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Dutch oven chili served in a blue bowl, topped with sour cream and chopped parsley
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4.67 from 3 votes

Dutch Oven Chili

This Dutch Oven Chili is easy to make and comes together in just 1 pot! It's hearty, filling, and packed with plant-based protein. Perfect to serve at a family dinner, alongside some fresh cornbread without buttermilk or pita chips.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Gluten-free, Mexican, Vegan
Servings: 6
Calories: 338kcal
Author: Petra

Equipment

  • Stovetop
  • Dutch oven or soup pot

Ingredients

  • 1 tablespoon olive oil (or any other oil for cooking)
  • 1 medium white onion, diced
  • 2 medium red bell peppers, diced
  • 3 cloves garlic, minced
  • 2 green chilies, chopped (seeds removed for less heat)
  • 1 tablespoon tomato paste
  • 2 teaspoon ground cumin
  • 1 ½ teaspoon ground coriander
  • 1 ½ teaspoon chili powder (add more for more heat)
  • 1 ½ teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 3 cans (15 oz each) black beans, drained and rinsed
  • 1 can (14.5 oz) chopped tomatoes
  • 1 cup corn, from a can
  • 2 cups vegetable broth or water
  • 1 tablespoon molasses or brown sugar (optional)
  • 1 teaspoon salt
  • Freshly cracked black pepper
  • 2 tablespoon cacao podwer (we like Dutch processed cacao powde; optional)

For serving (optional)

  • Sour cream (vegan or regular)
  • Cilantro
  • Pita chips

Instructions

  • To a Dutch oven, heat oil over medium heat. Add the onion and red peppers and cook for 5-6 minutes, stirring occasionally, until they are lightly brown.
  • Then, add tomato paste, chopped green chilies, minced garlic, and all of the spices - ground cumin, ground coriander, chili powder, smoked paprika, and dried oregano. Cook for 2-3 more minutes.
  • Add the canned tomatoes, black beans, corn, vegetable broth, molasses, cacao powder (optional), salt, and black pepper. Stir and bring to a boil. Turn the heat to low and cook for 40-50 minutes or until the chili thickens.
  • If you like, you can blend half of the chili for a thicker texture. Serve right away and top with fresh cilantro and sour cream (optional).

Notes

Storage Tips
Fridge: Let the chili cool down to room temperature. Transfer to a container with a lid. Save in the fridge for up to 5 days.
Freezer: Let the chili cool down to room temperature. Transfer to a container with a lid. Freeze for up to 3 months. Let it thaw before serving.
*If you don't have a Dutch oven you can still make this recipe. Just use a large soup pot and you'll be fine!
**Nutrition information is a rough estimate calculated without optional ingredients.
 

Nutrition

Calories: 338kcal