Dutch Oven Chili is the perfect one-pot, stovetop meal. It's hearty, packed with flavor and texture, and has over 30 grams of protein per serving. This healthy meal is comfort food at it's peak, especially when paired with homemade cornbread!

Jump to:
- Why You'll Love This Recipe
- Dutch Oven Chili Ingredients and Substitutions
- How To Make Dutch Oven Chili
- Chili Toppings and Serving Suggestions
- Expert Tips
- Recipe Variations
- Frequently Asked Questions
- Storing and Reheating Chili Instructions
- More Healthy Comfort Food Dinners
- Did you make this recipe?
- Dutch Oven Chili
This hearty Dutch oven chili is the perfect cozy dinner. It's made in one pot and takes about one hour from start to finish.
You just need ground meat, onions, garlic, spices, and a few canned goods to make this incredible, one-pot chili. All ingredients are simple, accessible, and make a great cost-effective meal.
Pair this with homemade cornbread and a side salad for a warm, comforting meal the whole family will love. You could also try this gluten free chili or 5 ingredient chili if you don't have as much time to spend in the kitchen!
Why You'll Love This Recipe
- Gluten and dairy free: Not only is this homemade Dutch oven chili delicious, but it's also healthy and naturally gluten and dairy free!
- Inexpensive: Groceries aren't cheap nowadays, but this recipe utilizes many canned pantry staples that frequently go on sale
- Protein packed: This stove-top chili will keep you full for hours with over __ grams of protein per serving
- Great for meal prep: Cook once and eat multiple this with this meal! You can either cook and store in the fridge for easy meals throughout the week, or freeze half for another night
- Minimal dishes: Everything cooks in just one Dutch oven so there's minimal dishes and time required to make this recipe
Dutch Oven Chili Ingredients and Substitutions
*full list of ingredients and measurements can be found in recipe card below*

- Meat: To really make this Dutch oven chili flavorful I like to use a mixture of lean ground beef and ground pork.
- Seasoning: I prefer to make my own chili seasoning with tons of spices. It's flavored with dark chili powder, smoked paprika, oregano, cumin, coriander, salt, and even a pinch of nutmeg for added depth of flavor
- Beans: This recipe calls for black beans and pinto beans
- Veggies: You'll need onions, jalapenos, garlic, and corn
- Canned goods: For the canned goods you will need tomato paste, diced tomatoes, and beef broth
Substitutions
- Meat: If you don't like ground pork, you can use all ground beef. If you're not a red meat eater, try it with ground turkey or chicken!
- Beans: The beans are a completely personal choice and any canned beans will work. you can use kidney beans, cannellini beans, navy beans, or even chickpeas
- Veggies: Leave out the jalapeno if you don't like spice, or add in roasted garlic, carrots, celery, and mushrooms for more veggies
- Broth: If you don't have beef broth, chicken or vegetable broth will also work. You can also make this with bone broth and make the chili more nutrient dense
How To Make Dutch Oven Chili
1. Heat Dutch oven over medium heat, then add in the ground beef and ground pork and cook until no longer pink

2. Add in the diced onion and minced garlic, and cook for 5 minutes

3. Add in remaining ingredients, then bring to a boil. Once boiling, lower heat and simmer for 45 minutes

Chili Toppings and Serving Suggestions
I suggest serving Dutch oven chili with homemade cornbread and a side salad. It's also great to serve with chips and guacamole at a party!
For toppings, the possibilities are endless. You can top homemade chili with:
- Sour cream
- Greek yogurt
- Shredded cheese
- Salsa
- Diced avocado
- Crushed tortilla chips
- Bacon bits
- Chopped cilantro
- Diced jalapeno
Expert Tips
- Brown the meat first: It can be tempting to just throw everything into the pot and let it simmer, but browning the meat really develops more flavor
- Extra vegetables: You can sauté carrots, celery, bell peppers, and mushrooms with the onions if you want more veggies in your chili
- Meatless: Leave the meat out and make an all bean chili. Add two cans of extra beans (your choice) for a meatless chili
- Add leftovers: If you have leftover chicken or turkey from a big meal, replace the ground meats with that. You'll need about 6 cups of cooked chicken, but it's a great way to repurpose leftovers
- Cook once, eat twice: Double this Dutch oven chili recipe and freeze half for another meal. It stays good in the freezer for up to 3 months.

