Ten-Minute Chili

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

When my daughter was 6 years old, she was not only a picky eater whose intake of food was limited to 10 items—chili among them—but also the kind of kid who might not feel hungry at 6:00 but two minutes later was ravenous. And so I came up with this incredibly easy recipe.

Serve with boiled white rice, couscous, or pasta.


  • 1 can (16 ounces) pink or small red kidney beans
  • 1 tablespoon


  1. Drain and rinse the beans. Heat the oil in a large skillet over medium heat. Crumble the meat into the skillet and sauté until the meat is somewhat brown, about 3 minutes.
  2. Add the chili powder and cumin and cook, stirring frequently, about 1 minute, then stir in the beans and spaghetti sauce. Cover and simmer until heated through, 5 minutes. Season to taste wit