Dutch Oven Chili

This Dutch Oven Chili is rich, hearty, and loaded with flavorful ground beef, beans, and spices. Easy to make with just one pot, this stovetop chili recipe is perfect for a quick weeknight meal. Serve it with sour cream, cheddar cheese, and cilantro for the ultimate comfort food dish.

Course Main Course, Soup

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 371kcal

Author Ashley Petrie, RDN, LDN

Equipment

6-quart enameled cast iron dutch oven

Ingredients

2 tablespoons olive oil
1 medium yellow onion diced
1 jalapeño minced
2 cloves garlic minced
1 pound ground beef 90-93% lean
4 tablespoons chili seasoning blend
1 14.5-ounce can diced tomatoes
1 cup water
1 large red or green bell pepper diced
1 15.5-ounce can black beans drained and rinsed
1 15.5-ounce can kidney beans drained and rinsed

Instructions

Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion, minced jalapeño, and minced garlic. Sauté for 5-7 minutes or until the vegetables are softened and beginning to brown.
2 tablespoons olive oil, 1 medium yellow onion, 1 jalapeño, 2 cloves garlic
Push the vegetables aside and add the ground beef. Cook, breaking it up into small pieces with a wooden spoon, until it is browned and cooked through.
1 pound ground beef
Sprinkle in the chili seasoning blend and mix it thoroughly with the ground beef until well coated. Cook for an additional 2 minutes to let the spices release their flavor.
4 tablespoons chili seasoning blend
Reduce the heat to medium-low and pour in the diced tomatoes and water, scraping any cooked-on bits from the bottom of the pot. Stir in the diced bell pepper, black beans, and kidney beans until well combined.
1 14.5-ounce can diced tomatoes, 1 cup water, 1 large red or green bell pepper, 1 15.5-ounce can black beans, 1 15.5-ounce can kidney beans
Bring the chili to a simmer, then cover and reduce the heat to low. Simmer for 25-30 minutes or until the peppers and tomatoes have softened.
Remove the lid and crush some of the beans to release their starches, naturally thickening the chili. Simmer, uncovered, for an additional 5-10 minutes or until it reaches your desired consistency.
Serve with tortilla chips and your choice of toppings. Enjoy!

Notes

Use your own chili seasoning. Store-bought chili seasoning often includes additives like anti-caking agents, thickeners, and sugars. Making your own chili seasoning blend gives you full control over the flavor without these extras.
Storage: Store leftover chili in an airtight container for up to 4 days in the refrigerator or up to 6 months in the freezer.

Nutrition

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