25 Best Chili Recipes for Flavorful Meals Spice up Your Kitchen!
Table of Contents
Introduction: My Love Affair with Chili
The Versatile World of Chili: A Chef's Perspective
Seafood Chili: The Ocean in a Bowl
The Art of Spicing Up Your Chili
Breakfast Chili: A Bold Start
Slow Cooker White Bean Chili
Vegan Quinoa Chili
Turkey and Pumpkin Chili
Three-Bean Vegetarian Chili
Pork and Green Chile Stew
Sweet Potato and Black Bean Chili
Buffalo Chicken Chili
Vegetarian Quinoa Chili
Vegan Butternut Squash Chili
White Chicken Chili
Spicy Vegan Lentil Chili
Chili Mac and Cheese
Pumpkin and Black Bean Chili
Sweet Potato and Turkey Chili
Texas-Style Beef Chili
Slow Cooker Vegetarian Chili
White Bean and Sausage Chili
Conclusion: The Infinite Chili Adventure
1. Introduction: My Love Affair with Chili
As a chef who's journeyed through the spicy, savory, and sublime world of chili, I've come to realize that this dish is more than just comfort food—it's a culinary chameleon. From the humble beginnings in the American Southwest, chili has danced across borders, tantalizing taste buds with its hearty ingredients and symphony of spices. Join me on this gastronomic adventure as we explore the 25 best chili recipes that promise to add some zest to your kitchen escapades!
2. The Versatile World of Chili: A Chef's Perspective Chili, in its essence, is a canvas for creativity. Here's a sneak peek into the myriad ways this dish can morph into something extraordinary:
Classic Beef Chili: A game day hero that never disappoints. Imagine the applause when you unveil a pot of this rich, savory delight.
Vegetarian and Vegan Variations: Who says you need meat to make magic? These plant-based wonders will leave you questioning your life choices.
White Chicken Chili: It's like the comforting hug of an old friend—warm, familiar, and oh-so-satisfying.
Lean Mean Turkey or Chicken Chili: Perfect for those pretending to be on a diet but secretly craving something delicious.
The Regional Chili Chronicles: From Texas' bold no-bean stance to Cincinnati's quirky spaghetti base—each region adds its own plot twist.
Seafood Chili: Dive into the depths of flavor with a chili that sails the seven seas of taste.
The Art of Spicing Up Your Chili: For the thrill-seekers looking to set their mouths on a flavorful fire.
Breakfast Chili: Because who wouldn't want to start their day with a flavor explosion?
Exploring the World of Chili: 25 Best Chili Recipes
Chili, a beloved comfort food with roots tracing back to the American Southwest, has earned its place as a culinary classic that transcends borders and palates. The mere mention of chili evokes images of simmering pots filled with hearty ingredients and a symphony of spices. Whether you prefer it fiery hot or mild and comforting, there's a chili recipe for every taste bud. In this culinary journey, we'll dive into the vibrant world of chili and explore the myriad ways it can be crafted.
The Versatility of Chili:
Chili is renowned for its versatility, as it can be tailored to suit a variety of dietary preferences and regional influences. Here are some of the different ways to make chili:
Classic Beef Chili: This timeless favorite features ground beef, beans, tomatoes, and a blend of spices that create a rich, savory flavor profile. It's a hearty choice that's perfect for gatherings and game days.
Vegetarian and Vegan Variations: For those seeking plant-based options, vegetarian and vegan chili recipes abound. These versions often use ingredients like beans, lentils, tofu, or a medley of vegetables to achieve that satisfying chili texture and taste.
White Chicken Chili: A departure from the traditional red, this chili is made with tender chicken, white beans, and a creamy broth. It's a milder alternative with a delightful creaminess.
Turkey or Chicken Chili: Lean meats like turkey or chicken can be used to create a healthier yet equally delicious chili. These options offer a lighter take on the classic dish.
Regional Specialties: Throughout the United States, various regions have put their unique twist on chili. From Texas chili with its no-bean policy to Cincinnati chili served over spaghetti, each place offers a distinct chili experience worth exploring.
