Dutch Oven Chili Recipe

Introduction

This Dutch Oven Chili is a hearty and flavorful one-pot meal perfect for any day of the week. Packed with a variety of vegetables, spices, and tender ground beef, it’s a satisfying dish that’s both comforting and nutritious.

Ingredients

• 2 tbsp olive oil
• 2 onions, diced
• 454 g / 1 lb lean ground beef
• 2 cloves garlic, minced
• 1 jalapeno, minced
• 1 tbsp chili powder
• 1 tbsp Montreal steak spice
• 1 tbsp cumin
• 1 tsp coriander
• 1/2 tsp salt
• 796 mL / 28-oz can crushed tomatoes
• 796 mL / 28-oz can diced tomatoes
• 1 red bell pepper, chopped
• 1 medium sweet potato, cut into 1/2″ cubes
• 540 mL / 19-oz can kidney beans, drained and rinsed
• 341 mL / 12-oz can corn kernels, drained
• 1 avocado, diced
• 1/2 cup grated cheddar cheese
• 2 tbsp chopped cilantro

Instructions

1. Step 1: In a large pot, heat olive oil over medium heat. Add the diced onions and cook for 2-3 minutes until they become slightly translucent. Add the ground beef and cook, crumbling it with a spoon, until browned and almost fully cooked, about 5 minutes.
2. Step 2: Stir in the minced garlic, jalapeno, chili powder, cumin, Montreal steak spice, coriander, and salt. Cook for 1-2 minutes until the spices become fragrant. Then add the crushed tomatoes and diced tomatoes, stirring to combine.
3. Step 3: Bring the mixture to a simmer, then add the chopped red bell pepper and cubed sweet potatoes. Cover the pot and cook for 15 minutes until the vegetables are tender.
4. Step 4: Add the drained kidney beans and corn kernels. Cover and simmer for an additional 5 minutes to warm through.

Tips & Variations

• For extra heat, add more jalapeno or a pinch of cayenne pepper.
• Swap the ground beef for ground turkey or chicken for a leaner option.
• Top with sour cream or a squeeze of lime juice for added freshness.

Storage

Store any leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stove over medium heat, stirring occasionally until heated through. Chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili vegetarian?

Yes, you can omit the ground beef and add extra beans or vegetables like mushrooms or zucchini to keep it hearty and flavorful.

What can I serve with this chili?

This chili pairs well with cornbread, rice, or tortilla chips. Adding avocado, cheese, and cilantro on top adds extra texture and freshness.

Dutch Oven Chili Recipe

Print Recipe

★★★★★

4.7 from 150 reviews

This hearty Dutch Oven Chili is a flavorful, comforting dish perfect for any occasion. Made with lean ground beef, a blend of spices, sweet potatoes, kidney beans, corn, and a medley of tomatoes, this chili is simmered to perfection in a large pot. Garnished with creamy avocado, sharp cheddar cheese, and fresh cilantro, it offers a delicious balance of textures and vibrant tastes.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 27 minutes
• Total Time: 42 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Seasonings

• 2 tbsp olive oil
• 2 onions, diced
• 454 g / 1 lb lean ground beef
• 2 cloves garlic, minced
• 1 jalapeno, minced
• 1 tbsp chili powder
• 1 tbsp Montreal steak spice
• 1 tbsp cumin
• 1 tsp coriander
• 1/2 tsp salt

Vegetables and Canned Goods

• 796 mL / 28-oz can crushed tomatoes
• 796 mL / 28-oz can diced tomatoes
• 1 red bell pepper, chopped
• 1 medium sweet potato, cut into 1/2” cubes
• 540 mL / 19-oz can kidney beans, drained and rinsed
• 341 mL / 12-oz can corn kernels, drained

Garnishes

• 1 avocado, diced
• 1/2 cup grated cheddar cheese
• 2 tbsp chopped cilantro

Instructions

1. Sauté Onions and Brown Beef: In a large pot, heat olive oil over medium heat. Add diced onions and cook for 2-3 minutes until they turn slightly translucent. Add the ground beef, cook and crumble it with a spoon until browned and nearly cooked through, about 5 minutes.
2. Add Aromatics and Spices: Stir in minced garlic, jalapeño, chili powder, Montreal steak spice, cumin, coriander, and salt. Cook the mixture for 1-2 minutes until the spices are fragrant and well combined. Then, add both the crushed tomatoes and diced tomatoes to the pot.
3. Simmer with Vegetables: Bring the chili to a simmer, then add chopped red bell pepper and cubed sweet potatoes. Cover the pot and let it cook gently for 15 minutes, allowing the flavors to meld and the sweet potatoes to soften.
4. Add Beans and Corn: Stir in the drained kidney beans and corn kernels. Cover again and simmer for an additional 5 minutes until everything is heated through.

Notes

• You can adjust the heat by adding more or less jalapeno or chili powder according to your taste preferences.
• For a thicker chili, let it simmer uncovered for a few extra minutes to reduce liquid.
• Serve with warm bread or tortilla chips for a complete meal.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

Keywords: Dutch oven chili, chili recipe, ground beef chili, easy chili, comfort food, sweet potato chili, hearty chili