Easy Stovetop Chili Recipe

Looking for a cozy, hearty meal that’s simple to prepare and packed with flavor? This easy stovetop chili is just what you need! It’s rich with ground beef, savory mushrooms (optional), and a medley of beans, all cooked together with tomatoes and spices for a delicious, no-fuss dinner. Plus, it all comes together in one pot, making clean-up a breeze AND it’s done in under an hour!

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There’s a reason why chili is a go-to comfort food for so many people: it’s hearty, filling, and packed with bold flavors that only get better as it simmers. This stovetop version takes all those great qualities and makes them even more accessible by using simple ingredients you likely already have in your pantry. With minimal prep and one pot to clean, this chili is a stress-free meal that’s perfect for busy weeknights. Whether you’re feeding a crowd or meal-prepping for the week, this recipe checks all the boxes.

One of my favorite things about this stovetop chili is how easy it is to make it your own:

• Skip the mushrooms: They add great savory flavor, but you can absolutely leave them out. A reader did this for family members who don’t like mushrooms and still loved the chili.
• Switch up the beans: Use pinto, kidney, and black beans as written, or use more of one kind and less of another. Three cans of your favorite beans work too.
• Make it spicier: Add extra chipotle chili pepper, chili powder, cayenne, fresh jalapeños, or hot sauce.
• Keep it mild: Leave out the Tajín and reduce or omit the chipotle chili pepper.
• Try a different protein: Ground turkey or ground chicken work well. One reader even swaps in chopped steak when she wants to make it a little fancier.
• Make it vegetarian: Leave out the ground beef and add another can of beans or extra vegetables.
• Add more vegetables: Bell peppers, corn, zucchini, or extra mushrooms would all be delicious.
• Make it thicker: Use a little less water or let the chili simmer uncovered toward the end.
• Make it more brothy: Add a splash of water or broth until it reaches the consistency you like.

And don’t forget the toppings! Some of our favorites are shredded cheddar, Greek yogurt or sour cream, green onions, fresh jalapeños, avocado, cilantro, Fritos, tortilla chips, and a squeeze of lime.

Not only is this chili delicious, but it’s also incredibly versatile. You can customize it to suit your taste or dietary needs. Looking for a vegetarian version? Swap the ground beef with plant-based crumbles or add more vegetables like bell peppers, zucchini, or sweet potatoes. Want a heartier texture? Consider adding a handful of quinoa or rice during the simmering process. You can even control the heat level to suit your family’s preferences—keep it mild or turn up the spice for a bolder flavor.

How to customize your chili:

• Add a kick: If you love heat, feel free to add some cayenne pepper or diced jalapeños for an extra spicy kick.
• Make it vegetarian: Swap the ground beef for a plant-based alternative or omit it entirely and add extra beans or vegetables.
• Meal prep: This chili makes great leftovers and can easily be frozen for a quick meal later in the week.

Perfect for leftovers and freezing

Another reason to love this stovetop chili is that it tastes even better the next day. As the chili sits in the fridge, the flavors have a chance to meld and deepen, making for an even more delicious meal when reheated. This makes it a perfect dish for meal prepping—just cook once and enjoy it throughout the week. And if you happen to have any leftovers, chili freezes beautifully. Store it in an airtight container, and it will last in the freezer for up to three months. When you’re ready to eat, just thaw and reheat for a quick, comforting meal.

