What beans work best in One-Pot Chili?

Kidney beans are the classic choice for One-Pot Chili because they hold their shape well and add hearty texture. Many cooks also enjoy mixing in black beans or pinto beans for variety. Using more than one type of bean not only changes the flavor but also adds color and nutrition. The best chili recipes often include a bean trio for balance and richness.

Can you make chili without meat?

Absolutely. A vegetarian or vegan One-Pot Chili can be just as satisfying as the traditional beef version. Instead of meat, you can use lentils, quinoa, mushrooms, or plant-based ground “meat” products. The key is keeping the same base of tomatoes, beans, and bold spices so that your meatless chili still has that deep, comforting flavor.

What makes chili taste richer?

The secret to richer One-Pot Chili is layering flavors. Tomato paste adds depth, a splash of beer or broth intensifies savoriness, and spices like cumin and smoked paprika provide smokiness. Some cooks even stir in a square of dark chocolate or a bit of cocoa powder to create a bold, complex finish.

Is chili better the next day?

Yes! Many people believe One-Pot Chili tastes better after it rests overnight. As the chili cools and reheats, the beans and spices meld together, creating a more balanced and flavorful bowl. This is why chili is a favorite make-ahead dish for gatherings and meal prep.

One-Pot Chili – Easy Homemade Recipe Ready in 1 Hour

Description

This Select One-Pot Chili Recipe brings bold, cozy flavor in a single pot. Tender ground beef, beans, tomatoes, and warm spices simmer together for a hearty bowl that’s perfect for weeknights, game days, or make-ahead meal prep.

Ingredients

1 tbsp olive oil
1 lb (450g) ground beef (or ground turkey)
1 medium yellow onion, diced
1 jalapeño, seeded and minced (optional for heat)
3 cloves garlic, minced
2 tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
1/4 tsp cayenne pepper (optional)
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1 (28 oz / 800g) can diced tomatoes
1 (15 oz / 425g) can tomato sauce
2 tbsp tomato paste
1 (15 oz / 425g) can kidney beans, drained and rinsed
1 (15 oz / 425g) can black beans, drained and rinsed
1 1/2 cups beef broth (or chicken/vegetable broth)
1 tsp brown sugar (optional, balances acidity)
Optional toppings: shredded cheddar, sour cream, sliced green onions, chopped cilantro
Optional sides: cornbread, rice, tortilla chips

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Instructions

Brown the Meat: Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and cook, breaking it up, until lightly browned, 5–7 minutes. Drain excess fat if needed.
Sauté Aromatics: Add onion and jalapeño; cook until softened, 3–4 minutes. Stir in garlic and cook 30–60 seconds until fragrant.
Bloom the Spices: Sprinkle in chili powder, cumin, oregano, cayenne, salt, and pepper. Stir for 30 seconds to coat the meat and aromatics.
Build the Base: Stir in diced tomatoes, tomato sauce, tomato paste, kidney beans, black beans, and broth. Add brown sugar if using; mix well, scraping up any browned bits.
Simmer: Bring to a gentle boil, then reduce heat to low. Cover partially and simmer 30–45 minutes, stirring occasionally, until thickened and flavorful.
Adjust & Serve: Taste and add more salt or spices as needed. If chili is too thick, splash in a bit of broth; if too thin, simmer uncovered 5–10 minutes. Ladle into bowls and add toppings.
Slow Cooker Option: Brown meat and sauté aromatics on the stovetop. Transfer to slow cooker with remaining ingredients; cook on Low 6–7 hours or High 3–4 hours.
Instant Pot Option: Use Sauté to brown meat and aromatics. Add remaining ingredients, lock lid, and cook on Manual/High for 12 minutes; natural release 10 minutes, then quick release.

Notes

For thicker chili, simmer uncovered near the end or stir in 1–2 tbsp masa harina. For milder heat, skip the jalapeño and cayenne. Chili often tastes even better the next day—store in the fridge up to 4 days or freeze up to 3 months.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Tex Mex