Name: Dutch Oven Chili
Prep time: 20 min
Cook time: 30 min
Ingredients: 2 tbsp. oil; 1 medium red onion (chopped); 1 medium red bell pepper (chopped); 1 medium green bell pepper (chopped); 1 medium jalapeno pepper (minced); 2 lb. ground turkey (or beef); 56 oz. fire roasted tomatoes (I used two 28 oz. cans); 1 tbsp. chili powder; 2 tbsp. ground cumin; 3 tbsp. garlic powder; 2 tbsp. onion powder; 45 oz. canned beans (see recommendations above - 3 cans); 1 cup chicken broth; 6 oz. can tomato paste (Optional if you want thicker consistency)

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This Dutch Oven Chili recipe is a hearty and comforting dish, loaded with healthy and satisfying vegetables, flavorful ground turkey (or beef), broth, and a rich seasoning mix.

The fire-roasted tomatoes and jalapenos offer depth of flavor without making this chili overly spicy. Enjoy a bowl of this Dutch oven chili with a side of bread or garlic naan to soak up any remaining bits and juice!

a wooden spoon in a dutch oven chili recipe with a rich tomato broth

WHAT SHOULD YOU SERVE WITH MY CHILI?

Chili pairs well with so many different side dishes, so you certainly won’t be short of choice. Consider serving a side of cornbread, rice, baked potatoes, nachos, or baked pita chips.

Top your Dutch oven chili with a dollop of sour cream and some shredded cheese!

WHAT VARIATIONS CAN I MAKE TO DUTCH OVEN CHILI?

Traditionally, chili is made with ground beef, but you can also use ground turkey, chicken, or sausage. Lean ground beef can also be used as a way to reduce the overall fat content in this dish.
The chili is already loaded with veggies but you can easily swap those called for in this recipe for other vegetables that you may prefer. Veggies such as carrots, celery, zucchini, kale, Swiss chard, or even mushrooms are all great options.
If you’ve decided to use ground sausage or ground beef for your chili instead of turkey or chicken, my recommendation is to use beef broth instead of chicken broth.
Make a vegetarian chili by omitting the meat and adding 2 cups of lentils or quinoa. You may also want to use a vegetable broth instead of the chicken broth.

a bowl of cooked white rice with homemade dutch oven chili on a white plate with a blue rim

CAN I MAKE THIS CHILI IN AN INSTANT POT?

Absolutely! Once you’ve sautéed the veggies and browned the ground meat, add all of the ingredients to the Instant Pot and cook on high manual pressure for about 20 minutes.

WHAT ARE THE BEST TYPES OF BEANS TO USE IN A CHILI RECIPE?

This really comes down to personal preference, although kidney beans do tend to be the most popular type of beans in chili. Pinto beans are also great.

a fresh bowl of cooked white rice with homemade dutch oven chili on a white plate with a blue rim

TIPS FOR MAKING MY EASY DUTCH OVEN CHILI

It’s important that you first saute the veggies and brown the ground meat as a first step to making this chili. Doing so will increase the flavor in this dish and also prevent any unwanted raw vegetable crunch.
Whatever meat you decide to use in this chili, make sure it is good quality as this will definitely impact on taste.
Feel free to use shredded turkey instead of ground turkey. It’s a great way to use up leftover holiday turkey!
While I’ve added jalapenos and fire-roasted tomatoes to this chili, these ingredients don’t make the dish overly spicy, especially since the heat of jalapenos is reduced when they are cooked. To increase the heat in your chili, add in some cayenne pepper or red chili flakes, or even some hot sauce.
For a thicker consistency, add in some tomato paste but only do this once the chili has cooked.
Believe it or not, but adding one small teaspoon of unsweetened cocoa will give this dish a beautiful earthy tone. You can also try a tablespoon of either fish sauce or soy sauce to increase the flavors without compromising the recipe in any way.

STORAGE AND FREEZER TIPS

Most chili recipes, including this Dutch oven chili, store and freeze really well.
Once the chili has completely cooled, transfer any leftovers to an airtight container and store in the fridge for up to 5 days.
My dutch oven chili can also be frozen for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

Dutch Oven Chili

This Dutch Oven Chili recipe is a hearty and comforting dish, loaded with healthy and satisfying vegetables, flavorful ground turkey (or beef), broth, and a rich seasoning mix.

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Prep Time 20

Cook Time 30

Servings: 6 Servings

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

2 tbsp. oil
1 medium red onion chopped
1 medium red bell pepper chopped
1 medium green bell pepper chopped
1 medium jalapeno pepper minced
2 lb. ground turkey or beef
56 oz. fire roasted tomatoes I used two 28 oz. cans
1 tbsp. chili powder
2 tbsp. ground cumin
3 tbsp. garlic powder
2 tbsp. onion powder
45 oz. canned beans see recommendations above – 3 cans
1 cup chicken broth
6 oz. can tomato paste Optional if you want thicker consistency

Method

Chop all your veggies and garlic and sauté them in oil.
Sautéing vegetables in a cast iron dutch oven.
Add the meat and stir until it's browned.
Adding ground meat to the dutch oven for this Dutch Oven Chili Recipe.
Stir in the canned tomatoes.
Stirring in the fire roasted, canned tomatoes for this Dutch Oven Chili Recipe.
Add the beans.
Adding canned pinto beans to the dutch oven for this Dutch Oven Chili Recipe
Then add the spices.
Adding all the spices to this Dutch Oven Chili Recipe
Lastly add the optional broth and/or tomato paste to achieve the texture you prefer from your finished chili. Total cooking time is approximately 30 minutes. but cook until done to your liking. It should be a minimum of 165 F. when done. 185 F. is better.