When you need a comforting dinner fast, nothing beats a big pot of homemade chili. This quick & easy stovetop chili recipe is perfect for busy nights, lazy weekends, or anytime you crave something hearty and satisfying. With simple ingredients and minimal prep, you can have a steaming bowl of chili on the table in just 30 minutes.
Chili is a classic for good reason. It’s packed with flavor, easy to customize, and always a crowd-pleaser. This quick stovetop version uses ground beef, beans, tomatoes, and a blend of spices to create a rich, savory dish that tastes like it simmered all day. Whether you’re new to making chili or just want a reliable, speedy recipe, this is the one to keep in your back pocket.
Why You’ll Love This Stovetop Chili
- Fast and fuss-free: Ready in about 30 minutes, with minimal prep.
- One-pot meal: Easy cleanup and less time in the kitchen.
- Customizable: Use your favorite beans, add veggies, or adjust the spice level.
- Crowd-pleaser: Perfect for family dinners, game days, or potlucks.
Ingredients You’ll Need
Here’s what you’ll need for a classic stovetop chili:
- Ground beef: 1 pound, preferably 85-90% lean for the best flavor and texture.
- Onion: 1 medium yellow or white onion, diced.
- Garlic: 2-3 cloves, minced.
- Beans: 2 cans (15 oz each) kidney beans or pinto beans, drained and rinsed.
- Tomatoes: 1 can (15 oz) diced or pureed tomatoes, plus 1 can (8 oz) tomato sauce.
- Beef broth: 1 to 1½ cups, for a rich base.
- Chili powder: 2 tablespoons, adjust to taste.
- Cumin: 1 tablespoon.
- Oregano: 1 teaspoon.
- Paprika: 1 teaspoon.
- Salt and black pepper: To taste.
- Olive oil: 1 tablespoon, for sautéing.
- Optional: 1 can (4 oz) diced green chiles or a splash of hot sauce for extra heat.
Step-by-Step Instructions
1. Brown the Meat
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and break it up with a spoon. Let it cook for a few minutes without stirring too much so it gets a nice brown crust. Once it’s mostly browned, drain off any excess fat if needed.
2. Sauté Onion and Garlic
Add the diced onion to the pot with the beef. Cook for 3-4 minutes, stirring occasionally, until the onion softens and turns translucent. Add the minced garlic and cook for another minute until fragrant.
3. Add Spices
Sprinkle in the chili powder, cumin, oregano, paprika, salt, and black pepper. Stir well so the spices coat the meat and onions. Let them toast for about a minute. This step helps release their flavors and gives your chili a deeper taste.
4. Add Tomatoes and Broth
Pour in the diced or pureed tomatoes, tomato sauce, and beef broth. Scrape the bottom of the pot to loosen any flavorful bits stuck to the pan. If you like your chili thicker, use less broth; for a soupier chili, add a bit more.
5. Simmer
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 10-15 minutes. This gives the flavors a chance to meld together. Stir occasionally to make sure nothing sticks to the bottom.
6. Add Beans
Stir in the drained and rinsed beans. If you’re using green chiles or want to add a splash of hot sauce, add them now. Simmer uncovered for another 5-10 minutes, until everything is heated through and the chili has thickened to your liking.
7. Taste and Adjust
Taste your chili and adjust the seasoning as needed. Add more salt, pepper, or chili powder if you want extra flavor or heat.
Tips for the Best Quick Chili
- Brown the meat well: Let the beef develop a good crust for extra flavor.
- Toast your spices: Don’t skip this step—it makes a big difference.
- Use what you have: Swap ground turkey or chicken for beef, or use different beans.
- Add veggies: Bell peppers, corn, or carrots can be stirred in with the onions.
- Make it ahead: Chili tastes even better the next day as the flavors deepen.
Topping Ideas
Chili is all about the toppings! Here are some favorites to try:
- Shredded cheddar or Monterey Jack cheese
- Sour cream or Greek yogurt
- Sliced green onions
- Fresh cilantro
- Diced avocado
- Crushed tortilla chips or corn chips
- Pickled jalapeños
Set up a chili bar and let everyone customize their bowl.
Storing and Reheating
Chili keeps well in the fridge for up to 4 days. Store it in an airtight container. To reheat, simply warm it on the stove over medium heat, adding a splash of broth or water if it’s too thick. You can also freeze chili for up to 3 months. Thaw overnight in the fridge before reheating.
Try More Quick Recipes:-
- Avocado Grilled Cheese Sandwiches
- My Easy Peach Fluff Salad Recipe
- Creamy Macaroni Salad
- Doritos Taco Salad
- Honeycrisp Apple and Feta Salad
FAQs
Can I make this chili vegetarian?
Absolutely! Swap the ground beef for extra beans or a plant-based meat alternative. Use vegetable broth instead of beef broth.
What if I don’t have all the spices?
A store-bought chili seasoning packet works in a pinch. You can also use taco seasoning for a different twist.
Can I add pasta or rice?
Yes! Stir in cooked pasta or rice at the end for a heartier meal.
How do I make it spicier?
Add more chili powder, a pinch of cayenne, or fresh chopped jalapeños.
Final Thoughts
Chili doesn’t have to be a long, slow process. With this quick and easy stovetop recipe, you can enjoy all the classic flavors in a fraction of the time. It’s filling, flexible, and guaranteed to warm you up on any night. Try it once, and you’ll want to make it again and again—especially when you need a comforting meal in a hurry. Enjoy!
Quick & Easy Stovetop Chili Recipe for Busy Nights
Ingredients
Main Ingredients:
- 1 lb ground beef or ground turkey for a leaner option
- 1 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 15 oz can kidney beans, drained and rinsed
- 1 15 oz can black beans, drained and rinsed
- 1 28 oz can crushed tomatoes
- 1 15 oz can diced tomatoes, undrained
- 1 cup beef broth or vegetable broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper optional, for extra heat
- Salt and black pepper to taste
Optional Garnish:
- ½ cup shredded cheddar cheese
- ¼ cup sour cream
- 2 tbsp chopped green onions or cilantro
- Sliced jalapeños for a spicy kick
Instructions
- Cook the beef: Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook for 5-7 minutes, breaking it up with a spoon, until browned. Drain excess fat if desired.
- Sauté the vegetables: Add onion, garlic, and red bell pepper to the pot. Sauté for 3-4 minutes until softened and fragrant.
- Add spices: Stir in chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute to toast the spices.
- Combine ingredients: Add kidney beans, black beans, crushed tomatoes, diced tomatoes, and beef broth. Stir well to combine. Season with salt and black pepper.
- Simmer the chili: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until flavors meld and chili thickens.
- Adjust and serve: Taste and adjust seasoning if needed. Serve hot with optional garnishes like shredded cheese, sour cream, green onions, or jalapeños.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat on the stovetop or microwave, adding a splash of broth if needed.
- Substitutions: Swap ground beef for ground turkey or chicken for a leaner option. Use pinto beans or white beans instead of kidney or black beans. For a vegetarian version, omit meat and add extra beans or lentils.
- Make It Spicier: Increase cayenne pepper or add diced jalapeños during cooking for more heat.
- Thicken Chili: If too thin, simmer uncovered for an extra 5-10 minutes. For a thicker texture, mash a small portion of beans and stir back in.
- Make Ahead: Prepare chili a day in advance; flavors deepen overnight. Reheat gently before serving.
