Main Dishes Soups

5-Ingredient Chili

No one will ever guess that this easy chili recipe is made with just 5 ingredients. My friends thought it was the best chili recipe!!

5 Ingredient Chili |

I have to admit that I’m a bit of a fair weather football fan.

I know, it’s terrible. I remember being so excited when I moved to Kansas City after college that I was finally going to be living in a city with a professional football team. But after season…after season…after season of not much “winning”, I may have fallen off the map a bit. As of a few months ago, I probably couldn’t have even told you the name of the quarterback. Yeesh.

BUT. The Chiefs are now 9-0, and for better or worse, I am back in the “game” and have tuned in every Sunday that I’ve been in town. And they are rocking it!!! The entire city is stoked. And I love that it goes without saying now that everyone — even some of my other non-football-fan friends — has pre-booked all of their Sunday afternoons to watch the game together. Pretty darn fun.

If you ask this food blogger, though, no game day is complete without a big pot of chili simmering in the background. It’s like macaroni and cheese. Peanut butter and jelly. Peas and carrots. Football and chili just go together.

So if you’re looking to whip up a delicious batch of chili in a snap, you have to try this fabulous five-ingredient easy chili recipe!

5 Ingredient Chili |

Yep, we’re still going with our week of 5-ingredient soup recipes on the blog. And you can’t talk about soup without talking about chili!!!

Once again, I was a little doubtful whether a rich and delicious chili could actually be made with so few ingredients. But when it comes down to it, the main seasoning you need for chili is true to its name sake — lots of chili powder. When you add that to ground beef (or turkey), onion, tomatoes/chiles, and beans, you are good to go!

5 Ingredient Chili |

Plus, this easy chili recipe comes together in less than 30 minutes, and can also be frozen to enjoy for your next game day, or whenever the chili craving strikes. My friends all voted it one of the best chili recipes they’d had — and had no idea it was made with so few ingredients.

Score! 😉

5 Ingredient Chili |

Yield: About 4-6 servings

5-Ingredient Easy Chili

No one will ever guess that this delicious chili was made with just 5 ingredients!


  • 1 lb. ground beef or turkey*
  • 1 small white onion, diced
  • 3 (15 oz.) cans diced tomatoes with green chiles
  • 2 (15 oz.) cans beans, drained (black beans, kidney beans, a combo, or whatever you like)
  • 2 Tbsp. chili powder
  • (optional toppings: shredded cheese, chopped green onions, sour cream, cilantro, etc.)


  1. In a large stockpot, cook ground beef or turkey over medium-high heat until browned, stirring frequently. Using a slotted spoon, transfer the cooked beef or turkey to a separate plate and set aside. Reserve 1 tablespoon of grease in the stockpot, and discard the rest.
  2. Add the onion to the stockpot and saute for 4-5 minutes, or until soft.
  3. Add remaining ingredients and the cooked beef or turkey to the stockpot, and stir to combine. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes.
  4. Serve immediately, garnished with optional toppings if desired.

*If using ground turkey, you may need to heat a tablespoon of olive oil beforehand to help cook and brown the turkey, and then add an additional tablespoon of oil to cook the onion.

**You can also make this in the slow cooker. You just need to brown your meat on the stove and drain it before adding the meat to your slow cooker. Then slow cook the chili on low for 6-8 hours or on high for 3-4 hours.

About the author


Hi There, I am Mr. Hungry Man , Love to Eat , Travel and Blog about Technology . Professional IM Strategist .


