This speedy stovetop chili uses simple ingredients you probably already have. It’s a hearty, nutritious meal that’s perfect for busy weeknights. It’s my family's go-to comfort food all winter long.
This chili recipe is mild in spice, but there are options to add more heat. You can include a jalapeno pepper or cayenne pepper for extra spice. My favorite part about this recipe is that there's no need to soak and cook beans for hours. Ready-made pinto and black beans will save us a lot of time.
Ingredients to Make Chili
Vegetables
you'll need one onion—any variety of onions will work. I prefer red pepper because it adds more sweetness to the dish.
Ground Beef
Use 80/20 ground beef. This recipe is pretty flexible. You can also use ground turkey or chicken as well.
Spices
Chili powder, cumin, and chopped garlic.
Beans
You will need black beans and pinto beans. Make sure to rinse the beans until the water runs clear.
Tomatoes
The secret ingredient that adds a rich, smokey flavor to this chili recipe is Hunt's Fire-Roasted Tomatoes.
Toppings
Here are a few options to make your bowl of chili extra special. Try topping your bowl with sour cream, shredded Mexican cheese, diced red onion, and thin-sliced jalapenos.
How to Make Quick and Easy Chili
Making chili at home is easy and you can find the full recipe below. Start by dicing your red pepper and onion. I like to reserve a small amount after chopping as a garnish. You may want to dice an extra half of the onion and bell pepper if you have a larger family.
Rinse your beans thoroughly under cold water. Place a pot over medium heat. Add olive oil, onion, red pepper, and garlic. Stir-fry until the onions have softened.
Add the meat and spices, and cook until the meat is golden brown. Add the beans, tomatoes, and broth. Bring the pot to a simmer. Place a lid over the pot and cook for 30 minutes, stirring occasionally.
To make your chili even more delicious, garnish it with toppings. Add a sprinkle of chopped onion and pepper for a crunchy texture, then top with your favorite type of cheese. For a spicy kick, stir a little chili powder into sour cream. Finally, garnish with fresh cilantro leaves for a bright, herbaceous flavor. Serve with a side of cornbread.
Leftover Chili?
- Short-term storage: If you plan to eat the chili within a few days, store it in the refrigerator. It will stay fresh for up to 3 days.
- Long-term storage: For longer storage of up to 3 months, place the chili in freezer bags and store it in the freezer.
More Crave-Worthy Recipes
- Rustic Roasted Vegetable Soup
- Mediterranean Bean Stew with Aleppo Pepper and Lamb
- Zuppa Toscana Recipe
- Salmon Soup with Lemon and Dill
- Avgolemono Soup with Saffron
Let me know how your chili turns out in the comments!
Quick and Easy Clean-Eating Chili for Busy Weeknights
Ingredients
- 2 tablespoons olive oil
- 1 medium red onion, diced
- 1 medium red bell pepper, diced
- salt and pepper as needed
- 1 pound ground beef
- 3 tablespoons chili powder
- 2 teaspoons cumin
- 3 cloves garlic, chopped
- 1 15 oz can black beans, rinsed
- 1 15 oz can pinto beans, rinsed
- 1 15 oz can fire-roasted tomatoes
- 1 cup water or broth chicken, vegetable, or beef broth
- shredded cheese, sour cream, diced onion, bell pepper, and fresh chopped cilantro for garnish. optional
Instructions
- Sauté vegetables: Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and garlic. Season with salt and pepper. Cook until the onions softened.
- Brown beef: Add ground beef, chili powder, and cumin to the pot. Cook until browned.
- Simmer chili: Stir in black beans, pinto beans, fire-roasted tomatoes, and broth (or water). Bring to a simmer. Reduce heat to low and cook for 30 minutes or until flavors have combined.
- Garnish with shredded cheese, sour cream, diced onion, bell pepper, and fresh chopped cilantro.
Laurie says
I didn't realize how easy it was to make chili. My family loved!
Ashley says
That's great, Laurie! So happy to hear you enjoyed it.
Miranda says
I've made this twice so far!
Ashley says
That's so nice to hear! Thank you.
Irina Hurmeydan says
This is absolutely delicious, simple and will become a family favorite. I have made it twice in one week!!!! Also it was a great suggestion to add avocado it, made it even more exciting.
Ashley says
Yay! So glad to hear that.
Veronica says
I made this recipe 3 times this week! It's so good. Thanks for the recipe.