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Big Batch Chili Easy Weeknight Dinner Recipe
C. Motter Cindy

Big Batch Chili

This hearty and versatile Big Batch Chili recipe is perfect for busy weeknights, game day gatherings, or Halloween food ideas. It's a delicious, crowd-pleasing dish that requires minimal effort and offers maximum flavor.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Simmering Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Meat
  • 2 pounds ground beef or ground turkey for a leaner option
Vegetables
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
Tomatoes & Beans
  • 1 28 ounce can crushed tomatoes
  • 1 15 ounce can tomato sauce
  • 1 15 ounce can diced tomatoes undrained
  • 1 15 ounce can kidney beans drained and rinsed
  • 1 15 ounce can black beans drained and rinsed
  • 1 15 ounce can pinto beans drained and rinsed
  • 1 cup beef broth or vegetable broth for a vegetarian option
Spices
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 1/4 teaspoon cayenne pepper optional, for extra heat
  • salt and pepper to taste
Optional toppings
  • shredded cheese
  • sour cream
  • chopped green onions
  • avocado
  • tortilla chips

Equipment

  • Large pot or Dutch oven
  • spoon,

Method
 

  1. Brown the ground beef in a large pot or Dutch oven over medium-high heat. Break it apart as it cooks and drain off any excess grease.
  2. Add chopped onion, minced garlic, and bell peppers to the pot. Cook until onions are translucent and peppers soften, about 5-7 minutes, stirring frequently.
  3. Stir in crushed tomatoes, tomato sauce, undrained diced tomatoes, kidney beans, black beans, and pinto beans. Mix well.
  4. Pour in beef broth and add chili powder, cumin, smoked paprika, oregano, and optional cayenne pepper. Season with salt and pepper to taste. Stir to combine.
  5. Bring chili to a simmer. Reduce heat to low, cover, and simmer for at least 30 minutes up to 1-2 hours, stirring occasionally.
  6. Taste and adjust seasoning as needed. Serve hot with desired toppings like shredded cheese, sour cream, chopped green onions, and avocado.
  7. While chili simmers, prepare your favorite Halloween finger foods to serve as a side.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 1000mgFiber: 8gSugar: 8gVitamin A: 300IUVitamin C: 50mgCalcium: 100mgIron: 5mg

Notes

This Big Batch Chili tastes even better the next day and freezes well for up to 2-3 months. It’s perfect for meal prepping and can be easily customized to suit your taste or dietary preferences.
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