One Pot Chili Recipe – Easy Comfort Food for Cozy Fall Nights

Name: One Pot Chili Recipe – Easy Comfort Food for Cozy Fall Nights
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 lb ground beef (85% lean, or substitute ground turkey); 1 medium yellow onion, diced; 2 cloves garlic, minced; 1 bell pepper, diced (any color); 1 can (14.5 oz) diced tomatoes (fire-roasted recommended); 1 can (8 oz) tomato sauce; 1 can (15 oz) kidney beans, drained and rinsed (or black beans); 1 can (15 oz) pinto beans, drained and rinsed; 1 cup beef broth (low-sodium, or vegetable broth); 2 tbsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp dried oregano; 1/2 tsp salt (adjust to taste); 1/4 tsp black pepper; 1/4 tsp cayenne pepper (optional); Optional toppings: shredded cheddar cheese, sour cream or Greek yogurt, sliced green onions, fresh cilantro, crushed tortilla chips or cornbread

Posted on September 1, 2025

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Steam rises from the pot, the air fills with smoky paprika, garlic, and that unmistakable chili aroma—honestly, it’s the smell that makes my family hover in the kitchen even before dinner’s ready. My first attempt at this one pot chili recipe happened on a blustery October night, when I needed something warming and fuss-free but still packed with big flavor. I’ve made dozens of versions since then, but this is the one I come back to every single fall. There’s just something about hearty ground beef, beans, tomatoes, and a hit of spice simmering together in one pot that feels like an edible blanket.

You know those dinners that seem to bring everyone together—where you barely have to think about clean-up and everyone scoops up seconds without asking? That’s what this one pot chili recipe is for me. It’s become my go-to for chilly weeknights, impromptu gatherings, and especially lazy Sundays when I’d rather be curled up with a book than scrubbing pans. It’s the ultimate comfort food, but it’s also surprisingly healthy and easy to tweak for picky eaters or special diets.

Whether you’re a chili purist or someone who likes a creative twist, this recipe is flexible and forgiving—the kind you can make your own. I’ve tested it with every kind of bean, swapped out meats, even thrown in extra veggies when I feel virtuous. The best part? It all happens in one pot. As a food blogger who’s obsessed with comfort food (and not so obsessed with washing dishes), I can say with confidence: if you try this one pot chili recipe once, it’ll be a staple in your kitchen all fall long.

Why You’ll Love This Recipe

After years of making chili—sometimes for crowds, sometimes just for myself—I’ve picked up a few tricks to make this one pot wonder both foolproof and irresistibly delicious. Here’s why I think you’ll fall for this cozy fall dinner idea:

Quick & Easy: It comes together in under an hour, and most of that time is just simmering on the stove. You can have dinner on the table before you know it, even if you’re juggling homework or work calls.
Simple Ingredients: No fancy shopping required. Everything goes into one pot, and you probably already have most of these pantry staples.
Perfect for Cozy Nights: This is the recipe I crave when the weather turns chilly—rich, warming, and full of bold flavor. It’s made for fall evenings, movie nights, or Sunday football.
Crowd-Pleaser: This one pot chili always gets rave reviews, even from my picky eater (who usually turns up his nose at beans—except in this chili!).
Ultimate Comfort Food: The flavors are deep, the texture is hearty, and every spoonful feels like a hug. It’s classic, but you can make it your own.

What sets this one pot chili recipe apart? First, I brown the meat with onions and garlic until it’s super fragrant, then layer in the spices to wake everything up (don’t just throw ‘em in cold!). I use a mix of beans for the best texture, and a splash of broth to keep things saucy. And yes, one pot means less mess—so clean-up is as comforting as the meal itself. It’s not just good, it’s the kind of recipe that makes you pause and close your eyes after that first bite. Honestly, it’s the chili I wish I’d had sooner in my cooking journey.

Whether you need something easy for a busy weeknight or want to impress friends without fancy skills, this one pot chili recipe is your secret weapon. It’s the fall dinner idea I reach for again and again—no stress, just big flavor and cozy vibes.

