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One-pot cooking isn't a trend so much as a practical response to a busy weeknight: fewer dishes, less to watch on the stove, and often better flavor because everything cooks together in the same liquid. These four recipes each use a single pot, Dutch oven, or deep skillet from start to finish.
1. One-Pot Chili
One-Pot Chili
A straightforward beef chili with beans, built to simmer largely unattended while you handle everything else on a weeknight.
Ingredients
- 1.5 lbs ground beef
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup beef broth
- Salt and black pepper, to taste
- Toppings: shredded cheese, sour cream, diced green onion
Instructions
- In a large pot or Dutch oven over medium-high heat, brown the ground beef with the onion and bell pepper, about 7 minutes. Drain excess fat if needed.
- Add the garlic, chili powder, cumin, and smoked paprika, and cook for 1 minute until fragrant.
- Stir in the crushed tomatoes, both cans of beans, and the beef broth.
- Bring to a simmer, then reduce heat to low, cover partially, and simmer for 30 to 35 minutes, stirring occasionally.
- Season with salt and pepper to taste. Serve topped with cheese, sour cream, and green onion.
2. Creamy One-Pot Chicken Pasta
Creamy One-Pot Chicken Pasta
The pasta cooks directly in the sauce, which means one less pot to wash and pasta water that's already thickening the sauce for you.
Ingredients
- 1 lb boneless, skinless chicken breast, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 12 oz penne or rotini pasta
- 3 cups chicken broth
- 1 cup milk
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
Instructions
- Heat the olive oil in a large deep skillet or pot over medium-high heat. Season the chicken with salt and pepper and cook until browned and cooked through, about 6 minutes. Remove and set aside.
- In the same pot, add the garlic and cook for 30 seconds.
- Add the pasta, chicken broth, and milk. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, for 12 to 15 minutes, until the pasta is tender and the liquid has thickened into a sauce.
- Stir in the cherry tomatoes and cooked chicken and cook for 2 minutes more.
- Remove from heat and stir in the spinach until wilted, then add the Parmesan cheese. Adjust seasoning and serve.
3. One-Pot Beef and Rice Skillet
One-Pot Beef and Rice Skillet
A simple, filling skillet dinner built around pantry staples — useful on nights when a grocery run isn't happening.
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice, uncooked
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 cups beef broth
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 cup frozen corn
- 1 cup shredded cheddar cheese
- Salt and black pepper, to taste
Instructions
- In a large skillet over medium-high heat, brown the ground beef with the onion, about 6 minutes. Drain excess fat if needed.
- Add the garlic, chili powder, and cumin, and cook for 30 seconds.
- Stir in the rice, diced tomatoes with their juices, and beef broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 18 to 20 minutes, until the rice is tender.
- Stir in the frozen corn and cook for 2 to 3 minutes more, until heated through.
- Sprinkle the cheese over the top, cover, and let sit off heat for 2 minutes until melted. Season with salt and pepper before serving.
4. Vegetable Lentil Soup
Vegetable Lentil Soup
A hearty, meat-free option that still feels substantial enough to be dinner on its own, especially with some crusty bread on the side.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup dried green or brown lentils, rinsed
- 1 (14.5 oz) can diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 2 cups chopped kale or spinach
- Salt and black pepper, to taste
- Lemon wedges, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook until softened, about 6 minutes.
- Add the garlic, cumin, and thyme, and cook for 1 minute.
- Stir in the lentils, diced tomatoes, and vegetable broth. Bring to a boil.
- Reduce heat to low, cover partially, and simmer for 25 to 30 minutes, until the lentils are tender.
- Stir in the kale or spinach and cook for 2 to 3 minutes, until wilted.
- Season with salt and pepper, and serve with a squeeze of fresh lemon.
Tips for One-Pot Cooking
- Use a heavy-bottomed pot or Dutch oven when possible — it distributes heat more evenly and reduces the chance of scorching on the bottom during longer simmers.
- Stir rice and pasta dishes occasionally while they simmer, since starches can settle and stick to the bottom of the pot more than they would in a dedicated pasta pot with more water.
- Leftovers often improve overnight for chili and lentil soup in particular, as the flavors continue to develop in the fridge.
Frequently Asked Questions
Can I use a different type of bean in the chili?
Yes — pinto beans, cannellini beans, or a single type of bean instead of two both work fine. The overall proportions and cooking time won't need to change.
Why does the one-pot pasta need more liquid than a normal pasta recipe?
Since the pasta cooks directly in the liquid rather than a large pot of boiling water, the liquid amount is calculated to be mostly absorbed by the time the pasta is tender, leaving behind a sauce rather than needing to be drained.
Can the lentil soup be made vegan?
As written, it already is, as long as you confirm the vegetable broth you're using doesn't contain any animal products, which most don't but it's worth checking the label.