Dutch Oven Chili

a bowl of chili with jalapenos on the top and cilantro in the background

This richly flavored Dutch Oven Chili is loaded with beans, hearty beef and nourishing veggies, making it the perfect toasty meal to fuel your cold weather adventures.

Course Main Course, Soup

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 272kcal

Author Amy

Ingredients

1 TBS olive oil
1 medium sweet yellow onion chopped
1 red bell pepper chopped
1 green bell pepper chopped
1 jalapeno pepper finely diced
1 lb ground beef
3 garlic cloves
28 oz crushed fire roasted diced tomatoes
¼ cup tomato paste
15 oz kidney beans drained and rinsed
15 oz pinto beans drained and rinsed
2 cups beef broth
¼ cup chili seasoning

Instructions

Prepare the vegetables. Dice the onion and finely dice the bell peppers and jalapeños. Mince the garlic and drain and rinse the beans.
Add 1 tablespoon of olive oil to the Dutch oven and heat over medium heat. Add onion, bell peppers, jalapeños and garlic and cook for 5 minutes, or until tender.
Add the raw ground beef to the Dutch oven and brown it, breaking it apart with a wooden spatula as it cooks. Once the beef is no longer pink, drain any excess grease if necessary (this will depend on how lean the beef is and your personal preference).
Add the crushed tomatoes, beans, tomato paste, chili seasoning, and beef broth to the Dutch oven and stir to combine. Increase the heat to bring the chili to a boil and then reduce the heat to maintain a simmer and simmer for 10-15 minutes.
Once the chili is cooked, taste and adjust the seasoning if needed. Serve hot with your favorite chili toppings.

Nutrition