25+ Delicious Cast Iron Dutch Oven Chili Recipes for Every Taste

There’s nothing quite like the warmth and comfort of a steaming bowl of chili, especially when it’s made in a cast iron Dutch oven.

The versatility of this cooking vessel makes it perfect for slow-cooking, allowing all the flavors to meld together beautifully.

Whether you’re looking for a rich, meaty chili, a hearty vegetarian option, or a spicy twist on a classic, a Dutch oven provides the perfect cooking environment for achieving deep, complex flavors.

In this blog post, we’ve compiled 25+ mouthwatering cast iron Dutch oven chili recipes to inspire your next meal.

Whether you’re preparing for a cozy winter night or feeding a crowd at a backyard gathering, these recipes are sure to satisfy all your chili cravings.

From traditional beef chili to inventive seafood and vegetarian options, you’ll find a chili recipe to suit every taste.

Grab your Dutch oven, and let’s dive into the world of delicious, simmering chili!

25+ Delicious Cast Iron Dutch Oven Chili Recipes for Every Taste

A cast iron Dutch oven is an essential tool for anyone who loves cooking hearty, flavorful dishes like chili.

Its even heat distribution and ability to retain heat make it ideal for creating deep, rich flavors that can’t be replicated with other cookware.

With 25+ cast iron Dutch oven chili recipes to choose from, you now have an endless array of chili options to try.

Whether you prefer a classic beef chili, a smoky chicken and green chile version, or a comforting vegetarian stew, the possibilities are truly limitless.

So, next time you’re in the mood for chili, grab your Dutch oven and experiment with one of these amazing recipes.

The result will be a delicious, satisfying meal that brings warmth and joy to any table.

Classic Beef and Bean Chili

This hearty beef and bean chili is the ultimate comfort food, perfect for a chilly day. With a rich tomato base, seasoned beef, and a combination of kidney beans and black beans, this chili delivers depth and warmth in every bite. The cast iron Dutch oven ensures that the flavors meld beautifully while maintaining a consistent heat for a perfect simmer.

Ingredients:

• 2 tbsp olive oil
• 1 lb ground beef
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, chopped
• 1 (14.5 oz) can diced tomatoes
• 2 tbsp tomato paste
• 2 cups beef broth
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp oregano
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Shredded cheddar cheese and sour cream for topping (optional)

Instructions:

1. Heat the olive oil in a 5-6 quart Dutch oven over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes.
2. Add the chopped onion, bell pepper, and garlic to the pot, sautéing until softened, about 3 minutes.
3. Stir in the tomato paste, diced tomatoes, and beef broth. Bring to a simmer, then add the chili powder, cumin, paprika, oregano, salt, and pepper.
4. Add the beans and stir to combine. Bring the chili to a simmer, reduce the heat to low, and cook uncovered for 45 minutes, stirring occasionally.
5. Taste and adjust seasonings, if needed. Garnish with fresh cilantro, shredded cheese, and sour cream, if desired.

This classic chili recipe is a crowd-pleaser that’s both filling and flavorful. The ground beef adds richness, while the beans provide a satisfying texture. Cooking in a cast iron Dutch oven helps the chili develop a deep, layered flavor, and the longer simmering time allows the spices to meld perfectly. It’s ideal for serving on a cozy night with family or friends, and the toppings add a creamy, cheesy finish that elevates the dish.

Spicy Chicken and Sweet Potato Chili

For a lighter yet equally delicious twist on traditional chili, this spicy chicken and sweet potato chili combines tender chicken with sweet potatoes, creating a perfect balance of sweet and spicy. The chili has a kick from jalapeños and is rich with flavors that simmer together in a Dutch oven, making it a standout option for chili lovers looking for something different.

