Recipe: 30-Minute Chili

I’m all for those chili recipes that require all-day simmering and layers upon layers of special seasonings. But when I’m not in the mood to wait around, I make this quick and easy chili recipe that only takes about 30 minutes. It’s a great base chili recipe that you can easily build upon for more unique flavor.

The picture you see above was a scoop from the bottom of the pot, so you can’t really see the chunks of green pepper and onion, but they’re there. I like to serve mine with Daiya cheddar shreds, diced white onion and oyster crackers.

Of course, with most soups, it tastes better the next day, but it’s pretty good right away, too.

30-Minute Chili

Serves 8


2 tablespoons olive oil
1 large yellow onion, diced
3 garlic cloves, chopped
2 green peppers, diced
2 cups TVP
1 28 oz. can of diced tomatoes
3 15 oz. cans of kidney beans
5 cups tomato juice
3 cups water
2 teaspoons paprika
4 teaspoons cumin
1 tablespoon dried onion flakes
1/2 cup chili powder
1 teaspoon ground red pepper
salt and pepper to taste


Drizzle olive oil into a pot over medium heat. Throw in the diced onion and cook for 3-4 minutes. Throw in the garlic and green pepper and cook for another 2 minutes. Add the TVP and stir. Add the diced tomatoes, kidney beans, tomato juice, water and seasonings. Bring to a low boil and then turn the heat to medium-low to simmer for 25 minutes. Serve with cheese, onion and crackers.


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