Easy Stovetop Chili Recipe
Caryn Robbins
Caryn Robbins
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248 Calories
21 g Carbs
17 g Protein
10 g Fat
Total Time
10 servings

Few things taste better than meals that took all day to make, melding flavors for hours at a low temperature achieving peak flavor development. However, not everyone has the luxury of keeping food in the crockpot, oven, or on the stove while at work. This chili recipe has a few tricks that bump up the flavor to give it that rich, all-day cook taste without the hours on the front end.


  • 1 lb ground beef
  • 1 cup, chopped green bell pepper, chopped
  • 1 cup red pepper
  • 1 cup onion, finely chopped
  • 24 oz tomatoes, crushed, canned
  • 1 16 oz can black beans, drained and rinsed
  • 4 oz green beans
  • 1 tbsp olive oil
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • ½ tbsp garlic powder
  • ½ tbsp onion powder
  • 1 tbsp dark chocolate chips
  • salt and pepper to taste

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  1. Heat skillet over medium-high heat and cook meat until fully browned. Set aside. *If opting for a meatless chili, doubling up on beans (same variety or alternate) is recommended.
  2. Add olive oil, bell peppers, and onion to a large pot and saute until softened.
  3. Stir in chili powder, cumin, garlic powder, and onion powder and cook until fragrant, about 30 seconds.
  4. Pour crushed tomatoes and green chilis into the pot, then stir in dark chocolate until melted.
  5. Bring the mixture to a boil, then decrease the heat and simmer for about 30 minutes.
  6. Add meat, salt, and pepper to taste, then serve.
  7. Optional toppings: Avocado (sliced), fresh cilantro (chopped), shredded cheese or cheese alternative, Greek yogurt
  8. Enjoy with your favorite toppings, and store leftovers in the refrigerator for up to five days!

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