Description

This Quick & Easy Stovetop Chili is a hearty and flavorful dish perfect for busy weeknights. Made with ground beef or turkey, kidney beans, black beans, and a medley of savory spices, it’s a comforting meal that comes together in just 30 minutes. Customize it with your favorite toppings like shredded cheese or avocado for an extra delicious touch.

Ingredients

Main Ingredients

1 lb ground beef (or turkey)
1 small onion, diced
2 cloves garlic, minced
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1 cup beef or vegetable broth

Spices

1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional, for extra heat)

Others

1 tablespoon olive oil
Optional toppings: shredded cheese, sour cream, chopped green onions, avocado

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Instructions

Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté for about 2 minutes until fragrant and translucent.
Brown Meat: Add ground beef or turkey to the pot and cook until fully browned, breaking it apart with a spoon. Drain any excess grease if necessary.
Add Spices: Stir in chili powder, cumin, paprika, salt, black pepper, and cayenne pepper. Cook for 1 minute to toast the spices and release their flavors.
Combine Ingredients: Add drained kidney beans, black beans, diced tomatoes, tomato sauce, and broth to the pot. Stir well to combine everything evenly.
Simmer: Bring the chili to a simmer, then reduce heat to low and cook uncovered for 15-20 minutes, stirring occasionally to prevent sticking and to allow flavors to meld.
Adjust Seasoning: Taste the chili and adjust seasoning if necessary, adding more salt or spices as preferred.
Serve: Serve the chili hot, garnished with your choice of toppings like shredded cheese, sour cream, chopped green onions, or avocado for added flavor and texture.

Notes

You can substitute ground turkey for ground beef for a leaner option.
Drain and rinse canned beans to reduce sodium content.
Adjust cayenne pepper amount based on your heat preference or omit for a milder chili.
Leftover chili keeps well in the refrigerator for up to 3 days and also freezes well for up to 3 months.
Serve with cornbread or over rice for a complete meal.