Quick & Easy Stovetop Chili Recipe for Busy Nights
A hearty, one-pot chili packed with ground beef, beans, tomatoes, and warm spices. This budget-friendly, crowd-pleasing dish is perfect for cozy weeknights, game days, or meal prep, ready in just 45 minutes.
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.