Inspired by the queen of comfort food herself, Ree Drummond, also known as The Pioneer Woman, this Dutch Oven Veggie Chili recipe takes a vegetarian classic and elevates it with smoky outdoor flavors. Perfect for cool evenings around the campfire or a cozy night in, this chili is packed with vegetables, beans, and spices, all simmered to perfection in a Dutch oven. Whether you’re a dedicated vegetarian or simply looking to incorporate more plant-based meals into your diet, this Pioneer Woman-inspired veggie chili is guaranteed to become a family favorite.
A vibrant bowl of veggie chili showcasing the variety of vegetables.
This recipe, adapted for outdoor cooking from The Pioneer Woman’s original veggie chili, is incredibly versatile and forgiving, making it ideal for Dutch oven cooking. The beauty of Dutch oven recipes like this lies in their simplicity – once you’ve prepped your ingredients, much of the cooking process is hands-off. The Dutch oven’s even heat distribution ensures that all the flavors meld together beautifully as it simmers, creating a deeply satisfying and flavorful chili. With minimal active cooking time, you can relax and enjoy the process, whether you’re in your kitchen or enjoying the great outdoors.
One of the best things about this Pioneer Woman Veggie Chili recipe is its adaptability. Feel free to customize it based on your preferences and what you have on hand. If you have a garden overflowing with fresh produce, this is the perfect recipe to utilize your bounty. Swap out vegetables based on seasonal availability or personal taste – the possibilities are endless!
Let’s dive into making this delicious and easy Dutch Oven Veggie Chili, inspired by the Pioneer Woman! First, gather all your fresh vegetables. For this recipe, we’ll be using a colorful mix of carrots, bell peppers, onions, celery, jalapeño for a little kick, and zucchini, which we’ll add towards the end to maintain its texture.
A colorful array of fresh vegetables prepared for the Dutch oven veggie chili.
To begin, get your Dutch oven nice and warm. If you’re cooking outdoors, arrange hot coals underneath the oven. Once heated, add olive oil followed by all the chopped vegetables except for the zucchini. Sauté them until they just begin to soften and deepen in color, releasing their natural sweetness. This initial sautéing step is key to building layers of flavor in your Pioneer Woman veggie chili.
Vegetables sautéing in a Dutch oven over coals, starting to soften.
Now, it’s time to infuse the chili with warm and savory spices. Add salt, cumin, chili powder, garlic powder, and oregano to the sautéed vegetables. Stir everything together, allowing the spices to toast slightly and become fragrant. This “blooming” of spices enhances their flavor and ensures they fully permeate the chili.
Spices being added to the sautéed vegetables in the Dutch oven for the veggie chili.
Next, pour in the vegetable stock, diced tomatoes, and Ro-tel tomatoes and chilies. The liquid will deglaze the bottom of the Dutch oven, lifting up any flavorful browned bits. Stir well to combine all the ingredients.
Vegetable broth and tomatoes being added to the Dutch oven chili mixture.
Bring the chili to a simmer, adding more coals underneath the Dutch oven if needed to reach a gentle boil. Once simmering, reduce the heat by removing some coals if cooking outdoors, or lowering the stovetop temperature if cooking indoors. Cover the Dutch oven and let the chili simmer for about 30 minutes, stirring occasionally. This simmering time allows the vegetables to soften and the flavors to meld together beautifully, creating that signature Pioneer Woman depth of flavor.
After simmering for half an hour, it’s time to add the beans. A mix of different beans not only adds protein and fiber but also contributes diverse textures and flavors to the chili. Kidney beans, pinto beans, garbanzo beans, and black beans all work wonderfully in this recipe. Feel free to use your favorite combination or whatever beans you have on hand.
Finally, gently stir in the diced zucchini. Since zucchini cooks quickly, we add it towards the end to prevent it from becoming mushy. Cover the Dutch oven again and let the chili simmer for another 30 minutes, or until the zucchini is tender but still has a bit of bite.
