The Ultimate Chili Recipe Book

The Easiest and Most Delicious Chili Recipes Ever!

BY: Allie Allen

Copyright 2019 Allie Allen

Copyright Notes

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Table of Contents

Introduction

1. Chili Casserole

2. Spicy Chili Baked Beans

3. Classic Chili

4. 5-Ingredient Hearty Chili

5. Polish Chili

6. Tamale Pie

7. Flatlander Chili

8. Spicy Skillet Chili

9. Blue Ribbon Chili

10. One-Pot Chili Mac and Cheese

11. Turkey Chili

12. Slow Cooker Turkey Chili

13. Mushroom Chili

14. No Bean Chili

15. Corn Chili

16. Chili Dip

17. Cheesy Chili Enchilidas

18. Buffalo Chickpea and Bulgur Chili

19. Black Bean Sweet Potato Chili

20. Butternut Squash Chipotle Chili with Avocado

21. Creamy White Chili

22. Roasted Corn with Queso Crockpot Chicken Chili and Jalapeño

23. Southwest Chicken Chili

24. Lobster Chili

25. Vegetarian Chili

26. Spicy Onion Chili

27. Spicy Turkey Chili

28. Garlic Salt Turkey Chili

29. Mushroom Mac and Cheese Chili

30. Turkey Mac and Cheese Chili

Conclusion

About the Author

Author's Afterthoughts

Introduction

If you’re looking for ways to switch up your usual dinner, look no further than recipe book. Filled with 30 chili recipes that range from relatively classic to unusual, this book has something for everybody.

All the recipes are detailed, easy-to-follow and versatile in nature and can be made by even the most beginner cook. So choose a chili recipe and let’s get cooking!

1. Chili Casserole

A quick and delicious chili and cheese casserole recipe.

Makes: 4-6 servings

Prep: 5 mins

Cook: 22 mins

Ingredients:

- 1 bag (14 ounces) tortilla chips, crushed

- 2 cans chili con carne

- 1 can (8 ounces) tomato sauce

- 2 cups grated cheddar cheese

- Salsa, to serve

Directions:

Preheat oven to 350F.

Sprinkle half the chips over bottom of a glass 9x13-inch casserole dish. Spread 1 can chili over chip layer. Drizzle half the tomato sauce over top. Sprinkle 1 cup cheese over sauce. Repeat layers.

Bake for 17–22 minutes. Serve with salsa on the side.

2. Spicy Chili Baked Beans

If you’re a fan of baked beans with a little heat, this simple version—emboldened with chipotle chilies in adobo sauce—will assuredly excite your taste buds.

Makes: 12 servings

Prep: 10 mins

Cook: 5 hrs.

Ingredients:

- 2 pounds pea or navy beans, rinsed and picked over

- 1 Tablespoon salt or to taste

- 2 Tablespoons vegetable oil

- 1 ½ cups chopped yellow onions

- 2 chipotle chilies in adobo sauce, chopped

- ⅓ cup Dijon mustard

- ⅓ cup firmly packed dark brown sugar

- 1 (18-ounce) jar high-quality smoky barbecue sauce

- Boiling water

Directions:

Put the beans in a large cast-iron Dutch oven with enough water to cover. Bring to a boil and cook for 3 minutes; turn off the heat, cover, and let them stand for 1 hour. Drain, and then cover again with water, add salt, and bring to a boil for 5 mins, lower heat cover, and cook for 30 mins more. Remove from the heat, pour the beans and their liquid into a large bowl, and let them stand in the liquid until cooled.

Meanwhile, preheat your oven to 250°F.

Heat a Dutch oven over med-high heat until hot. Add the oil and onions and sauté until golden brown, 3 to 4 minutes.

Drain the beans and add in the onions, chipotle chilies, mustard, brown sugar, and barbecue sauce. Add boiling hot water to just cover the beans, cover the pot, and bake for 4 hours. Remove the top for the last 30 mins of cooking time, or until the liquid is reduced and the beans are very tender. Let them stand for 15 mins before serving.

3. Classic Chili

After skiing or just relaxing on a crisp, cool day, nothing’s better than a hot pot of chili on the stove. It’s not heavy—the simplicity of the recipe makes it a long time favorite. It works equally well over a campfire or on your kitchen stove. Top with cheddar cheese and sour cream and serve with a basket of Moist Cornbread.

Makes: 6 servings

Prep: 10 min

Cook: 20 mins

Ingredients:

- 2 tablespoons vegetable oil

- 1 cup chopped yellow onion

- 2 cloves garlic, minced

- 1 lb. lean ground beef

- ¾ cup chopped green bell pepper

- 1 tablespoon chili powder

- ½ teaspoon paprika

- ½ teaspoon ground cumin

- 2 (15.25-ounce) cans kidney beans, rinsed and drained

- 1 teaspoon crushed red pepper flakes

- 1 (28-ounce) can diced tomatoes

- 1 cup canned crushed tomatoes

- Sour cream, for serving

- Chopped green onions, for serving

- Grated cheddar cheese, for serving

Directions:

Warm the oil in a cast iron Dutch oven over medium heat on a grill or on a grate over a medium-heat fire. Add the onions & cook, stirring often, for 5 minutes. Add the garlic and stir. Add the ground beef, stirring to crumble the meat while it browns. After the meat browns, add the green peppers and cook for 2 minutes more. Stir in the chili powder, paprika, cumin, kidney beans, and red pepper flakes. Add the diced tomatoes with juice and the crushed tomatoes. Stir well and simmer for 15 minutes. Serve in bowls, topped with sour cream, chopped green onions, and grated cheddar cheese.

