Dutch Oven Chili
This one-pot Dutch Oven Chili is perfect for busy weeknights. With 15 minutes of prep and less than an hour of cook time, you're able to enjoy a hearty meal that's packed with bold flavors.
Servings: 6 servings
Calories: 355kcal
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef
- 1 yellow onion diced
- 2 garlic cloves minced
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp red chili flakes
- 2 tsp dried oregano
- 2 green bell peppers diced
- 14 oz tomato purée passata - not paste, or crushed tomatoes
- 1 cup beef stock
- 1 cup corn frozen or fresh
- 14 oz mixed beans canned, incl. juices
To Serve
- 1/2 cup sour cream
- 2 tbsp fresh cilantro finely chopped
- 1 jalapeño pepper optional, thinly sliced
Instructions
- Prepare all the ingredients by cutting the vegetables, measuring out spices, and opening the tins as the chili comes together quickly.
- Heat olive oil in a large pot or Dutch oven over high heat. Add the ground lamb and break it up into small pieces while browning it, 2-3 minutes.1 tbsp olive oil, 1 lb ground beef
- Add the diced onion, garlic, and seasonings and cook while stirring for 2-3 minutes. You want to pack in the flavors early on.1 yellow onion, 2 garlic cloves, 1 tsp salt, 1/2 tsp ground black pepper, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp red chili flakes, 2 tsp dried oregano
- Reduce the heat to medium heat and add the diced bell peppers, followed by the crushed tomatoes, stock, frozen corn, and mixed beans (including the starchy juices).2 green bell peppers, 14 oz tomato purée, 1 cup beef stock, 14 oz mixed beans, 1 cup corn
- Stir to combine and bring everything to a simmer. Reduce the heat and simmer for 30 minutes allowing the vegetables to cook and flavors to combine. Stir occasionally to prevent any bits from burning to the bottom.
- Season to taste with salt, ground pepper, and extra chili. Serve in individual bowls and garnish with sour cream, chopped mint, and a thinly sliced jalapeño pepper for some extra heat.1/2 cup sour cream, 2 tbsp fresh cilantro
Notes
Thicken it up: If your chili is too thin, let it simmer longer or add a cornstarch slurry.
Serve the chili with nacho chips or on tostadas. Rice, quinoa, or cornbread make filling sides as well.
Storage: Chili is one of those great batch-cooking recipes as it stores well in the fridge and freezer. You can keep it in an airtight container in the fridge for up to 4 days or store it in the freezer for up to 3 months.
Nutrition
Calories: 355kcal | Carbohydrates: 33g | Protein: 25g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 60mg | Sodium: 594mg | Potassium: 1096mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1007IU | Vitamin C: 43mg | Calcium: 93mg | Iron: 6mg
