This delicious dutch oven chili is easy to make and perfect for cozy fall weather. It's also packed with protein, fiber, and veggies to make a nutritious dinner. Serve it with cornbread to make the perfect autumn meal!
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Why You’ll Love This Recipe
- This hearty chili is the perfect comfort food the whole family will love during the fall months.
- The leftovers are delicious the next day and great for meal prep.
- It's packed with protein, fiber, and veggies and has all the flavor of a classic chili recipe.
- You can make this recipe your own and it's very customizable to the meat and veggies you have on hand.
Ingredient Notes
- Olive oil
- Lean ground meat of choice - we typically choose lean ground turkey or lean ground beef, but lean ground chicken would also work.
- Minced garlic
- Bell pepper, carrots, zucchini, yellow onion - yellow, orange, or red bell pepper will work
- Dried oregano, paprika, chili powder, cumin, salt - use smoked paprika for a slightly smoky flavor
- Brown sugar or coconut sugar
- Dark red kidney beans, drained and rinsed - you could also use pinto beans, great northern beans, or black beans here.
- Crushed tomatoes
- Chicken or beef broth - either will work here
- Your favorite chili toppings: cheddar cheese, tortilla chips, sour cream or plain Greek yogurt, avocado, green onions, red onions, etc.
See the recipe card below for a complete list of ingredients and measurements.
Equipment You’ll Need
- Large dutch oven* or pot with a lid
- Measuring cups and spoons
- Cutting board and knife
- Wooden spoon
Step by Step Directions
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Place a large dutch oven (or pot with a lid) on the stove over medium heat. Add the oil. Once the oil is hot, place the ground meat in the dutch oven and use a spoon to break the meat into small pieces. Let it cook for 5-7 minutes, until the meat is fully cooked through.
Step 2: Add the garlic, bell pepper, carrots, zucchini, and onion. Next add the oregano, paprika, chili powder, cumin, salt, and sugar. Let the veggies cook for 2-3 minutes until slightly softened.
Step 3: Add the beans, crushed tomatoes, and broth. Mix well and reduce the heat to low. Place the lid on the dutch oven and let it simmer, stirring occasionally. Simmer for at least 15 minutes, but up to 30 minutes.
Step 4: Serve with any toppings of choice such as green onion, sliced jalapeño, avocado, shredded cheese, sour cream or Greek yogurt, or tortilla chips.
Tips & Variations
- If you like a little more of a kick, feel free to add a little cayenne pepper or red pepper flakes.
- If you don't have a cast iron dutch oven, you can use a standard large pot with a lid.
FAQ
Store any leftovers in an airtight container for up to 5 days.
This recipe is gluten-free and dairy-free. For a vegetarian or vegan version, feel free to swap the meat for additional vegetables or cooked quinoa, or cooked pasta.
If you like this easy dutch oven chili recipe, check out a few of our other easy soups:
If you make the best dutch oven chili, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Delicious Dutch Oven Chili Recipe
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground meat of choice (beef or turkey)
- 1 tablespoon minced garlic
- 1 bell pepper, diced
- 2 medium carrots, chopped
- 1 medium zucchini, diced
- 1 small yellow onion, diced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1-2 tablespoons chili powder (depending on spice preference)
- 2 teaspoons cumin
- ½-3/4 teaspoon salt
- 2 teaspoons brown sugar or coconut sugar
- 2, 15 ounce cans of dark red kidney beans, drained and rinsed
- 1, 28 ounce can crushed tomatoes
- 1 ½ cups chicken or beef broth
- For topping: cheese, tortilla chips, green onion, avocado, sour cream or plain Greek yogurt
Instructions
- Place a large dutch oven (or pot with a lid) on the stove over medium heat. Add the oil. Once the oil is hot, place the ground meat in the dutch oven and use a spoon to break the meat into small pieces. Let it cook for 5-7 minutes, until the meat is fully cooked through.
- Add the garlic, bell pepper, carrots, zucchini, and onion. Next add the oregano, paprika, chili powder, cumin, salt, and sugar. Let the veggies cook for 2-3 minutes until slightly softened.
- Add the beans, crushed tomatoes, and broth. Mix well and reduce the heat to low. Place the lid on the dutch oven and let it simmer, stirring occasionally. Simmer for at least 15 minutes, but up to 30 minutes. Serve with any toppings of choice.
Notes
NUTRITION
The recipe can be found on My Fitness Pal by searching "BWB Dutch Oven Chili."
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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