Classic Beef and Two-Bean Chili
Colorado Green Chili
Green Chile Chili
This chili gets a double dose of chile from the canned green variety as well as salsa verde, a tomatillo and green chile-based Mexican condiment. Reviewer Sukeedog suggests using fire-roasted tomatoes with green chiles in place of regular canned tomatoes, which is a great way to pack in more roasted flavors. We call for hot paprika which adds a bit of heat, but regular works just fine if it's all you have on hand. Just add a splash or two of hot sauce instead. Serve with cornbread or corn muffins and a hefty sprinkle of sharp cheddar cheese. The rich, caramel-like malts from a darker beer such as Guinness, Negra Modelo, or other dark stout truly makes a difference in depth of flavor.
A good veggie chili is really all about the texture. Overcooked vegetables simply won't do. Here, we combine crisp peppers, carrots, mushrooms, and beans with nutty wheat berries—a hearty whole grain that adds a desirable chewiness to this plant-packed pot, and won't break down after a long, slow-simmer. Liquid aminos help boost umami, but you can sub low-sodium soy sauce instead. It's a "big hit with adults and kids" according to reviewer Alexa, just be sure to seed the jalapeño to tone down the heat for your little ones. Top with ripe avocado for a pop of bright flavor and creamy finish.
This cold-weather delight is hot and hot: both in spiciness and temperature. It’s sure to warm you up from the inside out and fill you up too, without weighing you down. Bottled marinara makes for a super simple base starter, but watch sodium levels, as storebought versions can get very high. Look for varieties with less than 350mg per half cup: It's better to start low and adjust salt levels as you cook. We love the extra heat from the double dose of jalapeño peppers, but you can cut the amount in half or seed the peppers for less heat. Reviewer Vickierigsby said, "Wow we loved this recipe. We always eat it over sweet cornbread. Yum, leftovers make for great chili dogs."
White Chili with Avocado Cream
White chili with both pork and chicken? Yes, please! Ground pork is seasoned with warm spices while tender chicken breast packs a lean but mighty punch. But even with the double dose of meaty goodness, plant power remains strong here. Two beans (chickpeas and cannellini) thicken and enrich the base while char-roasted peppers and corn fill this pot to the brim. Plenty of garlic, fresh lime juice, and smoky chipotle peppers make this chili sing. Rich half-and-half adds creamy goodness while tangy, fresh tomatillos and silky avocado top with tasteful elegance. Chili doesn't get much heartier than this!
Texas-Style Chili with Brisket
Beef and Butternut Chili
Squash and carrots add orange accents and a buttery flavor boost to this hearty dish. Make a big batch and freeze a few servings for a chilly night. Reviewer Belanos added, "This is best when made a day ahead. After making the chili last night, I thought the taste was interesting and different, but wasn't sure I'd want to make it again. However, overnight the flavors mellowed, melding together, and when I had leftovers for lunch today, WOW! It was really tasty, and I do plan to make it again."
Fast Chicken Chili with Butternut Squash
This cold-weather delight is hot and hot: both in spiciness and temperature. It’s sure to warm you up from the inside out and fill you up too, without weighing you down. Bottled marinara makes for a super simple base starter, but watch sodium levels, as store-bought versions can get very high. Look for varieties with less than 350mg per half cup: It's better to start low and adjust salt levels as you cook. We love the extra heat from the double dose of jalapeño peppers, but you can cut the amount in half or seed the peppers for less heat. Reviewer Vickierigsby said, "Wow we loved this recipe. We always eat it over sweet cornbread. Yum, leftovers make for great chili dogs."
Smoky Slow Cooker Chili
This is one of our all-time favorite chili recipes, and for good reason. It’s made with ground pork, cubed pork shoulder, and a smoked ham hock, giving it incredible richness. And the Mexican hot-style tomato sauce infuses the whole crock with an irresistible smoky-spicy flavor. Look for El Pato brand, in a yellow can with a painting of a duck on it, in the Latin foods area in your supermarket. If you can't find it, substitute an 8-ounce can of regular tomato sauce, plus 1 to 2 teaspoons Mexican hot sauce (such as Cholula). Don’t have any beer to pour into the chili? That’s OK—just use water, chicken stock, or beef stock.