4. 5-Ingredient Hearty Chili

Hearty, delicious and wholesome Dutch oven chili recipe.

Makes: 6 servings

Prep: 10 mins

Cook: 60 mins

Ingredients:

- 1 medium onion, diced

- 1 lb. ground beef, browned and drained

- 1 medium can chili beans with seasoning

- 1 can crushed tomatoes

- 1 can diced tomatoes

- 1 packet chili seasoning

Directions:

Place a 12” Dutch oven over 10 hot coals arranged in a circle. Add 1 Tbs vegetable oil. Sauté diced onion until translucent. Add remaining ingredients and stir to combine. Cover with flat lid and add 8 hot coals. Simmer for 60 minutes, adding additional hot coals as needed.

Serve hot with corn bread or corn chips. Top with shredded cheese and sour cream.

5. Polish Chili

What makes this chili interesting is the infusion of Polish sausage, beef, fresh tomatoes and chilis, so that every bite is always a memorable experience.

Makes: 12 servings

Prep: 10 mins

Cook: 1 hr.

Ingredients:

- 2 pounds ground beef

- 1 pound chopped cooked Polish sausage or kielbasa

- 1 large chopped onion

- 3 minced garlic cloves

- 4 chopped Anaheim chilies (stemmed and seeded)

- 3 seeded and chopped jalapeno peppers

- 3 yellow wax peppers (seeded and chopped)

- 4 chopped medium size tomatoes

- 4 husked and chopped tomatillos

- ½ cup distilled white vinegar

- ¼ cup tomato sauce

- 1 jar (4 ounces) jar drained and chopped pimentos

- 1 can of (15 ounces) drained and rinsed pinto beans

- 1 can of (15 ounces) drained and rinsed kidney beans

Directions:

In a deep large pot, place the ground beef and cook over medium-high heat. Stirring constantly to crumble meat and pink color is gone. Drain off excess fat.

In the same pot, add the sausage, onion, garlic and stir fry until onion is translucent.

Add Anaheim, jalapeno and yellow wax peppers, tomatillos and tomatoes.

Stir mixture and simmer over medium heat for 20 minutes.

Pour vinegar, pimentos, and tomato sauce into the mixture, stir and add the kidney and pinto beans.

Cover chili mixture and simmer for 30 minutes over medium heat.

Serve.

6. Tamale Pie

This recipe has ground beef, chili, Muir Glen tomatoes, and fresh spices.

Makes: 8 servings

Prep: 20 mins

Cook: 25 mins

Ingredients:

Cornbread Batter

- 1 cup finely ground yellow cornmeal

- 1 cup all-purpose flour

- 1½ teaspoons baking powder

- ½ teaspoon baking soda

- 2 tablespoons granulated sugar

- ½ teaspoon salt

- ½ teaspoon chili powder

- 2 large eggs

- ½ cup sour cream

- 1 cup half-and-half

- 6 tablespoons butter, melted

- ⅔ cup fresh corn, thawed and drained if frozen

Filling

- 1 pound lean ground beef

- 1 teaspoon ground cumin

- 2 teaspoons chili powder

- 1 teaspoon smoked paprika

- ½ teaspoon crushed red pepper flakes

- ¼ teaspoon cayenne pepper (optional, for more heat)

- ½ teaspoon dried oregano

- ½ teaspoon kosher salt, or ¼ teaspoon fine salt

- Freshly ground black pepper

- 1 tablespoon olive oil

- 1 tablespoon butter

- 1 white onion, diced

- 1 red bell pepper, finely chopped

- 2 cloves garlic, minced

- 1 (14.5-ounce) can Muir Glen fire-roasted crushed tomatoes (see note)

- 2 (14.5-ounce) cans of your favorite mild or hot chili

- 3 roasted poblano chiles, skinned, seeded, and diced (see method), or 3 tablespoons diced green chiles (optional)

- 2 cups fresh or frozen corn, thawed and drained if frozen

- 2 cups grated sharp cheddar cheese

- 2 tablespoons melted salted butter

- Sour cream, for serving

- ¼ cup chopped fresh cilantro

- ¼ cup chopped green onions

- 1 avocado, diced

Directions:

In a bowl, combine together the flour, cornmeal, baking powder, baking soda, sugar, salt, and chili powder. In a med bowl, combine together the eggs, sour cream, half-and-half, 4 tablespoons of the melted butter, and corn. Add the egg mix to the cornmeal mixture and stir until just combined. Do not overmix. Set batter aside and continue with this recipe.

Heat the skillet over medium heat. Pour the cornmeal batter into the skillet, jiggling the skillet slightly to level out the batter.

Preheat to 400°F.

To prepare the filling, heat a 10-inch cast iron skillet over medium-high heat. Add the ground beef, cumin, chili powder, paprika, red pepper flakes, cayenne, oregano, salt, and pepper & cook until the beef is browned. Transfer to a plate.

Reduce the heat to medium. Add the oil & butter to the skillet. When melted, add the onion and bell pepper & cook, stirring occasionally, for about 4 minutes. Add the garlic and cook 2 mins longer.

Add beef back with the onion mixture. Add the tomatoes, chili, chiles, and corn.

Sprinkle the cheddar cheese over the top. Pour the batter on the top of the cheese, spreading it evenly with a spatula. Transfer to the oven & bake for 15 mins. Lower heat to 350°F, and remove the pan from the oven, and drizzle the melted butter over the top. Return skillet to oven and continue to bake until the top is nicely browned, 20 to 25 minutes. Remove from the oven & let stand for 10 mins. Cut into wedges & serve with sour cream, cilantro, green onions, and avocado.

7. Flatlander Chili

You will surely love the thick sauce of this chili recipe, an infusion of thick tomato sauce, tomato juice, red beans, ground meat and spices.

