This 3-ingredient easy chili recipe is loaded with ground beef and beans ready in 30 minutes or less! A thick, hearty, and flavorful soup recipe that’s perfect for fall.

Bowl of easy 3-ingredient chili topped with shredded cheese and crushed tortilla chips.

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The Easiest 3-Ingredient Chili

This easy 3-ingredient chili is the quickest way to get a cozy pot of chili on the table with almost no prep. It’s similar to my classic chili recipe, but stripped down to just three basic ingredients you can easily build on if you’d like.

All you need is cooked ground beef, a can of chili beans (undrained), and a can of chili-ready diced tomatoes. Stir everything together in a pot, bring it to a boil, then let it simmer for about 30 minutes until warm and flavorful. We love serving it with cornbread muffins for an easy, comforting meal or it could even be used to make cornbread tamale pie!

Simple Ingredients

Chili beans, diced tomatoes with green chilies and cooked ground beef for 3 ingredient chili.

Find the full printable recipe with specific measurements below.

  • Chili beans: Make sure to use undrained beans. The sauce helps give that soupy consistency.
  • Diced tomatoes with green chiles: I like to use Rotel or Hunt’s Seasoned Diced Tomatoes in Sauce for Chili.
  • Ground beef: Lean ground beef gives the chili a heartier flavor. Drain the ground beef grease before adding the remaining ingredients.

How to Make Easy 3-Ingredient Chili

With three pantry staple ingredients then chili will be made in three steps! It is that easy!

Hearty 3-ingredient chili with ground beef and beans topped with cheese and tortilla chips.
  1. Mix ingredients together in a pot. In a large pot, mix together the cooked beef, beans, and tomatoes.
  2. Bring to a boil, then simmer. Bring the mixture to a boil over medium heat, then reduce heat to medium-low and let simmer for about 30 minutes.
  3. Serving. Enjoy the best chili recipe with your favorite toppings such as shredded cheese, sour cream, jalapenos, chopped tortilla chips, sliced avocado and green onions.

Tips and Variations

Take this 3 ingredient chili recipe to the next level with a few extra add-ins like seasoning, veggies, or even different meat.

  • Seasoning and spice. Boost the flavor or heat with chili powder, cayenne pepper, red pepper flakes, cumin, paprika, oregano, and garlic powder. I love my homemade easy chili seasoning!
  • Vegetables. If you love to add in more ingredients try chopped carrots, sliced red onion, corn, bell peppers, or celery.
  • Don’t drain. You will want to leave the cans of beans undrained. This adds liquid to the chili and makes it more soupy.
  • Adding to the chili. When adding different ingredients, the key is to keep the ratio of 1 pound of meat, 1 can of beans, and 1 can of diced tomatoes. If it’s too thick, just add a small can of tomato sauce, along with a little chili powder.
  • Beans. Experiment with different beans! Try adding a can of black beans, cannellini, pinto beans, or kidney beans with some chili powder.
Bowl of easy chili with cheese on top.

This quick chili recipe is a favorite along with taco soup, white chicken chili and this Wendy’s chili recipe.

More Chili Recipes

Hearty 3-ingredient chili with ground beef and beans topped with cheese and tortilla chips.

Easy Chili Recipe

5 from 44 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6
This 3-ingredient easy chili recipe is loaded with ground beef and beans ready in 30 minutes or less! A thick, hearty, and flavorful soup recipe that's perfect for fall.
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Ingredients 

  • 1 pound ground beef , cooked and drained
  • 1 (15-ounce) can chili beans , undrained
  • 1 (10-ounce) can diced tomatoes with green chiles , I use Rotel or Hunt's Seasoned Diced Tomatoes in Sauce for Chili
  • Kosher salt , to taste
  • Ground black pepper , to taste

Optional toppings: Cheese, Sour cream, Tortilla chips, Cilantro, Green onions

Instructions

  • Combine ingredients then simmer. In a large pot, mix one pound cooked ground beef, 1 can undrained chili beans, and 1 can diced tomatoes together. Bring to a boil over medium heat and reduce heat to medium-low. Simmer about 30 minutes.
  • Add toppings and serve. Season with salt and pepper. Enjoy with your favorite toppings, such as cheese and sour cream.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Heat: For a little heat, use medium Rotel. For mild, use plain diced tomatoes or mild Rotel. If you’d like even more heat, add 1 teaspoon chili powder.
Crockpot: You could also combine in a crock pot and cook on low for 3-4 hours.
Taking it up a notch: This is an EASY dump-and-go chili. If you’d like more flavor, try adding a diced onion and minced garlic with chili seasoning. If you’d like a homemade chili, try this chili recipe. 
Storage: Leftovers will be kept in an airtight container in the refrigerator for up to 5 days. 

Nutrition

Calories: 210kcal, Carbohydrates: 14g, Protein: 19g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 49mg, Sodium: 568mg, Potassium: 650mg, Fiber: 3g, Sugar: 5g, Vitamin A: 64IU, Vitamin C: 6mg, Calcium: 46mg, Iron: 3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

Can I make this 3-ingredient chili in the crockpot?

Yes! Cook the ground meat first, then add all three ingredients to a slow cooker and stir to combine. Cook on low for 3 to 4 hours, until heated through and flavorful. If you’re looking for a more traditional slow cooker chili with additional ingredients and seasonings, try my crockpot chili recipe instead.

Can I use a different type of meat?

Absolutely. Ground turkey, chicken, sausage, or a plant-based ground meat all work well in this recipe. Just be sure the meat is cooked and drained before adding it to the pot.

Can I make a vegetarian 3 ingredient chili recipe?

Yes. Use a plant-based ground meat, or skip the meat entirely and add extra beans or vegetables while keeping the recipe simple.

How to store leftover chili?

Let the chili cool, then transfer it to an airtight container. Store in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave until warmed through.

Can I freeze this chili?

Yes, this chili freezes well. Let it cool completely, then store in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.