Easy Stovetop Chili

Name: Easy Stovetop Chili
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Cuisine: American
Ingredients: 2 tablespoons extra virgin olive oil; 1 large yellow onion, diced; 3 sticks celery, trimmed and sliced thinly; 2 medium carrots, diced; 4 cloves garlic, minced; 2 lbs ground beef; 2 tablespoons chili powder; 2 teaspoons ground paprika; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon sea salt; ½ teaspoon ground cinnamon; 28 oz canned diced tomatoes; 15 oz canned red kidney beans, drained and rinsed; 1 cup broth

This healthy, easy stovetop chili recipe is hearty, warming, and insanely delicious. It’s packed with flavor and perfect for the entire family. The prep work is simple, and everything cooks in one big pot on the stove in less than an hour!

Bowl of easy stovetop chili with a large spoon.

If you’re looking for an easy chili recipe you can make on the stovetop—this is a tried, tested, and fan-favorite recipe you’re going to love! The chili is hearty, thick, and luscious, and there is just the right amount of spice. Just like my healthy zuppa toscana, this is a one-pot meal that simmers on the stovetop and cooks up in less than an hour.

This is one of my favorite healthy weeknight meals to make, especially during the colder months. Chili is actually my husband’s love language, so we make it more often than not. I love serving it over rice or even rice noodles for a filling meal for the family. The best part? There’s always plenty leftover to throw in the freezer so we have another meal ready at a later date.

Because I wanted to make this stovetop chili recipe easy to make, you’ll quick cook it with the lid on for about 30-45 minutes. If you have more time, just leave the lid on and cook it for up to 2 hours to enhance the flavor.

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Ingredient Notes

Ingredients in the recipe, including ground beef, diced tomatoes, onion, carrots, celery, kidney beans, broth, garlic, and spices.

Ground beef – I like to use a grass fed ground beed for the best flavor and nutrient profile.
Chili powder – Make sure to use the chili powder blend, not chile powder, which is just dried ground chile peppers.
Canned diced tomatoes – Look for organic diced tomatoes with very little salt added in a BPA-free can. You can use one large 28 oz can or two 14.5 oz cans.
Red kidney beans – I like to use organic dark red kidney beans with no salt added.
Broth – You can use any kind of broth for this, including beef, chicken, or vegetable broth. I prefer using a beef broth for the best complimentary flavor.

Substitutions

Garlic cloves: Don’t have any on hand? Use 1 teaspoon granulated garlic, or 1/2 teaspoon garlic powder in its place. Add it in with the other spices.
Ground beef: You can swap this for ground turkey. The flavor will change slightly.
Kidney beans: Feel free to use light red kidney beans, black beans, or pinto beans. You can also leave the beans out!

How to Make Easy Stovetop Chili

Steps for how to saute the vegetables, brown the beef, and simmer the chili on the stovetop.

Cook the vegetables: Heat the olive oil in a large pot over medium heat. Add the onions, celery, and carrots and sauté the vegetables until they tender, about 4-5 minutes. Add the garlic and cook until fragrant, about 1 minute.
Brown the beef: Add the ground beef and stir to break up and crumble. Cook until mostly browned, about 6-7 minutes. Add the chili powder, paprika, cumin, oregano, salt, and cinnamon, and stir into the beef. Cook the beef until it’s browned all over, about 2-3 minutes.
Simmer: Add the canned tomatoes, kidney beans, and broth, and stir. Bring the mixture to a simmer, then reduce the heat to medium low.
Thicken: Allow the chili to bubble gently uncovered for 30-45 minutes, stirring occasionally, until the chili has thickened. Serve warm over rice or with your favorite toppings.

Topping Ideas

I love serving chili with a variety of toppings so everyone can customize their meal! Here are my favorites:

Thinly sliced green onion
A dollop of yogurt or sour cream
Avocado slices
Fresh cilantro
Lime wedges
Crushed tortilla or corn chips

For weeknight meals, I typically serve chili over rice because it’s easy and filling for the kids. For gatherings, I serve it with a number of sides in small bowls, specifically corn chips, cilantro, dairy free plain yogurt, and lime wedges.

Bowl of easy chili recipe that can be made on the stovetop with a spoon in the chili.

Cooking Tips

Busy in the evenings? Premix the spices and store them in an airtight container at room temperature. You can also chop the onion, celery, and carrots up to 48 hours in advance and store them in an airtight container in the refrigerator.
Customize the spice. If you like your chili spicy, add an additional tablespoon of chili powder. If you don’t want any hint of spice, use one tablespoon chili powder instead of two. I find two tablespoons is great for most people, including kids!
Cook covered on the stovetop for a quick and easy chili recipe. Quick cook for 30-45 minutes with the lid off, or with the lid on for up 2 hours if you have more time to enhance the flavor.

Recipe FAQs

How long should chili simmer on the stove?

Simmering the chili is what helps the flavors meld together. You can cook the chili on the stovetop with the lid off for 30-45 minutes, or with the lid on for up to 2 hours. If you simmer with the lid on, make sure it’s simmering on low with a gentle boil. The longer the chili simmers, the more flavorful it will be.

Should I simmer chili with the lid on or off?

Both are acceptable. You can cook the chili on the stovetop with the lid off for 30-45 minutes, or with the lid on for up to 2 hours. It really depends on the time you have and what type of chili you like best. Cooking with the lid off will make a thicker, heartier chili, whereas cooking with the lid on will help it maintain more liquid and enhance the flavor.

Should I use stock or broth for chili?

Broth is better for dishes where you want the other flavors to shine, like chili or stews. It’s thinner and more viscous, which helps tenderize the vegetables and meat in chili without adding too much richness or flavor. When the liquid is the star of the show, like with soups, use a high quality stock. Stock is typically thicker and has a richer, deeper flavor.

Is chili better the longer it simmers?

Chili is better the longer it simmers because it lets the flavors develop and meld together. In fact, it’s well known that chili is better as leftovers after it sits overnight in the fridge. If you’re cooking chili on the stovetop, cook it with the lid on for up to 2 hours to enhance the flavor.

Large bowl of chili with toppings including cilantro and sliced green onion.

Storage and Freezing

TO STORE: This stovetop chili recipe stores really well in the refrigerator and leftovers are amazing! Place any leftovers in an airtight glass container in the refrigerator for up to 4 days.

TO FREEZE: To freeze, just place the chili in an airtight storage container. I like using mason jars or Le Parfait super jars. You can also place it in a large 1/2 gallon silicone storage bag. Flatten it out before freezing so it’s stackable. Let the chili cool completely before storing in the freezer. It will keep in the freezer up to 3 months.

TO REHEAT: You can reheat in a saucepan over low to medium heat until warm.

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