20-Minute Stovetop Chili is the ideal last-minute dinner for busy fall evenings. This one-pot chili is hearty, flavorful, and ready in about half an hour—making it perfect for weeknights, game nights, or any time you need a comforting meal without a lot of fuss.
If you enjoy quick dinners, consider trying other simple family favorites listed below in the “More Quick and Easy Dinners” section.
One Pot Chili
This easy one-pot chili combines ground beef, beans, corn, and chili-ready tomatoes with your favorite chili seasoning for a comforting bowl full of flavor. It’s versatile, simple to prepare, and a crowd-pleaser.
- Quick and Easy. Ready in about 20–30 minutes, this chili fits perfectly into busy weeknights.
- Minimal cleanup. All the cooking is done in one pot, so there are fewer dishes to wash.
- Customizable. Adjust spices, beans, or vegetables based on what you have or your family’s preferences.
- Feeds a group. The recipe serves four and can be doubled or tripled for larger gatherings, tailgates, or potlucks.
Ingredients For Easy Chili
- Onion. Half a cup diced yellow onion adds sweetness and depth.
- Ground beef. Use about 1 pound of good-quality ground beef; lean options reduce excess grease. Drain any fat after browning.
- Bell peppers. About ¾ cup diced mini or regular bell peppers for color and mild sweetness.
- Tomatoes. Two 14.5 oz. cans of chili-ready diced tomatoes—do not drain; the juices help build the sauce.
- Chili beans. Two cans of chili-style beans or pinto-style beans; do not drain to retain flavor and liquid.
- Corn. One can of corn, drained.
- Chili mix. A packet of your preferred chili seasoning (adjust amount to taste).
Tips for the Best Results
- Choose quality meat. Lean ground beef or ground turkey will keep the chili hearty without excess grease—remember to drain.
- Brown vegetables first. Sauté onions and peppers while browning the meat to develop richer flavor without adding time.
- Use canned beans and tomatoes. They save time and provide consistent texture; keep their juices in the pot for extra flavor.
- Season to taste. Start with one packet of chili seasoning, then taste and adjust as it simmers.
- Simmer to meld flavors. Let the chili simmer for 20–30 minutes to thicken and allow spices to blend.
How To Make 20-Minute Stovetop Chili
- Brown. In a 6-quart stock pot, brown the ground beef with the diced onion and chopped peppers. Break the meat up as it cooks. Once browned, drain excess fat.
- Add. Add both cans of chili-ready diced tomatoes (undrained), the chili beans (undrained), drained corn, and the chili seasoning packet. Stir to combine.
- Boil and simmer. Bring the mixture to a brief boil, then reduce the heat and simmer for 20–30 minutes until the chili thickens to your liking and the flavors meld.
- Serve and top. Serve hot and top with sour cream, shredded cheese, tortilla chips, avocado, or your favorite chili toppings.
What To Serve With Easy Chili
This stovetop chili pairs wonderfully with a simple cornbread, cheesy potatoes, garlic bread, or a crisp green salad. It’s also excellent for game day—serve with chips and a variety of toppings so guests can customize their bowls.
Quick and Easy Jiffy Cornbread Recipe
Crockpot Cheesy Potatoes
Easy Air Fryer Garlic Bread
Chicken Caesar Pasta Salad
Leftovers & Storing
- Refrigerate. Transfer cooled chili to an airtight container and refrigerate for 3–4 days. Reheat on the stovetop or in the microwave.
- Freeze. This chili freezes well. Once cooled, place in freezer-safe bags or containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
More Quick and Easy Dinners
Chili Mac Recipe
Turkey Sliders
30-Minute Spaghetti Casserole
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20-Minute Stovetop Chili
Servings: 4 people
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Ingredients
- ½ cup yellow onion, diced
- 1 pound ground beef
- ¾ cup mini peppers, diced
- 2 (14.5 oz) cans chili-ready diced tomatoes, undrained
- 2 cans chili beans, undrained
- 1 can corn, drained
- 1 packet chili mix (adjust to taste)
Instructions
- In a 6-quart stock pot, brown the onions, ground beef, and peppers. Drain excess fat.
- Add the diced tomatoes (with juices), chili beans, drained corn, and chili seasoning. Stir to combine.
- Bring to a boil, then reduce heat and simmer 20–30 minutes until the chili thickens and flavors meld.
- Serve with optional toppings such as sour cream, shredded cheese, tortilla chips, or sliced avocado.
Notes
- Meat choice: Lean ground beef or turkey keeps the chili less greasy while staying hearty.
- Cook veggies with meat: Sautéing onions and peppers while browning meat saves time and builds flavor.
- Canned ingredients: Keeping the juices from beans and tomatoes adds body and flavor to the sauce.
- Adjust seasoning: Taste and add more seasoning or chili powder if you prefer a bolder heat.
- Simmer for depth: A longer simmer mellows and blends the spices for a richer chili.
Nutrition (per serving): Calories: 569 kcal; Carbohydrates: 62 g; Protein: 36 g; Fat: 21 g; Sodium: 1620 mg; Fiber: 13 g.
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