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This easy single serving chili recipe is made with ground beef, beans, and tomatoes for a hearty, flavorful meal that’s ready in about 30 minutes.
Featured Comment
“Another winner. I never have the time to spend hours waiting for a dish. This makes it possible to enjoy this favorite comfort food on regular basis.”
– Mattie
Why You’ll Love This Recipe
- Easy to Make: This single serving chili uses simple, pantry-friendly ingredients and comes together in one pan.
- Quick Cooking Time: Ready in about 30 minutes, it’s perfect for a fast, satisfying lunch or dinner.
- Full of Flavor: A mix of chili powder, cumin, and basil gives this chili a rich, hearty taste.
- Customizable: Adjust the spice level, swap the protein, or make it vegetarian – this small batch chili is easy to make your own.
What I love most about this single serving chili is how comforting and satisfying it is without being complicated. It’s made with simple ingredients I almost always have on hand – ground beef, beans, tomatoes, and a few warm spices – and comes together in just one pan.
In about 30 minutes, you can have a bowl of hearty, flavorful chili that tastes like it’s been simmering all day. Whether I’m making it for lunch or a quick dinner, this small batch chili is one recipe I turn to again and again.
Enjoy your beef chili with a single serving of cornbread, fresh cucumber salad, and baked tortilla chips for a satisfying meal.
If you’re looking for more single serving chili recipes, try our chicken chili for one, vegetarian chili for one, small slow cooker white chicken chili, or ground turkey chili for one.
Ingredients
If you have any ingredients leftover from this small batch beef and bean chili recipe, check out our Leftover Ingredients Recipe Finder.
- Olive Oil: Adds richness and depth to the chili. You can substitute with avocado oil, vegetable oil, or butter.
- Onions and Garlic: These build the flavor base of the chili.
- Ground Beef: Provides a hearty, flavorful base. Ground turkey is a great lighter option, or use tofu or mushrooms for a vegetarian version. Leftover ground beef can be used in chili mac for one, a small hamburger casserole, or a small batch of spaghetti sauce.
- Chili Powder, Ground Cumin, and Dried Basil: These spices give the chili its bold flavor. Adjust to taste.
- Red Beans: Use canned kidney beans for ease and texture. Pinto or black beans also work well. Leftover beans can be used in small slow cooker red beans and rice or chili baked potato.
- Canned Diced Tomatoes: A 14.5 to 15-ounce can keeps this recipe simple and flavorful. You can also use 2 cups of chopped fresh tomatoes. For a sweeter variation, substitute roasted red peppers. Leftover diced tomatoes are great in small slow cooker ropa vieja and chicken tacos for one.
Recipe Variations
These easy chili variations show how to customize your single serving chili with different flavors, proteins, and ingredients to suit your taste.
- White Chicken Chili: Use diced chicken or turkey instead of beef, white beans (or no beans), chicken broth, and milder spices.
- Vegetarian or Vegan Chili: Use beans, tofu or lentils, mushrooms, and skip meat entirely.
- Slow-Cooker Chili: Brown the meat, then transfer all ingredients to a 1.5 or 2-quart slow cooker and cook on low for 4 hours.
- No-Bean Chili: Use ground beef or turkey, tomatoes and spices only if you’re following a “Texas-style” chili or prefer a bean-free version.
- Breakfast Chili: Add cooked breakfast sausage and diced potatoes, then top with a fried egg. Serve with toast for a hearty start.
How To Make Chili For One
These step-by-step photos and instructions help you visualize how to make beef chili for one person. See the recipe box below for ingredient amounts and full recipe instructions.
- Cook the Aromatics: Heat a medium skillet over medium heat. Add the onions and garlic and cook for about 2 minutes, until softened.
- Brown the Beef: Add the ground beef and cook for about 8 minutes, stirring occasionally, until no longer pink.
- Add Remaining Ingredients: Stir in the spices, beans, and tomatoes. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Serve: Spoon the chili into a bowl and enjoy.