Makes: 10 servings

Prep: 10 mins

Cook: 1 ½ hrs

Ingredients:

- 2 pounds ground lean beef

- 1 can (46 ounces) tomato juice

- 1 can (29 ounces) tomato sauce

- 1 ½ cups finely chopped onion

- ½ cup finely chopped celery

- ¼ cup finely chopped green bell pepper

- ¼ cup chili powder

- 1 teaspoon salt

- 2 teaspoons ground cumin

- 1 ½ teaspoons garlic powder

- ½ teaspoon ground black pepper

- ½ teaspoon white sugar

- 1/8 teaspoon ground cayenne pepper

- ½ teaspoon dried oregano

- 2 cups (canned) drained red beans

Directions:

In a deep skillet, place the ground beef and cook on medium-high heat. Stir until golden brown.

Remove excess oil, crumble the meat and set aside.

In another deep skillet, place the cooked beef together with the remaining ingredients.

Bring to a boil. Stir mixture and simmer over low heat for 1 ½ hours.

Serve.

8. Spicy Skillet Chili

Spicy skillet chili recipe with a jalapeno corn bread top.

Makes: 4-6 servings

Prep: 20 mins

Cook: 3 hrs. 45 mins

Ingredients:

For the Chili

- 1 pound 85% lean ground beef

- 1 tablespoon salted butter

- 1 28-ounce can diced tomatoes with the juice

- 2 cups water

- 1 onion, chopped

- 2 cups black beans, rinsed and drained

- 2 cups kidney beans, rinsed and drained

- 1 cup canned corn kernels, drained

- 1 tablespoon ground cumin

- 1 tablespoon chili powder

- 1 teaspoon red pepper flakes

- 1 teaspoon cayenne pepper

- 1 teaspoon ground chipotle chile pepper

- 1 teaspoon sea salt

For the Corn Bread

- 2 cups coarse yellow cornmeal

- 1 jalapeño pepper, seeded and diced

- 1 teaspoon sea salt

- 1 teaspoon baking powder

- 1 teaspoon baking soda

- 1½ cups buttermilk

- 1 egg

- 6 tablespoons (¾ stick) salted butter, melted

- 1 cup sour cream, for topping

- 1 cup grated Cheddar cheese, for topping

- ¼ cup diced scallions (white and light green parts), for topping

Directions:

To Make the Chili

In the skillet over medium heat, brown the beef in the butter for 7 to 10 minutes, until cooked through.

Stir in the tomatoes, water, onion, black beans, kidney beans, corn, cumin, chili powder, red pepper flakes, cayenne pepper, chipotle chile pepper, and sea salt. Reduce to low, cover, & cook for 3 hours, stirring occasionally so the chili won’t stick to the bottom of the skillet.

To Make the Corn Bread

Preheat the oven to 350°F.

In a bowl, stir together the cornmeal, jalapeño pepper, sea salt, baking powder, and baking soda.

In a med bowl, whisk the buttermilk, egg, and melted butter until well combined. Fold the buttermilk mix into the cornmeal mixture until just evenly moistened.

Spoon the cornbread batter over the chili in the skillet. Bake for 35 mins, until the cornbread is golden brown and the chili is bubbling.

Serve topped with the sour cream, Cheddar cheese, and scallions.

9. Blue Ribbon Chili

If you want the best hot chili, try this recipe that goes well with cornbread or crackers and hot coffee. This is the tastiest chili for the rainy days.

Makes: 6 servings

Prep: 10 mins

Cook: 1 hr.

Ingredients:

- 2 pounds ground beef

- ½ chopped onion

- 1 teaspoon ground black pepper

- 2 ½ cups tomato sauce

- 1 jar (8 ounces) salsa

- 4 tablespoons chili seasoning mix

- ½ teaspoon garlic salt

- 1 can light red kidney beans

- 1 can dark red kidney beans

Directions:

Combine ground beef & onion in a large saucepan.

Sauté over medium heat for 10 minutes until the meat is browned and onion is transparent. Remove excess oil.

Season beef with ground black pepper, garlic salt, chili seasoning mix, salsa and tomato sauce, stir mixture.

Add dark and light red kidney beans; stir to incorporate in the meat mixture.

Simmer chili over low fire for 1 hour, stirring occasionally.

Serve.

10. One-Pot Chili Mac and Cheese

Simply prepared chili in one sitting, this recipe does not need to use numerous kitchen gadgets.

Makes: 6 servings

Prep: 10 mins

Cook: 15 mins

Ingredients:

- 1 tablespoon extra-virgin olive oil

- 1 pound lean ground beef

- 3 minced cloves garlic

- 1 medium diced sweet onion

- 2 cups low-sodium chicken broth

- 1 can diced tomatoes green chili peppers

- 2 cups pasta sauce

- 1 can (16 ounces) undrained mild chili beans

- 1 1/2 cups uncooked elbow macaroni

- 1 teaspoon chili powder

- 1 teaspoon cumin

- Salt and ground black pepper to taste

- 3/4 cup shredded Cheddar cheese

- 1/4 cup finely chopped fresh parsley

Directions:

In a cooking pot/Dutch oven, heat olive oil over medium-high heat.

Stir in onion, garlic, and ground beef; stir occasionally until meat is browned and crumbly for 3 minutes. Remove excess fat.

Add chicken broth, pasta sauce, beans, chili powder, cumin and the diced tomatoes with mild green chilies.

Add salt and pepper. Bring mix to a boil & add in the pasta. Stir and cover.

Simmer chili and continue cooking until pasta is cooked per cooking instruction for 14 minutes over low fire.