Beans and zucchini added to the Dutch oven veggie chili, simmering and bubbling.
The aroma filling the air at this point is simply irresistible! After the final simmer, your Pioneer Woman-inspired Dutch Oven Veggie Chili is ready to be served. The result is a hearty, flavorful chili, packed with tender vegetables and a satisfying depth of flavor that only comes from slow simmering in a Dutch oven.
A bowl of delicious Dutch oven veggie chili, garnished and ready to eat.
Serve your Dutch Oven Veggie Chili hot, garnished with your favorite toppings. A dollop of Mexican sour cream or crema adds a creamy coolness that complements the chili’s warmth and spice. For a completely vegetarian option, you can omit the sour cream or use a plant-based alternative. Other great toppings include shredded cheese, fresh cilantro, salsa, or a sprinkle of chopped onions.
This Pioneer Woman Veggie Chili, cooked in a Dutch oven, is a truly satisfying and flavorful meal that’s perfect for any occasion. Whether you’re cooking outdoors or in, this recipe brings together simple ingredients to create a dish that’s both comforting and delicious.
Dutch Oven Veggie Chili Recipe (Pioneer Woman Inspired)
Recipe Type: Soup
Cuisine: Dutch Oven, Vegetarian
Inspired by: Ree Drummond (The Pioneer Woman)
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Description: Delicious and hearty Dutch oven vegetarian chili, inspired by Pioneer Woman, featuring a medley of fresh vegetables, beans, and savory spices. Perfect for vegetarians and anyone craving a flavorful and comforting chili.
Ingredients:
- 2 Tbsp olive oil
- 4 cloves garlic, minced
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1 jalapeno, seeded and diced finely
- 3 cups vegetable broth
- 1 can (14 oz) tomato sauce
- 1 can (10 oz) Ro-tel diced tomatoes and green chilies
- 1/2 tsp salt
- 1 tsp dried oregano
- 1 tbsp ground cumin
- 2 tbsp chili powder
- 1 tbsp garlic powder
- 1 can (14 oz) kidney beans, drained and rinsed
- 1 can (14 oz) pinto beans, drained and rinsed
- 1 can (14 oz) garbanzo beans, drained and rinsed
- 1 can (14 oz) black beans, drained and rinsed
- 1 large zucchini, diced
- 1/4 cup cornmeal
- 1/2 cup warm water
- Optional toppings: Mexican sour cream, shredded cheese, cilantro, salsa
Instructions:
- Prepare the Dutch Oven and Vegetables: Heat a Dutch oven over medium heat or prepare coals for outdoor cooking. Add olive oil, then sauté onion, garlic, bell peppers, carrots, celery, and jalapeno in the hot oil.
- Sauté Vegetables: Cook the vegetables for 5-7 minutes, stirring occasionally, until they begin to soften and deepen in color.
- Add Spices: Stir in salt, oregano, cumin, chili powder, and garlic powder. Cook for another minute, stirring, to bloom the spices.
- Add Liquids and Simmer: Slowly pour in vegetable broth, tomato sauce, and Ro-tel tomatoes and chilies. Stir to combine and bring to a simmer. Reduce heat to maintain a gentle simmer, cover, and cook for 30 minutes, stirring occasionally.
- Add Beans and Zucchini: Stir in kidney beans, pinto beans, garbanzo beans, black beans, and diced zucchini. Cover and simmer for another 30 minutes, or until zucchini is tender.
- Thicken Chili (Optional): In a small bowl, whisk together cornmeal and warm water to create a slurry. Slowly stir the cornmeal slurry into the chili to thicken it slightly. Simmer for an additional 15 minutes.
- Season and Serve: Taste the chili and adjust seasonings as needed. Serve hot, garnished with your favorite toppings like Mexican sour cream, shredded cheese, or cilantro.
Enjoy this flavorful and comforting Pioneer Woman-inspired Dutch Oven Veggie Chili!
