Name: The Best One Pot Chili Recipe
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 pounds ground beef; 2 medium white onions, diced; 8 cloves garlic, minced; 1 medium green pepper, diced; 2 tablespoons chili powder; 2 teaspoons dried oregano; Salt and pepper, to taste; 56 ounces diced tomatoes (2 cans, 28 ounces each); 56 ounces whole peeled tomatoes (2 cans, 28 ounces each); 6 ounces tomato paste; 6 ounces water; 1 can kidney beans (15 ounces, with liquid)

If you’re craving a hearty, flavorful meal that comes together without a fuss, you’ve got to try The Best One Pot Chili Recipe. This isn’t just any chili—it’s the kind I rely on when I want something comforting, filling, and packed with layers of deliciousness, all made in just one pot. Trust me, once you make this, you’ll see why it’s become a go-to in my kitchen and why your family will be asking for seconds in no time.

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Why You’ll Love This Recipe

Easy Cleanup: Since everything cooks in one pot, you spend less time washing dishes and more time enjoying your meal.
Rich, Deep Flavor: Simmering the chili slowly in one pot really lets all the spices and ingredients meld beautifully.
Family Favorite: I discovered this recipe on a cold evening, and it instantly became a hit with everyone around the table.
Versatile and Filling: Packed with beans, veggies, and savory meat, it’s a complete meal that keeps you satisfied.

A white bowl filled with thick chili made of dark brown ground meat and red tomato chunks in a rich reddish-brown sauce. On top, there is a large layer of shredded yellow cheddar cheese, with three bright green sliced jalapeño rings placed on the cheese. A silver spoon is placed inside the bowl on the right side. The bowl is set on a white marbled surface with a soft cloth in the background. photo taken with an iphone --ar 2:3 --v 7 - The Best One Pot Chili, easy chili dinner, hearty chili recipe, quick one pot meal, family-friendly chili

Ingredients You’ll Need

Getting the right balance of fresh vegetables, spices, and robust tomatoes turns this chili into a flavor powerhouse. Plus, I like to grab good quality canned tomatoes — they really make a difference in depth of flavor.

Flat lay of fresh ground beef in rich red tones with a slightly coarse texture, bright white diced onions with translucent layers, plump whole garlic cloves showing smooth off-white skins, vibrant green bell pepper chunks with shiny skin and crisp texture, glossy red diced tomatoes with juicy, seedy interiors, deep red kidney beans with a smooth, firm surface, a small amount of thick, bright red tomato paste, and a few sprigs of dried oregano with tiny green leaves scattered lightly, all beautifully arranged to create a colorful and inviting composition, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - The Best One Pot Chili, easy chili dinner, hearty chili recipe, quick one pot meal, family-friendly chili

Ground beef: I use 80/20 for a nice balance of flavor and fat that keeps the chili juicy without greasiness.
White onions: They add sweetness and body to the base—dicing them finely helps everything cook evenly.
Garlic cloves: Don’t skimp here—minced garlic brings out that warm garlicky kick that makes chili so comforting.
Green pepper: Adds a subtle crunch and freshness to cut through the richness of the beef.
Chili powder: This is your main spice—fresh chili powder really amps up the authentic chili flavor.
Dried oregano: A classic herb that adds earthiness and depth to the spice mix.
Diced tomatoes: I go for two 28-ounce cans of good quality diced tomatoes for that chunky tomato goodness.
Whole peeled tomatoes: These cook down and create a luscious sauce that ties everything together.
Tomato paste: This little ingredient packs a punch in tomato flavor and thickens the chili beautifully.
Water: Used to loosen the tomato paste and keep the chili from being too thick early on.
Kidney beans: I prefer keeping the liquid from the can—it helps build a richer broth.
Salt and pepper: Essential for seasoning at the end, tailoring the taste exactly to your liking.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how forgiving this recipe is. Over time, I’ve tried swapping ingredients or adding extras, so feel free to make the Best One Pot Chili Recipe your own by adjusting what suits your tastes or dietary needs.

Spicy Kick Variation: Adding diced jalapeños or a pinch of cayenne pepper really woke up my chili on a chilly evening—it’s perfect if you like it hot!
Vegetarian Version: Swap ground beef for diced mushrooms and extra beans—I’ve made it this way, and it’s surprisingly hearty and delicious.
Slow Cooker Option: Brown your meat and veggies first, then dump everything into the slow cooker and let it simmer all day. I tried this once when I was busy, and it came out just as amazing.
Seasonal Veggies: Toss in corn or diced carrots in colder months to add sweetness and texture—my family doesn’t even notice the extra veggies sneaked in!

How to Make The Best One Pot Chili Recipe

Step 1: Brown the Beef, Onions, and Garlic

Start by heating your greased stockpot over medium to medium-high heat. Toss in the ground beef, diced onions, and minced garlic. Cook this mixture, stirring occasionally, until the beef is no longer pink and the onions turn translucent—about 7 to 10 minutes. One trick I’ve learned is to break up the beef early with a wooden spoon to help it brown evenly and avoid clumps. Once browned, drain off any excess grease so your chili won’t get greasy.

