5 Easy Dinner Recipes Under $20: Delicious Meals on a Budget

Introduction

When I first moved out on my own, I quickly realized eating out every night was a budget buster. My bank account was crying, and I missed the comfort of something homemade. So, I started messing around in the kitchen, trying to make meals that were cheap but still good enough to look forward to. These five recipes became my lifesavers. They’re simple, they won’t cost you more than $20, and they’re packed with flavor. Whether you’re juggling bills or just want to keep things affordable, these dishes will have your back.

1. Hearty Vegetarian Chili

Chili is my go-to when I want something warm and filling without spending much. This vegetarian version uses beans and veggies, keeping it wallet-friendly and super satisfying. It’s got a little kick, but nothing too wild.

Ingredients:

• 1 can black beans ($1)
• 1 can kidney beans ($1)
• 1 can diced tomatoes ($1)
• 1 onion, chopped ($0.50)
• 2 cloves garlic, minced ($0.20)
• 1 bell pepper, chopped ($1)
• 1 cup frozen corn ($1)
• 2 tbsp chili powder ($0.50)
• 1 tsp cumin ($0.20)
• Salt and pepper to taste
• Optional: shredded cheese and sour cream ($2)

Total Cost: ~$8.40 (without toppings)

How to Make It:

1. Grab a big pot and heat a splash of oil over medium heat.
2. Toss in the onion and garlic. Cook until they soften, about 3 minutes.
3. Add the bell pepper and let it cook for 2 more minutes.
4. Sprinkle in the chili powder, cumin, salt, and pepper. Stir for a minute to wake up the spices.
5. Dump in the tomatoes (juice and all), both cans of beans, and the corn. Mix it up.
6. Turn up the heat until it bubbles, then lower it and let it simmer for 20-30 minutes. Stir now and then.
7. Give it a taste, tweak the seasoning if you want, and serve it hot. Add cheese or sour cream if you’re feeling fancy.

2. Creamy Avocado Pasta

This pasta is a total surprise hit. It’s silky and rich without any cream, thanks to avocados. I stumbled on this one night when I had almost nothing in the fridge, and now it’s a regular at my table. Quick and cheap, too!

Ingredients:

• 8 oz pasta (whatever’s in your pantry) ($1)
• 2 ripe avocados ($2)
• 2 cloves garlic, minced ($0.20)
• 1 tbsp lemon juice ($0.50)
• 2 tbsp olive oil ($0.50)
• Salt and pepper to taste
• Optional: cherry tomatoes, halved ($1.50)

Total Cost: ~$5.70 (without tomatoes)

How to Make It:

1. Boil the pasta like the box says. Drain it and set it aside.
2. While that’s cooking, scoop the avocado into a blender or food processor.
3. Add garlic, lemon juice, olive oil, salt, and pepper. Blend it until it’s smooth.
4. Mix the avocado sauce with the warm pasta until it’s all coated.
5. If you’ve got cherry tomatoes, toss them in for some color.
6. Serve it right away. A little extra pepper on top makes it pop.

3. Quick Veggie Stir-Fry

Stir-fry is my secret weapon when I’m short on time. It’s fast, flexible, and you can use whatever veggies are cheap that week. I love how the sauce ties it all together without much effort.

Ingredients:

• 2 cups cooked rice or noodles ($1)
• 1 cup broccoli florets ($1)
• 1 carrot, sliced ($0.50)
• 1 bell pepper, sliced ($1)
• 1 small onion, sliced ($0.50)
• 2 tbsp soy sauce ($0.50)
• 1 tbsp oil ($0.20)
• 1 clove garlic, minced ($0.10)
• 1 tsp ginger (optional) ($0.20)

Total Cost: ~$5

How to Make It:

1. Cook the rice or noodles ahead of time and set them aside.
2. Heat oil in a big pan or wok over medium-high heat.
3. Throw in the onion and garlic. Stir them around for 2 minutes.
4. Add the broccoli, carrot, and bell pepper. Keep stirring for 5-7 minutes until they’re crisp but tender.
5. Pour in the soy sauce and ginger if you’ve got it. Mix it all up.
6. Toss the rice or noodles into the pan and stir until everything’s coated.
7. Serve it hot, with extra soy sauce if you like.

4. Budget Chicken and Rice Casserole

This casserole is like a hug in a dish. I started making it when I needed something hearty to last a few days. Chicken thighs keep it affordable, and the rice makes it stretch. It’s cozy and simple.

Ingredients:

• 4 chicken thighs or drumsticks ($4)
• 1 cup rice ($0.50)
• 2 cups chicken broth ($1)
• 1 onion, chopped ($0.50)
• 2 cloves garlic, minced ($0.20)
• 1 tsp paprika ($0.20)
• Salt and pepper to taste
• Optional: frozen peas or carrots ($1)

Total Cost: ~$7.40 (without optional veggies)

How to Make It:

1. Heat your oven to 375°F (190°C).
2. Rub the chicken with salt, pepper, and paprika.
3. Heat a splash of oil in an oven-safe skillet or casserole dish. Brown the chicken on both sides, about 3 minutes each. Take it out and set it aside.
4. In the same skillet, cook the onion and garlic until soft, about 3 minutes.
5. Stir in the rice so it gets coated with the oil and onions.
6. Pour in the broth and let it simmer for a minute.
7. Put the chicken back in, cover with a lid or foil, and bake for 30-35 minutes until the rice is done and the chicken’s cooked.
8. If you’re using peas or carrots, stir them in for the last 5 minutes.

5. Comforting Lentil Soup

This soup is my rainy-day hero. Lentils are cheap and filling, and the veggies make it feel wholesome. I love how it tastes even better the next day, so it’s perfect for leftovers.

Ingredients:

• 1 cup dried lentils ($1)
• 4 cups vegetable broth ($2)
• 1 onion, chopped ($0.50)
• 2 carrots, chopped ($0.50)
• 2 celery stalks, chopped ($0.50)
• 2 cloves garlic, minced ($0.20)
• 1 tsp thyme ($0.20)
• Salt and pepper to taste

Total Cost: ~$5

How to Make It:

1. Rinse the lentils in cold water and set them aside.
2. Heat a little oil in a big pot over medium heat. Add onion, carrots, celery, and garlic. Cook for 5 minutes until they soften.
3. Sprinkle in the thyme, salt, and pepper. Stir for a minute.
4. Add the broth and lentils. Bring it to a boil.
5. Turn the heat down and let it simmer for 25-30 minutes until the lentils are tender.
6. Taste it and adjust the seasoning. Serve it hot with some bread if you’ve got it.

FAQ

Can I swap ingredients in these recipes?
Totally! Use what you’ve got. Swap beans in the chili, change up the veggies in the stir-fry, or use whatever pasta’s on sale. Just keep the amounts close, and it’ll work out.

How do I make these vegetarian or vegan?
Most are veggie-ready! For the casserole, ditch the chicken for tofu or more veggies and use veggie broth. The rest are already good to go.

Can I prep these ahead?
Oh yeah! The chili, soup, and casserole get better after a day in the fridge. Store them in sealed containers and reheat when you’re hungry.

Conclusion

Cooking cheap doesn’t mean eating dull. With a few staples and some creativity, you can make meals that hit the spot without emptying your wallet. These five dishes saved me when money was tight, and they’re still favorites. Try them out, tweak them to your taste, and see how fun budget cooking can be. You might just come up with your own go-to recipe!