Ingredients:

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, cubed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and chopped
• 1 medium sweet potato, peeled and diced
• 1 (14.5 oz) can diced tomatoes
• 1 (4 oz) can green chilies
• 2 cups chicken broth
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp cinnamon
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 cup corn kernels (fresh or frozen)
• Fresh cilantro for garnish (optional)
• Lime wedges for serving (optional)

Instructions:

1. Heat olive oil in a large Dutch oven over medium heat. Add the cubed chicken and cook, stirring occasionally, until browned on all sides, about 6-8 minutes. Remove and set aside.
2. In the same pot, add the onion, garlic, and jalapeño. Cook until softened, about 4 minutes.
3. Stir in the sweet potatoes, diced tomatoes, green chilies, chicken broth, chili powder, cumin, cinnamon, smoked paprika, salt, and pepper. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 25-30 minutes, until the sweet potatoes are tender.
5. Return the chicken to the pot and stir in the corn. Continue simmering for another 10-15 minutes.
6. Taste and adjust the seasoning, if needed. Garnish with fresh cilantro and serve with lime wedges on the side.

This spicy chicken and sweet potato chili offers a healthy, vibrant twist on the classic dish. The sweetness of the potatoes balances the heat of the jalapeños, and the cinnamon adds a warm, unexpected depth of flavor. The use of a Dutch oven helps to keep the chicken tender while infusing the sweet potatoes with spices. It’s a perfect chili for those who enjoy bold flavors with a touch of sweetness. Enjoy it with lime and cilantro for a refreshing contrast.

Vegetarian Black Bean and Quinoa Chili

For a nutritious and hearty vegetarian option, this black bean and quinoa chili is packed with protein, fiber, and flavor. The quinoa adds a nice texture while the black beans provide a satisfying base. This dish is easy to make and perfect for a quick weeknight meal or a cozy weekend gathering, offering a rich and smoky chili without any meat.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 2 (14.5 oz) cans black beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp turmeric
• Salt and pepper to taste
• 1 cup corn kernels (fresh or frozen)
• Fresh cilantro for garnish (optional)
• Avocado slices for topping (optional)

Instructions:

1. Heat olive oil in a large Dutch oven over medium heat. Add the onion, garlic, and bell pepper. Sauté for about 5 minutes, until softened.
2. Add the black beans, diced tomatoes, quinoa, vegetable broth, chili powder, cumin, smoked paprika, turmeric, salt, and pepper. Stir to combine.
3. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, until the quinoa is cooked and the chili has thickened.
4. Stir in the corn and cook for an additional 5 minutes. Taste and adjust seasonings as needed.
5. Serve the chili with fresh cilantro and avocado slices on top for extra creaminess.

This vegetarian black bean and quinoa chili is a nutritious, hearty alternative to traditional meat-based chilis. Packed with plant-based protein and fiber, it’s satisfying without being heavy. The quinoa adds a slight nutty flavor and texture that complements the beans and vegetables perfectly. Cooking in a cast iron Dutch oven allows all the ingredients to infuse each other, creating a rich and flavorful dish. It’s a great choice for vegetarians and anyone looking to enjoy a healthy, filling meal that’s still full of bold chili flavors.

Turkey and White Bean Chili

This turkey and white bean chili is a lighter yet equally satisfying option, made with lean ground turkey and creamy white beans. The combination of green chilies and a blend of spices brings just the right amount of heat and depth. Simmered to perfection in a cast iron Dutch oven, this chili is not only flavorful but also a healthier alternative to traditional chili, perfect for those seeking a lean protein option.

Ingredients:

• 2 tbsp olive oil
• 1 lb ground turkey
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 (4 oz) can diced green chilies
• 2 (15 oz) cans white beans (such as Great Northern or cannellini), drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 2 cups chicken broth
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp oregano
• ½ tsp crushed red pepper flakes (optional for extra heat)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Sour cream and shredded cheese for topping (optional)

Instructions:

1. Heat olive oil in a large Dutch oven over medium heat. Add the ground turkey and cook, breaking it apart with a spoon, until browned, about 5-7 minutes.
2. Add the chopped onion and garlic to the pot and cook until softened, about 3 minutes.
3. Stir in the green chilies, white beans, diced tomatoes, chicken broth, chili powder, cumin, oregano, red pepper flakes (if using), salt, and pepper. Bring to a simmer.
4. Reduce heat to low, cover, and cook for 30-40 minutes, stirring occasionally to blend the flavors.
5. Taste and adjust seasoning as needed. Garnish with fresh cilantro and serve with sour cream and shredded cheese, if desired.

