Are you in the mood for something spicy and hearty? Look no further than this easy stovetop chili recipe. It's one of my favorite family recipes that is so easy to make! No chopping is needed, and it will be ready in no time.
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Growing up, my family always made a big pot of easy chili on cold winter evenings. Now, whenever I make this chili on the stove after some time away traveling, it brings back those fond memories and makes me feel close to my family, even if we are miles apart.
It's perfect for a cold winter evening and is packed with protein, vegetables, and spices. It makes a big pot to feed your family and is easy to customize to your liking. Let's get started!
I prefer to make this stovetop chili recipe with all ready-to-go ingredients. It saves me so much time!
- lean ground beef (or substitute ground turkey or vegetarian crumbles)
- frozen chopped onion
- frozen chopped green pepper
- prepared minced garlic
- canned kidney beans, black beans, and chili beans
- canned diced tomatoes (you can also use petite diced tomatoes)
- tomato paste
- chili powder, cumin, and paprika
- salt and ground black pepper
- Optional toppings: shredded cheese, sour cream, avocado, green onions, jalapenos
I go into more detail in the recipe card at the end of this post, but just look how easy this recipe is:
Cook the ground beef and frozen vegetables together until browned and fully cooked over the stove.
Add the remaining ingredients. Stir to combine and cook for 20-30 minutes.
Ladle the cooked chili into bowls and add your favorite southwest toppings, such as shredded cheese, sour cream, green onions, or jalapenos.
Another thing that makes this easy chili recipe special is its versatility.
- You can substitute the lean ground beef with ground turkey, vegetarian crumbles, or even omit it altogether for a vegetarian option.
- You can add vegetables to the mix, such as frozen corn, zucchini, or carrots, to increase the nutritional content (and sneak some in for your kids!).
- If you like your chili extra spicy, add a teaspoon of cayenne pepper or diced jalapenos to give it an extra kick.
- If you'd rather not make this recipe on the stovetop, you can cook it on low for 6-8 hours in your slow cooker.
The best part about this stovetop chili recipe? Leftovers! This chili recipe tastes even better the next day, as the flavors have had a chance to meld together even further.
Leftover chili can be stored in a sealed container in the refrigerator for 3-4 days. Letting the chili cool completely before storing it in the fridge is important. You can also portion out the chili into individual containers for easy meal prep throughout the week.
You can easily double the recipe and freeze the leftovers for a quick and easy meal in the future. Allow the chili to cool completely, then transfer it to a freezer-safe container.
Label the container with the date and freeze it for up to 3 months. When you're ready to eat the chili, simply thaw it in the fridge overnight. Reheat it over the stove or in the microwave until heated through.
Yes, you can take your time and cook the chili over the stove for 2-3 hours on low or medium low. Use a heavy-bottomed pot with a lid and stir the chili occasionally.
When making chili, it's generally recommended to add the beans after the ground beef (or other protein) and vegetables have been browned and cooked through. This is typically about halfway through the cooking process.
More Family Recipes
So there you have it - an easy stovetop chili recipe that gets you out of the kitchen in no time! And with its versatility and heartiness, it's sure to become a staple in your household too! Pin it for later, and follow me on Pinterest @livingfullestblogger for more travel and lifestyle content.
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Easy Stovetop Chili Recipe
- large pot
- 1 lb lean ground beef - or substitute ground turkey or vegetarian crumbles
- 1 small bag frozen diced onion
- 1 small bag frozen diced green bell pepper
- 3 teaspoons minced garlic
- 1 15 oz can kidney beans - drained and rinsed
- 1 15 oz can black beans - drained and rinsed
- 2 15 oz cans chili beans - undrained
- 1 14.5 oz can diced tomatoes - undrained
- 1 6 oz can tomato paste
- 1 cup water
- 2 Tablespoons chili powder
- 1 Tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Optional toppings - shredded cheese, avocado, sour cream, green onions, jalapenos
- In a large pot, brown one pound of lean ground beef on medium heat over the stove until it begins to brown.
- Add the frozen diced onion, frozen bell peppers, and minced garlic to the pot.
- Cook until the ground beef is fully cooked and the vegetables are tender, about 5-7 minutes.
- Add the drained and rinsed kidney and black beans and the can of diced tomatoes, tomato paste, and chili beans (undrained). Stir to combine.
- Pour in the cup of water, then add the chili powder, ground cumin, paprika, salt, and black pepper. Stir to combine all ingredients. Season with more salt and pepper to taste.
- Bring the chili to a simmer in the pot over medium-high heat. Let it cook on the stovetop for 20-30 minutes, stirring occasionally. This will allow all the flavors and spices to meld together.
- Ladle the cooked chili into bowls and add your favorite southwest toppings, such as shredded cheese, sour cream, green onions, or jalapenos.