Description
This Dutch Oven Chili recipe is easy to make and full of big flavor! It’s cozy and hearty: and you can make it on the stovetop or a campfire. To make the soup in the photo, head to Kale Soup with White Beans.
Ingredients
Scale
- 1 medium yellow onion
- 3 cloves garlic
- 2 tablespoons olive oil
- 1/3 cup dry quinoa
- 1 cup water
- 3 15-ounce cans black beans, drained (not rinsed)
- 2 28-ounce cans diced tomatoes, fire roasted if possible
- 4 tablespoons salted butter (replace with 2 tablespoons olive oil or refined coconut oil for vegan)
- 1 15-ounce can corn (or 1 1/2 cups frozen corn)
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1/2 cup ketchup
- 2 tablespoons each chili powder and dried oregano
- 1 tablespoon each garlic powder and cumin
- 1 1/2 teaspoons kosher salt
- 1 teaspoon smoked paprika
Instructions
- Dice the onion. Mince the garlic.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic and sauté for 5 to 7 minutes, until tender.
- Add all other ingredients except for the smoked paprika. Simmer for 25 minutes, then stir in the smoked paprika. Serve immediately with toppings of your choice. Store leftovers refrigerated for up to 3 days, or frozen for 3 months.
- Campfire chili instructions: Follow the instructions above, but remove the smoked paprika (the fire will add smoky flavor). If you’re taking it camping, prep the minced onion and garlic and place in a sealed container. Place the ingredients from water through kosher salt in another large sealed container (keep out the dry quinoa and add when cooking). Keep everything cool until making the chili.
- Category: Main Dish
- Method: Dutch Oven
- Cuisine: Chili
- Diet: Vegetarian
Keywords: Dutch Oven Recipes
