Easy Dutch Oven Chili Recipe
This Easy Dutch Oven Chili recipe is one of my favorite cozy, one-pot meals, and it just might become yours, too! Simmered low and slow in a Dutch oven, this recipe is rich in flavor and packed with healthy, nutrient-dense ingredients. Keep it on the classic side or customize with a little extra sweetness and spice from added veggies such as pumpkin and butternut squash – either way, you’ll love the mouthwatering results!
Recipe Snapshot
PREP + COOK TIME: 45 minutes
METHOD: Dutch oven
OTHER TOOLS: knife and cutting board
TOTAL INGREDIENTS: 12
What’s To Love About This Recipe
- Chili is one of my favorite foods to make, regardless of weather or season. It’s a simple cooking process with many variations, and it produces incredible leftovers for the next day or for freezing.
- This bison-based chili adds a richer, deeper flavor than ground beef, and often offers more concentrated nutrients and less fat. With optional canned pumpkin, butternut squash, and chipotle chili powder, you will get a deeply flavored, rustic chili that is both hearty and luxurious!
- A Dutch oven is ideal for making chili because it holds steady heat and allows for even simmering. This recipe also doesn’t require a long cooking time – even 20 minutes of simmering delivers incredible flavor and texture. Easy enough to make for a quick weeknight dinner!
- This hearty Dutch oven chili recipe is the ultimate family-friendly comfort-food choice. It has a moderate spice level that’s easy to adjust, and it pairs perfectly with cornbread, chips, and all your favorite toppings.
Ingredients Needed
- Ground bison (or ground beef) – Bison may not be a typical ground meat found in your kitchen, but it is definitely worth a try! It is very nutrient-dense and contains less saturated fat than ground beef. This recipe also works just as well with ground beef, if preferred (choose a lean percentage to minimize the greasiness).
- Carrots – This chili recipe is made even better by sneaking some veggies into the mix! Finely dice the carrots so they integrate well into the chili and add plenty of nutritional value, including vitamins A and K. I like using my mini chopper to get a fine, even dice in just a few seconds.
- Garlic – Add minced garlic cloves to create the aromatic base of the chili.
- Shallot – Instead of a traditional onion, I chose shallots for a milder, slightly sweeter flavor. Finely dice the shallot before adding to the pot.
- Ancho chili powder – Ancho chili powder is a mix of earthy, smoky, and sweet flavors that adds depth to the chili without too much extra spice.
- Cumin – Cumin brings classic flavor to the chili.
- Salt – Add salt to bring the spices together and draw out the meat’s flavor.
- Chipotle chili powder (optional) – This is a unique addition to traditional chili, bringing smokiness and spicy heat. Adjust this amount as much as you prefer, up or down.
- Crushed tomatoes – Use canned crushed tomatoes to make an acidic base that balances the richness of the bison or beef.
- Canned pumpkin (optional) – Another optional choice, but I love how canned pumpkin thickens the chili’s overall consistency and adds vitamin A for extra nutritional value. You can hardly taste the flavor, but the texture improvement is fantastic!
- Frozen cubed butternut squash (optional) – To add to our slightly sweet and smoky chili variation, butternut squash perfectly complements the mild pumpkin flavor and depth of chipotle chili powder. Froze, precubed squash is such an easy addition – just open and add to the pot!
- Chicken bone broth – Bone broth adds extra protein, but regular broth works just as well. Use broth instead of just water to create a richer, more savory base.
How To Make Dutch Oven Chili
- Using a large Dutch oven, heat some cooking oil, then add the ground bison (or ground beef), breaking it apart and browning it.
- Once the meat is about halfway cooked, add the diced carrot, garlic, and shallot, and sauté for 2-3 minutes.
- Add the seasonings and stir them into the meat.
- Add tomatoes, pumpkin (optional), butternut squash (optional), and broth.
- Simmer for 20 minutes, or until the veggies are tender, stirring occasionally.
Pro Tips
- A standard 5 or 6-quart Dutch oven works well for this recipe. A larger Dutch oven is better suited for doubling the recipe.
- This recipe makes approximately 6-8 servings with all included ingredients; however, the servings will be smaller or fewer if the canned pumpkin and butternut squash are omitted.
- This chili is medium to hot in terms of spice. If you prefer a milder chili, simply omit or reduce the chipotle chili powder.
- Finely chopped vegetables blend well into the chili, adding texture and nutrition.
- Simmering uncovered for approximately 20 minutes will allow the chili’s unique flavors to concentrate and thicken slightly.
- The chili flavor improves with time; even a shorter simmer time will benefit from resting before serving.
- If the chili is too thick, add more broth in small amounts and let it continue to simmer until it reaches the desired consistency.
