This easy 5-ingredient chili comes together in one pot with no chopping required—perfect for quick, cozy, family-friendly dinners on busy weeknights.
When you need a warm bowl of chili on the table fast, this 5-ingredient chili delivers. With no chopping and just a few pantry staples, it cooks in one pot with minimal effort and lots of flavor. Brown the beef, stir in the remaining ingredients, let it simmer briefly, and you’ll have a satisfying pot of chili ready to serve. It’s one of the quickest recipes in my collection and offers flavor comparable to slow-simmered chilis. Ideal for weeknights, game days, or any time you want a hearty meal without fuss.
One of the best parts about this recipe is how customizable it is. Top each bowl with shredded cheese, avocado, cilantro, sour cream, or tortilla chips to make it your own. This simple chili is a crowd-pleaser and an easy go-to to keep in your weekly rotation.
The 5 Ingredients You’ll Need
Notes on the five main ingredients used in this simple chili:
- Ground beef: I typically use 80/20 for a rich, savory base. If you choose leaner beef, add a little oil to help with browning. This recipe is flexible—ground pork, turkey, chicken, or plant-based crumbles all work well.
- Diced tomatoes with green chiles: Fire-roasted diced tomatoes with green chiles add smoky, charred flavor. If you prefer, use Ro*Tel or a chunky salsa—just be mindful of can sizes and use about 30 ounces total.
- Tomato sauce: A can of tomato sauce creates a smooth, velvety broth and adds subtle sweetness and classic seasoning.
- Beans: Two cans of beans make the chili hearty. I like a mix of pinto and kidney beans, but any canned beans will work.
- Taco seasoning: Store-bought taco seasoning is convenient, or use a homemade blend. This recipe calls for 1/4 cup of taco seasoning to give the chili bold, zesty flavor.
Recipe Tips
Step-by-step instructions are below, but here are a few quick tips:
- Adjust the heat: Fire-roasted tomatoes with green chiles add a mild kick. For more heat, add extra diced chiles or a pinch of cayenne; for milder chili, use plain fire-roasted tomatoes or reduce the chiles.
- Simmer for deeper flavor: This chili is tasty after a short simmer, but letting it simmer longer will deepen the flavors if you have the time.
- Make it ahead: Chili often tastes better the next day after the flavors meld, so it’s great for meal prep.
- Don’t skip the toppings: Finish bowls with shredded cheese, sour cream, chopped onions, avocado, cilantro, or crushed tortilla chips for added texture and flavor.
Recipe Variations
This base recipe is versatile—swap or add ingredients to suit your taste:
- Swap the protein: Use ground turkey, chicken, or plant-based crumbles instead of beef.
- Make it vegetarian: Omit the meat and double the beans or add lentils for a hearty meatless version.
- Boost the veggies: Stir in corn, bell peppers, zucchini, or spinach for extra color and nutrition.
- Add grains: Mix in cooked rice, quinoa, or farro to make the chili more filling.
- Turn up the heat: Add diced jalapeño, chipotle in adobo, or extra chili powder if you like it spicy.
More Easy Chili Recipes To Try
If you enjoy easy chilis, consider trying other simple recipes in your repertoire for variety.
5-Ingredient Chili
5
15
20
6 to 8 servings
Ingredients
- 1 pound ground beef
- 2 (14.5-ounce) cans beans, rinsed and drained (I used half kidney, half pinto)
- 2 (14.5-ounce) cans fire-roasted diced tomatoes with green chiles
- 1 (14.5-ounce) can tomato sauce
- 1/4 cup (4 tablespoons) taco seasoning, homemade or store-bought
- Optional toppings: shredded cheese, sour cream, chopped onions, diced avocado, or crushed tortilla chips
Instructions
- Brown the beef. In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned, breaking it up as it cooks. Drain excess grease if needed.
- Simmer. Stir in the beans, diced tomatoes with green chiles, tomato sauce, and taco seasoning until combined. Bring to a simmer, then reduce heat to medium-low. Cover and simmer for 5 to 15 minutes, stirring occasionally, to let the flavors meld.
- Season. Taste and adjust seasoning as needed.
- Serve. Ladle warm chili into bowls and top with your favorite garnishes. Enjoy!
Notes
Diced tomatoes with green chiles: I used a 15-ounce can of fire-roasted tomatoes and green chiles. If using a brand like Ro*Tel that comes in 10-ounce cans, you’ll need three cans to reach about 30 ounces total.
Additional Info
Did you make this?
Let me know how it turned out in the comments below!