Seafood Chili: For seafood lovers, chili can be adapted to include shrimp, crab, or fish. The ocean's bounty adds a delightful twist to this traditional dish.
Spicy and Creative Flair: If you're a fan of heat, there are endless ways to crank up the spice level. Experiment with different chili peppers, hot sauces, and fiery seasonings to create a chili that's as hot as you can handle.
Chili for Breakfast: Yes, chili can even make a hearty breakfast! Top your morning eggs with chili for a zesty start to the day.
Classic Beef Chili:
Customizable Spice Level: The beauty of classic beef chili lies in its adaptability. You can adjust the level of spiciness by varying the types and quantities of chili peppers and spices. Whether you prefer a mild, medium, or fiery hot chili, it's up to you.
Choice of Beans: While kidney beans are a common choice, you can experiment with different beans like black beans, pinto beans, or even a combination. This allows you to alter the texture and flavor of your chili.
Vegetarian and Vegan Variations:
Protein Options: Vegetarian and vegan chili recipes are incredibly flexible when it comes to protein sources. You can use ingredients like tofu, tempeh, quinoa, or a medley of beans to provide that hearty, satisfying quality.
Veggie Medley: The vegetable selection is open to interpretation. You can include bell peppers, corn, sweet potatoes, zucchini, or any vegetables you prefer. The combinations are endless.
White Chicken Chili:
Creaminess: White chicken chili derives its unique flavor and creaminess from ingredients like cream cheese, sour cream, or heavy cream. You can adjust the richness to your liking.
Mild and Flavorful: White chicken chili tends to be milder in terms of spice, making it an excellent choice for those who enjoy a more subtle heat.
Turkey or Chicken Chili:
Lean and Healthy: By using turkey or chicken instead of beef, you reduce the fat content while maintaining the protein. It's a nutritious choice for those watching their calorie intake.
Taste Experimentation: Turkey or chicken chili is a canvas for experimenting with flavors. You can add ingredients like lime juice, cilantro, or even a touch of cocoa powder for unique taste profiles.
Regional Specialties:
Texas Chili: Texas chili is typically made with chunks of beef, chili paste, and a blend of spices. It's known for its bold, robust flavors and is traditionally served without beans.
Cincinnati Chili: Cincinnati chili features a sweet and spicy meat sauce served over spaghetti. It's often topped with ingredients like shredded cheese and onions.
Seafood Chili:
Oceanic Variety: Seafood chili offers a spectrum of options, including shrimp chili with a Cajun twist, crab chili with a rich bisque base, and fish chili with a fresh, coastal flair.
Light and Refreshing: Seafood chili tends to be lighter than meat-based versions, making it ideal for warm weather or those looking for a lighter meal.
Spicy and Creative Flair:
Endless Heat Options: The level of spiciness in chili can be dialed up with various chili peppers, from mild jalapeños to fiery habaneros. Additionally, you can experiment with hot sauces and dried spices for added kick.
Chili for Breakfast:
Protein-Packed Start: Combining chili with breakfast foods like eggs or breakfast burritos provides a protein-rich start to the day. You can adapt the chili's spice and ingredient profile to complement your morning palate.
These are just a few examples of the diverse chili landscape. Whether you're a chili connoisseur or a novice in the world of chili, there's a recipe waiting for you to explore. In our collection of the "25 Best Chili Recipes," you'll discover a range of options that celebrate this beloved dish's delicious and heartwarming essence. So, grab your apron, gather your ingredients, and get ready to embark on a chili adventure that will tantalize your taste buds and warm your soul.
Classic Beef Chili
Serving Size: 4-6 People
Time: 2 hours
Difficulty: Easy
Ingredients:
2 lbs ground beef
1 large onion, chopped
2 cloves garlic, minced
2 cans (15 oz each) kidney beans, drained
2 cans (14.5 oz each) diced tomatoes
2 tablespoons chili powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin
Directions: In a large pot, brown the ground beef over medium heat. Drain the excess fat. Add the chopped onion and minced garlic to the pot and sauté until the onions are translucent. Add the kidney beans, diced tomatoes, chili powder, salt, black pepper, and cumin. Stir well to combine. Reduce the heat to low, cover the pot, and let the chili simmer for about 2 hours, stirring occasionally. Serve hot with your favorite chili toppings.
