One-Pot Beef and Vegetable Chili recipe

It was a chilly Sunday afternoon, the kind that just begs for a warm, comforting meal filling the house with delicious aromas. That’s when my craving for chili hit, but the thought of multiple pots and pans was less than appealing. Then I remembered a recipe I’d saved – One-Pot Beef and Vegetable Chili. Could it really be as easy and flavorful as it claimed? Skeptical but hopeful, I gathered the ingredients and dove in. And let me tell you, this recipe is a game-changer! From start to finish, everything happened in a single pot, minimizing cleanup and maximizing flavor. The beef browned beautifully, the vegetables softened to perfection, and the blend of spices transformed into a rich, deeply satisfying chili that warmed us from the inside out. My family, always honest critics, declared it the best chili I’d ever made! The depth of flavor achieved in just one pot was truly remarkable, and the abundance of vegetables made it a guilt-free indulgence. This One-Pot Beef and Vegetable Chili has become my new go-to for cozy weeknight dinners and fuss-free weekend gatherings. If you’re looking for a hearty, healthy, and incredibly easy chili recipe that delivers big on flavor without the kitchen chaos, you’ve found it. Get ready to experience chili perfection, simplified!

Ingredients for Hearty One-Pot Beef and Vegetable Chili

To create this incredibly flavorful and convenient One-Pot Beef and Vegetable Chili, you’ll need a selection of fresh, wholesome ingredients. The beauty of chili lies in its adaptability, so feel free to adjust vegetable choices based on your preferences and what you have on hand. Quality ingredients are key to a rich and satisfying chili, so let’s gather everything you need:

• 1.5 lbs Ground Beef (80/20 blend recommended): The foundation of any great beef chili! Using an 80/20 blend ensures a good balance of flavor and richness without being overly greasy. You can also use ground chuck or ground sirloin for leaner options, but you might need to add a touch more olive oil for browning. For a richer, deeper flavor, consider using chuck roast and dicing it into small cubes instead of ground beef.
• 1 large Yellow Onion, diced: Onions form the aromatic base of the chili, adding depth and sweetness as they caramelize. Yellow onions are versatile and provide a good balance of flavor, but white or sweet onions can also be used.
• 2 cloves Garlic, minced: Garlic is essential for that savory chili flavor. Freshly minced garlic is highly recommended for the best aroma and taste. If you’re a garlic lover, feel free to add an extra clove or two!
• 1 Green Bell Pepper, diced: Bell peppers contribute a slightly sweet and vegetal flavor to the chili, along with a pleasant crunch. Green bell peppers are classic in chili, but you can also use red, yellow, or orange bell peppers for a sweeter taste and vibrant color.
• 1 Red Bell Pepper, diced: Adding a red bell pepper alongside the green enhances the sweetness and visual appeal of the chili. The combination of colors and flavors creates a more complex and interesting chili.
• 1 (14.5 oz) can Diced Tomatoes, undrained: Diced tomatoes provide the liquid base and acidity for the chili. Undrained tomatoes contribute more liquid and tomato flavor to the chili. You can use fire-roasted diced tomatoes for a smoky depth or diced tomatoes with added chilies for a touch of heat.
• 1 (15 oz) can Kidney Beans, rinsed and drained: Kidney beans are a classic chili bean, offering a hearty texture and mild, earthy flavor. Rinsing and draining the beans helps reduce excess sodium and any potential digestive discomfort.
• 1 (15 oz) can Black Beans, rinsed and drained: Black beans add a different texture and slightly sweeter flavor compared to kidney beans. The combination of kidney and black beans creates a more complex and well-rounded chili. You can substitute with other types of beans like pinto beans or cannellini beans if preferred.
• 1 (15 oz) can Corn, drained (or 1 cup frozen corn): Corn adds a touch of sweetness and a pop of color to the chili. Drained canned corn is convenient, but frozen corn kernels work just as well and can be added directly to the pot without thawing.
• 1 cup Beef Broth (low sodium recommended): Beef broth provides additional liquid and deepens the beefy flavor of the chili. Low-sodium broth allows you to control the salt level of the chili and prevents it from becoming too salty. You can also use chicken broth or vegetable broth as alternatives, though beef broth is traditional for beef chili.
• 1 (6 oz) can Tomato Paste: Tomato paste is a concentrated tomato flavor powerhouse. It adds richness, depth, and a thicker consistency to the chili. A little tomato paste goes a long way in enhancing the overall flavor profile.
• 2 tablespoons Chili Powder: Chili powder is the quintessential chili spice blend, providing warmth, depth, and that signature chili flavor. Adjust the amount to your spice preference. For a milder chili, start with 1.5 tablespoons. For a spicier chili, use 2.5 or 3 tablespoons, or consider adding a pinch of cayenne pepper.
• 1 teaspoon Ground Cumin: Cumin adds a warm, earthy, and slightly smoky flavor that complements the chili powder and other spices beautifully.
• 1 teaspoon Smoked Paprika: Smoked paprika adds a delightful smoky depth and complexity to the chili, enhancing the overall flavor profile. If you don’t have smoked paprika, regular paprika can be used, but smoked paprika is highly recommended for the best flavor.
• 1/2 teaspoon Dried Oregano: Oregano adds a subtle herbaceous note that balances the richness of the chili and other spices.
• 1/4 teaspoon Cayenne Pepper (optional, for heat): Cayenne pepper adds a kick of heat to the chili. Adjust the amount to your spice preference or omit it entirely for a milder chili.
• Salt and freshly ground Black Pepper to taste: Seasoning is crucial! Salt and freshly ground black pepper are essential for enhancing all the flavors in the chili. Season generously at each stage of cooking, especially after browning the beef and at the end of simmering.
• 2 tablespoons Olive Oil or other cooking oil: Olive oil is used for browning the beef and sautéing the vegetables. It adds a subtle fruity flavor, but other neutral cooking oils like canola oil or vegetable oil can also be used.

