Easy chili recipe stovetop

When the weather cools down or you simply crave a hearty, flavorful dish, nothing hits the spot quite like a warm bowl of chili.

This easy chili recipe stovetop version is perfect for busy weeknights—it’s quick, delicious, and doesn’t require fancy ingredients or hours of simmering.

You’ll have a steaming pot of chili ready in less than an hour, and your whole kitchen will smell amazing.

Whether you’re cooking for the family, meal prepping for the week, or feeding a crowd, this stovetop chili is sure to be a hit.

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Why Stovetop Chili is the Best

While slow cookers and Instant Pots are great, the stovetop method gives you more control over the texture and flavor.

You can easily adjust the seasonings, taste as you go, and let it simmer just long enough for everything to come together beautifully—without overcooking.

Read More: Easy Brunswick Stew Recipe

Ingredients You’ll Need

Here’s what makes this chili easy and delicious:

• 1 lb ground beef (or ground turkey for a leaner option)

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 green bell pepper, diced

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (28 oz) crushed tomatoes

• 2 tbsp chili powder

• 1 tsp ground cumin

• 1 tsp smoked paprika (optional, for extra depth)

• Salt & pepper to taste

• 1 cup beef broth (or water)

Optional toppings: shredded cheese, sour cream, sliced jalapeños, chopped cilantro.

Step-by-Step Instructions

1. Sauté the Aromatics

In a large heavy-bottom pot (like a Lodge Enameled Cast Iron Dutch Oven), heat a tablespoon of oil over medium heat.

Add the diced onion, garlic, and bell pepper. Cook for about 5 minutes until softened and fragrant.

2. Brown the Meat

Push the vegetables to the side of the pot and add the ground beef.

Break it apart with a sturdy wooden spoon (like this OXO Good Grips Wooden Spoon Set) and cook until no pink remains, about 6–7 minutes. Drain any excess fat if necessary.

3. Add the Seasonings

Sprinkle in chili powder, cumin, smoked paprika, salt, and pepper. Stir well so the meat and vegetables are coated in those bold, warm flavors.

4. Add the Beans and Tomatoes

Pour in the kidney beans, black beans, and crushed tomatoes. Stir to combine, then add the beef broth.

5. Simmer

Reduce heat to low, cover with a tight-fitting lid (the Cuisinart Chef’s Classic Stockpot works great for this), and let the chili simmer for about 30 minutes. Stir occasionally to prevent sticking.

6. Taste and Serve

Taste and adjust seasonings if needed. Serve hot, topped with cheese, sour cream, or your favorite garnishes.

Also Check: Manhattan clam chowder recipe

Tips for the Perfect Stovetop Chili

• For richer flavor: Let your chili simmer for up to an hour on low heat.

• Make it spicy: Add diced jalapeños or a pinch of cayenne pepper.

• Go vegetarian: Skip the meat and double the beans or add lentils.

• Meal prep friendly: Store in airtight containers for up to 4 days in the fridge, or freeze for up to 3 months.

Why You’ll Love This Easy Chili Recipe Stovetop

• Quick & simple – ready in under an hour.

• One-pot meal – less cleanup.

• Customizable – adjust spices, swap beans, or change protein.

• Perfect for leftovers – tastes even better the next day.

Amazon Affiliate Product Suggestions for Making Chili

• Lodge Enameled Cast Iron Dutch Oven – retains heat and perfect for stovetop simmering.

• OXO Good Grips Wooden Spoon Set – durable and comfortable for stirring hearty dishes.

• Cuisinart Chef’s Classic Stockpot – great for larger batches.

• Measuring Spoon Set with Magnetic Nesting – keeps spice measurements accurate and organized.

Read More: Homemade clam chowder recipe

FAQs

1. Can I make this chili ahead of time?
Yes! Chili actually tastes better the next day as the flavors have more time to develop. Simply store it in an airtight container in the fridge for up to 4 days and reheat on the stovetop or in the microwave.

2. How can I make this chili thicker?
If you prefer a thicker consistency, remove the lid during the last 10–15 minutes of cooking so some liquid can evaporate. You can also mash some of the beans with a fork and stir them back into the pot.

3. Can I use canned chili beans instead of plain beans?
Absolutely. Chili beans often come pre-seasoned, which can add extra flavor. Just remember to adjust your spices so it doesn’t become too salty or overpowering.

4. What’s the best side dish to serve with stovetop chili?
Chili pairs wonderfully with cornbread, tortilla chips, baked potatoes, or even a fresh green salad. For extra comfort, try it over rice or pasta.

5. Can I freeze this stovetop chili?
Yes! Let the chili cool completely, portion it into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop for best results.

Final Thoughts

This easy chili recipe stovetop is a lifesaver for busy nights when you want a comforting, filling, and flavorful meal without spending hours in the kitchen.

Pair it with warm cornbread, a fresh salad, or tortilla chips for a complete dinner that everyone will love.