Expert Tips
- Simmer for Flavor: Let the chili simmer uncovered for a few extra minutes if you prefer a thicker texture and deeper flavor.
- Balance the Acidity: If the chili tastes too acidic from the tomatoes, stir in a small pinch of sugar to balance the flavor.
- Salt at the End: Wait to add extra salt until after simmering, as the flavors will concentrate while cooking.
- Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.
- Topping Ideas: Add shredded cheese, sour cream, diced onions, or fresh cilantro for extra flavor and texture.
Frequently Asked Questions
Yes, double the ingredients and use a 12-inch skillet.
Yes. Chili tastes even better the next day as the flavors blend. Store it in an airtight container in the refrigerator for up to 4 days or freeze it for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove or in the microwave.
Kidney beans are the traditional choice, but black beans, pinto beans, or a mix of different beans also work great. Choose whichever you prefer or have on hand, each adds its own texture and flavor.
Simmer the chili uncovered for a few extra minutes to reduce the liquid. You can also stir in a tablespoon of tomato paste or mash a few of the beans with the back of a spoon to naturally thicken the sauce.
Yes. For a no-bean or Texas-style version, simply leave out the beans and add a bit more ground beef or chopped vegetables. The result will be a rich, hearty chili with plenty of flavor.
RELATED: Simple Canned Bean Recipes
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this beef chili for one or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Chili For One
Equipment
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped onions
- 1 clove garlic -minced
- 4 ounces ground beef
- ½ teaspoon kosher salt
- ¼ teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ cup canned red beans -rinsed and drained
- 1 (15-ounce) can diced tomatoes
- ½ teaspoon dried basil
Instructions
- Heat the oil in a 10-inch skillet over medium heat. Add the onions and cook for 2 minutes, stirring occasionally. Stir in the garlic and cook for 1 more minute.
- Add the ground beef. Break it up with a spatula and cook, stirring occasionally, until no longer pink, about 8 minutes.
- Stir in the salt, chili powder, and cumin. Cook for 10 seconds to bloom the spices.
- Add the beans, tomatoes, and basil. Bring to a boil over high heat, then reduce to low and simmer for 10 minutes.
- Spoon into a bowl and enjoy hot.
Notes
- Simmer for Flavor: Let the chili simmer uncovered for a few extra minutes if you prefer a thicker texture and deeper flavor.
- Balance the Acidity: If the chili tastes too acidic from the tomatoes, stir in a small pinch of sugar to balance the flavor.
- Salt at the End: Wait to add extra salt until after simmering, as the flavors will concentrate while cooking.
- Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.
- Topping Ideas: Add shredded cheese, sour cream, diced onions, or fresh cilantro for extra flavor and texture.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I just got done making this recipe for the first time and what a wonderful chili it is. The flavors are outstanding. I did make a few substitutions because I didn’t have these items in my pantry: roasted red peppers for fresh red pepper, pinto beans for red kidney beans and pea protein crumbles in place of the ground beef. I will be making this again, especially with the cold weather coming on. I’m so looking forward to making more of these one dish recipes. Thank you for creating these dishes and sharing them with us!
I found that a 15 oz can of tomatoes is too much for 4 oz of beef and 1/4 cup of beans. Elsewhere in the notes you mention uses for leftover canned tomatoes. How much of the canned tomatoes should I have added.
Love your website. Use it almost daily. Thanks.
Thank you for your comment and kind words about the website! The recipe is tested with the full 15-ounce can of diced tomatoes, as we felt this amount worked well with the other ingredients. If you found it to be too much, you can adjust to your preference and use less. The exact amount is up to you, but the recipe reflects what we felt was best during testing.
Definitely good enough to make EXTRA, for sharing or stashing. Leftovers will NEVER get lost in the fridge. Delicious!
I like more spice but other than that all’s well for a quick meal or two.
Fantastic and quick! Thank you for such an easy, customizable, small batch recipe!