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Enjoy a flavorful bowl of classic chili in just 30 minutes, perfect for one or a simple dinner for two. This single serving beef chili recipe is a great choice when you want a hearty meal without making a large batch. Made with easy-to-find ingredients, it delivers the comforting taste of traditional chili in just the right portion, with no leftovers to worry about.
Pair a hearty bowl of beef chili with a warm slice of tender Cornbread, a crisp Cucumber Salad, and crunchy Tortilla Chips for a satisfying and well-balanced meal.
Why You’ll Love This Recipe
- Simple Ingredients: Made with pantry staples, this chili comes together easily without any fuss.
- Perfect for Any Meal: Whether it’s a quick lunch or a hearty dinner, this small batch chili recipe fits any occasion.
- Customizable: Easily adapt it to suit your dietary needs with simple ingredient swaps.
- Quick to Make: Ready in under 30 minutes, it’s a fast way to enjoy a flavorful homemade meal.
Chili is a hearty stew made with meat, beans, tomatoes, and a flavorful blend of spices. Loved for its bold taste and comforting warmth, chili comes in many forms—from classic Texas-style with beef to vegetarian versions packed with vegetables.
Our “Chili For One” recipe delivers all the delicious flavors of traditional chili but in a single serving. It’s perfect for when you’re cooking just for yourself and want to enjoy a fresh, homemade meal without leftovers. This recipe ensures you get all the comfort and satisfaction of chili, made just for you.
Ingredients
If you have any ingredients leftover from this small batch chili recipe, check out our Leftover Ingredients Recipe Finder.
- Olive Oil: Adds richness and enhances flavor. Substitute with avocado oil, vegetable oil, or butter, depending on your preference.
- Onions and Garlic: Essential for flavor! Sauté the onions until translucent (about 2 minutes), then cook the minced garlic for another minute to bring out their full flavors.
- Ground Beef: My go-to for this chili recipe, providing a rich and savory base. Ground turkey works well as a lighter alternative, and for a vegetarian option, substitute with tofu or mushrooms. Brown the meat before adding beans and tomatoes. Leftover ground beef is great for recipes like Chili Mac, Hamburger Casserole, or Spaghetti Sauce.
- Chili Powder, Ground Cumin, and Dried Basil: These spices are key to a flavorful chili. Adjust the amounts to suit your taste.
- Red Beans: Canned kidney beans are convenient and hold their shape well in chili. You can also use pinto or black beans. A 1/4 cup is perfect for this recipe. Leftover beans? Try them in Slow Cooker Red Beans and Rice or Stovetop Red Beans and Rice.
- Canned Diced Tomatoes: A 14.5 to 15-ounce can keeps things simple and flavorful. If you prefer, use 2 cups of freshly chopped tomatoes. For a sweeter twist, roasted red peppers make a great substitute. Leftover diced tomatoes are perfect for dishes like Slow Cooker Ropa Vieja and Chicken Tacos.
Recipe Variations
Chili can easily be customized to suit your tastes. Here are a few ideas:
- Spicy Chili: Add a diced jalapeño or an extra pinch of chili powder for more heat.
- Low-Carb Chili: Skip the beans and mix in vegetables like zucchini, bell peppers, or spinach for a hearty, vegetable-packed version.
- Mediterranean Chili: Stir in kalamata olives, crumbled feta cheese, and a dash of oregano for a unique Mediterranean-inspired flavor.
- Breakfast Chili: Add cooked breakfast sausage and diced potatoes, then top it with a fried egg. Perfect with a slice of toast for a hearty start to your day.
How To Make Chili For One
These step-by-step photos and instructions help you visualize how to make chili for one person. See the recipe box below for ingredient amounts and full recipe instructions.
- Heat a medium-sized skillet over medium heat. Add the onions and garlic, cooking for about 2 minutes until softened.
- Add the ground beef to the skillet. Cook for about 8 minutes, stirring occasionally, until the beef is fully cooked and no longer pink.
- Stir in the spices, beans, and tomatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes.
- Transfer the chili to a bowl and serve.
Expert Tips
- Spices: Chili powder, cumin, and basil add rich flavor to this single serving chili. For a different twist, try swapping them out for a teaspoon of homemade taco seasoning.
- Beans: Red beans are classic, but you can use any variety you have. Combining different types adds extra texture and flavor.