Ingredients Needed

This one pot chili recipe uses humble, everyday ingredients to create something truly special. You’ll find most of these in your pantry, and the rest are easy to swap or substitute if needed. Here’s what you’ll need:

For the Chili:
- 1 lb (450g) ground beef (I prefer 85% lean for flavor, but ground turkey works too)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color, but red adds sweetness)
- 1 can (14.5 oz / 410g) diced tomatoes (fire-roasted for extra depth)
- 1 can (8 oz / 227g) tomato sauce
- 1 can (15 oz / 425g) kidney beans, drained and rinsed (or black beans for a twist)
- 1 can (15 oz / 425g) pinto beans, drained and rinsed
- 1 cup (240ml) beef broth (low-sodium, or veggie broth for lighter flavor)
- 2 tbsp chili powder (use more or less to taste)
- 1 tsp ground cumin
- 1 tsp smoked paprika (adds that “by the fire” taste!)
- ½ tsp dried oregano
- ½ tsp salt (adjust as you go)
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional, for heat)
Optional Toppings:
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Sliced green onions
- Fresh cilantro
- Crushed tortilla chips or cornbread

I recommend using fire-roasted diced tomatoes for extra smokiness—you can definitely taste the difference. If you want a lighter chili, swap ground beef for ground chicken or turkey. For a vegetarian version, leave out the meat and add an extra can of beans or chopped mushrooms. (I’ve tried it with lentils once, and it was surprisingly good!) If you’re gluten-free, all the ingredients in this one pot chili recipe are naturally safe, just double-check your broth and toppings.

Brand-wise, I’m partial to Bush’s beans and Muir Glen tomatoes (they just taste fresher). For spice, McCormick chili powder is my go-to. If you’re out of beef broth, water with a dash of Worcestershire sauce works in a pinch. And you know, if you only have one kind of bean—go for it! This recipe is forgiving.

Equipment Needed

One of the beauties of this one pot chili recipe is you don’t need much—just a few basic kitchen tools will do the job. Here’s what I use every time:

Large heavy-bottomed pot or Dutch oven: Preferably 5-quart (4.7L) or larger. I use my enameled cast iron Dutch oven because it holds heat well and cleans up easily.
Wooden spoon or spatula: For stirring—wooden spoons are gentle on pots and don’t get hot in your hand.
Chef’s knife and cutting board: For chopping onions, garlic, and peppers. If you don’t have a big chef’s knife, a sturdy paring knife works.
Can opener: For the beans and tomatoes.
Measuring spoons and cups: For spices and liquids. Eyeballing is fine, but measuring keeps the flavors balanced.

If you don’t have a Dutch oven, any large soup pot with a heavy bottom works. Stainless steel is great, but I’ve used nonstick in a pinch. Just avoid thin aluminum pots—they tend to burn the bottom. Budget tip: thrift stores often have sturdy old stockpots for a few bucks. And always let your pot cool before scrubbing—saves the finish!

Preparation Method

Ready to make this comforting one pot chili? Here’s how I do it, step by step. Don’t worry—if you run into any hiccups, I’ve got fixes along the way.

Prep Ingredients: Chop 1 medium onion, 2 cloves garlic, and 1 bell pepper into small, even pieces. Open and drain your beans. (This takes about 10 minutes—put on some music and make it fun!)
Brown the Meat: Heat your large pot over medium-high heat. Add 1 lb (450g) ground beef. Cook, breaking it up with your spoon, until it’s no longer pink—about 5-7 minutes. If you see a lot of liquid, drain excess fat (but leave a bit for flavor).

Troubleshooting: If the meat clumps, mash it with your spoon. If it sticks, add a splash of broth.
Add Aromatics: Toss in the diced onion, garlic, and bell pepper. Stir and cook for 3-4 minutes, until the onions are soft and the kitchen smells amazing.

Note: Don’t rush this step—the veggies should look glossy and feel tender.
Layer in the Spices: Sprinkle in 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, ½ tsp oregano, ½ tsp salt, ¼ tsp black pepper, and ¼ tsp cayenne (if using). Stir well so everything gets coated and the spices warm up—1 minute.

