desired toppings — shredded cheese, sour cream, crackers, cornbread or whatever you like — and enjoy! Check out the cornbread recipe below to serve with this chili.

Quick chili recipe

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Yield: 6-8 servings

Ingredients

• 1 lb. lean ground beef (you can also substitute lean ground turkey)
• 8-10 medium tomatoes, peeled (about 5-6 oz. each) (you can also use 3 15 oz. cans diced tomatoes)
• 2-15 oz. cans of kidney or black beans (or one of each)
• 1 small white onion, diced
• 2 Tbsp. chili powder

Directions

1. Cook ground beef or turkey in skillet on medium high heat until browned.
2. Dice onion into small pieces.
3. Once meat is browned, add to Dutch oven. Stir in tomatoes, beans, onion and chili powder. Combine.
4. Once chili is brought to a boil, place the lid on the Dutch oven and let cook for about 15 minutes. Once the onion is tender, the chili is ready.

Serve chili in bowls. Add your favorite toppings and enjoy.

Cornbread recipe

While you’re preparing your chili, mix up an easy cornbread.

Prep time: 5 minutes
Bake time: 25 minutes
Total time: 30 minutes
Yield: 9 servings

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 tbsp. granulated sugar
• 1 tbsp. baking powder
• 1 egg
• ¼ cup vegetable oil
• 1 cup milk

Directions

1. Preheat oven to 425 degrees F.
2. In a large mixing bowl, combine cornmeal, flour, sugar and baking powder.
3. In a smaller bowl, combine egg, vegetable oil and milk. Stir to combine./li>
4. Add wet ingredients to dry ingredients. Combine.
5. Pour batter into 8 or 9-inch square glass baking pan.
6. Bake for 20-25 minutes.

Insert a toothpick into the center of the cornbread to see if it is done. If the toothpick comes out clean, the cornbread is fully baked.

Have you made either of these recipes, or do you have similar recipes to share? Tell us in the comments below.