Remove chili from heat. Add cheese and parsley, stir to combine.

Serve hot with additional parsley and cheese for toppings.

Serve.

11. Turkey Chili

Have a hearty dinner with this simple and flavorful chili recipe. This is best served with sour cream, cheddar cheese and crackers, with fruit juice.

Makes: 8 servings

Prep: 10 mins

Cook: 30 mins

Ingredients:

- 1 pound ground turkey

- 1 ½ teaspoons olive oil

- 1 chopped onion

- 1 tablespoon minced garlic

- 2 cups water

- 1 can (28 ounces) crushed tomatoes

- 1 can (16 ounces) kidney beans (drained, rinsed and mashed)

- 1/2 teaspoon salt

- 2 tablespoons chili powder

- 1/2 teaspoon ground black pepper

- 1/2 teaspoon paprika1/2 teaspoon oregano, dried

- 1/2 teaspoon ground cayenne pepper

- 1/2 teaspoon ground cumin

Directions:

In a saucepan, heat 1 1/2 tsp oil over med heat.

Place ground turkey in the saucepan and cook until golden brown.

Stir in onion until transparent.

Add water into the turkey, stir in tomatoes, garlic and kidney beans.

Season browned turkey with salt, pepper, chili powder, oregano, paprika, cumin, cayenne pepper, and black pepper.

Bring mix to a boil and simmer over low heat for 30 minutes.

Serve.

12. Slow Cooker Turkey Chili

Slow cooked turkey chilli recipe.

Makes: 8 servings

Prep: 5 mins

Cook: 1 hr.

Ingredients:

- 2 pounds ground turkey (99% fat-free)

- 5 minced cloves garlic

- 1 tablespoon olive oil

- 1 chopped green bell pepper

- 1 chopped red bell pepper

- 2 chopped jalapenos

- 1 can (28 ounces) no salt added crushed tomatoes

- 1 can (15 ounces) no salt added diced petite tomatoes

- 1 can (15 ounces) drained and rinsed no salt added kidney beans

- 3 tablespoons tomato paste

- ½ teaspoon hot sauce

- 1 packet stevia

- 1/8 teaspoon cayenne pepper

- 3 tablespoons chili powder

- 1 ½ teaspoon sea salt

- 2 teaspoons oregano

- Pinch of pepper

Directions:

Heat up 1 tbsp of the oil in a saucepan & sauté garlic and onion for three minutes until translucent.

Stir in ground turkey and cook until brown and crumbly. Remove excess liquid if needed.

Add the remaining ingredients and stir occasionally.

Cover and cook mixture over medium-low heat for 1 hour.

Serve.

13. Mushroom Chili

An easy, no-meat chili recipe that is perfect for vegetarians.

Makes: 8 servings

Prep: 10 mins

Cook: 20 mins

Ingredients:

- 1 tablespoon vegetable oil

- 1 cup chopped onions

- 3 cloves minced garlic

- 3/4 cup carrots, chopped

- 1 cup green bell pepper, chopped

- 1 cup red bell pepper, chopped

- 3/4 cup chopped celery

- 1 tablespoon chili powder

- 1 1/2 cups fresh mushrooms, chopped

- 1 (28 ounce) can chopped whole peeled tomatoes

- 1 (19 ounce) can kidney beans

- 1 (11 ounce) can whole corn kernel with liquid

- 1 1/2 teaspoons dried basil

- 1 1/2 teaspoons dried oregano

- 1 tablespoon ground cumin

Directions:

In a large pan, heat oil over medium high heat.

Sauté garlic, onions, and carrots until tender, but not mushy.

Add red and green bell peppers, celery and chili powder, stir and cook until half cooked.

Add mushrooms and cook until half cooked. Stir in corn kernels, tomatoes, and kidney beans.

Season the vegetable mixture with oregano, basil and, cumin.

Bring mixture to a boil, cover; simmer in low heat for 20 minutes. Stir occasionally.

Serve.

14. No Bean Chili

Paleo eaters should not worry when it comes to this chili recipe. It is prepared without beans, yet it is flavorful and saucy. Non-Paleo eaters can add pinto beans to this recipe to satisfy your cravings.

Makes: 4 servings

Prep: 10 mins

Cook: 25 mins

Ingredients:

- 1 pound ground bison

- 1/2 pound spicy ground beef sausage

- 1 chipotle pepper, dried and stem removed

- 1 ½ teaspoons coconut oil

- 4 minced garlic cloves

- 1 cup yellow onion, chopped

- 1/2 teaspoon black pepper (ground)

- 1 can (28 ounces) crushed tomatoes

- 1 cup boiling water

- 1 cup red bell pepper, chopped

- 1 tablespoon chili powder

- 1 teaspoon oregano, dried

- 1 teaspoon unsweetened cocoa powder

- 1 cup green bell pepper, chopped

- 1 teaspoon Worcestershire sauce

- 1 1/2 teaspoons kosher salt

- 1 tablespoon ground cumin

Directions:

In a bowl, soak chipotle pepper in boiling water for 10 minutes, until it softens.

Remove chipotle pepper from boiled water, and mince.

In a deep stock pot, melt the coconut oil on medium heat. Stir in onion, red and green bell peppers until soft for 5 to 10 minutes. Add garlic and chipotle pepper into the mixture and cook for 1 minute or until it releases a strong aroma.

Add ground bison and sausage into the spice mixture. Stir & cook for 10 to 12 minutes, until meat and sausage are browned and crumbly.

Add chili powder, oregano, cumin, Worcestershire sauce, and cocoa powder into the meat mixture, stirring occasionally.

