Dutch Oven White Bean Chili
This hearty chili is perfect for a cold winter day. The Dutch oven helps to slowly cook the chili to perfection, resulting in tender beans and flavorful vegetables.
Servings: 4
Calories: 500kcal
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 2 jalapeño peppers seeded and minced (optional)
- 1 14.5-ounce can diced tomatoes, undrained
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce can cannellini beans, drained and rinsed
- 1 15-ounce can pinto beans, drained and rinsed
- 4 cups chicken broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped cilantro for garnish (optional)
Instructions
- Preheat your Dutch oven over medium heat.
- Add the olive oil to the Dutch oven and heat until shimmering.
- Add the onion, garlic, bell peppers, and jalapeño peppers (if using) and cook until softened, about 5 minutes.
- Stir in the diced tomatoes, kidney beans, cannellini beans, pinto beans, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring to a simmer.
- Reduce heat to low, cover, and simmer for 1 hour, or until the chili has thickened.
- Garnish with chopped cilantro, if desired.
Notes
For a spicier chili, add more jalapeño peppers.
You can also add other vegetables to this chili, such as corn or carrots.
Serve the chili with your favorite toppings, such as sour cream, shredded cheese, or chopped onions.
You can also add other vegetables to this chili, such as corn or carrots.
Serve the chili with your favorite toppings, such as sour cream, shredded cheese, or chopped onions.
Nutrition
Calories: 500kcal