These easy Dutch oven recipes showcase the versatility of this cast iron pot! Think chili, bread, soups, roast chicken…and even pizza.
Do you have a Dutch oven? We asked for this heavy-duty cooking pot as a Christmas gift one year, and the rest is history! For years we’ve been using it to make bread, soups and stews, cook dried beans, and more. There are so many easy Dutch oven recipes, it’s hard to know where to start. Here are all our favorites: then scroll down to learn more about Dutch ovens and which we use.
Introducing our favorite easy Dutch oven recipe…this Dutch OvenChili! It’s beyond simple to make, and the flavor is outstanding. It’s got a hint of smokiness to highlight the tangy tomatoes and savory black beans. Top it with your favorite toppings, and it’s so hearty and savory, you’ll forget it’s healthy, too. This one's designed to make either on the stovetop or a campfire!
Here’s a Dutch oven recipe you’ll immediately add to your regular rotation…because it’s just that good. Try this cozy White Bean Soup, full of humble ingredients and huge flavor! Tender white beans float in the cozy broth with soft potatoes and leafy kale. Lemon zest lends brightness and tarragon brings an herby nuance.
Did you know you can use a Dutch oven to bake bread? The traditional method of cooking artisan bread using steam can be hard to create at home. You can use a Dutch oven to create the perfect crispy crust and tender interior for bread. This bread is incredibly flavorful, and uses Greek yogurt for a little tang.
The Dutch oven is perfect for soups of all kinds! This vegetable soup is loaded with colorful veggies and cozy spiral past, swimming in a bright yellow turmeric broth with tons of flavor. It’s like canned soup, but a homemade version that tastes infinitely better.
If there’s one food that always satisfies, it’s a great lentil soup. Try this Dutch Oven Red Lentil Soup! It’s deliciously hearty, featuring aromatic vegetables, lemon and a hint of smoked paprika. Lentils are one of nature’s wonders: they’re full of protein, shelf stable for years, inexpensive, and make for some of the most satisfying filling meals.
A perfect Dutch oven recipe? Use it for braising! These vegetables taste like they’ve been roasting under a chicken all day long. While they’re plant based and healthy, they’re bursting with flavor that takes cozy to the next level.
Did you know you can roast an entire chicken in a Dutch oven? Add your favorite veggies below and cook up a big pot of goodness. The Dutch oven seals in all the juices for an extra succulent, mouthwatering chicken. Via The College Housewife
This Dutch Oven Lasagna will blow your mind! You’ll never make a fully traditional lasagna recipe again after making this easy stove-top version. It's melty, cheesy, and easy to make this pot of cozy goodness. Via The Cookie Rookie
Of all of the easy Dutch oven recipes, one of our favorites is using it to make risotto! The Dutch oven holds the heat so well that it’s a great pan for risotto. This easy cauliflower risotto recipe features roasted cauliflower and hearty chickpeas. It’s packed with nutrients and is a filling weeknight meal.
Topping the charts of our favorite Dutch oven recipes is this homemade vegetable broth. It takes less than an hour to make, is cheaper than storebought, and is a great way to utilize vegetables you have on hand. Make it on the weekend and freeze it for use throughout the week.
Ready for our new favorite cozy and healthy soup? Loaded potato soup. This one is impossibly creamy with intermittent potato chunks, using no heavy cream at all! Old Bay gives it an irresistible undertone. It’s so easy to make: you don’t even need a blender! And like any good recipe, the best part is the toppings.
Oh, did we mention mac and cheese? Making the creamy white cheddar sauce is perfect in a Dutch oven. This homemade mac and cheese with tomatoes is comfort food at its finest, featuring a silky cheese sauce and roasted cherry tomatoes. It’s a fan favorite!
The last easy Dutch oven recipe is a preview from our cookbook, Pretty Simple Cooking! It’s one of our most popular quick soup recipes. Full of zesty flavor, black beans, and tomatoes, it’s topped with crunchy tortilla strips.
What is a Dutch oven? Why use it?
A Dutch oven is a heavy cooking pot with a lid that’s used for braising meat and making soups and stews. Dutch ovens can be used on the stovetop or in the oven, and they’re typically made of cast iron. Some Dutch ovens have an enamel coating over the cast iron, which makes them easier to clean. Why use a Dutch oven?
Dutch ovens hold heat well! When we first started using our Dutch oven, we were surprised at how smoothly sautéing happens. It definitely feels more luxurious than doing the same thing in a normal pan.
Dutch ovens are oven proof! Sounds simple, but it’s nice to have a pan that can be used on the stovetop and in the oven.
Dutch ovens look pretty. Maybe this is silly, but we keep our Dutch oven out because it’s nice to look at and gives a cozy vibe.
Dutch ovens can cook a myriad of things! Dutch oven soup recipes are irresistible, but there are so many other things you can cook as well! Bread, dried beans, risottos, pizza, lasagna, and more. You can also use it for camping recipes over a fire.
Which and what size Dutch oven should I buy?
If you don’t have a Dutch oven, it can be overwhelming to try to find which brand and size of Dutch oven you should buy. Here are the ones we use: we have had great luck with both:
Staub Dutch Oven 5.5 QuartThis Staub Dutch oven is our workhorse Dutch oven that we use for everyday soups, risottos and more. The 5 quart size is perfect for a large batch of soup or chili.
This Dutch Oven Chili recipe is easy to make and full of big flavor! It’s cozy and hearty: and you can make it on the stovetop or a campfire. To make the soup in the photo, head to Kale Soup with White Beans.
1 medium yellow onion
3 cloves garlic
2 tablespoons olive oil
⅓ cup dry quinoa
1 cup water
3 15-ounce cans black beans, drained (not rinsed)
2 28-ounce cans diced tomatoes, fire roasted if possible
4 tablespoons salted butter (replace with 2 tablespoons olive oil or refined coconut oil for vegan)
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic and sauté for 5 to 7 minutes, until tender.
Add all other ingredients except for the smoked paprika. Simmer for 25 minutes, then stir in the smoked paprika. Serve immediately with toppings of your choice. Store leftovers refrigerated for up to 3 days, or frozen for 3 months.
Campfire chili instructions: Follow the instructions above, but remove the smoked paprika (the fire will add smoky flavor). If you’re taking it camping, prep the minced onion and garlic and place in a sealed container. Place the ingredients from water through kosher salt in another large sealed container (keep out the dry quinoa and add when cooking). Keep everything cool until making the chili.