Dutch Oven Chili
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Dutch Oven Chili
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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!
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Ingredients
- 2 tbsp 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 Kidney Beans drained and rinsed, canned
- 15 ounces black beans drained and rinsed, canned
- 15 ounces diced tomatoes do not drain, canned
- 6 ounces tomato paste
- 2 cups beef broth or vegetable broth
- 2 tbsp chili powder
- 1 tbsp cumin ground
- 1 tsp paprika
- salt to taste
- black pepper to taste
Optional Toppings:
- cheese shredded
- sour cream or dairy-free alternative
- green onion sliced
- cilantro chopped, fresh
- jalapeño sliced
- 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
- Nutrition Facts
- Nutrition Facts Dutch Oven Chili Amount Per Serving Calories 396 Calories from Fat 261 % Daily Value* Fat 29g45%Saturated Fat 10g63%Trans Fat 1gPolyunsaturated Fat 2gMonounsaturated Fat 14gCholesterol 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.
- Calories 396
- Calories from Fat 261
- % Daily Value*
- Fat 29g
- 45%
- Saturated Fat 10g
- 63%
- Trans Fat 1g
- Polyunsaturated Fat 2g
- Monounsaturated Fat 14g
- Cholesterol 81mg
- 27%
- Sodium 1216mg
- 53%
- Potassium 1314mg
- 38%
- Carbohydrates 38g
- 13%
- Fiber 13g
- 54%
- Sugar 9g
- 10%
- Protein 30g
- 60%
- Vitamin A 2347IU
- 47%
- Vitamin C 58mg
- 70%
- Calcium 126mg
- 13%
- Iron 7mg
- 39%
- 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.
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