Add crushed tomatoes, black pepper and salt. Stir mixture and bring to a boil. Simmer over low fire until blended for 10 minutes, stir.

Serve.

15. Corn Chili

Corn is a good substitute for carbohydrates that is less in sugar content. When used as an ingredient for chili recipes, it leaves a tangy taste to your palate.

Makes: 6 servings

Prep: 10 mins

Cook: 15 mins

Ingredients:

- 2 tablespoons vegetable oil

- 1 diced onion

- 1 pound frozen corn kernels

- 2 cans (14.5 ounces) Mexican-style stewed tomatoes

- 1 can (15 ounces) drained pinto beans

- 1 teaspoon ground cayenne pepper

- 2 teaspoons dried oregano

- 1 can of (15 ounces) drained kidney beans

- 2 teaspoons chicken bouillon granules

- ¼ teaspoon ground black pepper

- 1 ½ cups tomato sauce

- 2 tablespoons tomato paste

- 1 cup water

- ½ teaspoon salt

Directions:

Stir fry onion in a large pot over medium heat for 1 minute.

Add oregano and cayenne, stir and cook for 1 minute.

Stir in tomatoes, corn, kidney and pinto beans.

Add chicken bouillon granules, water, pepper, salt, and tomato paste and tomato sauce.

Cook the mixture, uncovered, until becomes slightly consistent, stir occasionally and cook for 10 to 15 minutes.

Serve.

16. Chili Dip

Chili dip is versatile and goes well with any type of events and gatherings.

Makes: 6 servings

Prep: 5 mins

Cook: 1 min

Ingredients:

- 1 package (8 ounces) softened cream cheese

- 1 can of (15 ounces) chili without beans

- 1 can (10 ounces) drained and diced tomatoes with green chili peppers

Directions:

Combine cream cheese, diced tomatoes with green chili peppers and chili without beans in a medium size microwave safe bowl.

Microwave the tomato-pepper mixture on high temperature for 1 minute.

Remove mixture from microwave. Stir and repeat until it becomes hot and well blended.

Serve.

17. Cheesy Chili Enchilidas

Chili and cheese enchilidas recipe.

Makes: 10 servings

Prep: 10 mins

Cook: 20 mins

Ingredients:

- 1/4 cup vegetable oil

- 1 small chopped onion

- 1 package (10 ounces) corn tortillas

- 1 package (16 ounces) grated Cheddar cheese

- 2 cans (19 ounces) chili without beans

- 1 package (8 ounces) cubed processed cheese, divide into two

Directions:

Preheat oven at 350 degrees Fahrenheit. Prepare a 9 x 13 dish and grease.

In a skillet, heat oil. Dip the tortillas individually into the hot oil and turn each side. Set aside.

Sprinkle evenly the Cheddar cheese on one side of the warmed tortilla.

Roll the tortillas to enclose cheese. Place the cheese-filled tortillas in the baking dish, seam facing down.

In a deep bowl, combine half of the processed cheese, onion and chili.

Pour the mixture on top of the tortillas. Sprinkle the remaining processed cheese on top of tortillas.

Bake for 20 mins until bubbly.

Serve.

18. Buffalo Chickpea and Bulgur Chili

Vegetarians will love this chili treat. It is super easy to make and super delicious.

Makes: 2-4 servings

Prep: 10 mins

Cook: 20 mins

Ingredients:

- 1 medium minced onion

- 1 tbsp olive oil

- 1/4 cup bulgur

- 1 1/2 cups chickpeas

- 1/2 cup Frank’s red hot

- 2 cups stewed tomatoes

- 1 cup vegetable broth

- 2 teaspoons smoked paprika

- 1/2 teaspoon salt

Directions:

In a skillet, put 1 tbsp oil on med heat. Stir in onion until translucent for 5 to 6 minutes.

Add bulgur, vegetable broth and stewed tomatoes, stir and bring to a boil.

Simmer mixture over low temperature for 10 minutes.

Add the chickpeas, smoked paprika, Frank’s red hot, and salt. Cook for 10 to 15 minutes until bulgur is soft.

Pour additional vegetable broth and adjust salt, stir and continue cooking until mixture is consistent.

Serve chili in individual broiler-safe bowls, and top with blue cheese and croutons.

Place them under broiler and allow the cheese to melt.

Serve.

19. Black Bean Sweet Potato Chili

A delicious and nutritious chili recipe with sweet potato, black beans and garlic.

Makes: 4 servings

Prep: 5 mins

Cook: 20 mins

Ingredients:

- 1 tablespoon and 2 tsp. extra-virgin olive oil

- 1 large diced red onion

- 2 tablespoons chili powder

- 4 minced cloves garlic

- 1 medium-large peeled and diced sweet potato

- ½ teaspoon chipotle pepper, ground

- ½ teaspoon cumin, ground

- 3 ½ cups vegetable stock

- 1 can of (15 ounces) rinsed black beans

- 1 can of (14.5 ounces) diced tomatoes

- ½ cup quinoa, dried

- 4 tsp lime juice

- 1/4 teaspoon salt

Directions:

In a saucepan, heat 1 tbsp plus 2 teaspoons of oil over medium high heat.

Add in sweet potato and onion, stir and cook until onion is translucent for 5 minutes.

Stir in garlic, chipotle pepper, chili powder, salt and cumin.

Add in the vegetable stock, black beans, quinoa, and tomatoes and bring mixture to a boil. Stir until mixture is blended.

Cover the saucepan & simmer the mixture over low fire.

Cook the mixture until the quinoa and sweet potatoes are tender, and the mixture is consistent.

Pour in lime juice. Remove the saucepan from the fire.

Garnish chili with cheese, avocado, cilantro or cream before serving.