Vegetarian Bean Chili
Serving Size: 4-6 people
Time: 1 hour 30 minutes
Difficulty: Easy
Ingredients:
1 tablespoon olive oil
1 large onion, chopped
2 bell peppers, chopped
2 cloves garlic, minced
2 cans (15 oz each) black beans, drained
1 can (14.5 oz) diced tomatoes
1 can (15 oz) corn, drained
2 tablespoons chili powder
1 teaspoon cumin
Salt and pepper to taste
Directions: Heat the olive oil in a large pot over medium heat. Add the onion, bell peppers, and sauté until they soften. Add the garlic and sauté for another minute until fragrant. Add the black beans, diced tomatoes, corn, chili powder, cumin, salt, and pepper. Stir well to combine. Reduce the heat to low, cover the pot, and let the chili simmer for about 1 hour, stirring occasionally. Serve hot with your favorite chili toppings.
Spicy Chicken Chili
Serving Size: 4-6 People
Time: 2 hours
Difficulty: Medium
Ingredients:
2 lbs chicken breast, diced
1 tablespoon olive oil
1 large onion, chopped
2 jalapeno peppers, seeded and chopped
2 cloves garlic, minced
1 can (15 oz) white beans, drained
1 can (14.5 oz) diced tomatoes
2 cups chicken broth
2 tablespoons chili powder
1 teaspoon cumin
Salt and pepper to taste
Directions: Heat the olive oil in a large pot over medium heat. Add the diced chicken and cook until browned. Remove the chicken from the pot and set aside. In the same pot, add the onion and jalapeno peppers, and sauté until they begin to soften. Add the garlic and sauté for another minute until fragrant. Return the chicken to the pot. Add the white beans, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper. Stir well to combine. Reduce the heat to low, cover the pot, and let the chili simmer for about 2 hours, stirring occasionally. Serve hot with your favorite chili toppings.
Slow Cooker White Bean Chili
Serving Size: 4-6 people
Time: 8 hours
Difficulty: Easy
Ingredients:
1 lb dried white beans
1 large onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 jalapeno pepper, seeded and chopped
1.5 lbs chicken breasts
4 cups chicken broth
1 tablespoon cumin
1 teaspoon chili powder
Salt and pepper to taste
Directions: Rinse the dried beans and place them in the slow cooker. Add the onion, garlic, bell pepper, and jalapeno to the slow cooker. Place the chicken breasts on top of the vegetables and beans. Pour the chicken broth over the ingredients in the slow cooker. Sprinkle the cumin, chili powder, salt, and pepper over everything. Cover the slow cooker and cook on low for 8 hours. After 8 hours, remove the chicken breasts, shred them, and return them to the slow cooker. Stir well to combine. Serve hot with your favorite chili toppings.
Vegan Quinoa Chili
Serving Size: 4-6 people
Time: 45 minutes
Difficulty: Easy
Ingredients:
1 cup quinoa, rinsed
2 cups vegetable broth
1 large onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 can (15 oz) black beans, drained
1 can (14.5 oz) diced tomatoes
2 tablespoons chili powder
1 teaspoon cumin
Salt and pepper to taste
Directions: In a large pot, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. In another large pot, sauté the onion, garlic, and red bell pepper until they begin to soften. Add the black beans, diced tomatoes, chili powder, cumin, salt, and pepper. Stir well to combine. Add the cooked quinoa to the pot and mix everything together. Simmer for an additional 15-20 minutes, stirring occasionally. Serve hot with your favorite chili toppings.
