Easy Beef and Bean Chili

Chili is always kind of fool-proof, isn’t it? Unless your slow cooker decides to malfunction. Rude.

So, stovetop chili was my next option.

Think of this recipe as the little black dress of easy dinners—you can dress it up or down, and it goes with just about anything. Smothered on a hot dog, in a bowl piled high with cheese, or simply by itself, which is far from plain. You can replace the beef to make a turkey chili or chicken chili, include any variety of beans, and add extra spice. It’s a good, basic, and easy beef and bean chili recipe that every girl should have in her kitchen closet.

With football season ever-present in my apartment (I thought it was only on Sunday), chili seems to be the go-to recipe. It’s game food at it’s finest—hearty, rustic, and seriously easy-to-make. This chili recipe includes some simple flavor-boosters: bell peppers and dried spices like chili powder and cumin.

My other favorite part about chili—the toppings. You can use sour cream, cilantro, grated Cheddar cheese, chives, and even diced avocados. So mix and match, use whatever is on hand—chili is really a stress-free dish (still have not forgiven my slow cooker, BTW).

So, whatever team you’re cheering for, we can all agree that the chili will be served at halftime. With crusty bread. And a beer (or two).

Easy Beef and Bean Chili

Easy Beef and Bean Chili Easy Beef and Bean Chili Easy Beef and Bean Chili Easy Beef and Bean Chili   Easy Beef and Bean Chili Easy Beef and Bean Chili   Easy Beef and Bean Chili Easy Beef and Bean Chili


Easy Beef and Bean Chili

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4-6 servings

Easy Beef and Bean Chili

If you're looking for a quick dinner or something to serve on game day, this chili recipe is a winner. It is full of hearty beef, vegetables, and beans—and has a spicy kick.


  • 1 ½ pounds ground beef
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 red bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 1 jalapeño, seeded and diced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 28-ounce can diced tomatoes
  • 1 14.5 ounce can tomato sauce
  • 1 14.5 ounce can black beans, rinsed and drained
  • 1 14.5 ounce can white beans, rinsed and drained
  • Sour cream and cilantro, for garnishing


  1. Place a large soup pot or Dutch oven over medium-high heat. Add the meat, season with salt and pepper, and cook until brown. Drain off any excess fat.
  2. Add in the onion, garlic, bell peppers, and jalapeño. Cook until softened, about 3 minutes. Add in the chili powder, cumin, and coriander, and cook for 1 minute.
  3. Pour in the diced tomatoes, tomato sauce, and beans. Bring to a boil, cover, reduce heat, and simmer for 30 minutes.
  4. Ladle into serving bowls and garnish with sour cream and cilantro.