  • This is the basis of my chili, too; I’ve been cooking since I was eight years old, when Mom was in the hospital, Dad was working full time, plus was building an addition onto the house, and my three little sibs needed attention. Dad asked me to help him by doing some of the cooking, and even though Mom got out of the hospital after just a couple days, she hated cooking so much, she let me take over the kitchen. One of my first recipes was chili–and I put in a heaping Tablespoon of chili powder, way overpowering it! Dad was a good sport–nobody else could eat it until Mom managed to doctor it a bit–but asked me to please, please, please, PLEASE go much lighter on the spices.
    Now my chili also includes cumin, as well as ketchup (it does some marvelous things in the traditional pot of beans and meat, as well as a meat combination of ground beef, ground buffalo and ground turkey. No football games, though–never have been a fan 🙂

    Hayley @ Gimme Some Oven — November 4th, 2015 @ 12:11 pm
    Very cool Joyce, thanks for sharing your story with us – that’s pretty darn impressive that you were cooking at just eight years old!

  • Thank You for this crazy-simple-&-delish recipe!  (The only thing I added was a bit of cumin.  🙂 ) I made this along with cornbread & all-beef hot dogs (because its football Sunday, of course!)  & my family loved it; my mother-in-law, who had cochlear implant surgery last week, said she had been craving that “something” lately & this absolutely hit the spot for her.  Thank you for being a blessing to her!

    Hayley @ Gimme Some Oven — November 8th, 2015 @ 2:28 pm
    You’re so welcome Sarah! We’re happy you and your family enjoyed this – we hope your mother-in-law gets well soon! <3

  • I made this tonight for my house, and as I’ve never made chili before, I didn’t know tomato sauce was definitely a staple for the chili to thicken. Going to add it in and see how it goes, but it would definitely work to add this into your recipe!

    Hayley @ Gimme Some Oven — November 11th, 2015 @ 7:53 pm
    We hope you enjoy the chili Shido! 🙂

  • Hello,
    I am very interested to make this simple chili recipe for my family, it looks really awesome.
    Could you please tell me what exactly this means? “3 (15 oz.) cans diced tomatoes”
    Is it 3x can, each of them having 15 oz., or is it 15 oz. in total? It may be stupid question, but I have almost no experience with cooking so I have to ask you to make this clear for me.
    Thank you for the amazing recipe!

    Hayley @ Gimme Some Oven — November 29th, 2015 @ 9:51 pm
    Hi Daniel, you need three 15 oz cans of diced tomatoes. Not a stupid question at all! 🙂 We hope you and your family enjoy the recipe!

  • Just made this chili tonight. It was amazing!  My husband who isn’t crazy about chili loved this. The recipe was so simple. This is my new recipe for chili. 

    Hayley @ Gimme Some Oven — December 14th, 2015 @ 7:42 pm
    Thanks Sheila, we’re so happy this was a hit with you and your husband! Thanks for making the recipe, and for taking the time to comment! 🙂

  • Made this chili the other day. SOOOOOO YUMMY!!!!!
    The grocery store in a festival of lame only had one can of the tomatoes that the recipe calls for. So I got that one and then for the other 2 cans of tomatoes I did 1 can diced tomatoes with Jalapenos, and 1 can diced tomatoes with green pepper and onion. I’m going to make it like that from now on, everyone loved it and had seconds. 🙂

    Hayley @ Gimme Some Oven — January 4th, 2016 @ 7:25 pm
    We’re so glad you and your family enjoyed the chili, thanks for sharing! 🙂

  • Love the simplicity of this! Making this for dinner tonight and since my weekly groceries are running low I’m glad this barley requires any ingredients, can’t wait to try this.

  • I am really considering doing this for dinner tonight, just was wondering is it spicey at all? I love spicey but my boyfriend doesn’t like to spicey so I need opinions asap before tonight!!! Thanks

    Hayley @ Gimme Some Oven — January 18th, 2016 @ 9:31 am
    Hi Jasmine, it really depends on if your boyfriend can handle a little bit of spice, or if he can’t do spicy at all. We don’t find this to be spicy, but everyone’s palate and preference is different. If you’re worried about it being too spicy for him, you can always use diced tomatoes without the green chiles (or just get the mild kind), and you can also start out with 1 TBS of chili powder, taste it and add more if you’d like. We hope this helps!