Turkey and Pumpkin Chili
Serving Size: 4-6 people
Time: 1 hour 30 minutes
Difficulty: Easy
Ingredients:
1 lb ground turkey
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 can (15 oz) pumpkin puree
1 can (15 oz) black beans, drained
1 can (14.5 oz) diced tomatoes
2 cups chicken broth
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon cinnamon
Salt and pepper to taste
Directions: In a large pot, heat the olive oil over medium heat. Add the ground turkey and cook until browned. Remove the turkey from the pot and set aside. In the same pot, add the chopped onion and sauté until translucent. Add the minced garlic and sauté for another minute. Return the cooked turkey to the pot. Stir in the pumpkin puree, black beans, diced tomatoes, chicken broth, chili powder, cumin, cinnamon, salt, and pepper. Mix well to combine. Simmer for about 1 hour, stirring occasionally. Serve hot with your favorite chili toppings.
Three-Bean Vegetarian Chili
Serving Size: 4-6 people
Time: 1 hour 30 minutes
Difficulty: Easy
Ingredients:
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 can (15 oz) black beans, drained
1 can (15 oz) kidney beans, drained
1 can (15 oz) pinto beans, drained
1 can (14.5 oz) diced tomatoes
2 tablespoons chili powder
1 teaspoon cumin
Salt and pepper to taste
Directions: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and sauté for another minute. Add the red and green bell peppers and sauté until they begin to soften. Stir in the black beans, kidney beans, pinto beans, diced tomatoes, chili powder, cumin, salt, and pepper. Mix well to combine. Reduce the heat to low, cover the pot, and let the chili simmer for about 1 hour, stirring occasionally. Serve hot with your favorite chili toppings.
Pork and Green Chile Stew
Serving Size: 4-6 people
Time: 2 hours
Difficulty: Medium
Ingredients:
2 lbs pork shoulder, cubed
1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, minced
2 cans (4 oz each) chopped green chilies
2 cans (15 oz each) white hominy, drained
2 cups chicken broth
2 teaspoons cumin
1 teaspoon oregano
Salt and pepper to taste
Directions: In a large pot, heat the vegetable oil over medium-high heat. Add the cubed pork and brown it on all sides. Remove the pork from the pot and set aside. In the same pot, add the chopped onion and sauté until translucent. Add the minced garlic and sauté for another minute. Return the pork to the pot. Stir in the chopped green chilies, white hominy, chicken broth, cumin, oregano, salt, and pepper. Mix well to combine. Reduce the heat to low, cover the pot, and let the stew simmer for about 2 hours, stirring occasionally. Serve hot.
Sweet Potato and Black Bean Chili
Serving Size: 4-6 people
Time: 1 hour 30 minutes
Difficulty: Easy
Ingredients:
2 large sweet potatoes, peeled and diced
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 can (15 oz) black beans, drained
1 can (14.5 oz) diced tomatoes
1 can (15 oz) corn, drained
2 tablespoons chili powder
1 teaspoon cumin
Salt and pepper to taste
Directions: In a large pot, heat the olive oil over medium heat. Add the diced sweet potatoes and sauté until they start to brown. Remove the sweet potatoes from the pot and set aside. In the same pot, add the chopped onion and sauté until translucent. Add the minced garlic and sauté for another minute. Return the sweet potatoes to the pot. Stir in the black beans, diced tomatoes, corn, chili powder, cumin, salt, and pepper. Mix well to combine. Reduce the heat to low, cover the pot, and let the chili simmer for about 1 hour, stirring occasionally. Serve hot with your favorite chili toppings.
Buffalo Chicken Chili
Serving Size: 4-6 People
Time: 2 hours
Difficulty: Medium
Ingredients:
2 lbs chicken thighs, boneless and skinless, diced
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 can (15 oz) white beans, drained
1 can (14.5 oz) diced tomatoes
2 cups chicken broth
1/2 cup buffalo wing sauce
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
Directions: In a large pot, heat the olive oil over medium-high heat. Add the diced chicken and cook until browned. Remove the chicken from the pot and set aside. In the same pot, add the chopped onion and sauté until translucent. Add the minced garlic and sauté for another minute. Return the chicken to the pot. Stir in the white beans, diced tomatoes, chicken broth, buffalo wing sauce, chili powder, cumin, salt, and pepper. Mix well to combine. Reduce the heat to low, cover the pot, and let the chili simmer for about 2 hours, stirring occasionally. Serve hot with your favorite chili toppings.