Instructions: Simple Steps to One-Pot Chili Perfection

Follow these easy-to-follow instructions to create your delicious and comforting One-Pot Beef and Vegetable Chili. The beauty of this recipe is its simplicity and minimal cleanup. Let’s get cooking and fill your kitchen with the irresistible aroma of homemade chili!

Step 1: Brown the Ground Beef

1. Heat oil in a large pot or Dutch oven: Heat olive oil in a large pot or Dutch oven over medium-high heat. A heavy-bottomed pot like a Dutch oven is ideal for even heat distribution and prevents scorching.
2. Add ground beef and brown: Add ground beef to the hot pot and break it up with a spoon or spatula. Cook, stirring occasionally, until the beef is browned and no longer pink. Browning the beef is crucial for developing rich, deep flavor in the chili. Don’t skip this step!
3. Drain excess grease (optional but recommended): If your ground beef is particularly fatty, you may want to drain off excess grease after browning. This will prevent the chili from becoming greasy. Tilt the pot and carefully spoon out the excess grease, or transfer the beef to a colander to drain.

Step 2: Sauté Aromatics and Vegetables

1. Add onion and sauté: Add diced onion to the pot with the browned beef (or in the same pot if you drained the grease). Sauté, stirring occasionally, for 3-5 minutes, or until the onion is softened and translucent. Sautéing the onion first releases its sweetness and builds flavor.
2. Add garlic and bell peppers and sauté: Add minced garlic, diced green bell pepper, and diced red bell pepper to the pot. Sauté, stirring occasionally, for another 3-5 minutes, or until the bell peppers are slightly softened and fragrant. Cooking the garlic and bell peppers with the onion further develops the flavor base of the chili.

Step 3: Add Spices and Tomato Paste

1. Stir in spices: Add chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using) to the pot. Stir and cook for 1 minute, until fragrant. Cooking the spices in the hot pot “blooms” them, releasing their aromas and enhancing their flavor.
2. Stir in tomato paste: Add tomato paste to the pot and cook, stirring constantly, for 1-2 minutes, until the tomato paste darkens slightly. Cooking the tomato paste deepens its flavor and reduces its acidity, contributing to a richer chili.

Step 4: Add Remaining Ingredients and Simmer

1. Add diced tomatoes, beans, corn, and beef broth: Pour in diced tomatoes (undrained), kidney beans (rinsed and drained), black beans (rinsed and drained), corn (drained), and beef broth to the pot.
2. Stir to combine: Stir all ingredients together to ensure everything is well combined and the spices and tomato paste are evenly distributed throughout the chili.
3. Bring to a simmer, then reduce heat and simmer: Bring the chili to a simmer over medium heat, then reduce heat to low, cover the pot, and simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. Simmering allows the flavors to meld together and deepen, resulting in a richer and more flavorful chili. Longer simmering times generally result in better flavor.
4. Season to taste: After simmering, taste the chili and season with salt and freshly ground black pepper to taste. Adjust seasonings as needed to achieve your desired flavor profile. You may need to add more chili powder, cumin, or cayenne pepper depending on your preference.

Step 5: Serve and Enjoy!

1. Serve hot: Ladle the One-Pot Beef and Vegetable Chili into bowls and serve hot.
2. Add your favorite toppings (optional): Garnish with your favorite chili toppings, such as shredded cheese, sour cream, chopped green onions, cilantro, avocado, or tortilla chips. See the “How to Serve” section for more topping ideas.

Nutrition Facts: A Healthy and Hearty Meal in a Bowl

This One-Pot Beef and Vegetable Chili is not only delicious and easy to make, but it’s also packed with nutrients, making it a healthy and satisfying meal option. It’s a great source of protein, fiber, and vitamins, thanks to the lean beef, beans, and vegetables.