Serve.

20. Butternut Squash Chipotle Chili with Avocado

A unique blend of butternut squash, beans and chili, topped with avocado.

Makes: 4 servings

Prep: 10 mins

Cook: 10 mins

Ingredients:

- 2 tablespoons olive oil

- 1 medium chopped red onion

- 4 minced garlic cloves

- 2 chopped red bell peppers

- 1 small or 1 ½ pounds butternut squash

- 1 tablespoon chili powder

- ½ tablespoon chipotle pepper in adobo, chopped

- 1 teaspoon ground cumin

- ¼ teaspoon ground cinnamon

- 1 bay leaf

- 2 cans (15 ounces each) drained & rinsed black beans

- 1 small can (14 ounces) diced tomatoes with liquid

- 2 cups vegetable broth

- Pinch of salt

- 2 avocados, diced

- 3 corn tortillas

Directions:

Peel butternut squash and chop into ½ inch cubes. Set aside.

Heat over medium fire the olive oil in a 4 to 6 quart stockpot or Dutch oven until shimmering.

Add onion, bell pepper and chopped butternut squash. Cook and stir until onions are translucent.

Reduce heat to medium low and stir in garlic, ½ tablespoon chopped chipotle peppers, chili powder, cinnamon, and cumin.

Stir regularly until aroma is released for about 30 seconds.

Add bay leaf, black beans, and tomatoes with liquid, and vegetable broth.

Stir well to combine ingredients. You can add more chipotle peppers, remove the bay leaf and add more salt.

Continue cooking until the squash is tender and the liquid is reduced.

For the tortilla strips:

Stack the tortillas and slice into thin strips, about 2 inches x ¼ inches.

In a skillet, heat a few amount of olive oil over medium heat and toss in the sliced tortillas.

Sprinkle them with salt and turn until crispy and golden brown, for 4 to 7 minutes.

Using tongs remove the tortilla strips and drain using a paper towel in a plate. Serve the chili in bowls.

Top them with tortilla strips and diced ripe avocado or cilantro or red pepper flakes.

Serve.

21. Creamy White Chili

Creamy white chicken chili recipe.

Makes: 8 servings

Prep: 10 mins

Cook: 45 mins

Ingredients:

- 1 tablespoon olive oil

- 1 pound deboned and skinless chicken breast halves, cut into ½ inch cubes

- 1 chopped onion

- 2 cloves chopped garlic

- 2 cans (15.5 ounces) drained Great Northern beans

- 1 can (14.5 ounces) chicken broth

- 2 cans (4 ounces) chopped green chilies

- ½ cup heavy whipping cream

- 1 cup sour cream

- ¼ teaspoon cayenne pepper

- ½ teaspoon ground black pepper

- 1 teaspoon ground cumin

- 1 teaspoon dried oregano

- 1 teaspoon salt

Directions:

In a saucepan, heat 1 tbsp. oil over med heat.

Add in chicken, garlic, and onion, and cook for 10 to 15 minutes, until middle of chicken is no longer pinkish.

Add drained and rinsed beans, chicken broth, cumin, green chilies, salt, black pepper, cayenne pepper, and oregano.

Stir and bring to a boil. Simmer for 30 minutes in low fire.

Remove chili mixture from the fire. Stir in heavy whipping cream and sour cream until blended.

Serve.

22. Roasted Corn with Queso Crockpot Chicken Chili and Jalapeño

Enjoy a cosy recipe with this flavorful blend of chicken breasts, salsa, corn, and black beans that is super creamy and delicious.

Makes: 8 servings

Prep: 10 mins

Cook: 3-4 hrs

Ingredients:

- 1 pound skinless and boneless chicken breasts

- 3 cups salsa, divide into 2

- 1 teaspoon cumin

- 2 teaspoons chili powder

- 3 minced bell peppers

- 1 1/2 cups water

- 1 can (14 ounces) drained and rinsed corn

- 6 ounces Pepper Jack cheese

- 1 minced jalapeno pepper (seeds and ribs removed)

- 1 can (14 ounces) drained and rinsed black beans

- 4 ounces light cream cheese

- 1/2 teaspoon salt

Topping:

- Cilantro

- Blue corn tortilla chips for dipping

Directions:

In a crackpot, place chicken breast, water, 1 ½ cups salsa, chili powder, salt and cumin.

Cover & cook on low temp for 6 to 7 hours or on high temperature for 3 to 4 hours.

Shred the chicken when cooked using two forks directly in the crackpot, make sure it is not too hot to handle.

Using paper towel, pat dry the minced peppers.

Place bell peppers in a nonstick skillet without oil over high heat, cook for 4 to 5 minutes without touching them to create a roasted appearance.

Stir the peppers until they turn brown and set aside. Do this process with the jalapeno and corn.

Add the roasted corn, jalapeno and bell peppers to the shredded chicken meat.

Add remaining salsa, cream cheese and black beans to the mixture, stir and replace the cover. Give time to melt the cream cheese. You may adjust the chili consistency by adding ½ cup water.

Simmer the soup for 15 to half an hour until the mixture is melted and consistent.

Add the Pepper Jack cheese to the chili before serving.

Serve.

23. Southwest Chicken Chili

Chicken chili with pinto beans and heavy cream.

