Easy Chili Recipe

This Easy Chili Recipe is the ultimate comfort food hug in a bowl! It’s rich, hearty, and unbelievably simple to pull together, making it perfect for a cozy weeknight dinner or a game day crowd. Packed with savory ground meat, a double whammy of beans, and a smoky blend of spices, this chili is deeply flavorful without requiring you to stand over the stove all day. Trust me, you’re going to want to cozy up with a big bowl of this!

Why You’ll Love This Recipe

You know how some chilis feel like a major all-day project? Not this one! This recipe is a total game-changer for your weeknight rotation, and here’s why I think it’s going to become your new favorite:

• Speedy Comfort: From prep to bowl, you can have a truly luscious, soul-warming chili in about 40 minutes.
• Deep Flavor, Easy Effort: We use a killer spice blend and a quick sauté technique to build a rich, developed flavor that tastes like it simmered for hours.
• Perfectly Hearty: With ground meat, two kinds of beans, and plenty of veggies, this chili is guaranteed to fill you up and keep you warm.
• Endlessly Customizable: It’s the perfect canvas for all your favorite toppings—think cheese, sour cream, and all the fresh herbs!

Ingredients

All you need for this Easy Chili Recipe are a few pantry staples and about 10 minutes of prep! Seriously, it’s that easy. But first, let’s gather up these essential components that bring the magic:

• Olive Oil: The perfect neutral base to start sautéing our aromatics and prevents sticking.
• Ground Beef or Ground Turkey: The protein powerhouse! Use whichever you prefer—lean ground beef will give a more traditional flavor, but ground turkey makes it a little lighter.
• Onion: A must-have aromatic that forms the savory foundation of any great chili. Sautéing until translucent really sweetens it up!
• Garlic: Adds that beautiful pungent depth that no comfort food should ever be without. We’re mincing it for maximum flavor infusion.
• Red Bell Pepper: Brings a subtle sweetness and a little textural crunch to the chili, plus a pop of color!
• Kidney Beans and Black Beans: This double-bean combo brings texture, fiber, and heartiness. Pro tip: Always drain and rinse canned beans to remove excess sodium.
• Diced Tomatoes: The juicy, acidic base of our chili. Don’t skip the juices in the can, as they help form the sauce!
• Tomato Paste: This is where we concentrate the tomato flavor—it’s super important for creating that rich, savory, “cooked-all-day” taste.
• Beef or Vegetable Broth: Adds necessary liquid for simmering and deepens the overall flavor profile.
• Chili Powder, Ground Cumin, Smoked Paprika, and Oregano: This is our rockstar spice mix! The chili powder is essential, the cumin adds earthy depth, the smoked paprika brings a beautiful hint of smoke, and the oregano rounds it all out.
• Salt and Black Pepper: Necessary to season the chili perfectly and make all those other flavors truly sing!

Note: The ingredients with exact measurements and the full recipe instructions will be right under this article in the recipe card!

How to Make the Easy Chili

This chili is an absolute breeze to make, and the steps are super straightforward. Here’s how we turn simple ingredients into a bowl of pure deliciousness:

Step 1: Build the Flavor Base

Heat your olive oil in a large, heavy-bottomed pot over medium heat. Toss in your diced onion and let it soften until it looks translucent and smells amazing (about 2-3 minutes). Now, add the garlic and bell pepper and cook for another couple of minutes until they start to soften.

Step 2: Brown the Meat

Add your ground beef or turkey to the pot. Cook it until it’s fully browned, breaking it up with a spoon as you go. Once it’s done, make sure to drain off any excess fat—we want flavor, not grease!

Step 3: Toast the Spices

This is the secret sauce to deep flavor! Stir in your chili powder, cumin, paprika, oregano, salt, and pepper. Mix well so the spices coat all the meat and veggies. Let it cook for about a minute. This quick toasting step awakens the spices and makes them incredibly fragrant.

Step 4: Simmer and Thicken

Pour in the diced tomatoes (juices and all!), the tomato paste, the beans, and the broth. Give everything a good stir until it’s happily combined. Bring the mixture up to a boil, then immediately reduce the heat to a low simmer. Let it cook uncovered for about 25–30 minutes, stirring occasionally. It’s done when it’s wonderfully thickened!

Step 5: Serve and Enjoy

Give it a final taste test and adjust the seasoning—you might want a pinch more salt or chili powder. Ladle it hot into bowls and top with your favorite fixings. You did it!

Pro Tips for Making the Recipe

Want to take this already great chili to the next level? Follow these little tricks:

• Don’t Rush the Toasting: Seriously, that minute of cooking the spices with the meat in Step 3 is crucial! It “blooms” the flavors and makes them far more intense and complex.
• Thickening Power: If your chili seems a little thin after 30 minutes of simmering, simply let it go longer until it reaches your desired consistency. You can also mix a tablespoon of cornstarch with a tablespoon of water and stir it in during the last 10 minutes of simmering.
• Use Quality Broth: Whether you choose beef or vegetable broth, using a flavorful, high-quality stock will significantly enhance the final taste of your chili.
• Go Crazy with Toppings: The toppings are half the fun! Set out a chili bar with shredded cheddar, a dollop of sour cream or Greek yogurt, chopped green onions, and fresh cilantro.

How to Serve

A great chili is a meal in itself, but the right serving suggestions can make it an event!

• The Classic Way: Serve it in big, cozy bowls with a generous sprinkle of shredded cheddar cheese and a dollop of cool sour cream. A side of cornbread for dipping is practically mandatory!
• As a Topping: Don’t limit it to a bowl! Use this chili to top hot dogs, baked potatoes, or a big plate of crispy nachos.
• Side Pairings: A simple, crisp green salad or a cooling coleslaw offers a nice contrast to the richness of the chili.

Make Ahead and Storage

This chili is one of those recipes that actually tastes even better the next day! Making it ahead is highly encouraged.

Storing Leftovers

Place cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors will meld and deepen overnight!

Freezing

Chili is a perfect candidate for freezing. Cool the chili completely, then transfer it to freezer-safe bags or containers, leaving a little headspace. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Reheating

Reheat individual portions in the microwave, or reheat a large batch gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of broth or water if it has thickened up too much during storage.

FAQs

1. Can I make this chili vegetarian?

Absolutely! This recipe works beautifully with a few simple swaps. You can easily replace the ground beef or turkey with an extra can of beans (like pinto or cannellini), or use a plant-based ground meat alternative. If you make it fully vegetarian, be sure to use vegetable broth!

2. How can I make this chili spicier?

If you’re looking for an extra kick of heat, it’s easy to achieve! Try adding a pinch of cayenne pepper along with the other spices, or stir in a small can of diced green chilies or a chopped jalapeño (remove the seeds for less heat) when you add the bell pepper. For a slow burn, finish with a dash of your favorite hot sauce.

3. Why do you use two different types of beans?

Using a combination of kidney and black beans adds wonderful complexity and texture to the chili. Kidney beans are large and have a firm, meaty texture, while black beans are smaller and have a creamier texture. Together, they make for a much more interesting and satisfying spoonful!

4. Can I cook this in a slow cooker instead?

Yes, you can! Follow Steps 1, 2, and 3 to brown the meat and toast the spices (this flavor step is worth the effort). Then, transfer everything to your slow cooker, along with the remaining ingredients. Cook on Low for 6-8 hours or on High for 3-4 hours. Give it a stir and adjust the seasoning before serving!