Servings: Approximately 6-8 servings

Estimated Nutrition Facts per Serving (based on 8 servings, approximate values, may vary based on specific ingredients and portion sizes):

• Calories: 350-450 kcal
• Protein: 25-35 grams
• Fat: 15-25 grams
• Saturated Fat: 6-10 grams
• Cholesterol: 70-90 mg
• Sodium: 600-800 mg (can vary based on broth and canned ingredients used)
• Carbohydrates: 30-40 grams
• Fiber: 8-10 grams
• Sugar: 8-12 grams

Key Nutritional Benefits:

• High in Protein: Ground beef and beans are excellent sources of protein, essential for muscle building, satiety, and overall health.
• Rich in Fiber: Beans, vegetables, and corn contribute a significant amount of dietary fiber, which aids digestion, promotes fullness, and helps regulate blood sugar levels.
• Good Source of Vitamins and Minerals: This chili is packed with vitamins and minerals from the vegetables, including Vitamin C, Vitamin K, Vitamin A, folate, and potassium.
• Heart-Healthy: Using lean ground beef and incorporating plenty of vegetables makes this chili a relatively heart-healthy option, especially when compared to fattier chili recipes.
• Satisfying and Filling: The combination of protein, fiber, and complex carbohydrates makes this chili very satisfying and filling, helping to keep you full and energized for longer.

Note: These nutritional values are estimates. For more precise nutritional information, you can use online nutrition calculators and input the exact ingredients and quantities you use in your recipe. Using leaner ground beef, low-sodium broth, and rinsing canned beans can help reduce the fat and sodium content of the chili.

Preparation Time: Quick and Easy Weeknight Dinner

One of the best things about this One-Pot Beef and Vegetable Chili is how quick and easy it is to prepare. It’s perfect for busy weeknights when you want a wholesome and flavorful meal on the table without spending hours in the kitchen.

• Prep Time: 20-25 minutes (includes dicing vegetables, mincing garlic, and measuring spices)
• Cook Time: 30 minutes – 1 hour (simmering time)

Total Time: Approximately 50 minutes – 1 hour 25 minutes

Time-Saving Tips:

• Use pre-diced vegetables: Purchase pre-diced onions and bell peppers from the grocery store to save on chopping time.
• Utilize canned beans and corn: Canned beans and corn are convenient and require no cooking or soaking.
• Prepare ingredients ahead of time: Dice vegetables, mince garlic, and measure out spices in advance, even the day before. Store them in airtight containers in the refrigerator until ready to cook.
• One-pot cooking minimizes cleanup: The fact that everything cooks in one pot significantly reduces cooking and cleanup time.

With efficient preparation and the one-pot cooking method, you can have a delicious and nutritious One-Pot Beef and Vegetable Chili ready in about an hour, making it a fantastic choice for a quick and satisfying weeknight meal.

How to Serve One-Pot Beef and Vegetable Chili: Toppings and Sides

One-Pot Beef and Vegetable Chili is incredibly versatile and can be served in countless delicious ways. From classic toppings to creative side dishes, here are some fantastic serving suggestions to elevate your chili experience:

• Classic Chili Toppings:
  • Shredded Cheese: Cheddar cheese, Monterey Jack, Colby Jack, or a blend of your favorites.
  • Sour Cream or Greek Yogurt: Adds a cool and creamy tanginess that balances the richness of the chili.
  • Chopped Green Onions: Provides a fresh, mild onion flavor and a pop of color.
  • Fresh Cilantro: Adds a bright, herbaceous note.
  • Diced Avocado or Guacamole: Adds creamy richness and healthy fats.
  • Tortilla Chips or Corn Chips: For dipping and added crunch.
  • Hot Sauce: For those who like extra heat.
  • Pickled Jalapeños: Adds a spicy and tangy kick.
  • Lime Wedges: A squeeze of lime juice brightens the flavors.
• Creative Chili Toppings:
  • Crispy Fried Onions: Adds texture and savory onion flavor.
  • Crumbled Bacon: For smoky and salty goodness.
  • Pico de Gallo or Salsa: Adds fresh, vibrant flavors.
  • Queso Fresco: A crumbly, mild cheese that melts slightly into the chili.
  • Roasted Corn Kernels: Adds extra sweetness and smoky flavor if roasted.
• Serving Chili as a Meal:
  • In Bowls: The most classic way to serve chili – in a hearty bowl, generously topped with your favorite garnishes.
  • Over Rice: Serve chili over white rice, brown rice, or quinoa for a more substantial meal.
  • Over Baked Potatoes: Stuff baked potatoes with chili for a loaded and satisfying meal.
  • Chili Cheese Fries: Pour chili over French fries and top with cheese for a decadent treat.
  • Chili Dogs: Use chili as a topping for hot dogs for a classic comfort food.
  • Chili Nachos: Layer tortilla chips with chili, cheese, and your favorite nacho toppings for a crowd-pleasing appetizer or meal.
• Side Dishes to Complement Chili:
  • Cornbread or Biscuits: Perfect for soaking up the chili and adding a touch of sweetness.
  • Side Salad: A fresh green salad with a light vinaigrette provides a refreshing contrast to the rich chili.
  • Coleslaw: Creamy coleslaw offers a cool and crunchy side.
  • Grilled Cheese Sandwich: A classic pairing with chili for dipping and enjoying.
  • Sweet Potato Fries: For a sweet and savory side option.