Frequently Asked Questions

• Can I make stovetop chili without mushrooms? Absolutely. The mushrooms add extra savory flavor, but the chili is still delicious without them.
• Do I have to use three different kinds of beans? No. You can use pinto, kidney, and black beans as written or use any combination of three cans of beans you like.
• How spicy is this chili? It has a little warmth from the chili powder, chipotle chili pepper, and optional Tajín, but it isn’t overly spicy. You can easily adjust the seasonings to suit your family.
• How long should chili simmer on the stove? Let it simmer over low heat for about 20–30 minutes after everything is combined. You can let it go a little longer if you’d like the flavors to deepen even more.
• Can I make this chili ahead of time? Yes, and it’s one of those meals that may taste even better the next day after the flavors have had time to come together.
• How long does chili last in the refrigerator? Store it in an airtight container in the refrigerator for about 3–4 days.
• Can I freeze stovetop chili? Yes. Let it cool completely and freeze it in airtight containers for up to about 3 months. Thaw overnight in the refrigerator before reheating when possible.
• How do I reheat chili? Warm it in a saucepan over medium-low heat, stirring occasionally, or microwave individual portions until heated through.
• What are the best toppings for chili? Shredded cheese, sour cream or Greek yogurt, green onions, jalapeños, avocado, cilantro, Fritos, tortilla chips, and lime are all great options.
• What should I serve with chili? Cornbread is always my favorite. Slightly sweet skillet cornbread, cheesy cornbread dipping sticks, or sweet potato cornbread muffins are all perfect with it.

Chili sides

Looking for the perfect side for chili? Give one of these recipes a try:

• Slightly sweet skillet cornbread
• Cheesy cornbread dipping sticks
• Cheesy jalapeno pull apart bread
• Sweet potato cornbread muffins

This chili is more than just a bowl of comfort; it’s a recipe you can rely on for flavor, convenience, and customization. Whether you’re craving a cozy night in, hosting a casual get-together, or preparing meals ahead of time, this stovetop chili is sure to become one of your go-to recipes!

Easy stovetop chili recipe

An easy, comforting delicious stovetop chili you're sure to love

5 from 3 votes

Print Rate

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Servings: 6

Ingredients

• 1-2 tablespoons extra virgin olive oil
• 1 medium-large red onion chopped
• 1 pint mushrooms cleaned and chopped
• 1 pound ground beef
• 1 teaspoon garlic powder
• 1/2 teaspoon chipotle chili pepper
• 1 teaspoon chili powder add another teaspoon if you like really bold chili flavor
• 1/2 teaspoon tajin optional
• 1 teaspoon Kosher salt
• 1 28 oz can crushed tomatoes
• 1 15 oz can tomato sauce
• 1 14.5 oz can petite diced tomatoes or regular diced
• 1 15.5 oz can pinto beans drained
• 1 15.5 oz can kidney beans drained
• 1 15.5 oz can black beans drained and rinsed
• 1 1/2 cup water

Instructions

• Heat the 2 tablespoons of EVOO in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the chopped red onion and mushrooms. Cook for 5-7 minutes, stirring occasionally, until the onions are soft and translucent, and the mushrooms are golden brown.
• Push the sautéed vegetables to the side of the pot and add the ground beef. Break the meat up with a spatula and cook until browned, about 5-7 minutes. Drain any excess fat from the pot, if necessary.
• Sprinkle the garlic powder, chili powders, tajin and kosher salt over the beef and vegetables. Stir well to combine. Next, pour in the crushed tomatoes, tomato sauce, and diced tomatoes. Stir everything together, making sure the tomatoes are evenly distributed.
• Drain and rinse the pinto, kidney, and black beans. Add the beans to the pot, along with the 1 1/2 cups of water. Stir to combine all the ingredients, then bring the chili to a simmer.
• Reduce the heat to low, cover the pot, and let the chili simmer for about 20-30 minutes, stirring occasionally to prevent sticking. This will allow all the flavors to meld together beautifully. Taste and adjust seasoning, if needed.
  
• Once the chili is done, serve it hot with your favorite toppings! Some great options include shredded cheese, sour cream, chopped cilantro, or a squeeze of lime.

Video

Notes

For the beans you can use all three kinds or 2 of 1 kind and 1 of another or all the same kind.

Freezes for up to 3 months. 

To reheat from frozen let thaw overnight in the fridge and then microwave. I usually start at 3 minutes and see how it goes from there. I have also put it straight from the freezer into the microwave and that works too, timing really depends on how much you have frozen, start with 5 minutes and go from there.