The Best Classic Chili Recipe
This Classic Chili recipe is one that everyone needs in the recipe box. Made with just six ingredients and ready in 30 minutes this makes the best chili!
Servings: 8
Ingredients
- 1 pound ground beef (lean) ground turkey or ground chicken
- 2 (16-ounce) cans beans black beans, pinto beans, or red kidney beans, drained and rinsed
- 1 (16-ounce) can crushed tomatoes
- 1 teaspoon Stone House Seasoning
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
Optional Toppings:
- sour cream
- cheddar cheese grated
- jalapeno pepper sliced
Optional Ingredients
- 1/2 medium onion diced
- 1 large bell pepper deseeded and diced
- 1 medium jalapeno pepper deseeded and diced
- 2 large carrots peeled and diced
Instructions
- Brown ground meat in a Dutch oven or soup pot set over medium heat. Add seasonings, tomatoes and beans. Simmer until heated throughout.
- Serve with your favorite toppings.
Video
Notes
Recipe Substitutions/Modifications
Turkey Chili: Substitute turkey for the ground beef in the same amount as listed in the recipe.
Vegetarian Chili Variation:
Omit the meat and double the beans called for in the recipe. Vegan Chili Variation:
Omit the meat, double the beans and serve with dairy-free toppings. Consider including additional ingredients including cubed sweet potato, peppers, mushrooms, etc. Storage Tips To store: Allow the chili to cool completely. Then place in an airtight container and store in the refrigerator for up to 5 days. To serve, simply reheat on the stovetop or in the microwave until heated throughout. To freeze: Allow the chili to cool completely. Transfer to a freezer-friendly container or freezer zip top storage bags. Freeze for up to 3 months. To serve, thaw in the refrigerator overnight and then reheat on the stovetop or in the microwave until heated throughout.
Omit the meat and double the beans called for in the recipe. Vegan Chili Variation:
Omit the meat, double the beans and serve with dairy-free toppings. Consider including additional ingredients including cubed sweet potato, peppers, mushrooms, etc. Storage Tips To store: Allow the chili to cool completely. Then place in an airtight container and store in the refrigerator for up to 5 days. To serve, simply reheat on the stovetop or in the microwave until heated throughout. To freeze: Allow the chili to cool completely. Transfer to a freezer-friendly container or freezer zip top storage bags. Freeze for up to 3 months. To serve, thaw in the refrigerator overnight and then reheat on the stovetop or in the microwave until heated throughout.
Nutrition
Calories: 80kcal | Carbohydrates: 1g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 334mg | Potassium: 207mg | Fiber: 1g | Sugar: 1g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 2mg
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