Quick and Easy Chili

Quick and Easy Chili

Paleo * Gluten free *


Have I mentioned winter is my favorite season?  True…but, even I am getting a little tired of 20 degrees with a windchill of 7.  It occurs to me I can’t be the only one feeling this way, so…Chili for the chilly weather.  This one is filling and satisfying, easy to make, only cooks 15 minutes, and freezes well so if you want to make a double batch just to have some on hand go right ahead.

I loved this chili just as it is – I didn’t top it with anything although I do give suggestions for toppings in the recipe.  I have found that dairy-free sour cream is okay on chili or other strongly flavored dishes, so if you yearn for the creaminess, that’s not a bad option.  And, if you are interested, I do occasionally use Daiya pepperjack or cheddar shreds for that cheesy taste.

For those of you who can’t imagine chili without beans, feel free to thrown in a cup of cooked beans when you add the salsa – you may want to add just a few tablespoons of water with them.

  Quick Easy Chili

I used jarred salsa (Ortega Original Mild) which gives more kick than just a can of diced tomatoes – and let’s face it, fresh tomatoes are just not a good option at his time of year.

1 pound ground meat (beef, turkey, chicken, pork, or buffalo)

1 cup chopped onion

1/2 cup chopped green bell pepper

2 tablespoons chili powder

1 teaspoon ground cumin

1/4 teaspoon granulated or ground garlic

1/8 teaspoon ground cinnamon

1 (16-ounce) jar mild or medium salsa                                                

1/4 cup chopped cilantro

1/4 cup thinly sliced scallion

1 tablespoon distilled white vinegar

Salt to taste

Garnishes:  Chopped tomato, sliced scallion, chopped onion, chopped cilantro, sliced pickled jalapeno peppers, vegan shredded cheddar cheese,

1.  In a 10-inch non-stick skillet, over medium high heat, cook the meat, onion, and green pepper until the meat is no longer pink and the vegetables are softened, stirring frequently, about 4 to 5 minutes.



2.  Stir in the chili powder, cumin, garlic, and cinnamon until absorbed.


Stir in the salsa and bring to a boil.  Reduce heat and simmer 10 minutes (if you are using chunky salsa you may need to add up to 1/4 cup water).


3.  Remove from heat and stir in the cilantro, scallion, and vinegar.  Toss to combine and season with salt, if necessary.  Serve with a variety of the suggested garnishes.


Serves: 3 to 4           Makes:  Scant 4 cups

MENU:  Guacamole with Corn Tortilla Chips, Chili, Rice, Cucumber Salad, Diced Pineapple and Mint with Lemon Sorbet



  1. Carol, I can’t get the page to load.

    Hazzan Marcia Lane 646-391-6738 (please forgive typos & brevity – I’m just a little phone! )

  2. This was excellent! I didn’t have the bell pepper and my cilantro was old, and it was STILL great. The use of salsa is inspired!


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