One Pot Chili

It’s Foodie Friday! Today we have a one pot recipe to cook up a big batch of hearty chili, packed with beans, tomatoes, and peppers. This recipe freezes well and is great reheated, so it’s perfect to save some for later or to drop off to a friend in need of some love. Most of the work is hands off on the stove top, so make this recipe during your next meal prep!

One Pot Chili

1 Tbsp olive oil
2.5 pounds ground beef (we used 93% lean)
2 medium onions, diced
4 cloves garlic, minced
3 Tbsp chili powder
1 Tbsp cumin
1 Tbsp smoked paprika
1 tsp oregano
1/2 tsp cinnamon
up to 1 tsp cayenne (optional)
4 Tbsp tomato paste
1 C tomato sauce
1 C water
3 (14.5 oz) cans diced tomatoes
1 Tbsp Worcester sauce or fish sauce
4 bell peppers, diced
2 (14.5 oz) cans black beans, drained and rinsed
2 (14.5 oz) cans white beans or kidney beans, drained and rinsed
1 (14.5 oz) can corn, drained and rinsed
1/2 tsp kosher salt

Heat a very large pot over medium and add the olive oil, beef, onions, and garlic. Cook, stirring often and breaking beef up with a spoon, until no pink remains. Drain. Add spices, stir, and cook 1 minute more until fragrant. Add remaining ingredients and bring to a simmer. Cook covered, stirring occasionally, for 1 hour. Remove lid and cook uncovered, stirring occasionally, for another hour. Add more salt to taste if needed.

You might also like: Hearty Winter Chili, Vegetarian Quinoa Chili


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