one pot chili recipe

Written ByJenny Smyth Posted on
one pot chili recipe
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The Best one pot chili recipe

I’ve been making one pot chili for years, and it’s a recipe that never fails to impress my family. It’s a hearty, comforting dish that’s perfect for a weeknight dinner or a weekend gathering.

I love how it’s all cooked in one pot, making cleanup a breeze and the flavors meld together so well. My kids adore it, and they can’t get enough of the way the ground beef and beans simmer together in a rich, savory broth.

As for me, I appreciate how easy it is to customize the recipe to suit our tastes – add in some diced tomatoes for extra acidity, or swap out the beans for some diced potatoes. And let’s not forget the health benefits – this chili is packed with protein, fiber, and vitamins from the beans and tomatoes.

It’s a true crowd-pleaser, and I’m so glad I stumbled upon this recipe all those years ago. My family still requests it to this day, and I’m happy to oblige whenever we need a comforting meal.

One pot chili is more than just a meal – it’s an experience that brings us all together around the table. It’s easy to see why this classic recipe has endured for so long – it’s a timeless favorite that never goes out of style.

One Pot Chili

One Pot Chili

4.8 from 1721 votes

A hearty and flavorful chili made entirely in one pot. This recipe combines ground beef, beans, and tomatoes for a satisfying meal.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

Main Ingredients

1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, minced
1 pound ground beef
1 red bell pepper, diced
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1 can (14.5 ounces) diced tomatoes, undrained
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1 can (8 ounces) tomato sauce
1 cup beef broth
Salt and black pepper to taste

Optional Toppings

Shredded cheddar cheese
Sour cream
Chopped fresh cilantro
Sliced green onions

👨‍🍳Directions

1Heat olive oil in a large pot over medium-high heat until shimmering.
2Add the diced onion and cook, stirring occasionally, for 4 to 5 minutes until softened and translucent.
3Add the minced garlic and ground beef to the pot.
4Cook, breaking up the meat with a spoon, for 6 to 8 minutes until the beef is browned and no longer pink.
5Stir in the diced red bell pepper, chili powder, cumin, smoked paprika, and dried oregano.
6Cook for 1 minute until fragrant, stirring constantly to coat the meat and vegetables.
7Pour in the undrained diced tomatoes, kidney beans, black beans, tomato sauce, and beef broth.
8Stir everything together until well combined.
9Bring the chili to a boil over high heat, then reduce the heat to low.
10Let it simmer uncovered for 25 to 30 minutes, stirring occasionally, until the chili has thickened and the flavors have melded.
11Season with salt and black pepper to taste.
12Serve hot with your choice of toppings like shredded cheese, sour cream, cilantro, or green onions.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Measuring cups and spoons
Can opener

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 5g❤️Cholesterol: 55mg🧂Sodium: 780mg🌾Total Carbs: 38g🥦Dietary Fiber: 10g🍬Sugars: 8g🥩Protein: 28g

📝Notes

For a spicier chili, add a diced jalapeno with the bell pepper or a pinch of cayenne pepper. This chili tastes even better the next day and can be stored in the refrigerator for up to 4 days.

Watch Video Of How One Pot Chili Works

This one pot chili is always a good idea for any occasion. It is easy to make, feeds a crowd, and the leftovers taste even better the next day.

I love that I can store it in the fridge for up to 5 days or freeze it for busy weeks ahead. To reheat, just warm it on the stove over medium heat, adding a splash of broth or water if it has thickened too much.

Serve it with cornbread, over baked potatoes, or with a side of crusty bread. It is a versatile meal that works for family dinners, potlucks, and game day parties.

I hope you give it a try and make it your own.

❓ Frequently Asked Questions About One Pot Chili

Q: What type of beans should I use in this recipe?

For this one pot chili recipe, you can use either kidney beans or black beans. Both options will give you great results, but if you prefer a slightly sweeter flavor, go with the black beans.

Q: Can I make this recipe in a slow cooker?

Yes, you can definitely make this one pot chili in a slow cooker! Simply brown the ground beef and onions in a skillet before adding them to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours.

Q: What if I don’t have any ground beef on hand?

No problem! You can substitute ground turkey or even vegetarian ground ‘beef’ alternatives like textured vegetable protein (TVP) for a meatless option.

Q: Can I freeze leftovers of this chili?

Yes, you can definitely freeze leftovers of this one pot chili. Simply let it cool completely before transferring it to an airtight container or freezer bag. When you’re ready to reheat it, thaw overnight in the fridge or reheat from frozen in the microwave or oven.

Q: How do I serve this chili?

Serve hot with some crusty bread or over rice for a filling meal. If you want to get fancy, try topping it with some shredded cheese, sour cream, or diced onions.

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