This stovetop chili is warm, hearty, and full of flavor! Packed with beans, ground meat, and spices, it’s perfect for cool evenings or a cozy gathering.
I love making this chili because it’s so easy! Just throw everything in one pot and let it simmer. Plus, leftovers make for a fantastic lunch the next day!
Key Ingredients & Substitutions
Ground Beef: This is the main protein in chili. While I use ground beef, ground turkey or chicken offers a leaner alternative. If you’re vegetarian, swap it out for lentils or mushrooms for a meatless option.
Beans: Kidney and black beans are classic choices; they add protein and fiber. If you prefer, pinto beans or chickpeas can also work well. Don’t forget to rinse them for a cleaner taste!
Spices: Chili powder and cumin give the dish its signature flavor. If you like it spicy, add more cayenne or try adding jalapeños. For a subtler taste, you can use less chili powder or skip the cayenne.
Toppings: Shredded cheddar and sour cream are popular, but feel free to switch it up! Avocado, cilantro, or Greek yogurt can add a fresh twist.
How Do You Make the Perfect Chili Consistency?
Getting the right chili consistency is key for a great texture. Here’s how to achieve it:
- Start by sautéing your veggies until soft to promote a smooth base.
- When you add beans and tomatoes, the liquid to solid ratio is important. If it seems too thick, add more broth or water.
- Let it simmer uncovered! This helps the chili thicken naturally. Aim for at least 30 minutes, but longer is better for richer flavors.
- Stir occasionally to prevent sticking. If it thickens too much, add a splash of broth until it’s just right.
With these tips, you’ll have a comforting and delicious stovetop chili in no time! Enjoy cooking!
Stovetop Chili Recipe
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound ground beef (or ground turkey for a leaner option)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper (yellow or green), diced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup beef broth (or water)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- 1/4 cup chopped green onions (for garnish)
- 1/2 cup shredded cheddar cheese (for garnish)
- Sour cream (for garnish)
- Tortilla chips or crackers (for serving)
How Much Time Will You Need?
This delicious stovetop chili takes about 15 minutes to prepare and 30 minutes to cook. In total, you’ll spend about 45 minutes from start to finish, and then you’ll have a comforting meal ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the diced onions and bell pepper. Sauté these for about 5 minutes until they become soft and fragrant.
2. Add Garlic:
Next, toss in the minced garlic and cook for an additional minute, stirring frequently, until the garlic is aromatic.
3. Cook the Meat:
Add the ground beef to the pot. Use a spoon to break it apart while it cooks. Cook it until it’s browned and no longer pink, which should take around 6-8 minutes. If any fat accumulates, drain it off before proceeding.
4. Spice It Up:
Now, stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if you like it spicy), along with salt and black pepper. Let the spices cook for about a minute to release their flavors.
5. Mix in the Main Ingredients:
Pour in the diced tomatoes, tomato sauce, beef broth, kidney beans, and black beans. Stir everything together until it’s well combined.
6. Simmer the Chili:
Bring the chili to a boil, then reduce the heat to low. Let it simmer uncovered for at least 30 minutes, stirring occasionally. This helps all the flavors meld together and allows the chili to thicken.
7. Taste and Adjust Seasoning:
After simmering, give your chili a taste! Adjust the seasoning with more salt and pepper if needed, to suit your preference.
8. Serve Up the Chili:
It’s time to enjoy your chili! Serve it hot in bowls and top each serving with a dollop of sour cream, some shredded cheddar cheese, and chopped green onions for extra flavor.
9. Enjoy with Sides:
Don’t forget to add some tortilla chips or crackers on the side for dipping. They add a nice crunchy element to your meal!
Enjoy your comforting homemade stovetop chili!
Can I Use Different Types of Beans?
Absolutely! While kidney and black beans are classic choices, you can substitute them with pinto beans, chickpeas, or any other beans you prefer. Just be sure to drain and rinse them for the best flavor!
How Can I Make This Chili Vegetarian?
To make this chili vegetarian, simply omit the ground meat and use plant-based ground meat alternatives or even lentils, which provide a great texture. Ensure your broth is vegetable-based too!
How Long Will Leftover Chili Last in the Fridge?
Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure to reheat thoroughly before serving again!
Can I Freeze This Chili?
Yes! This chili freezes well. Just let it cool completely, then store in freezer-safe containers. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge and reheat on the stovetop.