This turkey and white bean chili is a lighter alternative to traditional beef-based chili, but still packs plenty of flavor. The turkey provides a lean protein, while the white beans create a creamy, hearty base. The use of a Dutch oven helps meld the spices and ingredients together, making this chili rich and flavorful despite its simplicity. It’s a perfect dish for those seeking a healthy, comforting meal that’s both filling and satisfying. Top it off with sour cream and cheese for a decadent finishing touch.

Smoky Pulled Pork Chili

This smoky pulled pork chili is a unique and flavorful twist on the classic chili, made with slow-cooked pulled pork that adds a deep, smoky flavor. The addition of smoked paprika, chipotle peppers, and a variety of beans makes this chili both spicy and satisfying. The Dutch oven helps tenderize the pork while infusing the dish with rich, smoky flavors, making it a perfect choice for a special weekend meal.

Ingredients:

• 2 tbsp olive oil
• 2 lbs pork shoulder, cut into chunks
• Salt and pepper to taste
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, minced
• 1 tbsp smoked paprika
• 1 tsp cumin
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 2 cups chicken broth
• 1 tbsp brown sugar
• 1 tsp dried oregano
• Fresh cilantro for garnish (optional)
• Lime wedges for serving (optional)

Instructions:

1. Heat olive oil in a large Dutch oven over medium-high heat. Season the pork chunks with salt and pepper, then brown the pork on all sides, about 5-7 minutes. Remove and set aside.
2. In the same Dutch oven, add the onion and garlic and sauté until softened, about 5 minutes.
3. Stir in the chipotle peppers, smoked paprika, cumin, and brown sugar, cooking for an additional minute until fragrant.
4. Add the kidney beans, pinto beans, diced tomatoes, chicken broth, oregano, and browned pork back into the pot. Bring to a simmer.
5. Reduce the heat to low, cover, and cook for 2-3 hours, until the pork is tender and easily shredded with a fork.
6. Shred the pork using two forks, stirring it back into the chili. Taste and adjust seasonings if necessary.
7. Garnish with fresh cilantro and serve with lime wedges for a burst of freshness.

The smoky pulled pork chili brings a complex depth of flavor with the tender, shredded pork and smoky spices. The chipotle peppers and smoked paprika create a rich heat, while the beans provide a satisfying texture. Cooking in a Dutch oven allows the pork to become fall-apart tender, infusing the chili with a deep, smoky richness. This is a great option for those who love slow-cooked dishes with a bold flavor profile, and it pairs beautifully with fresh lime and cilantro to balance the richness.

Beef and Pumpkin Chili

This beef and pumpkin chili offers a seasonal twist, perfect for fall. The pumpkin adds a subtle sweetness that balances the savory flavors of the ground beef, while the spices bring warmth to the dish. The cast iron Dutch oven ensures that the chili’s flavors develop slowly, allowing the pumpkin to break down into a creamy texture, making this a unique and comforting dish for chilly nights.

Ingredients:

• 2 tbsp olive oil
• 1 lb ground beef
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can pumpkin puree
• 2 cups beef broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp cinnamon
• ½ tsp nutmeg
• Salt and pepper to taste
• 1 cup kidney beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• Fresh cilantro for garnish (optional)
• Sour cream and shredded cheese for topping (optional)

Instructions:

1. Heat olive oil in a large Dutch oven over medium heat. Add the ground beef and cook, breaking it apart, until browned, about 6-7 minutes.
2. Add the onion and garlic to the pot and sauté until softened, about 3 minutes.
3. Stir in the diced tomatoes, pumpkin puree, beef broth, chili powder, cumin, cinnamon, nutmeg, salt, and pepper. Bring the mixture to a simmer.
4. Add the kidney beans and corn, stirring to combine. Simmer the chili on low heat for 45 minutes to 1 hour, allowing the flavors to meld together and the pumpkin to soften.
5. Taste and adjust seasonings, if needed. Garnish with fresh cilantro and serve with sour cream and shredded cheese for a creamy finish.

