Easy Homemade One Pot Chili
Thick, hearty and a classic, this easy one pot chili combines ground beef with beans and vegetables that simmer in a seasoned tomato sauce until rich and flavorful. It’s a fast way to warm up on a cold day!
This easy one pot chili recipe is one I have been making for 20 years! I have made it during the milder temps of fall in Italy and also during cold Canadian winters where temperatures were below freezing.
It’s a favorite for the whole family and a go-to meal just like my pasta e fagioli, Italian potato soup and fish soup. It can feed a crowd but also freezes well if you are only feeding a few.
Classic chili ingredients like tender beef, canned beans, tomatoes and spices come together in a single pot making this both easy to prepare and with minimal clean-up! It’s rich, savory and so satisfying no matter the time of year you make it!
Why You Will Love This Easy Chili Recipe
- Easy to make: This classic easy chili recipe cooks in just 30 minutes with simple ingredients making it perfect for a weeknight family dinner!
- Comfort food: There is just something about a bowl of chili on a cold day that warms you from the inside out.
- Versatile: Use a different bean, add more veggies or control the spice level, there are so many ways to make this one pot chili to your liking!
One-Pot Chili Ingredients
- Ground beef: I like to use lean ground beef that is 80/20. It adds great flavor.
- Worcestershire sauce: Adds additional savory, meaty flavor to the soup base.
- Onion and garlic: Add aromatic taste to the chili.
- Diced tomatoes: Use petite-diced tomatoes if you wish or even use one can diced tomatoes and one can diced tomatoes with green chiles for extra spice.
- Canned beans: I love borlotti, but pinto beans or kidney beans are great choices.
- Bell pepper: Use green bell pepper, red bell pepper or any color you like including orange pepper or yellow pepper.
- Seasonings: Chili powder, salt and oregano. Hot pepper flakes are optional but recommended.
- Water: This helps thicken the chili. You can also use beef broth or chicken broth for additional flavor.
- Fresh herbs: Fresh parsley adds a burst of fresh flavor to the chili.
How To Make Easy One Pot Chili
In a large pot or Dutch oven, over medium-high heat, add olive oil, onions and meat, stirring occasionally until meat is browned. Drain excess fat if needed.
Add bell pepper and garlic then cook. Add the undrained tomatoes, drained beans, parsley, oregano, salt, hot pepper flakes (if using), Worcestershire Sauce and water.
Stir to combine, bring to a boil then simmer until veggies are tender. Serve this one pot meal with all your favorite toppings.
Substitutions And Variations
- Meat: Instead of ground beef use ground turkey or ground chicken. You could also omit the meat for a vegetarian chili.
- Beans: I love borlotti beans in both this chili and my Italian borlotti bean salad although you could use any type of bean, from black beans to white beans if you like!
- Seasonings: Instead of chili powder, you can use a pre-mixed chili seasoning or chili seasoning packet. Adjust salt accordingly.
- Extra veggies: Chili is great for sneaking in some extra veggies! Try carrots, celery, potatoes, sweet potatoes, winter squash, some zucchini or mushrooms.
- Chili mac: Turn this into a one pot chili mac recipe by adding some macaroni noodles and cheese.
- Fresh herbs: Instead of chopped parsley, try it with chopped cilantro, no matter it will be the best chili recipe!
Expert Tips
- Drain and rinse beans: This removes any extra salt or starch from the canning process.
- No chili beans: You may see some canned beans labeled chili beans. This type of bean contains added seasonings and chili sauce and should not be used in this recipe.
- Adjust the thickness: You can add additional water or broth to adjust the thickness of this one-pot chili recipe.
- Brown sugar: If you find that tomatoes are acidic for your taste, adding a touch of light brown sugar can help balance the acidity. You can also use regular sugar or honey.
- Slow cooker: Turn this into a slow cooker chili soup and instead of simmering it on the stove after browning the beef, place ingredients into the slow cooker on low for 5-6 hours.
Topping Ideas
This easy one pot chili is a meal on its own and choosing the toppings is part of the fun! Here are some favorite toppings to try:
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Diced jalapenos or pickled jalapenos
- Avocado slices
- Fresh lime
- Hot sauce
- Cilantro
- Green onions
- Crushed tortilla chips
Recipe FAQs
The best thing about this quick chili in one pot recipe is that you can adjust the spice level to how you like it! For less heat and a mild chili, use less chili powder. If you like it spicy, add the full amount of chili powder, add some cayenne pepper or add some diced jalapeno when browning the meat and onion.
Other than topping it how you like, I love to serve this easy one pot chili recipe with puff pastry twists or a slice of crusty Italian bread, topped with prosciutto and cheese then broiled until melted. Cornbread is a common side dish with chili as well!
How To Store Leftovers?
Leftover chili can be stored in the refrigerator for up to three days. It just gets better with time!
Can I Freeze Chili?
Yes! Cool completely then store the beef chili in an airtight container for up to 3 months. I love to freeze it in individual portions for meal prep. Thaw overnight and then reheat on the stovetop or in the microwave.
More Hearty Soup Recipes
- Hearty Chickpea Soup
- Italian Lentil Soup
- Italian Meatball Soup
- Hearty Tortellini Soup
- Creamy Potato Soup
Who am I kidding, I’m one of those people now too! So if you are feeling the cold or it’s still cold, a nice big bowl of Easy Homemade One Pot Chili will certainly help warm you up! Don’t for get to serve it with some Puff Pastry Twists. Buon Appetito!
Easy Homemade One Pot Chili
Ingredients
- 1 pound lean ground beef
- 2 tablespoons olive oil
- 2 tablespoons Worcestershire Sauce
- 2 medium onions finely chopped
- 2 cans diced tomatoes (15 ounces each)
- 2 cans Beans (Pinto or Kidney) (15 ounces each) drained and rinsed
- 1-2 cloves garlic minced
- ½ – 1 medium pepper chopped
- ½ tablespoon chopped fresh parsley
- 1-2 tablespoons chili powder
- ¼-½ teaspoon salt
- ½ teaspoon oregano
- 1 cup water
Instructions
- In a large pot add olive oil, onions and meat, stirring occasionally heat until meat is browned, then add pepper and garlic and cook 5 minutes (stirring occasionally), add tomatoes, drained beans, parsley, oregano, salt, hot pepper flakes, Worcestershire Sauce and water. Stir to combine, bring to a boil then simmer (half covered) for approximately 30 minutes. Serve immediately. Enjoy!
- ** This Chili is delicious served with some Puff Pastry Twists or slice up some Crusty Italian Bread, top with a slice of Prosciutto and a slice of Cheese, stick it under the broiler until melted.
Notes
Nutrition
Updated from March 22, 2017.
Does this freeze well?
Hi Steve, I have never frozen it but I’m sure it would be fine, freeze it once it’s cooled down and be sure to eat it within 2 months.
Hi Rosemary! I sure don’t miss those Canadian winters! LOL They’re not too bad in northern Germany, but it rains a lot during the fall and winter months. I always crave the sun. 🙂
Your chili looks and sounds absolutely delicious!! I think my kids would love this version! I just won’t add to much chili flakes or my boys will complain that it’s too hot. 🙂
Thanks for sharing your wonderful recipe!
Hi Rosa, it’s funny when you don’t experience the winter for awhile and then when you do, you realize how cold it really is. Thanks and I hope you enjoy it. 🙂
Where is your chili powder?
Hi Judy, along with kidney beans chili powder is hard to find so I used hot pepper flakes instead. Although I did update the ingredients. Thanks