Name: 5 Ingredient Chili Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound ground beef (about 90% lean); 2 cans beans, drained and rinsed (kidney, black, or pinto; 15 ounces each); 2 cans diced tomatoes with green chiles (10 to 14.5 ounces each); 1 can tomato sauce (8 ounces); 1 packet chili seasoning (about 1 ounce) or 3 to 4 tablespoons chili powder blend; shredded cheddar or Mexican blend cheese; sour cream or plain Greek yogurt; sliced green onions or diced red onion; crushed tortilla chips or corn chips

5 Ingredient Chili Recipe tastes rich, cozy, and a little smoky, with just enough heat to warm you up without setting off any fire alarms. It works perfectly for busy nights, beginner cooks, or anyone who wants a big pot of comfort in about 30 minutes. I’ve made some version of this chili since my broke-college-kid days, and it still saves my week more often than I admit.

Why Choose This 5 Ingredient Chili Recipe

This 5 Ingredient Chili Recipe keeps things simple, budget friendly, and fast, without tasting like “shortcut” food. You still get deep flavor, hearty texture, and that classic chili vibe, just with fewer dishes and less mental math.

You also control the spice level, the protein, and the toppings, so the whole family eats the same base chili. You can keep it mild for kids, then load your own bowl with jalapeños and hot sauce and call it a night.

“This 5 Ingredient Chili Recipe tastes like it simmered all afternoon, but I threw it together during a single episode of my favorite show. ★★★★★”

Ingredients You’ll Need

Here’s the simple 5 Ingredient Chili Recipe base that I use most often. I’ll list the core five first, then optional add-ons that stay friendly to the spirit of the recipe.

Core 5 ingredients:

Ground beef, 1 pound (90% lean or similar)
- You can swap in ground turkey or ground chicken for a lighter chili.
- Use plant-based crumbles if you want a vegetarian 5 ingredient chili.
Canned beans, 2 cans (15 ounces each)
- Use kidney beans, black beans, or pinto beans, or mix two types.
- Drain and rinse them to reduce extra sodium and starch.
Canned diced tomatoes with green chiles, 2 cans (10 to 14.5 ounces each)
- Rotel or store brand both work great.
- Choose mild, original, or hot depending on your spice tolerance.
Tomato sauce, 1 can (8 ounces)
- Plain tomato sauce gives body and a smooth base.
- If you only have a larger can, measure out 1 cup and save the rest for another recipe.
Chili seasoning, 1 packet (about 1 ounce) or 3 to 4 tablespoons of chili powder blend
- A store-bought chili seasoning packet keeps this truly 5 ingredient friendly.
- If you use plain chili powder, add 1 teaspoon salt and 1 teaspoon garlic powder so the flavor pops.

Optional but highly recommended add-ons (do not count toward the “5”):

Salt and pepper to taste
Ground cumin, smoked paprika, or garlic powder for extra depth
Hot sauce or crushed red pepper if you like more heat

Topping ideas:

Shredded cheddar or Mexican blend cheese
Sour cream or plain Greek yogurt
Sliced green onions or diced red onion
Crushed tortilla chips or corn chips
Fresh cilantro or avocado slices

Equipment list:

Large pot or Dutch oven (at least 4 to 5 quarts)
Wooden spoon or spatula
Can opener
Measuring spoons (if you season without a packet)
Ladle for serving

Tips & Tricks

Brown the meat well so it develops flavor and a little caramelization before you add liquids.
Drain excess grease if your meat releases a lot of fat so the chili tastes rich, not greasy.
Use at least one can of beans with a darker color, like kidney or black beans, for better color and texture.
Taste the chili after it simmers for 10 minutes and adjust salt, chili seasoning, or heat level.
Add a splash of water or broth if the chili thickens more than you like as it simmers.
Keep the lid slightly ajar while it cooks so steam escapes and the chili thickens.
Stir from the bottom every few minutes so nothing sticks or scorches.
Start mild with seasoning if you cook for kids, then spice up individual bowls at the table.
Use leftover chili over baked potatoes, rice, or tortilla chips for easy next-day meals.

How to Make 5 Ingredient Chili Recipe

Step 1: Brown the meat

Set a large pot over medium to medium-high heat. Add the ground beef and break it up with a wooden spoon. Cook the meat until it loses all pink color and small browned bits form on the bottom of the pot, about 6 to 8 minutes.

If the meat releases a lot of fat, tilt the pot slightly and spoon off most of the grease. Leave a thin layer so the chili keeps good flavor. Season the meat lightly with salt and pepper at this stage if your chili seasoning packet does not include salt.

Step 2: Add tomatoes, beans, and seasoning

Pour in the canned diced tomatoes with green chiles and the tomato sauce. Stir well and scrape the bottom of the pot so you lift up all those tasty browned bits. That step gives your 5 Ingredient Chili Recipe a slow-cooked flavor without a long simmer.

Add the drained and rinsed beans. Sprinkle in the chili seasoning packet or your chili powder blend. Stir until everything looks evenly combined and the seasoning coats the meat, beans, and tomatoes.

Step 3: Adjust thickness and flavor

Check the consistency. If the chili looks very thick, add about 1/2 cup water or broth and stir. If it looks thin, keep it as is, because it will thicken as it simmers.

Taste a spoonful and adjust the seasoning. Add more chili powder, a pinch of cumin, or a little salt if the flavor tastes flat. If you want more heat, add a small pinch of crushed red pepper or a few shakes of hot sauce.

Step 4: Simmer

Lower the heat to medium-low so the chili bubbles gently, not vigorously. Cover the pot with the lid slightly cracked so steam can escape. Let the chili simmer for 15 to 20 minutes, stirring every few minutes.

During this time, the flavors blend and the sauce thickens. Taste again near the end and tweak the seasoning if needed. If it thickens too much, splash in a bit more water and stir.

Step 5: Serve and top

Turn off the heat and let the chili sit for 3 to 5 minutes so it settles and cools slightly. Ladle the 5 Ingredient Chili Recipe into bowls. Add your favorite toppings like shredded cheese, sour cream, green onions, and crushed tortilla chips.

If you cook for a group, set up a little topping bar so everyone builds their own bowl. Kids usually love to sprinkle their own cheese and chips, which magically turns them into chili fans.

What to Serve with it?

This 5 Ingredient Chili Recipe pairs perfectly with warm cornbread, tortilla chips, or a simple green salad. You can spoon it over steamed rice or baked potatoes for a heartier meal that stretches the batch. Serve it with sliced avocado, fresh fruit, or veggie sticks on the side to balance the richness.

If you want a cozy spread, add a platter of cheese quesadillas or warm flour tortillas. Keep drinks simple with water, sparkling water, or iced tea so the chili flavor stays front and center.

Storage Options

Fridge: Let the chili cool to room temperature, then store it in airtight containers in the refrigerator for up to 4 days.
Freezer: Portion the 5 Ingredient Chili Recipe into freezer-safe containers or zip-top bags, label with the date, and freeze for up to 3 months.
Reheating on the stove: Reheat in a pot over medium-low heat, stirring often, and add a splash of water if it thickens too much.
Reheating in the microwave: Transfer a portion to a microwave-safe bowl, cover loosely, and heat in 45 to 60 second bursts, stirring between each round until hot.
Leftover ideas: Use chilled or thawed chili over nachos, stuffed into bell peppers, or tucked into quesadillas for easy second-night dinners.