This beef and pumpkin chili is a rich and comforting dish that’s perfect for fall. The sweetness of the pumpkin pairs beautifully with the savory beef and spices, creating a unique and satisfying flavor profile. The Dutch oven allows the pumpkin to break down and blend seamlessly into the chili, giving it a smooth, velvety texture. It’s a great choice for anyone looking to enjoy a seasonal twist on classic chili, and the optional toppings add a nice creamy contrast to the hearty dish.

Cajun Chicken and Sausage Chili

This Cajun chicken and sausage chili brings a southern flair to your chili game. Featuring spicy andouille sausage, tender chicken, and a medley of peppers and Cajun spices, this dish has the perfect balance of heat and flavor. The Dutch oven ensures the flavors meld together as the ingredients cook slowly, allowing the sausage and chicken to absorb the bold seasonings, creating a spicy and satisfying dish.

Ingredients:

• 2 tbsp olive oil
• 1 lb chicken breast, cubed
• 1 lb andouille sausage, sliced
• 1 large onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 2 cups chicken broth
• 2 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1 tsp thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish (optional)
• Sour cream and green onions for topping (optional)

Instructions:

1. Heat olive oil in a large Dutch oven over medium heat. Add the cubed chicken and sausage slices, cooking until browned, about 5-7 minutes. Remove the meats from the pot and set aside.
2. In the same pot, add the onion, bell pepper, and garlic. Sauté until softened, about 4-5 minutes.
3. Stir in the diced tomatoes, kidney beans, chicken broth, Cajun seasoning, smoked paprika, thyme, bay leaf, salt, and pepper. Bring to a simmer.
4. Return the chicken and sausage to the pot and stir to combine. Reduce the heat to low and cook uncovered for 45 minutes to 1 hour, allowing the flavors to meld together.
5. Taste and adjust seasonings if needed. Garnish with fresh parsley, and serve with sour cream and green onions for extra flavor.

This Cajun chicken and sausage chili is packed with bold, spicy flavors and a hearty texture from the combination of meats and beans. The andouille sausage brings a deep smoky heat, while the chicken adds lean protein. The slow cooking process in the Dutch oven allows the Cajun seasoning and spices to deeply infuse the ingredients, creating a rich, satisfying dish. It’s an excellent choice for those who love a bit of heat and Southern flair in their chili. The creamy toppings help balance the spice, making each bite perfectly flavorful.

Lamb and Chickpea Chili

This lamb and chickpea chili is a savory, flavorful dish that introduces the richness of lamb alongside the earthy chickpeas. The spices, including cinnamon, cumin, and turmeric, elevate the dish, while the tender lamb becomes infused with the warm seasonings. The cast iron Dutch oven ensures a slow, even cook that allows the flavors to develop into a deeply satisfying chili, perfect for special occasions or a weeknight treat.

Ingredients:

• 2 tbsp olive oil
• 1 lb ground lamb
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• 2 cups lamb or beef broth
• 1 tbsp ground cumin
• 1 tsp cinnamon
• 1 tsp turmeric
• 1 tsp ground coriander
• 1 tbsp tomato paste
• Salt and pepper to taste
• Fresh parsley for garnish (optional)
• Crumbled feta cheese for topping (optional)

Instructions:

1. Heat olive oil in a large Dutch oven over medium-high heat. Add the ground lamb and cook, breaking it apart with a spoon, until browned, about 7-10 minutes. Remove excess fat if necessary.
2. Add the onion and garlic to the pot, cooking until softened, about 4 minutes.
3. Stir in the chickpeas, diced tomatoes, tomato sauce, lamb broth, cumin, cinnamon, turmeric, coriander, tomato paste, salt, and pepper. Bring to a simmer.
4. Reduce the heat to low, cover, and cook for 45 minutes to 1 hour, stirring occasionally.
5. Taste and adjust seasonings as needed. Garnish with fresh parsley and top with crumbled feta for a creamy, tangy contrast.

This lamb and chickpea chili offers a flavorful twist on the traditional chili, with the rich, savory taste of lamb perfectly complemented by the earthy chickpeas. The warm spices like cumin, cinnamon, and turmeric create a fragrant, aromatic base, while the Dutch oven helps develop a deep, rich flavor as the chili simmers. This dish is a great choice for those who want something a bit different, with the lamb adding a decadent touch. Topping it with feta cheese provides a creamy finish that balances the spiced richness of the chili.

