Quick & Hearty 20-Minute Stovetop Chili You'll Crave on Busy Nights
This Quick & Hearty 20-Minute Stovetop Chili is the perfect comfort food for busy nights, packed with flavor and versatility.
Servings: 4 bowls
Calories: 350kcal
Equipment
- Large pot
Ingredients
For the Chili Base
- 1 lb Ground Beef or Turkey can substitute lentils or mushrooms for a vegetarian option
- 14.5 oz Canned Diced Tomatoes try fire-roasted for extra flavor
- 15 oz Canned Beans (Black or Kidney) rinse before use
- 1 medium Onion sauté until translucent
- 3 cloves Garlic fresh minced
- 2 tbsp Chili Powder adjust based on heat preference
- 1 tsp Cumin
- 1 medium Bell Peppers choose any color
- 2 cups Chicken or Vegetable Broth opt for low-sodium
For Sautéing
- 2 tbsp Olive Oil essential for sautéing
Instructions
Main Instructions
- In a large pot over medium heat, warm 2 tablespoons of olive oil. Sauté the diced onions until translucent, about 3-4 minutes, then add minced garlic for 1 minute until fragrant.
- Add ground beef or turkey to the pot. Cook until nicely browned, approximately 5-7 minutes, draining excess fat if necessary.
- Toss in chopped bell peppers, chili powder, and cumin. Sauté together for 2-3 minutes until peppers soften and spices release aromas.
- Pour in canned diced tomatoes and drained beans. Mix everything until well combined.
- Add chicken or vegetable broth. Let the chili simmer for about 10 minutes, adjusting consistency with more broth if desired.
- Taste and adjust seasoning. Consider garnishing with fresh cilantro or a dollop of sour cream before serving.
Notes
Store leftovers in an airtight container for up to 5 days. Freeze portions in freezer-safe containers for up to 3 months.