Recipe Substitutions and Variations
- If you prefer, ground beef, turkey, or chicken can be used instead of bison meat (but if you’ve never tried it, I highly recommend it).
- For added protein and fiber, feel free to include canned black, pinto, or red beans (drained and rinsed).
- Chili is very flexible so you can also include additional vegetables or peppers for variety. Some options are diced red bell pepper, green chilies, or seeded and diced jalapeño pepper. Onions or finely chopped squash are also great options!
Note: If you prefer a more “set and forget” method, the slow cooker and Instant Pot are other options for this recipe. A slow cooker version will require longer cooking time and may produce a slightly thinner chili, while an Instant Pot version is faster but develops slightly less depth of flavor. The Dutch oven method consistently provides the best balance of flavor and texture.
How To Serve Dutch Oven Chili
Serve a piping-hot bowl of bison or beef chili with something to dip into, like freshly baked cornbread, chips, or crackers. If you’re looking for a little more variety, feel free to add a fresh side salad or simple raw veggies and your favorite dipping sauce.
Any one-pot chili meal is made even better with a selection of yummy toppings! Whether just a few toppings like shredded cheese and sour cream, or a buffet-worthy spread, you can’t go wrong!
Best Chili Toppings
- shredded cheese
- sour cream or Greek yogurt
- sliced green onions
- diced avocado
- tortilla chips or corn chips
- drizzle of hot sauce
Chili also makes the best leftovers or a hearty topping for other dishes! Serve a scoop of hot chili over homemade chili dogs, chili cheese fries, or make a loaded baked potato bar with all the toppings. (Keep your hands free during cooking by making the Baked Potatoes in an Instant Pot, too!)
Storing and Reheating
How To Best Store Leftovers
Fridge
Leftover chili stores well in a tightly sealed container in the fridge for up to 3 days. (Be sure to let the chili cool before storing.)
Freezer
After cooling, freeze chili in freezer-safe bags or individual containers for up to 3 months. Leave a small amount of room in the bags or containers for expansion.
How To Best Reheat Leftovers
Reheat leftover chili on the stovetop or in the microwave, adding more broth if needed to adjust the consistency.
Easy Dutch Oven Chili Recipe
Equipment
- Dutch oven
Ingredients
- 1 pound ground bison or ground beef
- 1/2 cup finely diced carrots
- 2 cloves minced garlic
- 1 shallot diced
- 2 tablespoons ancho chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon chipotle chili powder optional
- 28 oz crushed tomatoes
- 1 cup canned pumpkin optional
- 12 oz frozen cubed butternut squash optional
- 1 1/2 cups chicken bone broth
Instructions
- Using a large Dutch oven, heat cooking oil, then add ground bison (or ground beef), breaking it apart and browning it
- Once meat is about halfway cooked, add diced carrot, garlic, and shallot, and sauté for 2-3 minutes
- Add the seasonings and stir them into meat
- Add tomatoes, pumpkin (optional), butternut squash (optional), and broth
- Simmer for 20 minutes, or until veggies are tender, stirring occasionally
Notes
- Let the chili cool completely before storing. Refrigerate in a tightly sealed container for up to 3 days, or freeze in freezer-safe bags or individual containers for up to 3 months.
- Reheat on the stovetop or in the microwave, adding a splash of broth if needed to loosen the texture.
- This recipe makes approximately 6-8 servings with all ingredients included. Omitting the pumpkin and/or butternut squash will yield fewer or smaller servings.
- For a milder chili, reduce or omit the chipotle chili powder.
- If the chili gets too thick, add broth in small amounts and let it simmer until it reaches your preferred consistency.
- A standard 5 or 6-quart Dutch oven works well for this recipe. If doubling the recipe, use a larger Dutch oven.
Such a heart comfort food and so many different ways you can cook it too. We love adding some dark chocolate.
I’ve never cooked with bison, and i’m not usually a chili fan but I think I might try this. It looks hearty and delicious.
I have never cooked with bison before, but I am excited to give it a try. I like the idea of lightening up a traditional chili recipe.
I’m so excited that it’s almost chili season! I also love that you’re using bison. That’s a great twist.
This chili looks amazing! I can’t wait to make a batch as soon as the weather cools down!
This is a really great recipe and I love that you used ground bison, that meat is delicious! thank you for sharing with us! I will be giving this recipe a try soon!
Ah comfort food, this makes me really want cooler temperatures! I’m definitely keeping this recipe in mind!
I love a good healthy chili recipe, although I love to make it unhealthy with lots of sour cream and cheese on top!
Sounds like a very hearty dish! Love the ingredients you used. This would be perfect for fall, good for a chilly evening. Plus I bet it freezes well. Thanks for sharing.
I have tried a few different chili recipes and I really prefer the healthy ones! I ike the sweetness of pumpkin in the chili. I will have to try bison.