November 29, 2021

Stovetop Chili Recipe

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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!

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a bowl of 30-minute chili with melted cheese, green onion, and sour cream on top

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!

Ingredients Needed to Make This Quick and Easy Chili Recipe

  • extra virgin olive oil
  • ground beef
  • kidney beans
  • fiesta corn or whole kernel corn
  • sliced olives
  • canned diced tomatoes
  • tomato paste
  • garlic
  • onion
  • chili powder
  • homemade chili powder (optional, see notes)
  • salt and pepper to taste
  • 1-2 cups beef broth

How to Make 30-Minute Chili

  1. In a large dutch oven or pot, heat 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.
  2. 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.
  3. 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!

How to Serve This Chili Recipe

Start by serving this chili in heat-safe bowls. The chili will be nice and hot right off the stove. The great thing about chili is that there are so many toppings you can add to make it even more delicious. I like to add sour cream and shredded cheddar cheese to my chili for a creamy addition. I also add chopped green onions if I have them on hand for a pop of freshness. You can also add fresh jalapeno slices, chopped onion, cilantro, or any other topping you like.

homemade chili recipe served in bowls with melted cheese and sour cream on top

Can you Freeze Homemade Chili?

Yes, you can freeze this homemade chili. Make sure the chili has cooled down completely before adding it to a sealable and freezer-safe container. You can also freeze chili in a sealable plastic bag. Do not add any extra toppings or garnishes to the chili before freezing. You can freeze this chili for up to 6 months. When you defrost the chili, you may need to add a little liquid before serving. You can add additional broth or water.

Tips for Making the Best Chili Ever

  • Store any leftover chili in a covered container in the fridge for 3-4 days.
  • 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.
  • 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.
  • 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.
  • dried Mexican chiles on a counter
    dried Mexican chiles
  • dried, cut up Mexican chiles in a grinder
    cut-up chiles in a grinder
  • dried Mexican chiles ground in a grinder
    ground dried Mexican chiles

Tools Needed to Make Homemade Chili Recipe

Other Easy Dinner Recipes To Check Out

a bowl of chili with sour cream and cheese on top

30-Minute Chili

This 30-Minute Chili recipe is the perfect comfort food you can make any night of the week!
5 from 21 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories: 202kcal
Author: EmilyFabulous

Equipment

  • dutch oven or large pot
  • can opener

Ingredients

  • 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

Instructions

  • 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!

Notes

  • 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.

Nutrition

Serving: 1serving | Calories: 202kcal | Carbohydrates: 19.3g | Protein: 15.2g | Fat: 7.4g | Saturated Fat: 2.6g | Cholesterol: 34mg | Sodium: 572mg | Potassium: 582mg | Fiber: 4.5g | Sugar: 4.1g | Calcium: 31mg | Iron: 3mg

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.

30-minute stovetop chili in bowls with sour cream and cheese on top

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