Savory Dutch Oven Chili Ready in 45 Minutes for Cozy Nights

This hearty Dutch Oven Chili is a comforting meal that’s perfect for chilly nights and ready in just 45 minutes.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tbsp Olive Oil Adds richness and helps sauté vegetables; substitute with any neutral oil.
2 Onions, diced Provide sweetness and depth of flavor; can substitute with shallots or leeks.
1 lb Lean Ground Beef The main protein source that brings heartiness; use ground turkey or plant-based ground meat for a lighter option.
2 cloves Garlic, minced Enhances the flavor profile; use garlic powder if fresh is unavailable.
1 Jalapeño, minced Adds heat; can be omitted or replaced with bell pepper for less spiciness.

For the Spices

1 tbsp Chili Powder Gives the chili its signature taste; adjust for spice preference or use a Southwestern spice blend.
1 tbsp Montreal Steak Spice Enhances savory flavor; use any steak seasoning or omit if unavailable.
1 tbsp Cumin Provides warmth and earthiness.
1 tsp Coriander Adds citrus notes; can be omitted or substituted with additional cumin.
0.5 tsp Salt Essential for flavor enhancement; adjust to taste.

For the Chili Mixture

28 oz Crushed Tomatoes Forms the base for the chili; can substitute with tomato passata or fresh chopped tomatoes.
28 oz Diced Tomatoes Adds texture; can also use fresh tomatoes.
1 Red Bell Pepper, chopped Provides sweetness and color; can substitute with green bell pepper.
1 medium Sweet Potato, cut into ½” cubes Adds natural sweetness and fiber; can swap for regular potatoes or butternut squash.
19 oz Kidney Beans, drained and rinsed Adds protein and bulk; can replace with black beans or chickpeas.
12 oz Corn, drained Adds sweetness and texture; frozen corn can be an excellent substitute.

Optional Toppings

Diced Avocado Adds creaminess and freshness to the chili.
Grated Cheddar Cheese Enhances flavor and makes each serving extra indulgent.
Chopped Cilantro Offers a burst of freshness that balances the dish beautifully.

Equipment

Dutch oven

Method

Steps

Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add 2 diced onions and sauté for 2-3 minutes until translucent.
Add 1 pound of lean ground beef, breaking it up as it cooks. Brown for about 5 minutes, stirring frequently until no longer pink.
Stir in 2 minced garlic cloves and 1 minced jalapeño, sauté for 1-2 minutes. Mix in spices: 1 tablespoon chili powder, 1 tablespoon Montreal steak spice, 1 tablespoon cumin, 1 teaspoon coriander, and ½ teaspoon salt.
Pour in 28 ounces of crushed tomatoes and 28 ounces of diced tomatoes. Stir and bring to a gentle simmer for about 5 minutes.
Add 1 chopped red bell pepper and 1 medium sweet potato. Stir well, cover, and cook for 15 minutes on medium-low heat.
Uncover and stir in 19 ounces of kidney beans and 12 ounces of corn. Cover again and simmer for an additional 5 minutes.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 700mgPotassium: 900mgFiber: 10gSugar: 6gVitamin A: 1800IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

This chili is perfect for meal prep; allow it to rest in the refrigerator overnight to enhance the flavors.

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