Nigella Quick Chilli

This easy and hearty quick chilli by Nigella is a perfect weeknight meal. Packed with lean beef, kidney beans, and fire-roasted tomatoes, it’s full of flavor and spices like chili powder and cayenne. You can customize it with your favorite toppings, making it a versatile and satisfying dish for any occasion.

Ingredients Needed

• 1 tablespoon (15ml) olive oil
• 1/2 medium onion, chopped
• 1 pound (450g) lean ground beef
• 2 heaping tablespoons (30g) tomato paste
• 1 teaspoon (5ml) Worcestershire sauce
• 2 tablespoons (12g) chili powder
• 1 teaspoon (3g) garlic powder
• 1 teaspoon (3g) ground cumin
• 1 teaspoon (3g) paprika or smoked paprika
• 1/2 teaspoon (1g) cayenne pepper (or to taste)
• 1 (14 ounce/400g) can red kidney beans, drained
• 1 (28 ounce/800g) can fire-roasted diced tomatoes with juices
• Salt and pepper to taste

Suggested toppings:

• Shredded cheddar cheese
• Cilantro
• Sour cream
• Corn chips/strips
• Scallions or red onions
• Avocado (optional)

How To Make Quick Chilli

1. Sauté the onion: Heat the olive oil in a Dutch oven or soup pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes until softened.
2. Cook the beef: Add the ground beef and cook for 5 minutes, breaking it up with a spoon. If there’s excess fat, spoon it out.
3. Add spices and paste: Stir in the tomato paste, Worcestershire sauce, chili powder, garlic powder, cumin, paprika, and cayenne pepper.
4. Add beans and tomatoes: Pour in the kidney beans and diced tomatoes. Bring to a gentle boil over high heat, then reduce the heat to a simmer and cook for 15-20 minutes with the lid slightly open. Stir occasionally.
5. Prepare toppings: While the chilli simmers, prep your desired toppings.
6. Season and serve: Taste and season with salt and pepper. Serve the chilli with your preferred toppings.

Recipe Tips

• Use lean beef: Choose lean ground beef to avoid excess fat. If there is some fat, be sure to spoon it out after cooking the beef for a healthier dish.
• Simmer with the lid slightly open: Keep the lid slightly open while simmering to let the sauce thicken and the flavors concentrate.
• Use fire-roasted tomatoes: Fire-roasted diced tomatoes add a smoky depth to the dish that regular tomatoes can’t match. It’s worth using them for extra flavor.
• Prep toppings in advance: Have your toppings ready while the chilli simmers. It helps save time and makes serving faster and easier.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover quick chilli cool to room temperature, then store it in an airtight container in the fridge for up to 3 days.
• Freeze: To freeze, let the chilli cool completely, then transfer it to a freezer-safe container. It will keep for up to 3 months. When ready to eat, thaw it in the fridge overnight before reheating.
• Reheat: Place the chilli in a pot over medium heat. Stir occasionally and heat for 5-10 minutes, adding a splash of water or broth if it gets too thick.

Nutrition Facts

Serving Size: 1 serving (approximately 1/4 of the recipe)

• Calories: 598.1
• Total Fat: 39.0g
• Cholesterol: 119.3mg
• Sodium: 726.4mg
• Total Carbohydrate: 22.8g
• Dietary Fiber: 4.2g
• Protein: 37.2g

Try More Nigella Recipes:

• Nigella Raspberry And Almond Cake
• Nigella Red Velvet Cake
• Nigella Toad In The Hole
• Nigella Viennese Biscuits Recipe