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Bowl of quick and easy stovetop chili garnished with herbs.

Quick & Easy Stovetop Chili

A hearty, flavorful chili made in under an hour with ground beef, beans, tomatoes, and spices. Perfect for a cozy weeknight meal or game-day dinner.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef or ground turkey
  • 1 tbsp olive oil if needed
  • 1 medium onion diced
  • 1 green bell pepper diced
  • 3 cloves garlic minced
  • 2 cans 15 oz each kidney beans, drained and rinsed
  • 1 can 28 oz crushed tomatoes
  • 1 can 15 oz diced tomatoes
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper optional, for heat
  • Salt and black pepper to taste
  • 1 cup beef broth or water

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Can opener
  • Measuring cups and spoons

Method
 

  1. In a large pot, heat olive oil over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if necessary.
  2. Add onion, bell pepper, and garlic. Cook for 3–4 minutes until softened.
  3. Stir in chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Cook 1 minute to release flavors.
  4. Add kidney beans, crushed tomatoes, diced tomatoes, and beef broth. Stir well.
  5. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally.
  6. Taste and adjust seasoning as needed.
  7. Serve hot with toppings like shredded cheese, sour cream, green onions, or tortilla chips.

Notes

Swap kidney beans for black beans, pinto beans, or a mix.
For a thicker chili, simmer longer or mash some beans with a spoon.
Leftovers taste even better the next day—store in the fridge up to 4 days or freeze up to 3 months.