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!

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?
• Tips for Making the Best Chili Ever
• How to Make Chili Powder at Home
• Other Easy Dinner Recipes To Check Out
• 30-Minute Chili
• Did You Make This Recipe?

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!

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.

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.

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 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.

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

Did You Make This Recipe?

If you make this recipe, don't forget to leave a review below. And, if you snap a photo, you can tag me on Instagram or Facebook.

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