Delicious Dutch Oven Chili Recipe

5 from 2 votes

Delicious Dutch Oven Chili Recipe

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!

Prep Time20

Cook Time25

Course: Main Course, Soup

Cuisine: American

Servings:

Calories: 416kcal

Author: Olivia & Annie

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

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.

Nutrition