Easy Stovetop Chili

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!

Prep: 15Cook: 60Total: 1 hour 15 minutes
Servings: 8 1x


  • 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


  1. 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.
  2. 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.
  3. Simmer: Add the canned tomatoes, kidney beans, and broth, and stir. Bring the mixture to a simmer, then reduce the heat to medium low.
  4. 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.


  1. If you like your chili spicy, add an additional tablespoon of chili powder. If you don’t want any spice, use one tablespoon chili powder instead of two.
  2. Make sure to use chili powder, which is a blend of spices, not chile powder. Chile powder is ground dried chile peppers and will provide a much different flavor.
  3. Yes! You can leave out the beans.
  4. Simmer the chili with the lid on for 30-40 minutes for a quick cook. If you want to cook it longer to enhance the flavor, simmer the chili on the stovetop on low (a very gentle bubble) with the lid on for 1.5 to 2 hours.
  5. Serve with your favorite toppings, including lime wedges, scallions, cilantro, or sour cream. 
© Coconuts & Kettlebells

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