This Huge Pot of Chili is the ultimate comfort food for a cozy night in. Packed with savory ground beef, beans, vibrant veggies, and a medley of bold spices, it’s the perfect meal to warm you up from the inside out. Whether you like your chili mild or spicy, you can easily adjust the heat to suit your taste. Serve it with a splash of your favorite hot sauce for an extra kick, and enjoy a hearty, satisfying dish that brings everyone to the table.

Why You’ll Love This Recipe

This recipe for Huge Pot of Chili is simple, delicious, and perfect for a crowd. The combination of ground beef (or turkey/chicken), beans, and fresh vegetables makes it both filling and nutritious. Plus, it’s incredibly customizable! You can control the spice level by adjusting the amount of jalapeños and hot sauce, or swap out the type of beans to suit your preferences. The rich blend of chili powder, cumin, and cilantro gives this chili a wonderful depth of flavor, and the best part is how it all comes together in just under an hour. It’s the perfect comfort food to make in bulk for family dinners, meal prepping, or when you’re craving a hearty meal.

Ingredients

1 lb ground beef (or turkey/chicken for variation)
2 cans beans (pinto, black, kidney, or white beans - your choice!)
2 tablespoon olive oil
1 cup chopped bell peppers (use multiple colors for vibrant presentation)
½ cup chopped onions
2 jalapeño peppers, finely chopped (adjust for desired heat)
2 cans (28 oz each) crushed tomatoes
2 tablespoon chili powder
1 tablespoon cumin powder
1 tablespoon fresh cilantro, chopped
Hot sauce, to taste
Salt and pepper, to taste

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Brown the Meat: In a large Dutch oven or saucepan, heat olive oil over medium-high heat. Add the ground beef and cook until no longer pink (or until turkey/chicken is fully cooked). Drain any excess grease from the pot.
Cook the Veggies: Add chopped bell peppers, onions, and jalapeños to the pot. Cook on low heat until the vegetables soften and become aromatic.
Add Main Ingredients: Stir in the canned beans, crushed tomatoes, chili powder, cumin, and fresh cilantro. Mix everything well to combine.
Simmer: Let the chili simmer on low heat, stirring occasionally, for about 30-45 minutes. This gives the flavors time to meld and allows the chili to thicken. If it becomes too thick, add a little water to adjust the consistency.
Season and Serve: Season with salt and pepper to taste. Serve with hot sauce on the side for those who like an extra kick!

Servings and Timing

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6-8

Variations

Vegetarian Chili: Replace the ground beef with a plant-based meat alternative or skip the meat entirely for a hearty vegetarian option.
Spicy: Increase the amount of jalapeños or add extra chili powder to kick up the heat.
Beans: Feel free to mix and match your beans. Kidney beans, black beans, pinto beans, or white beans all work beautifully in this recipe.
Toppings: Add toppings like shredded cheese, sour cream, green onions, or avocado slices to enhance the chili’s flavor.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 4-5 days.
Freezing: This chili freezes well! Transfer cooled chili into freezer-safe containers and freeze for up to 3 months.
Reheating: Reheat on the stovetop over medium heat, adding a little water or broth to loosen it if needed. You can also reheat it in the microwave in 1-2 minute intervals, stirring in between.

FAQs

How spicy is this chili?

The spiciness of this chili depends on how much jalapeño and hot sauce you use. If you prefer a milder chili, reduce the amount of jalapeños or leave them out altogether.

Can I use ground turkey or chicken instead of beef?

Yes! Ground turkey or chicken are great alternatives to ground beef. They will create a lighter version of this chili without sacrificing flavor.

Can I use different types of beans?

Absolutely! Pinto, black, kidney, and white beans are all excellent choices. Feel free to mix and match to suit your tastes.

Can I make this chili ahead of time?

Yes! Chili often tastes even better the next day as the flavors continue to develop. You can make it ahead and store it in the fridge for later.

How can I make this chili less thick?

If you prefer a thinner consistency, you can add a bit of water or broth during the simmering process to reach your desired texture.

Is this recipe gluten-free?

Yes, this chili is naturally gluten-free. Just make sure your hot sauce and any additional toppings are also gluten-free if you need to avoid gluten.

Can I add more vegetables to this chili?

Definitely! You can add extra vegetables like zucchini, carrots, or corn to make it even heartier and more colorful.

How do I store leftovers?

Store leftover chili in an airtight container in the fridge for up to 4-5 days. You can also freeze it for up to 3 months for longer storage.

Can I make this chili in a slow cooker?

Yes! You can brown the meat and sauté the vegetables on the stove and then transfer everything to the slow cooker. Cook on low for 4-6 hours for a slow-cooked version.

How can I make this chili less salty?

If you’re concerned about salt content, use low-sodium beans and crushed tomatoes, and adjust the salt to your taste. You can always add more as needed after cooking.

Conclusion

This Huge Pot of Chili is the perfect dish for any occasion, whether you’re feeding a crowd or looking for a comforting meal to enjoy on a quiet night. It’s hearty, flavorful, and easy to make, with plenty of room for customization to suit your tastes. With simple ingredients and minimal prep time, this chili will quickly become a family favorite. Make a big batch, serve it with your favorite toppings, and enjoy a warm, satisfying meal that will keep you coming back for more!