Dutch Oven Chili
This Dutch oven chili is hearty, savory, and incredibly flavorful! This one pot recipe is simple and easy to make. Both kids and adults love this homemade chili recipe. Make it for family dinners, holidays, parties, and more!
Servings 6 servings
Ingredients
- 2 tablespoon olive oil
- 1 ½ pounds ground beef
- 1 onion chopped
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 15 ounces canned kidney beans drained and rinsed
- 15 ounces canned black beans drained and rinsed
- 15 ounces canned diced tomatoes do not drain
- 6 ounces tomato paste
- 2 cups beef or vegetable broth
- 2 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- salt to taste
- black pepper to taste
Optional Toppings:
- shredded cheese
- sour cream or dairy-free alternative
- sliced green onions
- chopped fresh cilantro
- sliced jalapeños
- avocado slices
Instructions
- First, place your Dutch oven over medium-high heat and add a drizzle of olive oil.
- Add the chopped onions to the hot Dutch oven. Cook for 2 to 3 minutes until translucent.
- Stir in the minced garlic and cook for an additional 30 seconds to 1 minute until fragrant.
- Push the onions and garlic to one side of the Dutch oven. Add the ground beef (or meat substitute) to the other side.
- Cook the meat, breaking it apart with a spatula, until browned and cooked through. Drain off any excess fat if necessary.
- Stir in the diced bell peppers, chili powder, ground cumin, paprika, salt, and black pepper. Cook for another 2 to 3 minutes, until the peppers begin to soften.
- Add the kidney beans, black beans, diced tomatoes, tomato paste, and broth to the Dutch oven. Stir everything together until well combined.
- Bring the chili to a boil, then reduce the heat to low. Cover the Dutch oven with its lid and let the chili simmer for at least 30 minutes, stirring occasionally. The longer it simmers, the more flavorful it will become.
- Taste the chili and adjust the seasoning with more salt, pepper, or spices as needed.
- Ladle the Dutch oven chili into bowls. Lastly, top with your favorite toppings like shredded cheese, sour cream, green onions, cilantro, jalapeños, or avocado slices.
Notes
- Feel free to use ground turkey, pork, or chicken.
- For a meatless version, omit the meat.
- Drain and rinse both cans of beans.
- Do not drain the diced tomatoes.
- Taste and adjust the seasonings as you cook.
- The longer the chili cooks, the more flavorful it will become.
- Serve leftovers in the fridge for up to 4 days.
- To reheat, add leftovers to a skillet over low-medium heat. Heat until warm.
- Freeze this chili for up to 2 months. Thaw overnight in the fridge before reheating.
Nutrition Facts
Dutch Oven Chili
Amount Per Serving
Calories 396
Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 14g
Cholesterol 81mg27%
Sodium 1216mg53%
Potassium 1314mg38%
Carbohydrates 38g13%
Fiber 13g54%
Sugar 9g10%
Protein 30g60%
Vitamin A 2347IU47%
Vitamin C 58mg70%
Calcium 126mg13%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.