Description
This hearty and flavorful homemade stovetop chili is perfect for a comforting meal. Loaded with ground beef or plant-based meat, beans, veggies, and a blend of classic chili spices, it simmers to a rich, savory stew that’s great for any occasion.
Ingredients
Scale
Vegetables and Aromatics
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium carrot, diced
- 1 cup frozen corn
Meat and Protein
- 1 pound ground beef or plant-based ground meat
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
Liquids and Canned Goods
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can diced tomatoes
- 1 cup vegetable or beef broth
Seasonings and Others
- 1 tablespoon olive oil
- 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 tablespoon tomato paste
- 1 teaspoon sugar (optional)
- Juice of 1 lime
- Fresh cilantro and shredded cheese for garnish (optional)
Instructions
- Heat aromatics: Heat olive oil in a large pot over medium heat. Sauté onion and garlic for 2-3 minutes until fragrant.
- Add vegetables: Add diced red and green bell peppers, along with the carrot. Cook for 5 minutes, stirring occasionally, until softened.
- Brown the meat: Stir in the ground beef or plant-based ground meat. Cook until browned, breaking it apart as it cooks.
- Season the mixture: Add chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Mix well to coat all ingredients.
- Add liquids and beans: Pour in the crushed tomatoes, diced tomatoes, kidney beans, black beans, broth, tomato paste, and sugar. Stir to combine all ingredients evenly.
- Simmer: Bring to a simmer, reduce the heat to low, and cover. Cook for 30 minutes, stirring occasionally to prevent sticking and allow flavors to meld.
- Finish with corn: Add frozen corn and cook for an additional 5 minutes to heat through.
- Add lime juice: Remove the pot from heat, squeeze in the lime juice, and stir to brighten the flavors.
- Serve: Serve chili hot garnished with optional fresh cilantro and shredded cheese or sour cream, if desired.
Notes
- Use plant-based ground meat to make this chili vegetarian.
- Adjust cayenne pepper to your preferred spice level or omit if you want it mild.
- Leftover chili stores well in the refrigerator for up to 4 days or freezes for up to 3 months.
- For a thicker chili, simmer uncovered for the last 10 minutes to reduce liquid.
- Serve with cornbread or over rice for a complete meal.
