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A pot of Dutch oven chili being stirred on the burner.

Dutch Oven Chili

Cozy, hearty Dutch Oven Chili made with lean ground turkey, beans, and simple pantry ingredients. An easy oven-baked chili with a slow cooker option, perfect for busy nights and leftovers.
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Course: from scratch recipes, lunch & dinner meals
Cuisine: American, Canadian
Keyword: Dutch Oven Chili
Servings: 8 servings
Calories: 361kcal

Equipment

Ingredients

  • 1 tbsp olive oil
  • 2 lb turkey ground
  • 1 large yellow onion , diced
  • 1 red bell pepper , chopped
  • 1 yellow bell pepper , chopped
  • 2 cans tomato sauce
  • 1 can diced tomatoes
  • 1 crushed tomatoes
  • 1 can black beans , rinsed and drained
  • 1 can red kidney beans, rinsed and drained
  • 2 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tbsp cumin ground
  • 1 tsp oregano dried
  • Salt and black pepper, to taste
  • 1 tsp apple cider vinegar or lime juice

Optional

  • ½ tsp cayenne pepper (optional, for heat)
  • 1 tbsp maple syrup or honey ( balances acidity)
  • ½ tsp liquid smoke
  • 1 tbsp apple cider vinegar or lime juice (added at the end)

Instructions

Oven Method

  • Preheat oven to 325°F (165°C).
  • Heat olive oil in a Dutch oven over medium heat.
  • Add ground turkey and cook until browned, breaking it up as it cooks.
  • Stir in onion and peppers and cook for 3–4 minutes until softened.
  • Add the tomato sauce, diced tomatoes, black beans, kidney beans, chili powder, smoked paprika, and cumin, stirring well to combine everything evenly.
  • Season with salt and black pepper, and add cayenne pepper if desired, adjusting to taste. Add any of the other optional ingredients at this point and give it one final stir.
  • Cover with lid and transfer to the oven.
  • Bake for 1½–2 hours, stirring once halfway through, until thick and flavorful.
  • Serve and add a splash of apple cider vinegar or lime juice if you want a little bit of tang to the chili.

Slow Cooker Method (Alternative)

  • Brown the turkey with olive oil in a skillet.
  • Transfer to slow cooker and add all remaining ingredients.
  • Stir well and cook on High for 4 hours or Low for 6–7 hours.

Notes

Optional Toppings:
Green onions, jalapeños, corn, shredded cheese, avocado, sour cream, or rice
  • Letting the chili rest helps it thicken naturally without adding starch
  • Add a splash of bone broth if the chili becomes too thick
  • Stir in corn or extra beans to stretch leftovers
  • This Dutch Oven Chili tastes even better the next day
  • Freeze in individual portions for easy meals later
Storage & Freezing
    • Refrigerate leftovers in an airtight container for up to 4 days
    • Freeze for up to 3 months
    • Thaw overnight in the fridge and reheat gently on the stovetop

Nutrition

Serving: 1serving | Calories: 361kcal | Carbohydrates: 33g | Protein: 30g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 81mg | Sodium: 951mg | Potassium: 1001mg | Fiber: 10g | Sugar: 11g | Vitamin A: 2179IU | Vitamin C: 65mg | Calcium: 105mg | Iron: 6mg
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