Vegetarian Quinoa Chili
Serving Size: 4-6 people
Time: 45 minutes
Difficulty: Easy
Ingredients:
1 cup quinoa, rinsed
2 cups vegetable broth
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 can (15 oz) black beans, drained
1 can (15 oz) kidney beans, drained
1 can (14.5 oz) diced tomatoes
2 tablespoons chili powder
1 teaspoon cumin
Salt and pepper to taste
Directions: In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and sauté for another minute. Add the red and green bell peppers and sauté until they begin to soften. Stir in the cooked quinoa, black beans, kidney beans, diced tomatoes, chili powder, cumin, salt, and pepper. Mix well to combine. Simmer for about 15-20 minutes. Serve hot with your favorite chili toppings.
Vegan Butternut Squash Chili
Serving Size: 4-6 people
Time: 1 hour
Difficulty: Easy
Ingredients:
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 butternut squash, peeled and diced
1 can (15 oz) black beans, drained
1 can (15 oz) pinto beans, drained
1 can (14.5 oz) diced tomatoes
2 cups vegetable broth
2 tablespoons chili powder
1 teaspoon cumin
Salt and pepper to taste
Directions: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and sauté for another minute. Add the diced butternut squash and sauté for about 5 minutes. Stir in the black beans, pinto beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper. Mix well to combine. Reduce the heat to low, cover the pot, and let the chili simmer for about 45 minutes, or until the butternut squash is tender. Serve hot with your favorite chili toppings.
White Chicken Chili
Serving Size: 4-6 people
Time: 1 hour
Difficulty: Medium
Ingredients:
2 lbs boneless, skinless chicken breasts, diced
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
2 cans (4 oz each) chopped green chilies
2 cans (15 oz each) white beans, drained
4 cups chicken broth
2 teaspoons cumin
1 teaspoon oregano
Salt and pepper to taste
Directions: In a large pot, heat the olive oil over medium-high heat. Add the diced chicken and cook until browned. Remove the chicken from the pot and set aside. In the same pot, add the chopped onion and sauté until translucent. Add the minced garlic and sauté for another minute. Return the chicken to the pot. Stir in the chopped green chilies, white beans, chicken broth, cumin, oregano, salt, and pepper. Mix well to combine. Reduce the heat to low, cover the pot, and let the chili simmer for about 1 hour, stirring occasionally. Serve hot.
Spicy Vegan Lentil Chili
Serving Size: 4-6 people
Time: 1 hour 15 minutes
Difficulty: Easy
Ingredients:
1 cup dried green or brown lentils, rinsed and drained
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 can (14.5 oz) diced tomatoes
1 can (15 oz) tomato sauce
4 cups vegetable broth
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
Red pepper flakes to taste (for extra spiciness)
Salt and pepper to taste
Directions: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and sauté for another minute. Add the chopped red and green bell peppers and sauté until they begin to soften. Stir in the lentils, diced tomatoes, tomato sauce, vegetable broth, chili powder, cumin, smoked paprika, red pepper flakes (if desired), salt, and pepper. Mix well to combine. Simmer for about 1 hour, or until the lentils are tender. Serve hot with your favorite chili toppings.
Chili Mac and Cheese
Serving Size: 4-6 people
Time: 45 minutes
Difficulty: Easy
Ingredients:
1 lb ground beef
2 cups elbow macaroni
1 can (15 oz) kidney beans, drained
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
2 tablespoons chili powder
1 teaspoon cumin
1 cup shredded cheddar cheese
Salt and pepper to taste
Directions: In a large pot, cook the ground beef over medium heat until browned. Remove any excess grease. Cook the elbow macaroni according to the package instructions until al dente, then drain. Stir in the kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, salt, and pepper. Mix well to combine. Simmer for about 15 minutes. Stir in the shredded cheddar cheese until melted. Serve hot.
