One-Pot Beef and Vegetable Chili Recipe

If you’re craving a comforting, hearty meal that’s also a breeze to make, you’re in for a treat with this One-Pot Beef and Vegetable Chili Recipe. It’s perfect for those chilly evenings when you want something rich, soothing, and packed with wholesome ingredients — all done in one pot for easy cleanup. I love pulling this recipe together when I’m short on time but want big flavors and loads of satisfying textures.

Jump to:

• Why You’ll Love This One-Pot Beef and Vegetable Chili Recipe
• Ingredient Spotlight
• Step-by-Step: How to Make It
• Pro Tips
• Variations & Substitutions
• Make-Ahead, Storage & Freezing
• Serving Ideas & Pairings
• FAQs
• Notes, Tools & Special Equipment
• Printable Recipe 📖

Ingredient Spotlight

Getting to know the key ingredients here will help you nail the One-Pot Beef and Vegetable Chili Recipe every time. I always focus on freshness and balance — the bright veggies offset the rich beef, and the beans add creamy substance for a well-rounded bowl.

• Ground beef: Choose 80/20 for nice juiciness and flavor without being too greasy.
• Beans: Kidney and black beans bring different textures and colors, making the chili more interesting.
• Bell pepper: Adds sweetness and a subtle crunch if not overcooked — diced small for even cooking.

Seasonality & Sourcing

For the freshest flavor, grab bell peppers that are in season — vibrant red, yellow, or orange varieties tend to be sweeter in summer and early fall. If fresh corn is available, it’s a lovely swap for frozen or canned, adding a natural sweetness and bright burst. When buying ground beef, I like to check for local or grass-fed options at the farmers' market for a richer taste and support local producers. Canned beans and tomatoes are best when you choose low-sodium versions to control seasoning better.

Step-by-Step: How to Make It

Step 1 — Prep & Preheat

Start by heating olive oil in a large pot over medium heat. While it warms, dice your onion and bell pepper and mince the garlic. Add the ground beef, onion, and garlic to the pot. Cook, breaking up the beef with a wooden spoon until the beef turns brown and the onion becomes soft and translucent, which usually takes about 5 to 7 minutes. Avoid crowding the pot so the beef browns nicely — if the meat steams, you won’t get that rich, toasty flavor.

Step 2 — Cook & Build Flavor

Once the beef is browned and the onion is soft, stir in the diced bell pepper, kidney beans, black beans, crushed tomatoes, chili powder, cumin, salt, and pepper. Bring everything up to a boil, then reduce the heat to low and let it simmer gently for 20 to 25 minutes. This is where the flavors really start marrying. Stir occasionally to prevent sticking. If the chili looks too thick, add a splash of water or broth. If it’s thin, just simmer a bit longer uncovered to reduce it.

Step 3 — Finish & Rest

Stir in the corn and cook for another 5 minutes, just long enough to heat through without losing those sweet little kernels’ texture. Then turn off the heat and let the chili rest for at least 10 minutes before serving. This resting step helps the flavors deepen and gives the chunks a chance to firm up, so your chili isn’t mushy but perfectly balanced.

Troubleshooting One-Pot Beef and Vegetable Chili Recipe

If your chili is too dry, add a little beef broth or water and simmer to loosen it up. For bland flavor, increase the chili powder gradually or stir in a splash of tomato paste for more umami depth. If the vegetables get soggy, make sure you add tender veggies like corn late in the cooking to keep that fresh bite. And if the beef seems tough, it might have been cooked over too high heat — lower it next time and cook slowly to keep it tender.

Variations & Substitutions

You can easily customize this chili to your taste or dietary needs. Swap ground beef with ground turkey or plant-based crumbles for a lighter or vegetarian version. If you like it spicy, add a diced jalapeño with the onions, or stir in a dash of cayenne near the end. Feeling adventurous? Toss in some diced sweet potato or zucchini to sneak more veggies in. Use fire-roasted tomatoes instead of crushed for a smoky depth.

Great Debates

Butter versus oil often comes up. I choose olive oil here for flavor and heart health, but butter adds richness if you prefer. Also, some swear by browning onions separately for sweetness, but I find cooking them with beef right away saves time and builds flavor efficiently. Both ways work well — it’s your kitchen, your rules!

Make-Ahead, Storage & Freezing

This chili keeps beautifully in the fridge for up to 4 days in an airtight container. For freezing, let it cool completely, then transfer to freezer-safe bags or containers. It freezes well for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove. Adding a splash of beef broth or water when reheating helps revive the texture and prevents dryness.

Yield & Conversions

This recipe yields about 4 generous servings. To double, simply double all ingredients and use a larger pot. For half the batch, cut ingredients in half — cooking time stays roughly the same, though your chili might reduce faster because of less volume. For metric, 1 pound beef equals about 450 grams, 1 can (15 oz) is around 425 grams, and 1 cup corn is roughly 150 grams.

Serving Ideas & Pairings

This chili shines served with simple sides like warm cornbread, steamed white rice, or tortilla chips for scooping. Top with a dollop of sour cream or shredded cheese if you like, plus fresh cilantro for a pop of color. A squeeze of lime juice brightens the bowl, and a side of pickled jalapeños adds a nice tangy kick. I like to keep it cozy and straightforward but feel free to jazz it up to your preference!

FAQs

Notes, Tools & Special Equipment

A sturdy 5-to-6-quart heavy-bottomed pot or Dutch oven helps maintain steady heat and prevents sticking or burning during simmering. Use a silicone spatula or wooden spoon for stirring gently to keep beans intact. I never fuss with a thermometer here, since visual cues (browning beef, simmering gently) are enough. For cleanup, one pot is your best friend—it keeps kitchen chaos to a minimum!

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Printable Recipe 📖