Never need another Chili Recipe again! This is the most basic, family-friendly, veggie-filled, delicious, one-pot chili recipe there ever was!! Enjoy plain or with cheese, avocados, sour cream or any other topping you like.
I love a good and comforting chili recipe, especially during the colder months of the year, and this one will not disappoint. This particular recipe is filled with ground beef, lots of beans, a whole lot of veggies and is cooked down into a thick and flavorful stew. Perfect with cornbread or Corn Casserole.
Chili Recipe
This recipe is a simple ‘chop and drop’ kind of recipe. You chop your veggies, add in your beef, season well. Dump in your cans of beans, cans of tomatoes and beef broth. Bring to boil, reduce to simmer and cook as long as you can. Stir in some frozen corn for an added bonus and enjoy!
The best beans for this chili recipe
Because beans are so hearty and stand up so well to hours of cooking as well as all these spices, just about any kind of bean is fine. Use what you have! I used pinto and black beans.
The classic bean found in almost every chili recipe is the red kidney bean, but here are a few others that would be great substitutes:
- white beans
- garbanzo beans (chickpeas)
- red beans
- white kidney beans (cannellini beans)
- butter beans
- pinto beans
- black beans
When cooking with any canned bean, be sure to drain and rinse well for the best results.
Seasonings
The two seasonings I use for this recipe include cumin and mild chili powder. Some recipes call for cayenne pepper, cinnamon, garlic powder, onion powder, red pepper flakes or even cocoa powder.
I keep it simple (and mild!) with just two seasonings. If you’d like to add more heat or more depth of flavor, try some of the listed spices above.
How to Make Chili
- In a large pot, heat oil over medium heat. Saute onions, garlic, carrots, celery, and zucchini until slightly softened, 5 minutes.
- Drop meat into the pot and break apart using a wooden spoon. Cook until meat is cooked thoroughly and browned. Stir in the remaining ingredients and bring to boil. Reduce heat to low and simmer at least 20 minutes but up to 3 hours. If you notice chili is getting too thick or is sticking to the bottom of the pot, add in an extra splash of water or beef stock. I love using a heavy-bottomed dutch oven for this recipe. It retains heat well and usually doesn’t burn.
- Serve with desired toppings and/or cornbread.
How to thicken Chili
If you cook chili long enough, you won’t need to thicken it at all. The longer it simmers, the thicker and more flavorful it will become. No need to use flour or cornstarch.
If you are wanting to thicken up the broth, try adding in one tablespoon of cornmeal to your chili recipe and simmering for an hour.
What to serve with chili
There are so many things that pair perfectly with this best chili recipe! Things like homemade rolls, biscuits or cornbread are perfect. A buttery corn casserole would also be delicious.
Favorite Toppings
Man oh man, when I make this recipe, I love to load on the toppings! Here are some of our favorites:
- tortilla chips
- doritos
- grated cheddar cheese
- avocado slices
- guacamole
- sour cream
- diced onion
- cilantro
- lime wedges
- shredded lettuce
- hot sauce (if that’s your thing)
More Chili Recipes to Love!
Best Chili Recipe
Never need another Chili Recipe again! This is the most basic, family-friendly, veggie-filled, delicious, one pot chili recipe there ever was!!
Ingredients
- 3 tablespoons olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 2 medium carrots diced
- 2 stalks celery diced
- 1 medium zucchini diced
- 1 lb. ground beef 93% lean
- 2 cups beef stock
- 14.5 oz. diced tomatoes 1 can
- 15 oz. tomato sauce 1 can
- 15 oz. black beans (1 can) drained & rinsed
- 15 oz. pinto beans (1 can) drained & rinsed
- 1 1/4 cup frozen corn
- salt & pepper to taste
- 1 tablespoon cumin
- 1 tablespoon chili powder
- any desired toppings grated cheddar cheese, chopped cilantro, sour cream, avocados, lime juice
Instructions
In a large pot, heat oil over medium heat. Saute onions, garlic, carrots, celery, and zucchini until slightly softened, 5 minutes.
Drop meat into the pot and break apart using a wooden spoon. Cook until meat is cooked thoroughly and browned. Stir in the remaining ingredients and bring to boil. Reduce heat to low and simmer at least 20 minutes but up to 3 hours. If you notice chili is getting too thick or is sticking to the bottom of the pot, add in an extra splash of water or beef stock.
Serve with desired toppings and/or cornbread.
Abby B says
This was DELICIOUS!!! I doubled the recipe and added a lot more Chili powder and about another 1/2 cup of beef stock. My husband can’t stop eating it! Thanks Lauren!
Peggy says
I am making this up for our chili cook-off at church on Sunday… Wish me luck!!
(I’m just happy to try out a new chili recipe…. i love me some good chili! and today I sent strombroli into school with the guys… one for french class, the rest for lunches! Yep I was the “cool” mom today! 🙂 Thanks for the recipes and inspiration!!
Vanessa says
Can you make this in the crockpot Lauren?
Lauren says
Yup! Just make sure to cook it long enough. 6-ish hours should be good!
Kate says
Sounds delicious!!!
Mel says
I have made this at home once or twice but just made it for a lunch at work. Every person that I saw had seconds! I did not adjust a thing- it was perfect for a fall day!
Jessi says
That dish looks so delicious and healthy!!! Planning to try making it this weekend. Thanks for sharing:)
Dana says
If I wanted to make this meat-free, should I just take out the beef or substitute it with something else?
Lauren says
If you take it out, it will taste just as good! No need to substitute.
Christeen says
This looks to be a great recipe. Even though it’s summer in Southern California, my family would still eat a bowl of chili in the heat. Can’t wait to try it.
Susan Van Alyne says
I tried this chili recipe, and we both LOVED it!!! Thank you!
Christina M. says
Yummy! I really think I need some of this right now. It is all cloudy and cold here in my part of Idaho too!
Sarah Gifford says
This is by far my families most favorite chili recipe! ❤️
Megan says
I’ve been going through sooooooo many chili recipes and I think this is the one for me – really excited to try it out and see. <3
Kory Hawk says
Our family loves this chili as well as many of your other recipes!
Michelle Stevens says
I love chili….my family not so much. I’m going to try this one! It looks so good!
benessi says
Can’t wait to try this one out. Great idea to sneak more veggies!
Holly says
This looks great! And it’s FINALLY chili season, so I’m all about a new recipe to try.
Sarah says
This is my family’s favorite (red) chili recipe!! Everyone I make it for has to have the recipe! It’s one of the reasons I just know anything Lauren posts is going to be GOOOOOD!!!
Jody says
Forecast for tonight is cold and rainy.
I will be making this for dinner!! Yum😋
Victoria L Wallis says
When you state large pot, I have a 5 quart and 8 quart. What size do you recomend? I’m not a big cook but would love to try this. Thanks
Mireya Martinez says
I made this over the stove. Simmered for two hours and it was perfect. My husband said, “This recipe is a keeper.” Love that it had so many veggies. Thanks Lauren!
Steven M Owsiany says
I haven’t tried it so no comment on taste and prep. However, a buddy of mine from Texas gave me a tip, take it or leave it, is to substitute tomato sauce with Spicy V-8. I can comment on that substitute and by far it adds a great source of flavor in which tomato sauce cannot produce or provide.
Hanna says
I have so much canned corn but no frozen. Can I add the canned corn with all other ingre. or should I wait till the end?
Lauren says
just drain the corn and add it in. Should be fine!
Lehren says
Can this be made in an Instant Pot? If yes, any modifications to the recipe? Can’t wait to try this!