Pumpkin and Black Bean Chili
Serving Size: 4-6 people
Time: 1 hour
Difficulty: Easy
Ingredients:
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 can (15 oz) black beans, drained
1 can (15 oz) kidney beans, drained
1 can (14.5 oz) diced tomatoes
1 can (15 oz) pumpkin puree
2 cups vegetable broth
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon cinnamon
Salt and pepper to taste
Directions: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and sauté for another minute. Stir in the black beans, kidney beans, diced tomatoes, pumpkin puree, vegetable broth, chili powder, cumin, cinnamon, salt, and pepper. Mix well to combine. Simmer for about 45 minutes, stirring occasionally. Serve hot with your favorite chili toppings.
Sweet Potato and Turkey Chili
Serving Size: 4-6 people
Time: 1 hour
Difficulty: Medium
Ingredients:
1 lb ground turkey
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
2 sweet potatoes, peeled and diced
1 can (15 oz) black beans, drained
1 can (15 oz) diced tomatoes
4 cups chicken broth
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon paprika
Salt and pepper to taste
Directions: In a large pot, cook the ground turkey over medium heat until browned. Remove any excess grease. In the same pot, heat the olive oil and add the chopped onion. Sauté until translucent. Add the minced garlic and sauté for another minute. Stir in the diced sweet potatoes, black beans, diced tomatoes, chicken broth, chili powder, cumin, paprika, salt, and pepper. Mix well to combine. Simmer for about 30-40 minutes, or until the sweet potatoes are tender. Serve hot.
Texas-Style Beef Chili
Serving Size: 4-6 people
Time: 2 hours
Difficulty: Medium
Ingredients:
2 lbs beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 cans (14.5 oz each) diced tomatoes
1 can (15 oz) kidney beans, drained
1 can (15 oz) pinto beans, drained
2 tablespoons chili powder
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon oregano
1 teaspoon cayenne pepper (adjust to taste for spiciness)
Salt and pepper to taste
Directions: In a large pot, heat the vegetable oil over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside. In the same pot, add the chopped onion and sauté until translucent. Add the minced garlic and sauté for another minute. Return the beef to the pot and stir in the diced tomatoes, kidney beans, pinto beans, chili powder, cumin, paprika, oregano, cayenne pepper, salt, and pepper. Mix well to combine. Reduce the heat to low, cover the pot, and let the chili simmer for about 1.5-2 hours, stirring occasionally. Serve hot with your favorite chili toppings.
Slow Cooker Vegetarian Chili
Serving Size: 6-8 people
Time: 4-6 hours (slow cooker)
Difficulty: Easy
Ingredients:
1 cup dried black beans, soaked overnight and drained
1 cup dried kidney beans, soaked overnight and drained
1 large onion, chopped
2 cloves garlic, minced
2 red bell peppers, chopped
2 cans (14.5 oz each) diced tomatoes
1 can (15 oz) corn, drained
4 cups vegetable broth
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
Directions: In a slow cooker, combine the soaked and drained black beans, kidney beans, chopped onion, minced garlic, red bell peppers, diced tomatoes, corn, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine. Cook on low for 4-6 hours, or until the beans are tender. Serve hot with your favorite chili toppings.
White Bean and Sausage Chili
Serving Size: 4-6 people
Time: 1 hour
Difficulty: Easy
Ingredients:
1 lb Italian sausage, casing removed
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
2 cans (15 oz each) white beans, drained
1 can (4 oz) diced green chilies
4 cups chicken broth
2 teaspoons chili powder
1 teaspoon cumin
Salt and pepper to taste
Directions: In a large pot, cook the Italian sausage over medium heat until browned. Remove any excess grease. In the same pot, heat the olive oil and add the chopped onion. Sauté until translucent. Add the minced garlic and sauté for another minute. Stir in the white beans, diced green chilies, chicken broth, chili powder, cumin, salt, and pepper. Mix well to combine. Simmer for about 30-40 minutes. Serve hot.