  • Thank you for sharing! I am curious, what would you recommend to substitute the meat for vegetarians? my first thought about tofu, yet maybe that would be too soggy? (plus I can’t get used to the texture! lol yuk)

    Hayley @ Gimme Some Oven — January 21st, 2016 @ 8:16 am
    You’re welcome Izzy! We would probably recommend soyrizo in this, we think that would be yummy and that it should have a good texture – we hope that helps! 🙂

  • I made the 5 ingredient easy chili, it was amazing….my husband said it was the best chili I have ever made…I couldn’t find the diced tomatoes with the green chiles but it worked out perfect…thank you….Bonita

    Hayley @ Gimme Some Oven — January 21st, 2016 @ 8:04 pm
    Thanks for sharing Bonita, what a nice compliment! We’re happy you and your husband enjoyed this! 🙂

  • Hi ! When making the 5 ingredient chili, do you drain the liquid out of the cans of beans or do you include the liquid ?

    Hayley @ Gimme Some Oven — January 24th, 2016 @ 9:27 am
    Hi Sandra, we drain the beans — we hope you enjoy the chili!

  • This may be a silly question but do you keep the canned tomatoes in their juice? I would assume yes otherwise you would’ve noted to drain them but just checking! Can’t wait to try this. 🙂

    Hayley @ Gimme Some Oven — January 24th, 2016 @ 10:09 am
    Hi Ziva! Yes, you use the tomato juice as well. We hope you enjoy! 🙂

  • Me and my mom love this recipe so much that every Tuesday is chili night now! Ive made this chili 3 weeks in a row. I’m actually about to go to the store and buy the stuff to make it now! ☺

    Hayley @ Gimme Some Oven — January 27th, 2016 @ 3:35 pm
    That’s such a sweet tradition Jessy, thank you for sharing with us! We’re so glad you and your mom enjoy are fans! 🙂

  • How many servings does this recipe give you? Making for a large group and want to have enough.  Sounds great!

    Hayley @ Gimme Some Oven — February 1st, 2016 @ 8:45 am
    Hi Phil! The serving size is listed in the recipe, right above the recipe title. This should make 4-6 servings, so depending on how large your group is, you might want to double it. We hope that helps, and that you enjoy the chili! 🙂

  • OOh – 2 tbs of hot Mexican chili powder along with the green chilies was way too much heat. Next time I’ll use mild chili powder. I may try spooning it over cooked elbows ala American chop suey.

  • I just made this last night, and my husband loved it! Unfortunately, 2Tbsp of chili powder was too much for me 🙁 Next time I’m going to just do 1Tbsp, and go from there 🙂 

    Hayley @ Gimme Some Oven — February 8th, 2016 @ 2:06 pm
    Hey Phoenix! We’re sorry you found it too spicy — we think starting with 1 TBS is a good plan.

  • If using the extra ingredients, how many tbs or cups do I use? 

    Hayley @ Gimme Some Oven — February 15th, 2016 @ 1:21 pm
    Hi Kyleigh, it’s totally up to you – however much you like! 🙂 We hope you enjoy!

  • This recipe has made me a hero at home. The fam doesn’t like beans so I leave that out. Also, I double everything and use one pound of lean ground beef and Italian sausage. Yummy. 

    Hayley @ Gimme Some Oven — February 21st, 2016 @ 9:40 pm
    Thanks for sharing Ray! We’re happy it was a hit! 🙂

  • I have been making chili for decades, and this is one of the best recipes I’ve come across.
    Only change I made was to remove the meat after browning, drain it, then add the onions
    and saute them until slightly brown. Then I added back the meat and all the other ingredients. Cooked it
    for about an hour on top of range. Topped with shredded Monterey Jack and Colby.

    Hayley @ Gimme Some Oven — February 22nd, 2016 @ 9:57 am
    Thanks for sharing Charlotte! We’re glad you enjoy this!