Recipe Variations
While I like this stovetop chili as is, you can also customize it to your taste! Here's a few ideas:
- Ground turkey chili: Replace the ground meat with 2 pounds of ground turkey
- Chicken chili: Use 6 cups of cooked chicken breast in place of the ground meat
- Spicy chili: Add ½ teaspoon of cayenne pepper
- Vegetarian chili: Replace the meat with extra beans and use vegetable broth instead of beef
Frequently Asked Questions
Yes, you can cook chili in a cast iron Dutch oven, but a cast iron skillet will not work. You'll also want to adjust seasoning as needed because the acid from the tomatoes can sometimes cause the cast iron to give off a slight metallic taste.
They're both good options, it just depends on what you're looking for. Slow cooker chili is great for a busy day because you don't have to think about it, but Dutch oven chili is good for when you have extra time and want to develop a more flavorful chili.
For this chili recipe I use a standard 6 quart Dutch oven. A 5 quart will also work, but don't go smaller.
The best beans to use are whatever you prefer. My family like pinto beans and black beans, so that's what I use. You can also use kidney beans, navy beans, or white beans if you like them more.
The secret ingredient to good chili is using high quality spices. There is actually a difference in flavor between cheap and more expensive seasonings.
Opt for using smoked paprika or dark chili powder instead of their regular counterparts. You'll also want to let the chili simmer because the flavor develops more as it cooks.

Storing and Reheating Chili Instructions
STORING: You can store any leftovers of this delicious Dutch oven chili in an airtight container in the fridge for up to 5 days.
FREEZING: This is also a great recipe to double and freeze half for another meal! Let it cool completely, then spoon into a freezer safe bag and freeze for up to 3 months. thaw overnight in the fridge before eating.
REHEATING: To reheat, scoop your desired portion into a microwave safe bowl and cover with a damp paper towel. Heat for 30 second intervals until warmed through.
More Healthy Comfort Food Dinners
Did you make this recipe?
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PrintDutch Oven Chili
Dutch Oven Chili is the perfect one-pot, stovetop meal. It's hearty, packed with flavor and texture, and has over 30 grams of protein per serving. This healthy meal is comfort food at it's peak, especially when paired with homemade cornbread!
- Prep Time: 10 Minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8-10 Servings 1x
- Category: Chili
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Equipment
- 6 quart Dutch oven
- Wooden spoon
Meats
- 1 pound lean ground beef
- 1 pound ground pork
Seasoning:
- 3 tablespoons dark chili powder
- 1 tablespoon smoked paprika
- 2 ½ teaspoons kosher salt
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon ground nutmeg
Vegetables and Liquids:
- 1 medium onion- diced
- 3 cloves of garlic- minced
- 1 4 ounce can diced green chilis
- 1 15 ounce can pinto beans- drained and rinsed
- 1 15 ounce can black beans- drained and rinsed
- 2 cups frozen corn
- 1 15 ounce can fire roasted diced tomatoes
- 1 6 ounce can tomato paste
- 3 cups beef broth
Instructions
- Heat a 6 quart Dutch oven over medium heat. Add in ground beef and ground pork, break it up with a wooden spoon and cook until no longer pink.
- Next, add in diced onion and minced garlic and cook for 5 minutes, stirring occasionally
- Add the chili powder, paprika, salt, oregano, cumin, coriander, and nutmeg to the meat and stir until everything is well coated
- Finally, add the diced green chilis, pinto beans, black beans, corn, diced tomatoes, and beef broth to the Dutch oven and stir to combine.
- Bring the chili to a boil over medium heat. Once boiling, lower the heat and simmer for 40-45 minutes, stirring frequently to prevent sticking.
- Once the chili has thickened, turn off the heat, serve, and enjoy!
Notes
- Brown the meat first: It can be tempting to just throw everything into the pot and let it simmer, but browning the meat really develops more flavor
- Extra vegetables: You can sauté carrots, celery, bell peppers, and mushrooms with the onions if you want more veggies in your chili
- Meatless: Leave the meat out and make an all bean chili. Add two cans of extra beans (your choice) for a meatless chili
- Add leftovers: If you have leftover chicken or turkey from a big meal, replace the ground meats with that. You'll need about 6 cups of cooked chicken, but it's a great way to repurpose leftovers
- Cook once, eat twice: Double this Dutch oven chili recipe and freeze half for another meal. It stays good in the freezer for up to 3 months.
- Storing: Store leftovers in an airtight container in the fridge for up to 5 days.
Keywords: dutch oven chili, stovetop chili, one pot chili
Lauren says
I just got a dutch oven and couldn’t contain my excitement when I saw this new recipe! I made it with ground turkey and vegetable broth since that’s what I had on hand & without beans since I have an intolerance to them. With all the veggies, chiles, fire roasted tomatoes, etc. and the fabulous spice concoction, I didn’t even miss them! Plus, I added chopped mushrooms like the notes suggested and WOW! Would have never thought to do that on my own but I loved it. Topped with avocado, sour cream, cheddar, and cilantro and served with Nicole’s cornbread (made into muffins) for one heck of a dinner.
★★★★★
Nicole Radcliffe says
Chili and cornbread is always a winning combo!! Sounds like the most delicious dinner!