Easy Stovetop Chili
This Easy Stovetop Chili is a hearty and flavorful dish that's perfect for weeknight dinners. With a combination of beans, ground meat, and spices, it's both satisfying and easy to prepare. Ideal for serving a crowd or enjoying as leftovers.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 can opener
- 1 chopping board
- 1 knife
Ingredients
- 1 lb ground beef or turkey
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 cans (14.5 oz each) diced tomatoes, undrained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth or water
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the ground beef (or turkey) and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.
- Drain any excess fat if necessary. Then, add the diced onion, garlic, and red bell pepper. Sauté for about 3-4 minutes until the vegetables are softened.
- Stir in the diced tomatoes (with their juices), kidney beans, black beans, chili powder, cumin, smoked paprika, salt, and pepper.
- Pour in the beef broth (or water) and bring the mixture to a boil.
- Lower the heat, cover, and let it simmer for about 20 minutes, stirring occasionally.
- Taste the chili and adjust seasoning if needed.
- Serve hot, garnished with optional toppings like shredded cheese, sour cream, or chopped green onions.
Notes
This chili can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
If you like your chili spicier, consider adding a chopped jalapeño or some cayenne pepper to taste.
Feel free to customize the beans – you can use pinto beans or even chickpeas if you prefer.