There's a reason this chili has been continuously top rated for over a decade, hitting all the right flavor notes of smoky, savory, and spicy—balanced with a touch of brown sugar. Hot Italian turkey sausage adds seasoning and depth to lean ground sirloin, and fresh jalapeño gives this perfect pot a punch of heat. To take it down a notch you can either seed the chili or leave it out entirely (though we highly recommend the spicy kick). You'll often find a bottle of beer in chili, but this version uses fruity red wine instead, a bold but balanced addition that takes this classic chili over the top. You won't need the full bottle of wine for the recipe, leaving plenty to sip alongside this cozy, soul-soothing bowl.
Three-Bean Vegetarian Chili
Beef and Pinto Bean Chili
Turkey and Bean Chili
When you need a chili fix, and you need it fast, this recipe delivers. Twenty minutes are all you need for a piping hot pot of poultry, beans, and chili. We veer from the traditional beef and red bean formula and instead turn to ground turkey and white beans for a tasty variation. We call for ground turkey, not ultra-lean ground turkey breast, because the former stays more moist (you can also use ground sirloin if you prefer). One poblano pepper offers mild to medium heat, depending on the pepper; to ensure a mild version, sub in green bell pepper.
Chunky Vegetarian Chili
Quinoa and Roasted Pepper Chili
A bowl of spicy Quinoa and Roasted Pepper Chili guarantees to take the chill off a cold winter's day. This vegetarian chili is loaded with fresh vegetables, pinto beans, and quinoa and gets its zing from poblano chiles. Reviewer MuffyStJohn had this to say about the dish: "Ludicrously delicious. Probably took a little more time to cook than I would have liked for a weeknight, but this is a delightfully hearty meal that left me full and satisfied for about 8 hours after I ate. Served with pita because it is spicy and you'll need something to cool your palate."
Cincinnati Turkey Chili
Chili-Corn Chip Pie
Black Bean-Salsa Chili
This top-rated reader recipe swaps lean turkey for beef and adds pureed beans to help thicken the chili and boost the fiber. Your chili's spiciness depends on the salsa—use medium or hot salsa if you want to turn up the heat. Use mild if you're serving sensitive palates or are unsure of your guests' heat preferences. (You can always offer a bottle of hot sauce for those who prefer chili with a kick.)
RyannUden rated this recipe 5 stars: "This chili had a wonderful depth of flavor while keeping just enough heat without overpowering our taste buds. The recipe itself was quick and fairly easy."
Chili with Chipotle and Chocolate
Chicken Green Chili with White Beans
For a twist on standard chili, try this recipe that uses Anaheim chiles. Reviewer Monkey offers this tip for prepping: “Roast Anaheims whole over a gas stove flame until completely charred. They're much easier to peel.” Create a spicy chili or something family friendly by determining your peppers' heat factor before adding them to the dish. Most Anaheim peppers are fairly mild, but if you want to figure out your chile's heat before sinking them into your dish, take a nibble. We found that Anaheim chiles can run the gamut from mild to fairly hot, so it's better to know before you're surprised at the dinner table.
Black Bean and Chorizo Chili
We’re not sure whether it’s the chorizo sausage, cinnamon, or semisweet chocolate that gives this chili its secret ingredient, but reviewers agree on one thing—it tastes spectacular. Docwife raves, “Made this for the Super Bowl and there was not a drop left! Very easy to make and the house smelled wonderful. I would definitely recommend making it a day ahead and letting the flavors meld. I’ll make it again!” Chorizo is a firm Mexican pork sausage. If you can't find it, you can use hot Italian sausage instead, but to get the intended flavors of the chorizo, we suggest adding a teaspoon of Spanish paprika.
Chunky Two-Bean and Beef Chili
This spicy, hearty chili is a Cooking Light staff favorite for many reasons: the subtle heat from jalapeños, the complex fruity notes from red wine, and the spicy warmth from generous amounts of chili powder, cumin, coriander, and cinnamon.
PaulineV agrees, "I've tried so many different chili recipes and I keep coming back to this one. It is delicious, easy to make and a hit each time I serve it. The beef stew chunks and wine are a must.....and don't forget to top it off with sour cream, green onions, and shredded cheese."
Quick Vegetarian Chili with Avocado Salsa
This chili's avocado salsa really knocks its ratings from good to great. Reviewer wnlgt2 agrees, and offers a tip for the extra chili. “This is one of the best and easiest chili recipes! I make it frequently in the winter and freeze some for later … don’t leave off the avocado salsa—it makes it even better!” You won't miss the meat in this hearty vegetarian chili. It's chock-full of fiber-rich black beans and barley, tomatoes, and green chiles. Top with a bright and refreshing avocado salsa, and scoop up every last drop with crisp tortilla chips. You'll find yourself returning to this easy vegetarian chili again and again. There's a lot to love.
Beefy Corn and Black Bean Chili
No one will ever guess this chili hasn't simmered on the stove all day. (Our secret: it's ready in about half an hour.) That means you can go from doorstep to dinner in less time than it takes to place your delivery order and wait patiently for it to arrive. Dress it up with a dollop of sour cream and sliced green onions. It's ideal for a slice of our Cheesy Cheddar Corn Bread.
Reviewer jecca1120 attests, "What they say is true—it does taste like it's been cooking for several hours, not for only 30 minutes! I will absolutely make this again."
White Turkey Chili
This white turkey chili is a tasty alternative to the traditional red chili and makes the perfect meal on a cold winter night. We recommend serving with Southern Cornbread, but it would be equally delicious with a hearty whole-grain roll or baguette slices. if you don't have or can't find turkey, feel free to substitute chicken. Both white poultry proteins will be delicious in this dish.
"This was a wonderful way to use up dry turkey left over from Thanksgiving," reviewed Momanon. "We eat a lot of soup and this one will jump to the top of our list of favorites. The flavor is unique and delicious."
Mexican Black Bean Sausage Chili
This southwestern-style chili is perfect for make-ahead meals. If you make this chili recipe in advance, you may need to thin the chili with water or no-salt-added broth when you reheat it. To save time, combine the sausage ingredients in advance, and finish the chili later. Reviewer AlaskaCook said, "I've been making this chili since it was first published and it's a favorite in the family. Making the sausage the night before is worth the pre-planning. Since we don't eat ground beef, I love that this recipe uses ground turkey and ground pork."
Salsa verde brings the flavors of the southwest to this chili recipe. You'll find the salsa and masa harina—used to thicken the chili—in the Latin foods section of the supermarket. Mexican beer is a natural to use in and drink with this chili. Green onions, queso fresco, and sour cream are good condiment choices. Chili-lover simonset said this in an online review: "This has become my go to chili for the past 2 seasons! Amazing fresh flavor from the salsa verde and the sausage. I use chorizo." If you prefer leaner proteins, skip the sirloin and opt for ground chicken or turkey, but don't skip the flavorful sausage. It's what makes this chili really delicious.
Chicken Chili with Pesto
Hominy Chili with Beans
Cincinnati Five-Way Chili
Cincinnatians do their chili differently: Instead of five-alarm heat, warm spices like cinnamon and allspice and a bit of brown sugar give the chili an altogether different, yet delicious, profile. Instead of a cornbread side, the chili comes over cooked spaghetti—truly a meal in a bowl. And instead of Mexican-inspired toppers like sour cream, avocado, and cilantro, locals swear by shredded Cheddar cheese, chopped white onion, and beans. Reviewer smd1212 said our version stacks up to Ohio's token dish: "Very tasty, and seemed pretty accurate flavor-wise compared to our local Cincinnati chili place."