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Dutch Oven Chili with Beans

Diet labels & ingredient swaps

Labels describe the listed ingredients; check packaged ingredients, optional extras and cross-contact for your needs. Gluten-free is not an allergen-safety guarantee. Vegetarian cheese should use vegetarian rennet.

Ingredient swaps: For dairy-free, omit cheese and sour cream toppings. Check broth and sauces before making a gluten-free version. These adaptations are not included in the badges or nutrition estimate.

HCP browsing criteria, per original-size serving: high-protein ≥25 g protein and ≥20% of calories from protein; low-carb ≤15 g total carbs; keto-friendly ≤10 g total carbs with ingredient review; low-fat ≤3 g fat and ≤30% of calories from fat. These use estimated nutrition for the version described on the recipe, excluding specified extras. Mediterranean-inspired describes ingredients, not a prescribed diet. Unreviewed recipes are left unlabelled; no badge does not mean a recipe is unsuitable.

Simmer a hearty bean chili in a Dutch oven, adjusting the seasoning before serving.

Prep: 20 min Cook: 90 min Approx. total: 1 hr 50 min Serves 6 Easy
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Dutch Oven Chili with Beans

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LET’S GET COOKING

Dutch Oven Chili with Beans

6 servings
servings

Original recipe: 6 servings.

Only ingredient amounts adjust. Instructions, cooking times, package sizes and other preparation notes stay as originally written. Simple gram equivalents adjust with servings. Nutrition is per original-size serving.

Ingredients

Check off ingredients as you go.

Instructions

  1. Toast and sauté aromatics

    Heat the Dutch oven over medium heat, add the olive oil, then sauté the onion (and bell pepper if using) until softened, about 5–7 minutes. Add the garlic and cook 30–60 seconds until fragrant.

    Tip: Sweat the onions slowly — they should turn translucent, not brown, for a sweeter base.

  2. Brown the meat

    Increase heat to medium-high, add the ground meat, and break it up with a spoon. Brown thoroughly until most of the moisture has cooked off and the meat begins to caramelize, about 6–8 minutes.

    Tip: Don’t crowd the pot — brown in batches if needed to get good color and fond.

  3. Bloom the spices and add tomato paste

    Push the meat to the side, add the chili powder, cumin, smoked paprika, oregano, and chipotle/cayenne to the empty space and toast briefly (30–45 seconds). Stir in the tomato paste and cook 1–2 minutes until it darkens slightly.

    Tip: Blooming spices in fat unlocks deeper flavor than adding them directly to the liquid.

  4. Deglaze and combine liquids

    Pour in a splash of stock (or water) and scrape up the browned bits from the bottom of the pot. Add crushed tomatoes, diced tomatoes, remaining stock, and brown sugar if using. Stir to combine.

    Tip: Use the deglazing step to capture all the fond — it’s flavor gold for the chili.

  5. Simmer low and slow

    Bring the chili to a gentle simmer, then reduce heat to low and cover partially with the lid. Let simmer gently for 45–60 minutes, stirring occasionally, until flavors meld and chili thickens. Check the ground-meat mixture reaches at least 160°F (71°C).

    Tip: If the chili becomes too thick, add a little more stock; if too thin, simmer uncovered for the last 10–15 minutes.

  6. Add beans and finish seasoning

    Stir in the drained beans and simmer uncovered for another 10–15 minutes to heat the beans through and let the sauce thicken. Taste and adjust salt, pepper, and spice level.

    Tip: Mashing a cup of beans against the side of the pot will thicken the chili naturally.

  7. Rest and serve

    Remove from heat and let the chili rest 10–15 minutes with the lid slightly ajar to let flavors settle. Serve topped with cilantro, shredded cheese, sour cream, or chopped onions as desired.

    Tip: Chili tastes even better the next day — refrigerate overnight if possible before serving to deepen flavors.

Equipment: Dutch Oven buying guide

A LITTLE EXTRA HELP

Recipe tips & helpful notes

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NUTRITION & YOUR NEXT MEAL

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Choose a recipe version below. Estimates are per recipe serving; optional ingredients, brands and preparation can change the result.

Beef, kidney bean & pinto chili

Estimated nutrition per serving · 1/6 of the defined batch

Calories
508 kcal
Protein
29.5 g
Carbs
35 g
Fat
29.2 g
Fiber
Not available

One sixth of the batch. Kidney and pinto beans are drained/rinsed weights. No cheese, sour cream or added sugar. Fat retained in the model; draining beef changes actual values.

Calculated using USDA FoodData Central reference foods. Not laboratory analysis or kitchen-tested nutrition. About the reference data.

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Adjusting thickness & heat

Mash a small portion of the cooked beans into the chili if you want a thicker texture. Add chipotle, smoked paprika or fresh chile gradually and taste as you go.

Serving suggestions

Offer sliced chiles, shredded cheese and lime at the table so everyone can adjust their bowl. Serve with cornbread or rice.

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