Step 2: Spice It Up and Add Veggies

Sprinkle in the chili powder and dried oregano, then mix well so every bite is packed with spicy herb goodness. Toss in the diced green pepper, too—this adds brightness and a nice bite. Stir everything until the spices are fully integrated, releasing their aromas. I always pause here to taste a little—sometimes a pinch more chili powder makes all the difference.

Step 3: Building the Tomato Base

Add the tomato paste next. Use the empty tomato paste can to scoop up some water—this little bit thins out the paste and helps it blend in without clumps. Dump the water and tomato paste into the pot, then add both cans of diced tomatoes plus both cans of whole peeled tomatoes. Stir everything together thoroughly, then cover the pot and reduce the heat to low. Let it simmer gently for about 40 minutes, stirring every now and then so nothing sticks to the bottom. This simmer is where the magic happens—the flavors come together and thicken perfectly.

Step 4: Adding Beans and Final Simmer

After the 40-minute simmer, pour in the kidney beans along with their liquid. This adds body and richness to the chili sauce. Stir to combine, then simmer uncovered for another 20 to 30 minutes to allow the chili to thicken and the flavors to intensify further. This last step is key—I always find the chili tastes best after this final simmer when it’s thicker, richer, and ready to serve.

Step 5: Serve and Enjoy

Scoop the chili into bowls and add your favorite fixings. I love a dollop of sour cream, some shredded cheddar cheese, sliced jalapeños, and a sprinkle of diced green onions. Sometimes crackers or cornbread on the side make it feel like a real celebration in my kitchen.

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Pro Tips for Making The Best One Pot Chili Recipe

Don’t Skip Browning Properly: Taking your time to brown the beef and onions well adds so much flavor through caramelization—you’ll taste the difference.
Simmer Low and Slow: Low heat simmering helps the flavors meld beautifully without the risk of burning or drying out your chili.
Adjust Seasonings at the End: Always taste after simmering—sometimes a pinch more salt or chili powder or a splash of water can balance everything perfectly.
Don’t Rush the Beans: Adding beans too early can make them mushy; let them go in at the end so they keep their shape and texture.

How to Serve The Best One Pot Chili Recipe

Garnishes

My go-to garnishes include a swirl of sour cream to balance the spice, sharp shredded cheddar cheese for richness, and sliced jalapeños if I want a little heat boost. Sometimes diced green onions or fresh cilantro at the end add a fresh note that’s just irresistible. I always keep these handy because they turn a simple bowl of chili into a vibrant, personalized dish.

Side Dishes

When it comes to sides, I love pairing this chili with warm cornbread or crispy tortilla chips for scooping. A simple green salad helps lighten things up, and sometimes I even serve with steamed rice to stretch it out a bit. These sides have become staples in my family’s chili nights.

Creative Ways to Present

For special occasions, I’ve served the Best One Pot Chili Recipe in mini bread bowls—it’s always a crowd-pleaser and super fun. Another time, I turned it into a chili bar setup with lots of garnishes and fixings so everyone could make their own bowl exactly how they want it. These little touches make dinner feel festive and inviting.

Make Ahead and Storage

Storing Leftovers

I always let the chili cool completely before popping it in an airtight container. It stores nicely in the fridge for up to 4 days, which is perfect for reheating those busy weeknight leftovers. Just be sure to cool it down quickly to keep everything fresh.

Freezing

Freezing this chili is a lifesaver for busy weeks. I portion it out into freezer-safe containers and it keeps beautifully for up to three months. When I’m in a hurry, pulling out a batch of frozen chili makes dinner almost effortless without sacrificing flavor or texture.

Reheating

To reheat, I prefer warming it gently on the stovetop over low heat, stirring occasionally to prevent sticking. Adding a splash of water or broth helps bring it back to that perfect chili consistency. Microwaving works too—I just cover the bowl and stir halfway to ensure even heating.

FAQs

Can I make The Best One Pot Chili Recipe vegetarian?

Absolutely! Simply replace the ground beef with diced mushrooms, extra beans, or plant-based meat substitutes. I’ve found that adding a variety of beans and some smoky paprika also helps keep that hearty chili flavor without the meat.
Do I have to use both diced and whole peeled tomatoes?

Using both gives the chili a great texture: diced tomatoes add chunky bits and fresh tomato flavor, while whole peeled tomatoes break down during simmering to create a rich, thick sauce. You can adjust based on what you have, but this combo really works best.
How spicy is this chili? Can I adjust it?

This recipe has a moderate spice level from the chili powder and oregano, great for most tastes. If you love it hotter, add jalapeños, cayenne, or hot sauce. If you prefer milder, reduce the chili powder slightly—either way, you’re in control!
What’s the best way to thicken my chili if it’s too watery?

Slow simmering uncovered helps evaporate excess liquid naturally. If you’re in a hurry, stirring in a spoonful of tomato paste or a thickening agent like masa harina or cornmeal can help, but patience really is key!

Final Thoughts

When I first tried The Best One Pot Chili Recipe, I was amazed at how simple ingredients combined to create something so comforting and packed with flavor. It’s my secret weapon for cozy nights, feeding a crowd, or even when I just want an easy yet satisfying meal. I’m sure once you try it, you’ll keep coming back to this recipe again and again—just like I do. So grab your pot, gather your ingredients, and let’s make this chili magic happen together!