Makes: 6 servings

Prep: 10 mins

Cook: 45 mins

Ingredients:

- 3 to 4 cups shredded cooked chicken

- 3 tablespoons butter

- 2 cans drained and rinsed pinto beans

- 1 medium diced onion

- 1 medium diced green pepper

- 2 minced garlic cloves

- 1 cup corn

- 1 diced jalapeno peppers (remove seeds and ribs)

- 2-1/2 teaspoons Kosher salt

- 2 tablespoons tomato paste

- 3-4 cups chicken broth, divided

- 3/4 cup heavy cream

- 3 tablespoons flour

- 4 teaspoons Ancho chili powder

- 2 teaspoons cumin

Toppings:

- Torn cilantro

- Sour cream

- Torn cilantro

- Crushed tortilla chips

- Pepper Jack Cheese

Directions:

Heat butter over medium-low heat in a Dutch butter, and sauté the onions, garlic, green pepper, and jalapenos.

Season spices with the cumin and Ancho chili powder when they become soft.

Drizzle spices with flour and stir to incorporate. Cook mixture for one minute.

Pour the heavy cream or milk, and one cup of the chicken broth. Stir and simmer.

Add in tomato paste, stir and add the beans, chicken and corn. Stir mixture, cover and simmer for 45 minutes to 1 hour over medium low fire.

Remove the lid of the Dutch oven and let mixture simmer for another 15 minutes.

Serve chili with crushed corn tortilla chips, torn cilantro and sour cream or Pepper Jack Cheese.

Enjoy.

24. Lobster Chili

Love seafood? This recipe is created to satisfy seafood lovers who want a dish that is creamy with a strong aroma of lobster and chili.

Makes: 4 servings

Prep: 10 mins

Cook: 1 hr

Ingredients:

- 2 tablespoons olive oil

- 2 small or chicken lobsters

- 1 diced onion, divide into two

- 2 cloves garlic

- 1 diced carrot

- 4 stalks celery, diced

- 1 bay leaf

- 2 cups Great Northern Beans

- 2 tablespoons chili powder

- 1 teaspoon ground toasted cumin

- 1/2 cup heavy cream

- 1 tablespoon chopped fresh cilantro

- 3 quarts water

- Salt to taste

- Cracked pepper

Directions:

Place half of the diced celery, onion and carrot in a large stock pot. Add the peppercorns, bay leaf and water, bring to a boil.

Add the lobster into the pot; let it simmer for 15 minutes. Remove boiled lobster, strain and set aside the lobster broth.

In a large skillet, heat olive oil on medium heat. Sauté the remaining diced onion, carrot and celery and garlic, stir fry.

Add water, cumin, chili powder, and beans. Cover and cook until beans are soft for 45 minutes.

Remove the lobster from the shell. Rough chop and add lobster to the soup.

Add cilantro and cream. Season the chili with pepper and salt.

Enjoy.

25. Vegetarian Chili

An easy, no-meat chili recipe that is perfect for vegetarians.

Makes: 8 servings

Prep: 10 mins

Cook: 20 mins

Ingredients:

- 1 tablespoon vegetable oil

- 1 cup chopped onions

- 3 cloves minced garlic

- 3/4 cup carrots, chopped

- 1 cup green bell pepper, chopped

- 1 cup red bell pepper, chopped

- 3/4 cup chopped celery

- 1 tablespoon chili powder

- 1 (28 ounce) can chopped whole peeled tomatoes

- 1 (19 ounce) can kidney beans

- 1 (11 ounce) can whole corn kernel with liquid

- 1 1/2 teaspoons dried basil

- 1 1/2 teaspoons dried oregano

- 1 tablespoon ground cumin

Directions:

In a large pan, heat oil over medium high heat.

Sauté garlic, onions, and carrots until tender, but not mushy.

Add red and green bell peppers, celery and chili powder, stir and cook until half cooked.

Stir in corn kernels, tomatoes, and kidney beans.

Season the vegetable mixture with oregano, basil and, cumin.

Bring mixture to a boil, cover; simmer in low heat for 20 minutes. Stir occasionally.

Serve.

26. Spicy Onion Chili

This recipe tastes so good, thanks to the beef and onion infusion.

Makes: 8 servings

Prep: 10 mins

Cook: 2 hrs.

Ingredients:

- 2 pounds ground beef chuck

- 2 large chopped white onions

- 2 cans diced tomatoes

- 2 cans (15 ounces) tomato sauce

- 2 cans (15 ounces) spicy chili beans

- ¼ cup Worcestershire sauce

- 3 tablespoons hot pepper sauce

- 1/3 cup chili powder

- 4 fresh seeded and chopped jalapeno peppers

- 3 tablespoons red pepper flakes

Directions:

Place ground beef chuck into a saucepan and cook on medium heat.

Stir occasionally to crumble beef until browned. Remove excess oil. Transfer crumbled beef into a large saucepan.

Add tomatoes, tomato sauce, onions, chili beans.

Season the mixture with Worcestershire sauce, chili powder, jalapeno, red pepper flakes, and hot pepper sauce.

Cover the saucepan, and simmer on low fire for two hours.

Remove saucepan from heat and cool.

Refrigerate the chili for two days to make it more flavorful. Reheat before serving.

Serve.

27. Spicy Turkey Chili

This recipe tastes so good, thanks to the onion infusion.

Makes: 8 servings

Prep: 10 mins

Cook: 2 hrs.

Ingredients:

- 2 pounds ground turkey

- 2 large chopped white onions

- 2 cans diced tomatoes

- 2 cans (15 ounces) tomato sauce

- 2 cans (15 ounces) spicy chili beans

- ¼ cup Worcestershire sauce

- 3 tablespoons hot pepper sauce

- 1/3 cup chili powder

- 4 fresh seeded and chopped jalapeno peppers

- 3 tablespoons red pepper flakes

Directions:

Place ground turkey chuck into a saucepan and cook on medium heat.

Stir occasionally to crumble turkey until browned. Remove excess oil. Transfer crumbled turkey into a large saucepan.

Add tomatoes, tomato sauce, onions, chili beans.