- Adjusting Spice: Customize the heat to your liking. For more kick, add diced jalapeños or a splash of hot sauce.
- Vegetarian Option: Skip the meat and use crumbled extra-firm tofu or add more black beans. You’ll still have a hearty, satisfying bowl of chili.
Frequently Asked Questions
Yes, chili freezes well. Store in an airtight container for up to 3 months.
Absolutely, ground turkey or chicken work well as substitutes for ground beef.
Yes, omit the beans and add extra vegetables like zucchini or bell peppers for a bean-free chili.
Yes, add diced jalapeños, extra chili powder, or a splash of hot sauce for more heat.
Making single serving chili in a slow cooker is simple and yields incredible flavor. Here’s how to adapt this recipe:
Brown the Meat: For the best texture and flavor, brown the ground beef on the stove first. Skipping this step can leave the chili greasy.
Cook Onions and Garlic: Sautéing the onions and garlic before adding them to the slow cooker enhances their flavor. If you’re short on time, you can skip this step, but it’s worth doing for richer taste.
Set the Slow Cooker: Combine the cooked meat, onions, garlic, and remaining ingredients in a 1.5 to 2-quart slow cooker. Cook on LOW for 4 hours.
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 oil in a 10-inch skillet over medium heat for about 30 seconds. Add the onions and cook, stirring occasionally, for 2 minutes. Stir in the garlic and cook for 1 more minute.
- Add the ground beef to the skillet. Break it apart with a spatula and cook, stirring occasionally, until the beef is no longer pink, about 8 minutes.
- Stir in the salt, chili powder, and cumin, and cook for about 10 seconds.
- Add the beans, tomatoes, and basil. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 10 minutes.
- Serve the chili hot in a bowl and enjoy.
Notes
- Spices: Chili powder, cumin, and basil add rich flavor to this single-serving chili. For a different twist, try swapping them out for a teaspoon of homemade taco seasoning.
- Beans: Red beans are classic, but you can use any variety you have. Combining different types adds extra texture and flavor.
- Adjusting Spice: Customize the heat to your liking. For more kick, add diced jalapeños or a splash of hot sauce.
- Vegetarian Option: Skip the meat and use crumbled extra-firm tofu or add more black beans. You’ll still have a hearty, satisfying bowl of chili.
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 added half a diced jalapeño (with the onions) and 1/2 cup black beans. I served it over elbow noodles and topped it with parmesan cheese. Delicious! It was enough to feed my family of three for dinner tonight. Everyone enjoyed it. Thanks!
Wonderful! I’m so happy everyone enjoyed the chili – thank you.
I made this recipe earlier this week. I doubled the recipe. It made enough to feed my husband and I for one meal and I had leftovers for lunch today. I either had it with Jiffy corn bread muffins or corn chips. I ended up using a whole can of black bean because I love beans. And I added 1 teaspoon of cocoa powder to bump up the flavor. It was delicious. I plan on putting this in my rotation for cold weather meals.
I just made this tonight. I doubled the recipe and used used the alternative fresh tomatoes instead of canned. I’m so glad I made extra. It’s easy, fast and delicious!
I’m so happy you enjoyed the chili, Lisa. Thank you so much for your feedback.
How much chili does this recipe end up making? Like 1 cup or 2 cups,etc?
This chili recipe yields a standard-sized bowl of chili, maybe 2 cups.
I’m assuming you can leave the beans out altogether? I’m from Texas and we don’t put beans in our chili.
Sure, feel free to leave the beans out if you prefer.
Terrific recipe.
Good but not nearly enough chili or cumin even for a serving for one.
And that’s why Joanie says it’s seasoned to her taste. The nice thing about seasoning is you can use more or less as you like.
Delicious and easy
Honestly, this is one of the only recipes I’ll double for leftovers. So. Stinkin. Yummy. And super customizable!
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.
I’m so glad you enjoyed the chili. Thank you so much for taking the time to let me know.
I am a novice cook and I have made this three times and it is excellent as written (as was the pomodoro sauce). Your instructions are very clear. The recipe is also great for practicing the skills of chopping an onion, mincing garlic, and sautéing (with a little help from Jacques Pepin’s online videos).
Can the recipe be doubled and if so, should a 12-inch pan be used or would a 10-inch pan still suffice?
Thank you in advance for your response and for the great recipes that are giving me more confidence and variety as a home cook.
I really enjoyed this recipe. Thanks!