Additional Tips for the Best One-Pot Beef and Vegetable Chili

To take your One-Pot Beef and Vegetable Chili from good to absolutely outstanding, consider these helpful tips and tricks:

• Tip 1: Don’t Rush the Browning of the Beef: Browning the ground beef properly is essential for developing deep, rich flavor in your chili. Don’t overcrowd the pot, and allow the beef to brown undisturbed before stirring. This caramelization process creates flavorful browned bits that enhance the overall taste of the chili. If necessary, brown the beef in batches to ensure proper browning.
• Tip 2: Bloom the Spices for Deeper Flavor: “Blooming” the spices by cooking them briefly in hot oil before adding the liquid ingredients significantly enhances their flavor. This process releases their aromatic oils and intensifies their taste, resulting in a more flavorful and complex chili. Don’t skip this step!
• Tip 3: Simmer Low and Slow for Flavor Development: Simmering the chili for at least 30 minutes, or even longer, allows the flavors to meld together and deepen. Low and slow simmering is key to achieving a rich and well-developed chili flavor. The longer it simmers, the better the flavors will become.
• Tip 4: Customize the Spice Level to Your Preference: Chili spice levels are highly personal. This recipe provides a moderate spice level, but you can easily adjust it to your liking. For a milder chili, reduce the amount of chili powder and omit the cayenne pepper. For a spicier chili, increase the chili powder, add more cayenne pepper, or include a pinch of red pepper flakes or chopped jalapeños. Taste and adjust seasonings as you go.
• Tip 5: Make it Ahead for Even Better Flavor: Chili is often even more flavorful the next day. Making your One-Pot Beef and Vegetable Chili a day ahead of time allows the flavors to meld and deepen even further in the refrigerator. Simply reheat it gently on the stovetop before serving. This makes it a perfect make-ahead meal for busy weeknights or gatherings.

FAQ Section: Your Chili Questions Answered

We’ve compiled answers to some frequently asked questions about One-Pot Beef and Vegetable Chili to help you troubleshoot any issues and master this delicious recipe.

Q1: Can I make this chili vegetarian or vegan?

A1: Yes, you can easily adapt this recipe to be vegetarian or vegan! To make it vegetarian, simply omit the ground beef and add more vegetables. You can increase the amount of bell peppers, onions, and corn, or add other vegetables like zucchini, mushrooms, or sweet potatoes. To make it vegan, omit the beef and ensure your broth is vegetable broth. You can also add a plant-based ground beef substitute or lentils for added protein and heartiness.

Q2: Can I use different types of beans in this chili?

A2: Absolutely! Feel free to use your favorite types of beans in this chili. Pinto beans, cannellini beans, or great northern beans are all excellent substitutes or additions to kidney and black beans. You can also use a mixture of different beans for a more complex flavor and texture. Experiment and find your favorite bean combination!

Q3: How do I thicken my chili if it’s too watery?

A3: If your chili is too watery, there are several ways to thicken it. Simmer it uncovered for a longer period to allow some of the liquid to evaporate. You can also make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the chili. Simmer for a few minutes until thickened. Another option is to mash about 1/2 cup of the cooked beans and stir them back into the chili – the starch from the beans will help thicken it naturally.

Q4: Can I freeze leftover chili?

A4: Yes, chili freezes beautifully! Allow the chili to cool completely, then transfer it to freezer-safe containers or freezer bags. Freeze for up to 3-4 months. To thaw, you can thaw it overnight in the refrigerator or reheat it directly from frozen on the stovetop over low heat, adding a little broth or water if needed to thin it out. Frozen chili is a great option for meal prepping or having a quick and easy meal on hand.

Q5: What if I don’t have smoked paprika? Can I substitute it?

A5: While smoked paprika adds a wonderful smoky depth to the chili, if you don’t have it, you can substitute regular paprika. The flavor will be slightly less smoky, but it will still be delicious. You can also add a few drops of liquid smoke (use sparingly as it’s potent) to mimic the smoky flavor, or add a pinch of chipotle powder for a smoky and spicy kick. If you enjoy smoky flavors, it’s worth picking up some smoked paprika for future chili batches!

Print