Stovetop Chili Recipe

8 servings
30 min

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.

Recipe details
  • 8  servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 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
Optional Toppings
  • 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.
Emily |
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