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white bowl full of healthy chili topped with chips, cheese and sour cream
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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!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 1 cup servings
Calories 159kcal
Author Jennifer Draper

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.

Nutrition

Calories: 159kcal | Carbohydrates: 17g | Protein: 15g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 32mg | Sodium: 670mg | Potassium: 774mg | Fiber: 5g | Sugar: 7g | Vitamin A: 11237IU | Vitamin C: 20mg | Calcium: 84mg | Iron: 4mg