Easy Dutch Oven Chili Recipe (2024)

This stovetop dutch-oven chili is made with meat, beans, peppers and bold seasonings! It’s the perfect comfort food for football season or a cozy cold-weather weekend. Serve it with delicious jalapeño cornbread!

I may not be from Texas, but as a New Englander – I sure know comfort food! This easy dutch oven chili is one of my favorite fall recipes!

Why you’ll love this recipe

This chili recipe is what every chili should be – thick, hearty, boldly flavored and spicy! It’s a complete one pot meal that’s rich in fiber and protein! You can make it with ground beef or use ground turkey, which is the healthier option.

The recipe contains some beans but the meat is the real focal point of this dish! It’s very easy to adapt so if you like lots of beans in your chili, just add a can or 2 more. It’s also very easy to tone down the spice by omitting the jalapeño and the serrano peppers.

Key Ingredients

• Lean meat works best for this dish, otherwise you may end up with a layer of grease on top. 80/20 ground beef or ground turkey are both great options.
• Red kidney beans and pinto beans – we’re using canned, don’t drain the liquid!
• Poblano peppers are large, heart shaped peppers that have a mild, earthy taste. Jalapeños and serranos add heat to the chili. You’ll also need a red bell pepper.
• Bold seasonings – cumin, oregano, chili powder, paprika, garlic powder and onion powder are the important ones, don’t sweat it if you don’t have the others!

For a full list with measurements, see the recipe card below.

Substitutions

This chili recipe is very adaptable and you can work with what you have!

• Any combination of beans will work for this dish – black beans and white navy beans are a few other types you can try.
• Green bell peppers are milder in taste than poblano peppers and they’re easier to find.
• Tone down the spiciness by omitting the jalapeño and serrano pepper (although serranos are pretty mild). Or add some serious heat by using habanero peppers or chipotles in adobo.
• For vegan or vegetarian chili use tempeh or another plant based meat-substitute.

Steps with photos

Step 1: Heat the olive oil in a dutch oven over medium heat, add the onions, peppers and garlic. Sauté until fragrant.

Step 2: Add the ground beef and spices and cook the meat until it turns brown.

Step 3: Stir in the tomato paste and tomato sauce. Keep stirring until the tomato paste dissolves.

Step 4: Bring the chili to a simmer and then cover the pot with a lid and turn the flame down low. Let cook for 1-2 hours. Make sure to stir occasionally so the chili doesn’t stick to the bottom of the pan.

Step 5: Lift the lid and carefully taste the chili, season with more salt and pepper if needed and turn the burner off. Stir in fresh cilantro, re-cover and let the chili rest for 10-15 minutes.

Toppings and side dish ideas

• Top each bowl with a dollop of sour cream, a handful of shredded cheese a few slices of avocado and some fresh cilantro. Garnish with a few lime wedges.
• Serve with a side of jalapeño cornbread!

❓Recipe FAQs

Tips & Tricks

• Cook the chili for a minimum of 1 hour (2 hours is ideal). A long cooking time develops the flavors!
• Stir the chili every 15-20 minutes to keep it from sticking.
• If you like thinner chili, add 1-2 cups of chicken broth and adjust the seasonings as needed.

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