Beef and Barley Chili

This beef and barley chili is a hearty and wholesome take on traditional chili, adding barley for a chewy, nutty texture. The ground beef is cooked with aromatic vegetables and a mix of spices, then simmered in a savory broth. The barley absorbs the rich flavors of the chili, making it a filling, satisfying meal that’s perfect for colder months. Cooking in a Dutch oven ensures the barley cooks evenly while soaking up all the delicious flavors.

Ingredients:

• 2 tbsp olive oil
• 1 lb ground beef
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 (14.5 oz) can diced tomatoes
• 2 cups beef broth
• 1 cup barley
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Grated Parmesan cheese for topping (optional)

Instructions:

1. Heat olive oil in a large Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon, about 6-7 minutes.
2. Add the chopped onion, garlic, and bell pepper. Cook until softened, about 4 minutes.
3. Stir in the diced tomatoes, beef broth, barley, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Bring the mixture to a boil.
4. Reduce the heat to low, cover, and simmer for 50-60 minutes, or until the barley is tender and the chili has thickened.
5. Taste and adjust seasonings as needed. Garnish with fresh cilantro and top with grated Parmesan cheese for an extra touch of richness.

This beef and barley chili is a heartwarming, filling dish that combines the richness of ground beef with the wholesome chewiness of barley. The barley soaks up the savory broth, giving the chili a hearty, satisfying texture. Cooking in a Dutch oven ensures that the barley cooks evenly and absorbs all the spices and flavors of the chili. It’s a great choice for a cozy dinner when you want something a little more substantial, and the Parmesan adds a creamy, salty finish that complements the hearty ingredients perfectly.

Tex-Mex Shrimp and Corn Chili

This Tex-Mex shrimp and corn chili offers a delightful seafood twist on traditional chili. With plump shrimp, sweet corn, and a zesty blend of Tex-Mex spices, this dish is light yet satisfying. The Dutch oven ensures that the shrimp stay tender, while the spices meld together to create a flavorful, unique chili. It’s a perfect choice for those who want a lighter chili that still packs a punch.

Ingredients:

• 2 tbsp olive oil
• 1 lb shrimp, peeled and deveined
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can corn kernels, drained
• 2 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp cayenne pepper (optional for extra heat)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Lime wedges for serving (optional)

Instructions:

1. Heat olive oil in a large Dutch oven over medium heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove from the pot and set aside.
2. In the same pot, add the onion, garlic, and bell pepper. Sauté until softened, about 4 minutes.
3. Stir in the diced tomatoes, corn, vegetable broth, chili powder, cumin, paprika, cayenne (if using), salt, and pepper. Bring to a simmer.
4. Return the shrimp to the pot and cook for another 5-7 minutes, allowing the flavors to combine.
5. Taste and adjust seasonings as needed. Garnish with fresh cilantro and serve with lime wedges for a fresh, zesty finish.

This Tex-Mex shrimp and corn chili is a refreshing and flavorful variation of traditional chili. The shrimp adds a light, succulent texture, while the corn offers sweetness and crunch. The Tex-Mex spices give it a vibrant, slightly smoky flavor, making it a perfect dish for those seeking something different from the usual meat-based chilis. The Dutch oven ensures the shrimp stays tender and absorbs the rich flavors of the broth. Garnish with cilantro and lime to enhance the zesty profile of this delightful dish.

Roasted Vegetable and Lentil Chili

This roasted vegetable and lentil chili is a hearty, vegetarian dish full of flavor and nutrition. The combination of roasted vegetables like carrots, zucchini, and bell peppers adds a rich depth to the chili, while lentils provide a meaty texture. The Dutch oven brings out the best in these ingredients, slowly cooking them together to create a deliciously rich, comforting chili that’s perfect for a wholesome meal.