Tip: Heating the spices now brings out their flavor. If it smells toasted, you’re on the right track.
Add Tomatoes and Beans: Pour in 1 can (14.5 oz / 410g) diced tomatoes, 1 can (8 oz / 227g) tomato sauce, kidney beans, and pinto beans. Add 1 cup (240ml) beef broth. Stir everything together.

Warning: If you’re using a smaller pot, don’t fill to the brim—chili should have room to simmer without splashing.
Simmer: Bring to a gentle boil, then turn heat down to low. Cover and let it simmer for 30-40 minutes, stirring occasionally. You want it thick, but not dry. If it gets too thick, add a splash more broth.

Sensory cue: Chili should be bubbling gently, smell rich and spicy, and look glossy. Beans should be soft but not mushy.
Taste and Adjust: After 30 minutes, taste for seasoning. Add more salt or chili powder if needed. If you like it spicier, a dash of hot sauce works wonders.

Tip: The longer it cooks, the deeper the flavor—so let it simmer a bit longer if you have time.
Serve: Ladle into bowls and add your favorite toppings—cheese, sour cream, green onions, cilantro, or crushed chips. If you’re lucky, there’ll be leftovers for tomorrow!

I’ve learned to let the chili rest for 10 minutes off the heat before serving—it thickens up and the flavors meld perfectly. If you ever find your chili tastes flat, a squeeze of lime or a tiny pinch of sugar can wake it up. And don’t worry if you forget an ingredient—this one pot chili recipe is forgiving. It’s all about comfort!

Cooking Tips & Techniques

I’ve made one pot chili more times than I can count, and these are the hard-earned tips that keep it tasty and stress-free:

Bloom your spices: Always add the chili powder, cumin, and paprika to the pot before the liquids. It gives the chili a deeper, more complex flavor—trust me, you can taste the difference.
Don’t rush the simmer: The magic happens when you let everything bubble together for at least 30 minutes. If you’re short on time, 20 minutes works, but longer is better.
Watch the liquid: Chili thickens as it cooks. If it gets too thick, add broth a splash at a time. Too thin? Let it simmer uncovered for a few minutes.
Taste early and often: The seasoning can change as the chili cooks, so sample at the halfway mark and before serving. Adjust salt and spice to your liking.
Layer the flavor: Try adding a teaspoon of cocoa powder or a splash of Worcestershire sauce for a rounded, richer taste. (I was skeptical at first, but it totally works!)
Multitask wisely: While the chili simmers, prep toppings or slice bread. You’ll save time and have everything ready when the chili’s done.
Common mistakes: Burning the bottom (use a heavy pot and stir often), forgetting to drain beans (makes chili watery), or over-salting early (wait until the end to finish seasoning).

One time, I got distracted and let the chili simmer uncovered for too long—it was almost dry! I saved it with a splash of broth and a squeeze of lime, and it turned out great. Chili is forgiving, so don’t stress if it’s not perfect. If you want consistent results, measure your spices and use the same pot each time. And always let everyone add their own toppings—makes dinner feel special!

Variations & Adaptations

You can make this one pot chili recipe fit just about any taste or dietary need. Here are some of my favorite ways to switch things up:

Vegetarian Chili: Skip the meat and add extra beans—black beans, chickpeas, or even lentils. I sometimes toss in diced sweet potatoes or mushrooms for texture.
Mild & Kid-Friendly: Leave out the cayenne and use half the chili powder. Add a spoonful of tomato paste for extra sweetness (my son loves this version).
Low-Carb/High-Protein: Swap the beans for extra ground meat or use chopped cauliflower instead. I’ve tried turkey, chicken, and even ground pork—all work well.
Seasonal Flavor: In fall, I add diced butternut squash or pumpkin for a subtle sweetness. For summer, fresh corn kernels are a tasty addition.
Cooking Methods: This recipe works in a slow cooker—brown the meat and aromatics first, then add everything to the crockpot and cook on low for 6 hours. For Instant Pot, use the sauté function, then pressure cook for 15 minutes (quick release).
Allergen Substitutions: Use dairy-free cheese or skip the sour cream topping. Gluten-free folks, just double-check your broth and toppings. If you’re allergic to beans, try diced zucchini or eggplant instead.

