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A bowl of chili with a spoon topped with fritos chips.

Stovetop Chili

Need a no-brainer, great chili recipe? One that is made with pantry ingredients, is flavorful enough for adults, but not too spicy for kids? Our Stovetop Chili checks all the boxes and more.
5 from 7 votes
Yield: 6 servings
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
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Ingredients
 

  • 1-2 tablespoons avocado oil or olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 pound lean ground beef (sub: ground turkey or chicken)
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 (8-ounce) cans tomato sauce
  • 2 cups beef broth (sub: chicken broth)
  • 1 tablespoon tomato paste
  • 1 (28-ounce) can petite diced tomatoes
  • 3 tablespoons chili powder
  • 1 tablespoon cumin
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Optional toppings: tortilla chips, sliced green onions, chopped cilantro, sour cream, shredded cheddar cheese, diced avocado, lime wedges

Instructions
 

  1. In a large stock pot or Dutch oven over medium-high heat, heat the oil. Once the oil is shimmery, add in the onions and saute until tender, about 4-5 minutes. Add in the garlic and saute another 30-60 seconds. 
  2. Add ground beef to the pot and cook until no more pink is visible. Drain excess fat if desired. (Tip: Place a metal colander over a large bowl and drain the meat. Then discard the cooled grease into the trash later.)
  3. Stir in the kidney beans, black beans, tomato sauce, broth, tomato paste, diced tomatoes, chili powder, cumin, cayenne, salt, and pepper. 
  4. Bring to a boil, stirring almost constantly, and then reduce to a simmer. Simmer, uncovered, for about 20 minutes, stirring regularly to avoid scorching the bottom.
  5. Taste and adjust salt and pepper amounts. Serve warm in bowls topped with your favorite chili toppings.

Freezer Instructions

Freeze For Later:
 - Method 1 (Uncooked): Follow Steps 1-3. Freeze the uncooked chili in large freezer bag(s) or container(s).
 - Method 2 (Fully Cooked): Fully cook and cool the chili. Place in large freezer-safe container or divide into individual containers. Seal and freeze.
Prepare From Frozen:
 - Method 1 (Uncooked): Thaw completely. Follow Steps 4-5. 
- Method 2 (Fully Cooked): Thaw in the fridge overnight or using the defrost setting on the microwave. Warm it up on the stovetop, in the microwave, or a in slow cooker.

Notes/Tips

  • Instant Pot Version: Use this Instant Pot Chili recipe to make this same version in the pressure cooker.
  • Slow Cooker Version: If you'd like to make this same recipe in a crock pot, you'll first need to follow Steps 1 and 2 in the recipe, sauteeing the onions, garlic, and the ground beef in a pot on the stovetop. Add those ingredients along with all the other ingredients from Step 3 to the slow cooker. Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. 
  • Be sure to check out all our best Fall Potluck Dishes.

Nutrition

Serving: 1.5 cups | Calories: 339 kcal (17%) | Carbohydrates: 41 g (14%) | Protein: 29 g (58%) | Fat: 8 g (12%) | Cholesterol: 47 mg (16%) | Sodium: 1811 mg (79%) | Fiber: 14 g (58%) | Sugar: 11 g (12%)
If you make this, please leave a review and rating letting us know how you liked this recipe!
Author: Polly Conner