The Best Homemade Stovetop Chili

Name: The Best Homemade Stovetop Chili
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 large onion, diced; 3 cloves garlic, minced; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 medium carrot, diced; 1 pound ground beef or plant-based ground meat; 2 tablespoons chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon cayenne pepper (optional); 1 teaspoon salt; 1/2 teaspoon black pepper; 1 (28-ounce) can crushed tomatoes; 1 (15-ounce) can diced tomatoes; 1 (15-ounce) can kidney beans, drained and rinsed; 1 (15-ounce) can black beans, drained and rinsed; 1 cup vegetable or beef broth; 1 tablespoon tomato paste; 1 teaspoon sugar (optional); 1 cup frozen corn; Juice of 1 lime; Fresh cilantro and shredded cheese for garnish (optional)

Isabella

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The Best Homemade Stovetop Chili a hearty and flavorful stovetop chili packed with beans, vegetables, and spices, perfect for cozy dinners or meal prep. This comforting recipe is easy to make and versatile enough to suit any preference, whether you’re a fan of bold spices or prefer a milder flavor.

Why You’ll Love This Recipe

It’s a one-pot wonder, making cleanup easy and hassle-free.

Packed with nutritious ingredients like vegetables, beans, and lean protein, it’s both satisfying and wholesome.

The flavors only get better with time, making it perfect for meal prep or leftovers.

Fully customizable with your choice of protein and spice level.

Perfect for any occasion—from casual weeknight dinners to serving a crowd at gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil

1 large onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

2 tablespoons chili powder

1 medium carrot, diced

1 pound ground beef or plant-based ground meat

1/2 teaspoon cayenne pepper (optional, for heat)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon black pepper

1 teaspoon salt

1(15-ounce) can diced tomatoes

1(28-ounce) can crushed tomatoes

1(15-ounce) can kidney beans, drained and rinsed

1(15-ounce) can black beans, drained and rinsed

1 cup vegetable or beef broth

1 tablespoon tomato paste

Juice of 1 lime

1 teaspoon sugar (optional, to balance acidity)

1 cup frozen corn

Fresh cilantro and shredded cheese for garnish (optional)

Directions

Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until fragrant.

Add the red bell pepper, green bell pepper, and carrot. Cook for another 5 minutes until softened.

Stir in the ground beef or plant-based ground meat. Cook until browned, breaking it apart with a wooden spoon.

Sprinkle in the chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Stir well to coat the meat and vegetables in the spices.

Add the crushed tomatoes, diced tomatoes, kidney beans, black beans, broth, tomato paste, and sugar. Stir to combine.

Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 30 minutes, stirring occasionally.

Stir in the frozen corn and cook for an additional 5 minutes.

Remove from heat, squeeze in the lime juice, and stir.

Serve hot, garnished with fresh cilantro, shredded cheese, or your favorite toppings.

Servings and Timing

Servings: 6 servings

Prep Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Variations

Protein Swap: Replace the ground beef with ground turkey, chicken, or a plant-based meat alternative for a vegetarian or vegan version.

Beans: Use pinto beans or chickpeas instead of black beans or kidney beans.

Heat Level: Add diced jalapeños or extra cayenne for more spice, or leave it out entirely for a milder flavor.

Smoky Twist: Add a teaspoon of chipotle powder or chopped chipotle peppers in adobo sauce for a smoky kick.

Toppings: Customize with sour cream, avocado slices, diced red onion, or tortilla chips.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat on the stovetop over medium heat, stirring occasionally, or in the microwave in 1-minute intervals until heated through.

Related Recipes:

Creamy Stovetop Macaroni and Cheese

FAQs

Can I make this chili in advance?

Yes, this chili is even better the next day as the flavors deepen. Make it ahead and refrigerate for up to 4 days.

How can I make this chili vegan?

Simply use plant-based ground meat or skip the meat entirely and add more beans or diced vegetables for a hearty vegan version.

Can I use fresh tomatoes instead of canned?

Yes, you can substitute canned tomatoes with about 4-5 cups of fresh, chopped tomatoes. You may need to cook them longer to break them down.

How can I thicken my chili?

If you prefer a thicker chili, simmer it uncovered for an extra 10-15 minutes, or stir in a slurry made from 1 tablespoon of cornstarch mixed with 2 tablespoons of water.

What can I serve with chili?

This chili pairs well with cornbread, rice, baked potatoes, or a simple green salad on the side.

Conclusion

This homemade stovetop chili is the ultimate comfort food—warm, hearty, and bursting with flavor. It’s perfect for busy weeknights, meal prep, or even game-day gatherings. With so many customization options, this recipe can be adapted to fit anyone’s tastes. Serve it with your favorite toppings and sides, and enjoy a bowl of chili that’s as satisfying as it is delicious.

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