Name: 5 Ingredient Chili Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 tablespoon oil (optional, for sautéing onion and browning lean meat); 1 medium onion, diced; 1 pound ground beef (80/20 or 85/15); 1 packet chili seasoning (about 1–1.25 ounces); 1 can crushed or diced tomatoes (28 ounces, preferably fire-roasted); 2 cans beans, drained and rinsed (about 15 ounces each; kidney, black, or pinto); salt and black pepper, to taste; 1/4–1/2 cup water or broth, as needed to adjust consistency; 1 pinch sugar, if tomatoes taste very acidic

5 Ingredient Chili Recipe tastes rich, cozy, and a little smoky, like it simmered all afternoon even though it hits the table in about 35 minutes. It works perfectly for busy weeknights, beginner cooks, college students, or anyone who wants a big bowl of comfort without a long grocery list. I test chili recipes way more than any human needs to, so you get the version that wins on flavor and simplicity.

Why 5 Ingredient Chili Recipe Is Worth It

This 5 Ingredient Chili Recipe uses basic pantry staples yet still delivers deep, hearty flavor. You skip the chopping marathon and still get a thick, spoon-coating bowl that feels like classic homemade chili.

You only wash one pot, you shop from a tiny list, and you still feed a crowd on a budget. It works for game day, lazy Sundays, and those “I forgot to plan dinner” nights.

“This 5 Ingredient Chili Recipe tastes like slow-cooked comfort with almost zero effort—my family now requests it weekly. ★★★★★”

Ingredients You Need

Here’s the exact 5 ingredient chili recipe base I use most often:

Ground beef, 1 pound (80/20 or 85/15)
- Use 93% lean if you prefer less fat; you might add a teaspoon of oil to brown it.
- Swap with ground turkey, chicken, or plant-based crumbles if you like.
Canned crushed or diced tomatoes, 1 large can (28 ounces)
- Fire-roasted tomatoes add extra smoky flavor without extra work.
- If you only have regular diced tomatoes, add a spoon of tomato paste for richness.
Canned beans, 2 cans (about 15 ounces each), drained and rinsed
- Use kidney beans, black beans, or pinto beans; mix and match.
- Low-sodium beans help you control salt more easily.
Onion, 1 medium, diced
- Yellow or white onion both work; pre-chopped refrigerated onion saves time.
- Frozen diced onion also works straight from the freezer.
Chili seasoning, 1 packet (about 1–1.25 ounces)
- Use your favorite taco or chili seasoning blend; I like low-sodium versions.
- If you mix your own, aim for chili powder, cumin, garlic powder, onion powder, paprika, and salt.

Optional but helpful extras that still keep things simple:

Salt and black pepper, to taste
A splash of water or broth if the chili thickens too much
A pinch of sugar if your tomatoes taste very acidic

Equipment list:

Large Dutch oven or heavy-bottomed soup pot
Wooden spoon or spatula for breaking up meat
Cutting board and chef’s knife for the onion
Can opener
Measuring spoons if you tweak seasoning

Quick Tips & substitutions

Brown the meat well so it develops deep flavor and a bit of caramelization.
Drain extra fat if your beef releases a lot, especially if you prefer a lighter chili.
Use fire-roasted tomatoes when possible for a smoky, slow-cooked taste.
Rinse canned beans to reduce extra sodium and any tinny flavor.
Swap ground beef with ground turkey or chicken for a leaner version.
Use plant-based crumbles and vegetable broth for a meatless 5 ingredient chili recipe.
Stir in extra chili powder or hot sauce if you like more heat.
Add a splash of water or broth if the chili thickens more than you like.
Taste near the end and adjust salt, pepper, and spice so the flavor pops.
Double the batch and freeze half for an easy future dinner.

How to Make 5 Ingredient Chili Recipe

Step 1: Sauté onion and brown the meat

Heat a tablespoon of oil in a large Dutch oven over medium-high heat. Add the diced onion and cook until it softens and turns lightly golden, about 4–5 minutes, stirring often. Add the ground beef, break it up with your spoon, and cook until it browns and no pink remains, about 6–8 minutes.

Step 2: Add seasoning

Sprinkle the chili seasoning packet over the cooked beef and onion. Stir well so the seasoning coats the meat and onion evenly and toasts slightly, about 1 minute. If the bottom of the pot looks dry, add 1–2 tablespoons of water and scrape up any browned bits.

Step 3: Add tomatoes and beans

Pour in the canned tomatoes with all their juices. Add the drained and rinsed beans and stir everything together until combined. If the mixture looks very thick, add ¼–½ cup water or broth to reach your favorite chili consistency.

Step 4: Simmer and adjust

Bring the chili to a gentle bubble, then lower the heat to medium-low. Simmer for 15–20 minutes, stirring occasionally, until the flavors meld and the chili thickens slightly. Taste and add salt, pepper, and more chili powder if you want extra kick.

Step 5: Serve with toppings

Ladle the 5 ingredient chili recipe into bowls while hot. Add toppings like shredded cheese, sour cream, sliced green onions, crushed tortilla chips, or avocado. Serve right away and enjoy that “I cooked all day” flavor that only took half an hour.

Recipe Variations

Gluten-free:
- Use a gluten-free chili seasoning packet or your own spice mix.
- Check canned beans and tomatoes for gluten-free labels.
Vegan / vegetarian:
- Swap ground beef with lentils, crumbled tofu, or plant-based crumbles.
- Use vegetable broth if you thin the chili.
Low carb:
- Skip the beans and add extra ground meat or chopped low-carb veggies like bell peppers or zucchini.
- Use crushed tomatoes with no added sugar.
Extra protein:
- Add an extra half pound of ground meat or stir in cooked quinoa at the end.
Spicy version:
- Add diced jalapeño with the onion or stir in chipotle in adobo.
Smoky version:
- Use smoked paprika and fire-roasted tomatoes and a pinch of cumin.

Ways to Serve 5 Ingredient Chili Recipe

Spoon over baked potatoes or sweet potatoes.
Serve on top of rice, quinoa, or cauliflower rice.
Use as a topping for hot dogs or veggie dogs.
Load into tortillas for quick chili tacos or burritos.
Serve with cornbread, tortilla chips, or crusty bread on the side.
Top with shredded cheese, sour cream, Greek yogurt, avocado, or green onions.

Storage Success

Cool the 5 ingredient chili recipe to room temperature, then transfer it to airtight containers. Store in the fridge for up to 4 days; the flavor actually deepens and tastes even better on day two. Reheat gently on the stove over medium heat or in the microwave, and add a splash of water if it thickens too much. Freeze portions for up to 3 months, label the containers, and thaw overnight in the fridge before reheating.