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Best Ground Beef Stovetop Chili

Best Ground Beef Stovetop Chili for Hearty Comfort Meals

This Best Ground Beef Stovetop Chili is a simple, gluten-free, hearty dish perfect for busy weeknights, combining tender beef, vibrant veggies, and spices for ultimate comfort.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili
  • 1 lb Ground Beef Can substitute with ground turkey for a leaner option.
  • 1 medium Onion Shallots can be used for a milder taste.
  • 2 medium Bell Peppers Mix varieties or use zucchini for a twist.
  • 3 cloves Garlic Fresh is best, but garlic powder works in a pinch.
  • 28 oz Canned Tomatoes Crushed tomatoes are ideal.
  • 15 oz Kidney Beans Can replace with black beans or chickpeas.
  • 2 tablespoon Chili Powder Adjust to taste; paprika can be used for milder chili.
  • 1 teaspoon Cumin
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
Optional Toppings
  • 1 cup Sour Cream
  • 1 cup Shredded Cheese
  • ¼ cup Green Onions

Equipment

  • large pot

Method
 

Cooking Steps
  1. Brown the beef in a large pot over medium heat for 5-7 minutes, breaking it apart until fully cooked. Drain excess fat.
  2. Add chopped onions, minced garlic, and diced bell peppers; sauté for 5 minutes until softened.
  3. Sprinkle in chili powder, cumin, salt, and pepper, mixing well; cook for 1-2 minutes to let spices bloom.
  4. Combine canned tomatoes and drained kidney beans, stirring until well mixed.
  5. Simmer the chili over medium heat for 20-30 minutes, stirring occasionally, until flavors meld.
  6. Taste and adjust seasoning if needed; serve hot with optional toppings.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 28gProtein: 25gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

This chili can be stored in the fridge for 3 days or frozen for 3 months. Thaw before reheating and adjust consistency as needed.

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