When it gets cold out, there is nothing better than a nice hot bowl of chili to warm you up. Many people think that cooking chili has to take a long time – but really, truly it does not! Browning the meat is probably the hardest part – and that isn’t even hard! I love to brown the meat in the same pot thatI plan to use for cooking my chili, that way I can just throw all the other ingredients in – allow to simmer, and voile! Easy One Pot Chili.
Another common misconception about chili is that is unhealthy. Yes, all the delicious fixings can make chili VERY unhealthy – cheese, sour cream, bacon, bread, chips – you name it, it has probably been put onto a bowl of chili. And it probably tasted delicious. But without all this “extra” stuff, chili can really be simmered down to lean meat, beans, tomato, and seasoning! (Get it? Simmered down? Because we are talking about chili – which simmers – oh yeah 🙂 ).
This Easy One Pot Chili Recipe is great for the busy chef who doesn’t really want to deal with all that extra stuff. I love to make this recipe on Sunday, separate into 6 different containers when its done and boom – there is my lunch for the week.
Why is this particular recipe amaze-balls? Its light, yet filling – packed with protein and flavor. Its got an AWESOME high-impact chili powder kick in the face and a sneak-attack cayenne pepper surprise! Sweet tomato and hearty kidney beans will bring you back to your first and favorite traditional bowl of chili – simple yet delicious.
Another great thing about this One Pot Chili Recipe – it LASTS! Don’t actually want to eat all 6 bowls of chili in one week? No worries – stick a few containers in the freezer! Then when you are ready to enjoy, just allow to defrost or reheat in a microwave or saucepan.
Why else do I love this chili? It is SO versatile – you can use any type of ground meat, I recommend turkey, chicken, or beef – but you do you! You can add any types of beans you’d like – not a fan of kidney? Try out black bean or pinto or cannellini! And there there are the veggies – I stayed pretty basic with onion and pepper – but you can go nuts! Whatever veggies you’d like – hearty greens like kale, swiss chard, and collard greens are a great choice. Mushrooms, sweet potatoes, carrots, squash, cauliflower, eggplant, corn, hominy – the list goes on!
Simply add your extra veggies to the pot when you are cooking the onion and green peppers. Allow the veggies to soften by cooking for a few minutes (some may require a little more time than others, that is okay!) – then continue with the recipe as you normally would!
Rich, flavorful tomato sauce seasoned with bold chili powder, cumin and paprika. This chili is chock full of your tomatoes, beans, and your favorite ground meat. Enjoy as-is or kick it up a notch with some extra cayenne.
- 1 lb ground turkey, chicken or beef
- 1 tbsp olive oil
- 1 onion chopped
- 1 red or green pepper chopped
- 2 tbsp tomato paste
- 1 can tomato sauce
- 1 can diced tomatoes
- 2 cups beef broth low sodium
- 1 tbsp cumin
- 2 tbsp chili powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper optional
- 1 can light red kidney beans drained and rinsed
- 1 can dark red kidney beans drained and rinsed
- salt and pepper to taste
In a large pot or dutch oven (I love my Le Crueset), brown meat over medium-high heat.
Once meat is cooked, remove from pot and drain any excess fat.
Heat olive oil over medium heat, add onion and pepper to pan and cook for 4-5 minutes until softened - season with salt and pepper, if desired.
Add tomato paste to onion/pepper mixture and cook for 2-3 additional minutes.
Add meat back to pot along with tomato sauce, diced tomatoes, and beef broth. Stir to combine and bring to a boil.
Once boiling, lower heat and add remaining ingredients to pot - stirring to full combine. Simmer, partially covered, for an additional 10-12 minutes.
Enjoy plain or with your favorite toppings! (Cheese, sour cream, green onions, red onions, french bread, garlic bread, white rice, brown rice, bacon - the list goes on!)
Storage: Refrigerate in airtight container for up to one week. Freeze in airtight container for 3-4 weeks.
Loved this recipe? Try one of my other delicious soup recipes: Cauliflower Potato and Leek Soup, One Pot Chicken Tortilla Soup, Crockpot Butternut Squash Soup (VG)