Onion: I used a yellow onion, but you can also use a white onion or red onion instead.

Garlic: I’m a big fan of garlic, so I like at least three garlic cloves to add flavor.

Olive Oil: I like the flavor of extra virgin olive oil, but you can use another type of vegetable oil if you prefer (such as corn oil, sunflower oil, coconut oil, avocado oil).

Ground Beef: I used lean ground beef, but you can use any type of ground beef you have. Alternatively, feel free to substitute the ground beef with ground chicken, ground turkey, or ground pork. If you want to keep this recipe vegetarian, feel free to use vegan ground beef instead.

Tomato Paste: Tomato paste is very concentrated and amplifies the intensity of the tomato flavor (this is NOT the same as tomato sauce or tomato ketchup).

Salt: I used fine table salt, but go ahead and use fine sea salt or fine Himalayan pink salt instead.

Cumin Powder: I like adding cumin powder for flavor, but if you aren’t keen on the flavor of cumin (which can be a little strong for some), feel free to leave it out.

Granulated Garlic: As I mentioned, I really enjoy the flavor of garlic, so I’m using granulated garlic in addition to fresh garlic for extra flavor. Alternatively, you can also use garlic powder in the same amounts.

Ground Coriander: Coriander and cumin go very well together in savory recipes, so if you’re adding cumin, be sure to add ground coriander too!

Red Chili Powder: I like my chili with a bit of heat, so I’m adding chili powder for that kick of spice. Alternatively, you can also use paprika powder, cayenne powder or crushed red chili flakes. If you can’t take heat, feel free to leave this out.

Beef Broth: I used beef broth, but you may also use chicken broth or vegetable broth.

Chopped Tomatoes: You can get canned chopped tomatoes, or you can chop up your own tomatoes if you prefer.

Red Kidney Beans: Make sure to use cooked red kidney beans (canned beans are great for convenience, but you can also cook your own if you prefer). You may also use pinto beans or black beans instead.

Mozzarella Cheese: I used shredded dairy-free mozzarella cheese for topping this delicious Dutch oven chili to keep this recipe dairy-free. If you are not lactose-intolerant, feel free to use normal mozzarella cheese instead.

Sweet Corn Kernels: I like adding a handful of cooked sweet corn kernels (canned is fine, but you can cook your own instead if you prefer) to add a bit of color contrast as well as some sweetness to contrast the savory chili.

Avocado: Diced avocadoes add a nice touch and contrast in color.

Parsley: I like garnishing this Dutch oven chili con carne with fresh chopped parsley, but feel free to use other fresh herbs such as cilantro or basil.

Storing/Freezing: To store, place any leftover chili in an airtight container and store in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop until warm before eating. To freeze, place the cooled chili con carne in a freezer-safe container or individual freezer bags and freeze for up to 2 months. Let the chili thaw completely before reheating in the microwave or in a pot on the stovetop.