There are few dishes that hug you back like a steaming bowl of chili. Maybe you’re tired, or the weather turned on you, or you just want dinner to feel like a small, reliable kindness — that’s when this easy chili recipe shows up. It’s forgiving, bold, and exactly the sort of thing you’ll be glad you made three nights in a row.
If you’re craving something creamy instead, try the Loaded Baked Potato Soup.
Why this easy chili recipe works
What I love about this recipe is how little fuss it demands for such big flavor. You don’t need specialty spices or long simmer times; basic pantry ingredients, a hot skillet, and a pot are all it takes. The texture is satisfyingly chunky without being dry, and the sauce clings to every spoonful. Plus, it plays nicely with toppings — shredded cheese, a squeeze of lime, scallions, or a dollop of sour cream all make it sing.
If you want a quicker skillet option another week, try Beef and Vegetable Stir Fry.
Ingredients
Simple, everyday ingredients let you get dinner on the table fast. Below is what I use most often; swaps and notes are right after.
For the chili
- 1 tablespoon olive oil
- 1 pound ground beef (or ground turkey for a lighter version)
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 bell pepper, diced (optional)
- 1 (15 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup beef or chicken broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional but nice)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon brown sugar or a small drizzle of honey (balances acidity)
Optional toppings
- Shredded cheddar or Monterey Jack
- Chopped cilantro or scallions
- Sour cream or Greek yogurt
- Tortilla chips or cornbread for serving
How to Make this Easy Chili Recipe
Time needed: 1 hour
Follow these straightforward steps and you’ll have dinner ready in about an hour. There’s room to make it your own as you go.
Heat the oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned — about 5–7 minutes. If there’s excess fat, drain most of it, leaving a tablespoon for flavor.
Add the diced onion and bell pepper to the pot. Sauté until softened, 4–5 minutes. Stir in the minced garlic and cook 30 seconds until fragrant.
Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir to coat the meat and veg, toasting the spices for about a minute to deepen the flavor.
Pour in the diced tomatoes, tomato sauce, and broth. Add the brown sugar. Stir to combine, scraping any browned bits from the bottom.
Add the drained beans. Bring the chili to a gentle simmer, then reduce heat to low and partially cover. Let it simmer for 25–30 minutes, stirring occasionally so nothing sticks.
Taste and adjust seasoning — add more salt or a pinch of cayenne if you want heat. If the chili is too thick, stir in a splash of broth or water. If it’s thin, simmer uncovered a few minutes to reduce.
Serve hot with your favorite toppings and a warm piece of cornbread or tortilla chips.
Quick tips and variations
- Make it smoky: add a teaspoon of chipotle in adobo (minced) or use smoked paprika.
- Make it vegetarian: swap the meat for an extra can of beans and a cup of frozen corn, or use crumbled tempeh.
- One-pot weeknight: brown the meat and add everything to a slow cooker on low for 4 hours if you want hands-off cooking.
- Meal prep: chili freezes beautifully — portion into containers for easy lunches.
If you’re experimenting with flavors, my Ground Beef Hot Honey Bowl is a fun spin.
FAQs
Absolutely. Ground turkey works great — you might want to add a little extra oil or a splash of soy sauce for depth since turkey is leaner.
Stored in an airtight container, chili will keep 3–4 days in the refrigerator. Reheat gently on the stove or in the microwave, adding a splash of broth if it’s thickened.
Yes, after browning the meat and softening the veg, combine everything in a slow cooker and cook on low 4–6 hours. For a faster option, use a pressure cooker and reduce time accordingly.
Classic pairings include cornbread, rice, tortilla chips, or even baked potatoes. For a lighter meal, a crisp green salad balances the richness well.
Conclusion
This easy chili recipe is one of those reliable go-tos that never embarrasses you: comforting, flexible, and forgiving. Whether you’re feeding a crowd or meal-prepping for the week, it scales and adapts without drama. If you want a quicker skillet option another week, try Beef and Vegetable Stir Fry. For a deconstructed weeknight version try the Taco Bowl Recipe. If you’re craving something creamy instead, try the Loaded Baked Potato Soup. And if you’re experimenting with flavors, my Ground Beef Hot Honey Bowl is a fun spin.
Now, get that pot simmering — your future self (and anyone lucky enough to get a bowl) will thank you. For a deconstructed weeknight version try the Taco Bowl Recipe.
Easy Chili Recipe
Ingredients
Chili
- 1 tbsp olive oil
- 1 lb ground beef or ground turkey
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 1 bell pepper diced (optional)
- 15 oz diced tomatoes
- 8 oz tomato sauce
- 15 oz kidney beans , drained and rinsed
- 15 oz black beans , drained and rinsed
- 1 cup beef broth or chicken broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp brown sugar or honey
Optional toppings
- Shredded cheddar or Monterey Jack
- Chopped cilantro or scallions
- Sour cream or Greek yogurt
- Tortilla chips or cornbread
Instructions
- Heat oil in a large pot over medium-high heat. Add ground beef and cook, breaking up with a spoon, until browned (5–7 minutes). Drain excess fat leaving about a tablespoon.
- Add diced onion and bell pepper to the pot. Sauté 4–5 minutes until softened. Stir in garlic and cook 30 seconds.
- Sprinkle in chili powder, cumin, smoked paprika, salt, and pepper. Stir and toast the spices for about a minute.
- Pour in diced tomatoes, tomato sauce, and broth. Add brown sugar. Stir in drained beans.
- Bring to a gentle simmer, reduce heat to low, and partially cover. Let simmer 25–30 minutes, stirring occasionally.
- Taste and adjust seasoning. If too thick, add broth; if too thin, simmer uncovered to reduce. Serve with toppings.
Notes
- To make vegetarian, replace meat with extra beans and corn or crumbled tempeh.
- Chili freezes well — cool completely, portion, and freeze up to 3 months.
- Add chipotle or cayenne for more heat; add a splash of vinegar to brighten flavors before serving.
