10 Ingredient Chili

Served here with Basmati Rice, Shredded Cheddar, Sour Cream and a Dusting of Cayenne Pepper.

Ready in 20 minutes

Serves 8 people

199 calories

Beef Chili Recipe


  • 1 lb ground meat or 2 cups lentils/quinoa
  • 1 can Goya Red Beans in olive oil, bell peppers & tomato
  • 2 tbs McCormick Grill Mates โ€“ Brown Sugar Bourbon
  • 1 small can tomato paste
  • 1 cup chicken or veggie broth
  • 1 cups of water
  • 2 tbs olive oil
  • 2 tbs garlic powder
  • 2 tbs onion powder
  • Salt & Pepper to taste


  1. Brown Meat or prepare lentils or quinoa in a classical way. Add salt and pepper at this stage.
  1. Once meat is browned drain, add tomato paste, broth, and water. Reduce heat to med/low. Do the same once the lentils or quinoa are cooked through.
  1. Add kidney beans and spices.
  1. Cook on medium/low heat for an additional 10 minutes, or until sauce becomes thick.
  2. Plate and dress up with your favorite toppings.


For a vegan/vegetarian version, substitute quinoa or lentils. A delicious side dish of sliced tomato & avocado drizzled with olive oil and pink salt for both carnivore & vegan versions.
Sprinkle cayenne powder onto chili before serving, as an option for added scovilles.

Lentil Chili

Quinoa Chili

This is a go-to for me on nights where I do not want take out. I’m partian to the veggie versions of this chili.

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