My personal favorite twist? A smoky chipotle version with extra paprika and a splash of adobo sauce. It’s bold, spicy, and the kind of chili that warms you up from the inside out. Don’t be afraid to experiment—this one pot chili recipe is all about comfort and creativity.

Serving & Storage Suggestions

This one pot chili recipe is best served piping hot, straight from the pot. I like to ladle it into deep bowls and let everyone add their own toppings—cheddar, sour cream, green onions, cilantro, even a handful of crushed tortilla chips for crunch.

It pairs perfectly with warm cornbread, crusty bread, or a simple green salad. For a cozy fall dinner, I often serve chili with apple cider or a dark beer (the flavors are just right together). If you’re making it for a crowd, set up a chili bar with toppings and sides—so fun!

Leftover chili stores beautifully. Let it cool, then transfer to an airtight container. Store in the fridge for up to 4 days, or freeze for up to 3 months. Chili actually tastes better the next day as the flavors meld—so don’t hesitate to make extra. To reheat, just warm gently on the stove or in the microwave, adding a splash of broth if it’s too thick.

For freezer meals, portion chili into smaller containers for quick lunches. I’ve found that reheating with a bit of fresh lime or extra cheese gives leftovers new life. Honestly, I look forward to those second-day bowls!

Nutritional Information & Benefits

A hearty bowl of this one pot chili recipe offers about 350 calories per serving, with 22g protein, 32g carbs, and 12g fat (mainly from the beef and cheese). Beans add fiber and plant-based protein, while tomatoes bring in antioxidants like lycopene.

It’s naturally gluten-free, and easy to adapt for low-carb or dairy-free diets. Ground turkey or chicken lowers the fat, and extra veggies boost vitamins. Beans are great for heart health, and the spices can even help with digestion.

If you have allergies, just check the labels on your broth and toppings. This recipe fits well into a balanced, high-protein meal plan—plus, it’s so satisfying you’ll want seconds. I love knowing I’m serving comfort food that’s wholesome and filling.

Conclusion

This one pot chili recipe ticks all the boxes—easy, comforting, full of bold flavor, and perfect for cozy fall nights. Whether you’re feeding a crowd or just want a warming dinner with minimal clean-up, this recipe is guaranteed to please.

Feel free to make it your own—swap the beans, adjust the spices, or try a new topping. That’s the magic of chili: it’s endlessly adaptable and always delicious. I’ve loved this recipe for years, and it’s the meal my family requests every autumn.

So, grab your favorite pot and give this one pot chili a try! Leave a comment if you come up with a new twist, or share your best chili topping with me—I’m always looking for fresh ideas. Here’s to cozy dinners and bowls full of comfort!

Frequently Asked Questions

Can I make this one pot chili recipe vegetarian?

Absolutely! Just skip the meat and add extra beans or diced vegetables like mushrooms or sweet potatoes. It’s hearty and delicious, even without meat.

What’s the best way to freeze leftover chili?

Cool the chili completely, then portion into airtight containers or freezer bags. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.

How spicy is this one pot chili recipe?

It’s mildly spicy with the listed spices, but you can adjust heat by adding more or less chili powder, cayenne, or hot sauce. For kid-friendly chili, leave out the cayenne.

Can I use a slow cooker or Instant Pot for this recipe?

Yes! Brown the meat and veggies first, then transfer everything to your slow cooker and cook on low for 6 hours. For Instant Pot, use sauté then pressure cook for 15 minutes.

What are the best toppings for chili?

Classic toppings include shredded cheese, sour cream, green onions, cilantro, and crushed tortilla chips. You can also add avocado slices, jalapeños, or a squeeze of lime for extra flavor.

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