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Hearty One-Pot Chili

A close-up of a bowl of hearty chili, topped with sour cream and fresh cilantro.
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A rich and savory chili perfect for weeknights or game days, this recipe can be made quickly on the stovetop or simmered longer in a slow cooker or Instant Pot. It’s freezer-friendly and adaptable for lean meat or turkey.

Ingredients

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  • 2 tablespoons olive oil
  • 2 pounds ground beef (85% lean or leaner) or ground turkey
  • 2 large onions, chopped
  • 4 cloves garlic, minced
  • 2 bell peppers (any color), chopped
  • 2 (28 ounce) cans crushed tomatoes
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (4 ounce) can diced green chilies
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (or to taste)
  • Salt and black pepper to taste
  • Optional toppings: shredded cheese, sour cream, chopped cilantro, diced red onion

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground meat and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  2. Add chopped onions and bell peppers to the pot. Cook until softened, about 5-7 minutes.
  3. Stir in minced garlic and cook for 1 minute more until fragrant.
  4. Add crushed tomatoes, kidney beans, black beans, pinto beans, and diced green chilies.
  5. Stir in chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Season with salt and black pepper.
  6. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to several hours, stirring occasionally. For a deeper flavor, simmer for 1-2 hours.
  7. Taste and adjust seasonings as needed.
  8. Serve hot with your favorite toppings.

Notes

  • For a slow cooker: Transfer all ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
  • For an Instant Pot: Sauté onions, peppers, and meat using the sauté function. Add remaining ingredients, secure the lid, and cook on high pressure for 15 minutes. Allow natural pressure release for 10 minutes before quick releasing any remaining pressure.
  • This chili freezes well. Let it cool completely, then store in airtight containers for up to 3 months.
  • For a spicier chili, add more cayenne pepper or a pinch of red pepper flakes.
  • Consider serving with cornbread for a classic pairing.

Nutrition

Find it online: https://mdlatdmm.com/hearty-chili-recipe/