  • I am a senior and live alone. Making any meal a  
    challenge due to cooking for one. 
    Had these ingredients in the house and was 
    craving chili. 
    Going to make your recipe today. 
    Thank you. 
    Bea Zahn[email protected] */]]>

    Hayley @ Gimme Some Oven — February 22nd, 2016 @ 8:58 pm
    Hello Bea! We are so happy you’re here! We hope you enjoy the chili! 🙂

  • I love this chili! After the first time making it I made a few adjustments to make it less spicy (I’m breastfeeding and the chiles and chili powder irritated my little girl a bit). I just use diced tomatoes and a tablespoon and a half of chili powder instead. Still delicious! Thanks for posting!

    Hayley @ Gimme Some Oven — February 25th, 2016 @ 1:40 pm
    Thanks for sharing Suzanne — we’re happy you enjoyed this! 🙂

  • This sounds simple and delicious! One question – have you ever tried this in the crockpot?

    Hayley @ Gimme Some Oven — March 21st, 2016 @ 11:43 am
    Thanks Sarah! We haven’t, but we do have a slow cooker chili recipe that is similar.

  • Do you use Rotelle tomatoes with green chilis? I cannot find any other brand of tomatoes with chilis in it.

    Hayley @ Gimme Some Oven — April 11th, 2016 @ 11:36 am
    Yes, those are great — we hope you enjoy this! 🙂

  • I made this chili and it was so good! My husband was scraping his bowl and said this was the best chili he had ever had. Even my toddler ate a bowl! I followed all the instructions and we found it wasn’t spicy at all. So I added extra chili powder. My question is which brand of chili powder did you use? I used McCormick and my chili didn’t have the rich burgundy color that yours did. 

    Hayley @ Gimme Some Oven — July 15th, 2016 @ 10:18 am
    Thanks for sharing with us Kelly — we’re so glad you and your family enjoyed it! We like the Simply Organic brand of chili powder.

  • Hi! This chili was delicious, so far I’ve made it twice! The first time I made it, I cut all the ingredients in half because that’s all the ground turkey we had left. The second time around I made it with the exact measurements as shown. This time around I felt the beans were a bit overwhelming. May I ask what brand of beans do you usually use? The ones I used were the canned chili beans, they were a bit large and in your picture it doesn’t seem as big in size. Or maybe next time I’ll just use 1 can of beans instead.
    Also when I cook the chili, it is a bit watery at the end so I just turn off the heat and keep the top on it for maybe 10 minutes to soak up the liquid (but then i dont have much sauce left lol). As seen in the picture, your sauce looks a bit thick and I was wondering what I might be doing wrong?
    Nevertheless, Thanks for the delicious recipe!!! Hope to hear from you 🙂 

    Hayley @ Gimme Some Oven — July 30th, 2016 @ 8:18 am
    Hi Stephanie! We used kidney beans for the recipe we shot, but we’ve made this with other beans/combos. It honestly doesn’t sound like you’re doing anything wrong. Did you drain your beans? Otherwise we’re not sure why it could be turning out a little watery. It could be that it just needs to simmer a little longer. We hope this helps!

  • Hi there! Very excited to ry this recipe as im dieting and looking for protien rich FLAVORFUL food to add to the regime. I was wondering what a serving of this would looklike calorie wise?

    Hayley @ Gimme Some Oven — August 3rd, 2016 @ 11:30 am
    Hi Antonia! We hope you enjoy this! As for the calories though, we unfortunately aren’t sure. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  • Definitely my go-to chili recipe! I always look forward to making this when it gets colder outside. I make it in the crockpot and it turns out great… I even add some fresh diced jalapeños for some extra heat 🙂 I love to cook but I’m a beginner-I truly appreciate that you provide delicious yet easy recipes for people like me!

    Hayley @ Gimme Some Oven — September 25th, 2016 @ 3:34 pm
    We’re so glad to hear that, Kayla, and we bet the fresh jalapeños are awesome in this — great idea! 🙂

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