Vegan Butternut Squash Chili
Serving Size: 4-6 people
Time: 1 hour
Difficulty: Easy
Ingredients:
1 butternut squash, peeled and diced
1 can (15 oz) black beans, drained
1 can (15 oz) kidney beans, drained
1 can (14.5 oz) diced tomatoes
1 can (15 oz) corn, drained
1 large onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
Directions: In a large pot, sauté the chopped onion and minced garlic in a bit of vegetable broth until translucent. Add the diced butternut squash and cook for a few minutes. Stir in the black beans, kidney beans, diced tomatoes, corn, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Mix well to combine. Simmer for about 45 minutes, or until the butternut squash is tender. Serve hot.
Chicken and Green Chili Verde
Serving Size: 4-6 people
Time: 1.5 hours
Difficulty: Medium
Ingredients:
2 lbs boneless, skinless chicken thighs
2 tablespoons vegetable oil
1 large onion, chopped
2 cans (4 oz each) diced green chilies
4 cups chicken broth
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon garlic powder
Salt and pepper to taste
Directions: In a large pot, heat the vegetable oil over medium-high heat. Add the chicken thighs and brown them on both sides. Remove the chicken from the pot and set aside. In the same pot, add the chopped onion and sauté until translucent. Stir in the diced green chilies, chicken broth, cumin, oregano, garlic powder, salt, and pepper. Bring to a boil, then reduce the heat and return the chicken to the pot. Cover and simmer for about 1 hour, or until the chicken is tender and cooked through. Remove the chicken, shred it, and return it to the pot. Serve hot.
Vegetarian Quinoa Chili
Serving Size: 4-6 people
Time: 45 minutes
Difficulty: Easy
Ingredients:
1 cup quinoa, rinsed
1 can (15 oz) black beans, drained
1 can (15 oz) kidney beans, drained
1 can (14.5 oz) diced tomatoes
1 can (15 oz) corn, drained
1 large onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
2 tablespoons chili powder
1 teaspoon cumin
Salt and pepper to taste
Directions: In a large pot, sauté the chopped onion and minced garlic in a bit of vegetable broth until translucent. Add the rinsed quinoa, black beans, kidney beans, diced tomatoes, corn, vegetable broth, chili powder, cumin, salt, and pepper. Mix well to combine. Simmer for about 25-30 minutes, or until the quinoa is cooked and the chili has thickened. Serve hot.
Turkey and Sweet Potato Chili
Serving Size: 4-6 people
Time: 1 hour
Difficulty: Medium
Ingredients:
1 lb ground turkey
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
2 sweet potatoes, peeled and diced
1 can (15 oz) black beans, drained
1 can (15 oz) diced tomatoes
4 cups chicken broth
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon paprika
Salt and pepper to taste
Directions: In a large pot, cook the ground turkey over medium heat until browned. Remove any excess grease. In the same pot, heat the olive oil and add the chopped onion. Sauté until translucent. Add the minced garlic and sauté for another minute. Stir in the diced sweet potatoes, black beans, diced tomatoes, chicken broth, chili powder, cumin, paprika, salt, and pepper. Mix well to combine. Simmer for about 30-40 minutes, or until the sweet potatoes are tender. Serve hot.
Three-Bean Vegan Chili
Serving Size: 4-6 people
Time: 45 minutes
Difficulty: Easy
Ingredients:
1 can (15 oz) black beans, drained
1 can (15 oz) kidney beans, drained
1 can (15 oz) pinto beans, drained
1 can (14.5 oz) diced tomatoes
1 large onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon paprika
Salt and pepper to taste
Directions: In a large pot, sauté the chopped onion and minced garlic in a bit of vegetable broth until translucent. Add the black beans, kidney beans, pinto beans, diced tomatoes, vegetable broth, chili powder, cumin, paprika, salt, and pepper. Mix well to combine. Simmer for about 25-30 minutes, or until the chili has thickened. Serve hot.