Season the mixture with Worcestershire sauce, chili powder, jalapeno, red pepper flakes, and hot pepper sauce.

Cover the saucepan, and simmer on low fire for two hours.

Remove saucepan from heat and cool.

Refrigerate the chili for two days to make it more flavorful. Reheat before serving.

Serve.

28. Garlic Salt Turkey Chili

Turkey chili recipe with tomato sauce, garlic salt and kidney beans

Makes: 6 servings

Prep: 10 mins

Cook: 1 hr.

Ingredients:

- 2 pounds ground turkey

- ½ chopped onion

- 1 teaspoon ground black pepper

- 2 ½ cups tomato sauce

- 1 jar (8 ounces) salsa

- 4 tablespoons chili seasoning mix

- ½ teaspoon garlic salt

- 1 can (15 ounces) light red kidney beans

- 1 can dark red kidney beans

Directions:

Combine ground turkey & onion in a large saucepan.

Sauté over medium heat for 10 minutes until the meat is browned and onion is transparent. Remove excess oil.

Season turkey with ground black pepper, garlic salt, chili seasoning mix, salsa and tomato sauce, stir mixture.

Add dark and light red kidney beans; stir to incorporate in the meat mixture.

Simmer chili over low fire for 1 hour, stirring occasionally.

Serve.

29. Mushroom Mac and Cheese Chili

Vegetarian mac and cheese chili with mushrooms.

Makes: 6 servings

Prep: 10 mins

Cook: 15 mins

Ingredients:

- 1 tablespoon extra-virgin olive oil

- 2 cups mushrooms, sliced

- 3 minced cloves garlic

- 1 medium diced sweet onion

- 2 cups low-sodium chicken broth

- 2 cups pasta sauce

- 1 can diced tomatoes & green chili peppers

- 1 can (16 ounces) undrained mild chili beans

- 1 1/2 cups uncooked elbow macaroni

- 1 teaspoon chili powder

- 1 teaspoon cumin

- Salt and ground black pepper to taste

- 3/4 cup shredded Cheddar cheese

- 1/4 cup finely chopped fresh parsley

Directions:

In a cooking pot or Dutch oven, heat olive oil over medium-high heat.

Stir in onion, garlic, and mushrooms; stir occasionally until mushrooms are browned.

Add chicken broth, pasta sauce, beans, chili powder, cumin and the diced tomatoes with mild green chilies.

Add salt and pepper. Bring mix to a boil & add in the pasta. Stir and cover.

Simmer chili and continue cooking until pasta is cooked per cooking instruction for 14 minutes over low fire.

Remove chili from heat. Add cheese and parsley, stir to combine.

Serve hot with additional parsley and cheese for toppings.

Serve.

30. Turkey Mac and Cheese Chili

Easily prepared chili in one pot, this recipe does not need to use numerous kitchen appliances.

Makes: 6 servings

Prep: 10 mins

Cook: 15 mins

Ingredients:

- 1 tablespoon extra-virgin olive oil

- 1 pound lean ground turkey

- 3 minced cloves garlic

- 1 medium diced sweet onion

- 2 cups low-sodium chicken broth

- 2 cups pasta sauce

- 1 can diced tomatoes & green chili peppers

- 1 can (16 ounces) undrained mild chili beans

- 1 1/2 cups uncooked elbow macaroni

- 1 teaspoon chili powder

- 1 teaspoon cumin

- Salt and ground black pepper to taste

- 3/4 cup shredded Cheddar cheese

- 1/4 cup finely chopped fresh parsley

Directions:

In a cooking pot or Dutch oven, heat olive oil over medium-high heat.

Stir in onion, garlic, and ground turkey; stir occasionally until meat is browned and crumbly for 3 minutes. Remove excess fat.

Add chicken broth, pasta sauce, beans, chili powder, cumin and the diced tomatoes with mild green chilies.

Add salt and pepper. Bring mix to a boil & add in the pasta. Stir and cover.

Simmer chili and continue cooking until pasta is cooked per cooking instruction for 14 minutes over low fire.

Remove chili from heat. Add cheese and parsley, stir to combine.

Serve hot with additional parsley and cheese for toppings.

Serve.

Conclusion

Well, there you go! 30 delicious chili recipes for you to try! Make sure you try out each and every one of them, especially in winters! And remember to share with your friends and family!

About the Author

Allie Allen developed her passion for the culinary arts at the tender age of five when she would help her mother cook for their large family of 8. Even back then, her family knew this would be more than a hobby for the young Allie and when she graduated from high school, she applied to cooking school in London. It had always been a dream of the young chef to study with some of Europe’s best and she made it happen by attending the Chef Academy of London.

After graduation, Allie decided to bring her skills back to North America and open up her own restaurant. After 10 successful years as head chef and owner, she decided to sell her business and pursue other career avenues. This monumental decision led Allie to her true calling, teaching. She also started to write e-books for her students to study at home for practice. She is now the proud author of several e-books and gives private and semi-private cooking lessons to a range of students at all levels of experience.

Stay tuned for more from this dynamic chef and teacher when she releases more informative e-books on cooking and baking in the near future. Her work is infused with stores and anecdotes you will love!

Author's Afterthoughts

I can’t tell you how grateful I am that you decided to read my book. My most heartfelt thanks that you took time out of your life to choose my work and I hope you find benefit within these pages.

There are so many books available today that offer similar content so that makes it even more humbling that you decided to buying mine.

Tell me what you thought! I am eager to hear your opinion and ideas on what you read as are others who are looking for a good book to buy. Leave a review on Amazon.com so others can benefit from your wisdom!

With much thanks,

Allie Allen