3-Ingredient No-Fuss Weeknight Chilli

Intro

When you want chilli but absolutely cannot be bothered with chopping onions, opening multiple tins, or pretending you enjoy meal prep, this three-ingredient wonder saves the day. It’s hearty, comforting, and shockingly good for something so minimal. Perfect for tired weeknights, cheap dinners, or “I forgot to defrost anything” emergencies.

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Ingredients

• 1 lb (450g) ground beef
• 1 jar (16 oz / 454g) chunky salsa (any heat level)
• 1 can (15 oz / 425g) kidney beans, drained

Step-by-Step Instructions

1. Brown the ground beef in a large pot over medium heat, breaking it apart as it cooks.
2. Drain off any excess fat if needed.
3. Stir in the jar of salsa and the drained kidney beans.
4. Bring to a gentle simmer, cover, and cook for 10–15 minutes.
5. Taste and adjust the seasoning if you want extra heat or depth.

Tips / Variations

• Swap kidney beans for black beans.
• Add tomato paste for a richer, thicker chilli.
• Stir in frozen corn during the last 5 minutes.
• Add jalapeños or hot sauce for more heat.

Serving Ideas

• Spoon over rice for a burrito bowl vibe.
• Top with cheese, sour cream, and tortilla chips.
• Serve over a baked potato.
• Use it as a taco or stuffed pepper filling.

Storage

• Store in the fridge for up to 4 days.
• Freeze for up to 3 months.
• Reheat on the stove or microwave, adding a splash of water if needed.