Ingredients:

• 2 tbsp olive oil
• 2 carrots, peeled and chopped
• 1 zucchini, chopped
• 1 bell pepper, chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 cup dry lentils, rinsed
• 1 (14.5 oz) can diced tomatoes
• 2 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish (optional)
• Crumbled feta or avocado for topping (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the carrots, zucchini, and bell pepper with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.
2. While the vegetables roast, heat the remaining tablespoon of olive oil in a large Dutch oven over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Stir in the lentils, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Bring to a simmer.
4. Once the vegetables are roasted, add them to the Dutch oven and stir to combine. Cover and cook for 30-40 minutes, or until the lentils are tender and the chili has thickened.
5. Taste and adjust seasonings as needed. Garnish with fresh parsley and serve with crumbled feta or avocado for a creamy contrast.

This roasted vegetable and lentil chili is a hearty, nutrient-packed vegetarian meal that’s just as satisfying as any meat-based chili. The roasting process brings out the natural sweetness of the vegetables, while the lentils provide a great source of protein and texture. The Dutch oven ensures everything cooks evenly, allowing the spices to infuse the dish beautifully. This chili is perfect for those seeking a lighter but equally comforting option, and the creamy toppings like feta or avocado provide a nice contrast to the earthy flavors.

Bison and Poblano Chili

This bison and poblano chili brings together lean bison meat with the smoky, mild heat of poblano peppers. The bison adds a rich, slightly sweet flavor, while the poblanos give the chili a unique depth and complexity. The Dutch oven allows the chili to simmer slowly, developing layers of flavor that make each bite hearty and satisfying.

Ingredients:

• 2 tbsp olive oil
• 1 lb ground bison
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 poblano peppers, chopped
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 2 cups beef or vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp cinnamon
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Sour cream and shredded cheese for topping (optional)

Instructions:

1. Heat olive oil in a large Dutch oven over medium heat. Add the ground bison and cook, breaking it apart with a spoon, until browned, about 5-7 minutes.
2. Add the chopped onion, garlic, and poblano peppers to the pot. Cook until softened, about 5 minutes.
3. Stir in the diced tomatoes, black beans, beef broth, chili powder, cumin, smoked paprika, cinnamon, salt, and pepper. Bring to a simmer.
4. Reduce heat to low and cook for 45 minutes to 1 hour, allowing the flavors to meld together.
5. Taste and adjust seasoning if needed. Garnish with fresh cilantro and serve with sour cream and shredded cheese for extra creaminess.

This bison and poblano chili is a flavorful twist on the classic chili, using lean bison for a rich yet light base, while the poblano peppers add a smoky, mild heat. The Dutch oven helps the flavors develop slowly, creating a deep and satisfying chili. The spices and the slight sweetness of the bison create a rich, hearty dish that’s perfect for chilly nights. Garnish with cilantro, sour cream, and cheese for a creamy finish that balances the smoky heat of the poblanos. This chili is a great option for anyone looking to try something different but still comforting.

Spicy Black Bean and Sweet Potato Chili

This spicy black bean and sweet potato chili is a vibrant, vegetarian dish that combines the sweetness of roasted sweet potatoes with the hearty, earthy flavors of black beans. The dish is spiced up with a blend of chili powder, cumin, and a dash of cayenne for a touch of heat. Cooked in a Dutch oven, the ingredients meld together to create a filling, satisfying, and nutritious chili that’s perfect for any time of year.

Ingredients:

• 2 tbsp olive oil
• 2 large sweet potatoes, peeled and cubed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 2 (15 oz) cans black beans, drained and rinsed
• 2 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• ½ tsp cayenne pepper (optional for extra heat)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Avocado slices for topping (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until tender and lightly browned.
2. While the sweet potatoes roast, heat the remaining tablespoon of olive oil in a large Dutch oven over medium heat. Add the chopped onion and garlic and cook until softened, about 4 minutes.
3. Stir in the diced tomatoes, black beans, vegetable broth, chili powder, cumin, cayenne pepper (if using), salt, and pepper. Bring to a simmer.
4. Once the sweet potatoes are roasted, add them to the Dutch oven and stir to combine. Reduce heat to low and cook for 20-30 minutes, allowing the flavors to meld together.
5. Taste and adjust seasoning if needed. Garnish with fresh cilantro and serve with avocado slices for extra creaminess.

