Easy Stovetop Chili

Why You’ll Love This Recipe

This stovetop chili is the ultimate comfort food—rich, meaty, and loaded with flavor. It uses pantry staples, comes together in under an hour, and can be customized to suit your taste. Whether you’re looking for a quick weeknight dinner or a game-day favorite, this chili has you covered.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground beef
onion
garlic
canned diced tomatoes
tomato sauce
kidney beans (drained and rinsed)
black beans or pinto beans (drained and rinsed)
chili powder
ground cumin
paprika
oregano
salt
black pepper
olive oil
water or beef broth
optional toppings: shredded cheese, sour cream, green onions, jalapeños

Directions

1. In a large pot or Dutch oven, heat olive oil over medium heat.
2. Add chopped onion and garlic, and sauté until softened and fragrant, about 3–4 minutes.
3. Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
4. Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute to toast the spices.
5. Add diced tomatoes, tomato sauce, beans, and a splash of water or broth. Stir to combine.
6. Bring to a simmer, reduce heat to low, and let the chili cook uncovered for 25–30 minutes, stirring occasionally.
7. Taste and adjust seasoning as needed. If desired, simmer longer for deeper flavor.
8. Serve hot with your favorite toppings.

Servings and timing

Serves: 6
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Spicy version: Add jalapeños, hot sauce, or extra chili powder.
• Turkey chili: Swap ground beef for ground turkey for a leaner version.
• Vegetarian: Omit the meat and add more beans or lentils.
• Chunky style: Add bell peppers, corn, or zucchini for extra texture.
• Sweet & smoky: Add a dash of smoked paprika and a spoonful of brown sugar.

Storage/Reheating

Store leftover chili in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over medium-low heat or in the microwave until hot.
Chili also freezes well—store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat as needed.

FAQs

Can I make this chili ahead of time?

Yes, chili tastes even better the next day as the flavors continue to develop.

What type of beans work best?

Kidney beans, black beans, and pinto beans are all great options. Use your favorites or a mix.

Can I use fresh tomatoes instead of canned?

Yes, but be sure to cook them down well. Canned tomatoes are convenient and flavorful.

How do I make the chili thicker?

Simmer uncovered to let the liquid reduce, or mash some of the beans into the chili.

Can I use a chili seasoning packet?

You can, but homemade seasoning gives you more control over flavor and heat.

Is this chili gluten-free?

Yes, as long as your canned goods and seasonings are certified gluten-free.

Can I make this in a slow cooker?

Yes, brown the beef and onions first, then transfer everything to the slow cooker and cook on low for 6–8 hours.

What toppings go well with chili?

Shredded cheese, sour cream, green onions, diced avocado, tortilla chips, or jalapeños.

Can I add pasta or rice?

Yes, stir in cooked pasta or rice at the end for a chili mac-style dish.

How do I store and freeze leftovers?

Cool completely, then store in airtight containers. Freeze for up to 3 months and thaw in the fridge before reheating.

Conclusion

Easy Stovetop Chili is a warm, comforting meal that delivers bold flavor with minimal effort. Whether you keep it classic or make it your own with fun variations, this one-pot dish is sure to become a staple in your kitchen. Serve it with your favorite toppings for a satisfying and customizable dinner any night of the week.

Easy Stovetop Chili

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A hearty, flavorful one-pot chili made with ground beef, beans, tomatoes, and warm spices. Easy Stovetop Chili is quick to prepare, comforting, and perfect for weeknight dinners or game-day gatherings.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 1 lb ground beef
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans or pinto beans, drained and rinsed
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp paprika
• 1 tsp oregano
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 cup water or beef broth
• Optional toppings: shredded cheese, sour cream, green onions, jalapeños

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion and garlic; sauté until softened and fragrant, about 3–4 minutes.
3. Add ground beef and cook until browned, breaking apart with a spoon. Drain excess fat if needed.
4. Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Cook 1 minute to toast spices.
5. Add diced tomatoes, tomato sauce, beans, and water or broth. Stir well.
6. Bring to a simmer, reduce heat to low, and cook uncovered for 25–30 minutes, stirring occasionally.
7. Taste and adjust seasoning. Simmer longer if deeper flavor is desired.
8. Serve hot with your favorite toppings.

Notes

• Chili develops even more flavor when made ahead and reheated.
• Add bell peppers, zucchini, or corn for extra texture and nutrition.
• For spicier chili, increase chili powder or add jalapeños or hot sauce.
• Use ground turkey or chicken for a lighter option.
• Freeze in portions for easy meal prep—thaw overnight before reheating.

Nutrition

• Serving Size: 1 bowl (about 1/6 of recipe)
• Calories: 370
• Sugar: 6g
• Sodium: 880mg
• Fat: 17g
• Saturated Fat: 6g
• Unsaturated Fat: 9g
• Trans Fat: 0.5g
• Carbohydrates: 32g
• Fiber: 9g
• Protein: 26g
• Cholesterol: 55mg