Stovetop Chili Recipe
This 30-Minute Stovetop Chili Recipe is hearty, healthy, and easy to make. With a few fresh ingredients and a few canned ingredients, you can have this warming pot of chili on your table in no time!
This 30-Minute Chili Recipe is perfect for busy weekdays or lazy weekends. It’s hearty, healthy, and delicious. It’s also kid-friendly and fairly inexpensive to make. I love to whip up this chili on cold rainy nights or when I need a quick meal that can feed my whole family.
I also love this recipe because we usually have leftovers that are just as good the next day or can be frozen for later. There are a few fresh ingredients and a few canned ingredients that help make this chili full of flavor but so easy to put together. And, you only need one pot so you will have easy clean-up!
Stovetop Chile with toppings.
Bowls of chile and a dutch oven.
Ground dried chiles in a grinder.
Stovetop Chili Recipe
- 1 tablespoon extra virgin olive oil
- 1 large onion, diced
- 1 pound ground beef
- 3-4 cloves garlic, minced
- 1 can kidney beans (15.5 ounce can)
- 1 can fiesta corn (11 ounce can, can substitute regular corn)
- 1 can sliced olives, drained (2.25 ounce can)
- 1 can diced tomatoes (14.5 ounce can)
- 1 can tomato paste (6 ounce can)
- 2 tablespoon chili powder
- 1/2 tablespoon homemade chili powder (optional) (*see notes)
- 1-2 cups beef broth (can substitute vegetable or chicken)
- salt and pepper to taste
- sour cream
- sliced jalapeno
- green onions
- shredded cheddar cheese
- In a large dutch oven or pot, add the olive oil and add the diced onions. Cook over medium-high heat for 5 minutes until soft and translucent. While the onions are cooking, open all of the cans and set them aside.
- Place the ground beef and garlic into the pot with a pinch of salt and pepper. Cook until completely brown, this will take about 5 minutes.
- Add all of the canned ingredients and stir until well combined.
- Add the chili powder and beef broth and continue to stir to combine. Start with 1 cup of beef broth and add more if you want a more liquid chili. I save the second cup for the leftover the next day as the liquid will absorb into the chili when stored in the fridge.
- Turn down the heat to medium and cook for 15 minutes, stirring occasionally.
- Taste for salt and pepper before serving in bowls. Add your favorite toppings and enjoy!
- Store any leftover chili in a covered container in the fridge for 3-4 days. You can also freeze the chili in a freezer-safe container for up to 6 months.
- You can substitute chicken for the ground beef or skip the meat altogether and make this a vegetarian chili. Just use vegetable broth instead of beef broth.
- Nutrition information based on chili ingredients only with no toppings.
- If you want a spicier chili, add cayenne pepper, a chopped jalapeno, or use a spicy canned tomato like Rotel.
- Canned measurements are based on the cans I purchased at my local grocery store. Some brands will vary in ounces. As long as the measurements are close, the chili will turn out great!
- Fiesta corn has added peppers for extra flavor, but regular whole kernel canned corn will work as well.
- You can make your own chili powder using dried peppers for additional flavor. This is optional but highly recommended for extra flavor. Take dried chili peppers and grind them in a nut/coffee grinder until they are in powder form. This chili powder also makes a delicious garnish sprinkle on top.
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