This spicy black bean and sweet potato chili is a flavorful, hearty vegetarian meal that combines the warmth of chili spices with the comforting sweetness of roasted sweet potatoes. The black beans provide a hearty texture while the sweet potatoes add a natural sweetness, making the chili both comforting and satisfying. The Dutch oven allows everything to cook evenly, creating a deeply flavored, rich chili. Topped with avocado, it adds a creamy element that contrasts the spice, making it a perfect balance of heat and sweetness.

Pork and Apple Cider Chili

This pork and apple cider chili brings a delicious balance of savory and sweet. The combination of tender pork, tart apples, and the slight sweetness of apple cider makes for a unique, flavorful dish. The Dutch oven ensures a slow, even cook, allowing the flavors to meld together and creating a rich, comforting chili that’s perfect for autumn.

Ingredients:

• 2 tbsp olive oil
• 1 lb ground pork
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 apples, peeled, cored, and chopped
• 1 (14.5 oz) can diced tomatoes
• 2 cups apple cider
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 tbsp chili powder
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)
• Crème fraîche or sour cream for topping (optional)

Instructions:

1. Heat olive oil in a large Dutch oven over medium heat. Add the ground pork and cook, breaking it up with a spoon, until browned, about 6-7 minutes.
2. Add the chopped onion and garlic and sauté until softened, about 4 minutes.
3. Stir in the chopped apples, diced tomatoes, apple cider, kidney beans, chili powder, cinnamon, cumin, smoked paprika, salt, and pepper. Bring to a simmer.
4. Reduce the heat to low, cover, and cook for 45 minutes to 1 hour, allowing the flavors to meld together and the apples to soften.
5. Taste and adjust seasoning as needed. Garnish with fresh parsley and serve with crème fraîche or sour cream for a creamy finish.

This pork and apple cider chili offers a delightful mix of savory and sweet flavors, with tender pork, sweet apples, and the tangy depth of apple cider. The combination of spices, including cinnamon and smoked paprika, gives the chili a warm, aromatic flavor perfect for fall. The Dutch oven ensures the pork becomes tender and the flavors meld beautifully. The richness of the pork pairs perfectly with the apples’ sweetness, making this a comforting, unique chili that’s perfect for colder evenings.

Chicken and Green Chile Chili

This chicken and green chile chili is a light yet flavorful dish with a smoky, tangy twist from the green chiles. The chicken is simmered in a broth with a blend of spices, then finished with green chiles to give it a kick. The Dutch oven ensures even cooking, allowing the ingredients to meld together into a savory, satisfying chili that’s full of flavor and perfect for any occasion.

Ingredients:

• 2 tbsp olive oil
• 1 lb chicken breasts, boneless and skinless, cut into cubes
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 (4 oz) cans diced green chiles
• 1 (15 oz) can white beans, drained and rinsed
• 2 cups chicken broth
• 1 tbsp cumin
• 1 tsp chili powder
• 1 tsp oregano
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Sour cream and shredded cheese for topping (optional)

Instructions:

1. Heat olive oil in a large Dutch oven over medium heat. Add the cubed chicken and cook, stirring occasionally, until browned, about 6-7 minutes.
2. Add the chopped onion and garlic, and cook until softened, about 4 minutes.
3. Stir in the green chiles, white beans, chicken broth, cumin, chili powder, oregano, salt, and pepper. Bring to a simmer.
4. Reduce the heat to low, cover, and cook for 30-40 minutes, allowing the flavors to meld and the chicken to become tender.
5. Taste and adjust seasoning as needed. Garnish with fresh cilantro and serve with sour cream and shredded cheese for added richness.

This chicken and green chile chili is a light yet flavorful option that still delivers on comfort and spice. The green chiles infuse the dish with a smoky, tangy heat that complements the tender chicken perfectly. The Dutch oven allows the ingredients to cook slowly, ensuring the chicken stays moist and the spices are well developed. It’s a fantastic choice for anyone who enjoys a milder chili with a punch of flavor. Topped with sour cream and cheese, this dish is sure to please any crowd.

Note: More recipes are coming soon!