dutch oven chili

Dutch Oven Chili is a beef and bean chili that is made right on the stovetop. Hearty, comforting, and loads of flavor in every bite of this stovetop chili recipe.

Dutch Oven Chili

beef

onion

garlic

green peppers

(4 oz)can green chilis

dark red kidney beans

light red kidney beans

28 oz can diced tomatoes

TBSP Chili Powder

tsp Cumin

cayenne pepper

olive oil

Pour olive oil in dutch oven on stove...

Pour olive oil in dutch oven on stove top

Add chopped onions and garlic and saute about...

Add chopped onions and garlic and saute about 2-3 minutes

Add ground beef and cook until no longer...

Add ground beef and cook until no longer pink and crumbling

Add green peppers, chili peppers, and diced tomatoes

Add all seasonings in.

Stir and bring to a low boil

Turn to a low heat and cook for...

Turn to a low heat and cook for 60 minutes

Serve and enjoy!

Lean ground beef and a hearty amount of black beans keep this chili on the healthier side, while bacon and chipotles in adobo add just the right dose of decadence to keep everyone coming back for more.

Smoky Chipotle Black Bean Chili

bacon, chopped (optional *see notes)

onions

red bell pepper,

green bell pepper,

minced chipotles in adobo sauce

chili powder and tomato paste

coriander and cumin

oregano

sirloin

diced fire-roasted tomatoes (14.5 ounces each)

low-sodium beef broth (14.5 ounces)

low-sodium black beans

water

lime juice

Salt and black pepper

bacon

Avocado

Cilantro

Jalapeño

Cook bacon in a pot or Dutch oven over medium heat until crisp; transfer to a paper towel-lined plate. Reserve 2 tablespoons drippings in pot.

Heat reserved drippings (or 2 tablespoons olive oil) in pot over medium until shimmering. Add onions, bell peppers, chipotles, chili powder, tomato paste, garlic, coriander, cumin, and oregano, and cook, stirring occasionally until vegetables are tender and beginning to brown, about 10 minutes.

Increase heat to medium-high, add sirloin and cook, breaking up with a spoon, until browned, 3–4 minutes.

Add tomatoes and broth and bring to a boil. Reduce heat to medium-low, cover, and simmer 1 hour, stirring occasionally.

Remove lid, stir in beans and water and simmer, stirring occasionally, until chili is rich, dark, and slightly thickened. Stir in lime juice, and season with salt and pepper to taste.

Dutch Oven Chili hits the spot when you want a taste of the outdoors! Whether you’re camping, hunting, having a backyard campfire, or just want chili from a dutch over, this recipe won’t disappoint.

salt

black pepper

vegetable oil

red bell pepper (diced)

celery

tomato paste

chili powder

cumin

paprika

garlic powder

beef broth

red kidney beans (rinsed)

tomatoes

green chilies

tortilla chips

cheddar cheese

cilantro

sour cream

Place a 12-inch (6 quart) cast iron dutch oven over 15 briquettes to preheat, about 5 minutes. Season the beef with salt and pepper. Once dutch oven is preheated, add in the oil and sear the beef until browned. Add in the onion, red bell pepper, celery, and tomato paste and saute 5-7 minutes, until vegetables are soft.

Add in chili powder, cumin, paprika, and garlic powder and let cook 60-90 seconds.

Stir in beef broth, kidney beans, diced tomatoes, and green chilies.  Place the lid on and let cook for 60 minutes.

Remove the lid and stir in the crushed tortilla chips.  Let rest for 10 minutes, uncovered, to thicken.  Serve plain or topped with shredded cheddar cheese and/or a dollop of sour cream and freshly chopped cilantro.

This Dutch Oven Chili is easy to make and comes together in just 1 pot! It&#39;s hearty, filling, and packed with plant-based protein. Perfect to serve at a family dinner, alongside some fresh cornbread or pita chips.

olive oil oil

white onion, diced

red bell peppers, diced

garlic,

green chilies, chopped ((seeds removed for less heat))

tsp cumin

½ coriander

½ tsp chili powder ((add more for more heat))

½ tsp smoked paprika

(15 oz each) black beans, drained and rinsed

(14.5 oz) chopped tomatoes

vegetable broth

tbsp molasses or brown sugar ((optional))

tbsp cacao podwer ((we like Dutch processed cacao powde; optional))

Sour cream ((vegan

Pita chips

To a Dutch oven, heat oil over medium heat. Add the onion and red peppers and cook for 5-6 minutes, stirring occasionally, until they are lightly brown.

Then, add tomato paste, chopped green chilies, minced garlic, and all of the spices - ground cumin, ground coriander, chili powder, smoked paprika, and dried oregano. Cook for 2-3 more minutes.

Add the canned tomatoes, black beans, corn, vegetable broth, molasses, cacao powder (optional), salt, and black pepper. Stir and bring to a boil. Turn the heat to low and cook for 40-50 minutes or until the chili thickens.

If you like, you can blend half of the chili for a thicker texture. Serve right away and top with fresh cilantro and sour cream (optional).

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Dutch Oven Chili

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Top 4 dutch oven chili recipes from across the web

The most viewed dutch oven chili recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dutch Oven Chili

Smoky Chipotle Black Bean Chili

Dutch Oven Chili

Dutch Oven Chili

The most viewed dutch oven chili recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine