Mexican-Inspired Chili Stovetop Recipe

My Mexican-inspired Chili Stovetop Recipe has robust flavors, classic ingredients and a simple stovetop method makes this recipe a weeknight favorite in our house.

chili stovetop recipe
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  • 1 tablespoon extra virgin olive oil
  • 1 cup white onion, diced
  • 1/2 cup red pepper, diced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 3 garlic cloves, minced
  • 1 lb grass fed/grass finished ground beef*(90/10 or 93/7 is ideal)
  • 2 tablespoons homemade taco seasoning
  • 1 can organic black beans, drained*
  • 1 can organic pinto beans, drained*
  • 15 oz organic tomato puree
  • 10 oz diced organic tomatoes
  • 1 1/2 cup frozen organic corn
  • 2 cups organic chicken broth
  • 2 cups filtered water



  1. In a 5.5 quart stock pot over medium heat, add the extra virgin olive oil, diced white onion and red pepper and season with sea salt and black pepper. Cook until the onions are translucent for about 3-5 minutes.
  2. Using a garlic press to mince the garlic cloves, add to the stock pot and continue to cook for 1 minute.
  3. Add the ground beef and brown thoroughly for an additional 4-6 minutes.
  4. To the stock pot, add the 2 tablespoons of homemade taco seasoning along with the drained black beans, pinto beans, tomato puree, diced tomatoes and frozen corn. Mix until well combined.
  5. Add in the chicken broth and filtered water and stir again until well combined. Bring the stock pot to a boil and then cover and simmer over low heat for 20-30 minutes.
  6. Serve with fresh chopped cilantro, homemade lime crema, tortilla strips or pepitas

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  1. Ground beef – We love using ButcherBox for our grass fed, grass finished beef. You can use any local ground beef, just look for 90/10 or 93/7.
  2. Black and pinto beans – Always look for organic and bpa-free cans. Also, if you don’t have or like one of these types of beans, then add in 2 of the other. For example, if you don’t like black beans, add in 2 cans of pinto!

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