Description
A simple and hearty stovetop chili recipe perfect for cold nights, offering comforting flavors and a welcoming aroma that fills your home.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 large onion, chopped
- 2 bell peppers, chopped
- 2 cloves garlic, minced
- 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 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: shredded cheese, sour cream, chopped onions, cilantro
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain off any excess grease.
- Add the chopped onion and bell peppers to the pot. Cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute more, until fragrant.
- Add the crushed tomatoes, kidney beans, black beans, diced tomatoes with green chilies, and beef broth to the pot.
- Stir in the chili powder, cumin, salt, and black pepper.
- Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally. For deeper flavor, simmer for 1-2 hours.
- Taste and adjust seasonings as needed.
- Serve hot, with your favorite toppings.
Notes
- This stovetop chili is even better the next day as the flavors meld together.
- Adjust the chili powder and green chilies to control the spice level.
- For a vegetarian option, omit the ground beef and add more beans or vegetables like corn.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg