When the weather turns cool, I often crave a warm, comforting bowl of chili. It’s such a hearty meal that just makes you feel good from the inside out. I think chili is perfect for dinner any night.
Today, I want to share two of my go-to chili recipes with you. Whether you prefer a plant-based meal or something with chicken, I have you covered. These recipes are simple to make and packed with flavor.
Jump to Recipe:
Hearty Vegetarian Chili Recipe
This vegetarian chili is a flavorful and filling meal that’s perfect for anyone looking for a meat-free option. It’s packed with beans and vegetables, making it a wonderful choice for a cool evening.
Key Ingredients & Tips for Vegetarian Chili
- Bean Power: I like to use a mix of kidney and black beans for good texture and protein. Make sure to rinse canned beans well before adding them.
- Vegetable Mix: Bell peppers, onions, and corn add great color and nutrients. You can also add zucchini or sweet potatoes if you have them.
- Simmer Time: Let the chili simmer for at least 30 minutes, or even longer, to allow the flavors to come together nicely. The longer it cooks, the richer it tastes.
What You Need for Vegetarian Chili
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 bell peppers (any color), chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Optional toppings: shredded cheese, sour cream, cilantro, avocado
⏱️ Time: 45 minutes🍽️ Yields: 6 servings
How to Make Vegetarian Chili
Step 1: Sauté Vegetables
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell peppers, cooking until they soften, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Add Spices and Tomatoes
Stir in the chili powder, cumin, and smoked paprika. Cook for 1 minute, letting the spices warm up. Pour in the crushed tomatoes and stir well to combine everything.
Step 3: Combine Remaining Ingredients
Add the rinsed kidney beans, black beans, corn, and vegetable broth to the pot. Stir gently. Bring the chili to a gentle boil, then reduce the heat to low.
Step 4: Simmer and Serve Chili
Let the vegetarian chili simmer for at least 30 minutes, stirring occasionally. This allows the flavors to blend. Taste and adjust salt and pepper as needed. Serve hot with your favorite toppings.
📝 Final Note on Vegetarian Chili
This chili tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3-4 days.
Creamy White Chicken Chili Recipe
If you like a chili that is creamy and comforting, this white chicken chili is for you. It’s a fantastic alternative to traditional red chili, offering a gentle warmth and rich texture. This recipe is simple and satisfying.
Key Ingredients & Tips for White Chicken Chili
- Cooked Chicken: Using pre-cooked chicken (like rotisserie chicken or boiled chicken breast) makes this recipe quick. Shred it for the best texture.
- Green Chilies: Canned diced green chilies add a mild heat and classic flavor without being too spicy. You can use mild or medium, depending on your preference.
- Creaminess Factor: Cream cheese or a splash of heavy cream at the end creates that smooth, creamy consistency. Stir it in until it melts and makes the chili rich.
What You Need for White Chicken Chili
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 (15 ounce) cans cannellini beans, rinsed and drained
- 1 (4 ounce) can diced green chilies, undrained
- 2 cups cooked chicken, shredded
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 4 ounces cream cheese, softened and cut into cubes
- Salt and black pepper to taste
- Optional toppings: fresh cilantro, lime wedges, sour cream, tortilla chips
⏱️ Time: 40 minutes🍽️ Yields: 6 servings
How to Make White Chicken Chili
Step 1: Cook Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
Step 2: Add Liquids and Spices
Pour in the chicken broth, then add the rinsed cannellini beans and undrained green chilies. Stir in the cumin, oregano, and chili powder. Bring the mixture to a simmer.
Step 3: Combine Chicken and Cream Cheese
Add the shredded cooked chicken to the pot. Stir in the softened cream cheese cubes until they are fully melted and the chili is creamy. Continue to simmer for about 15-20 minutes to blend the flavors.
Step 4: Season and Serve
Taste the white chicken chili and adjust seasoning with salt and black pepper as needed. Serve hot with your preferred toppings, like a squeeze of fresh lime or a sprinkle of cilantro.
📝 Final Note on White Chicken Chili
For a little extra heat, you can add a pinch of cayenne pepper with the other spices. This chili freezes well in individual portions.