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Emily Fabulous » Recipes » Easy Dinner Recipes

Stovetop Chili Recipe

Published: Nov 29, 2021 · Modified: Feb 9, 2024 by Emily · This post may contain affiliate links · 44 Comments

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homemade chili in bowls

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!

stovetop chili in a bowl with toppings
Jump to:
  • Why I Love This Recipe
  • Key Ingredients For Quick and Easy Chili
  • How to Make 30-Minute Chili
  • How to Serve and Garnish This Recipe
  • Can you Freeze Homemade Chili?
  • Expert Tips for Making the Best Chili Ever
  • How to Make Chili Powder at Home
  • Other Easy Dinner Recipes To Check Out
  • 30-Minute Chili

Why I Love This Recipe

This 30-minute Chili Recipe is perfect for busy weekdays or lazy weekends. It's hearty, healthy, and delicious just like my Chunky Chicken Tortilla Soup and my Instant Pot Butternut Squash Soup. 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 like my Instant Pot Frozen Beef Stew. 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 an easy clean-up!

two bowls of 30-minute chile

Key Ingredients For Quick and Easy Chili

  • Ground beef: ground beef is one of the classic proteins to use in chili, however, you can substitute it with ground turkey or chicken.
  • Kidney beans: Packed with fiber, protein, and various vitamins and minerals, kidney beans add texture and nutritional value to the chili. You can substitute a different canned bean for the kidney beans like pinto, black, or navy.
  • Corn: since this recipe is all about ease, I use canned fiesta corn (has added mild peppers or whole-kernel corn. You could also use fresh corn if you had it on hand.
  • Black olives: olives add a briny, savory flavor to the chili, but they are optional in this recipe.
  • Canned diced tomatoes: because this is a quick recipe, make sure you use diced tomatoes so no prep is needed except opening the can. You can also use fire-roasted or Italian-style tomatoes for an extra pop of flavor.
  • Homemade chili powder (optional): along with regular ground chili powder, I like to use a homemade version as well. I find that it adds more flavor and a little extra kick to the chili. See below for the steps on how to make it.

*See the recipe card for the complete list of ingredients and quantities.

bowl of chili with sour cream and cheese on top

How to Make 30-Minute Chili

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.

Place the ground beef and garlic into the pot with a pinch of salt and pepper. Cook until completely brown then add all of the canned ingredients and stir until well combined.

Add the chili powder and beef broth and continue to stir to combine. Turn down the heat to medium and cook for 15 minutes, stirring occasionally.

How to Serve and Garnish This 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.

stovetop chili and a dutch oven

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.

Expert 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 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 leftovers 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, or 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. 

How to Make Chili Powder at Home

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

Other Easy Dinner Recipes To Check Out

  • Sticky Beef, Broccoli, and Rice
  • Easy Ramen Noodle Recipe
  • Air Fryer Taquitos
  • Gluten-Free Chicken Broccoli Quinoa Bake
  • Instant Pot Frozen Beef Stew

If you get a chance to make this 30-minute Chile Recipe, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes in your inbox.

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 23 votes
Print Pin Rate Save Recipe Recipe Saved!
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 8 servings
Calories: 202kcal
Author: Emily
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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
  • ½ 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.

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Comments

  1. Leigh says

    February 17, 2024 at 8:06 pm

    5 stars
    Not going to lie, I was a little skeptical. I looked up quick chili recipes for a quick dinner. I love chili the way I normally make it (family recipe) but my man and daughter have always just tolerated chili. I have never made chili with corn or olives in it. It just didn’t seem right, but I decided to give this recipe a try since it was a quick meal. Well, they dogged it. So did I. I did add a little hot sauce to mine because I’m used to a little more kick. I also used ground chicken instead of beef and I didn’t do the homemade chili powder. I still love my family’s chili recipe, but this recipe will stay in rotation in my house.

    Reply
    • Emily says

      February 18, 2024 at 12:10 pm

      Hi Leigh, thanks for your honest review. I'm glad your family ended up loving this version of chili! Sometimes it's nice to mix it up a bit.😁

      Reply
  2. Julie says

    January 03, 2024 at 2:24 pm

    do you drain the beans and corn?

    Reply
    • Emily says

      January 03, 2024 at 11:35 pm

      You can but you don't have to...I've done it both ways. Enjoy!

      Reply
  3. Dennis Littley says

    December 08, 2021 at 7:48 am

    5 stars
    your chili bowls were delicious! My family really enjoyed them

    Reply
    • Emily says

      December 08, 2021 at 11:15 am

      So happy to hear it, thanks for trying them!

      Reply
  4. Kalin Williams says

    December 06, 2021 at 5:40 am

    5 stars
    What a perfect meal to make this time of year! I love how quick it is too

    Reply
    • Emily says

      December 08, 2021 at 11:13 am

      Quick and easy is the way to go!

      Reply
  5. Dawn Conklin says

    December 05, 2021 at 8:05 pm

    5 stars
    This chili is so delicious and easy to make! Everybody here loved it, will definitely be making it again. This is the perfect comfort food for a cold night, especially after a busy day.

    Reply
    • Emily says

      December 08, 2021 at 11:12 am

      I'm so glad you guys all enjoyed this chili. I agree, it's the perfect comfort food for a cold day!

      Reply
  6. Cindy Mom the Lunch Lady says

    December 05, 2021 at 2:47 pm

    5 stars
    Chili is a go to for us here in Canada, during the colder months. It is such a hearty, simple and delicious meal, that can be frozen for a quick dinner at a later date.

    Reply
    • Emily says

      December 05, 2021 at 3:36 pm

      I believe when you say chili is a staple in Canada! I hope you love this one. 😁

      Reply
  7. Jean says

    December 04, 2021 at 6:12 pm

    5 stars
    This chili recipe is so good and surprise that its quick to make. Perfect dinner recipe.

    Reply
    • Emily says

      December 05, 2021 at 8:17 am

      Thanks, Jean. I think sometimes people think a big hearty meal will take forever but it doesn't have to!

      Reply
  8. Susan says

    December 04, 2021 at 3:29 pm

    5 stars
    I can't believe how great this chili tastes, and it only took 30 minutes - so good!

    Reply
    • Emily says

      December 05, 2021 at 8:18 am

      Yay, I'm so glad you liked it!

      Reply
  9. Kayla DiMaggio says

    December 04, 2021 at 2:01 pm

    5 stars
    Loving this stovetop chili! It is so delicious and I love all the flavors!

    Reply
    • Emily says

      December 05, 2021 at 8:18 am

      I'm so glad you like it. We make this all the time in our house.

      Reply
  10. Jeri says

    December 04, 2021 at 1:20 pm

    5 stars
    I love chili! I ca't wait to try this recipe with homemade chili powder!

    Reply
    • Emily says

      December 05, 2021 at 8:19 am

      The homemade chile powder is a game-change, I put it on everything!

      Reply
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Hi, I'm Emily! I'm excited to share my passions, experiments, and fun with you. I love to cook, bake, create recipes, mix cocktails and try new things!

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