Classic Beef Chili
Classic Beef Chili is a hearty and flavorful dish perfect for fall gatherings or cozy nights indoors. This recipe takes about 1 hour to prepare and cook, making it a relatively easy meal for cooks at any skill level. The rich combination of beef, beans, spices, and tomatoes creates a satisfying and warming dish that is sure to please.
Ingredients:
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (28 ounces) crushed tomatoes
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup beef broth
- 2 tablespoons olive oil
- Optional toppings: shredded cheese, sour cream, chopped green onions, cilantro
Cooking Steps:
- In a large pot, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in the ground beef, breaking it apart. Cook until browned and no longer pink, about 6-8 minutes.
- Add the chili powder, cumin, smoked paprika, salt, and black pepper. Stir for 1 minute to toast the spices.
- Pour in the crushed tomatoes and beef broth; add the kidney and black beans.
- Bring the chili to a simmer, then reduce heat to low. Cover and cook for 30 minutes, stirring occasionally.
- Taste and adjust seasoning if necessary before serving. Top with your choice of toppings.
Ingredient Suggestions & Replacements:
For a healthier twist, you can substitute ground turkey or chicken for the beef.
Canned beans can be swapped for dried beans (soaked and cooked beforehand), and crushed tomatoes can be replaced with diced tomatoes for a chunkier texture.
Variations:
For a spicy kick, consider adding chopped jalapeños or a dash of hot sauce.
You can also experiment by adding corn, bell peppers, or zucchini to the mix.
For a vegan version, replace the beef with lentils or textured vegetable protein and use vegetable broth instead of beef.
Cooking Tips:
To enhance the flavors, let your chili simmer longer than the recommended time if possible.
Chili often tastes better the next day, so consider making it ahead of time.
Additionally, using a blend of different beans can add more depth and texture to your dish.
Drinks to Pair With:
Classic Beef Chili pairs excellently with a cold beer, such as a lager or pale ale, which balances the spices.
For a non-alcoholic option, try serving it with iced tea or a bright lemonade to complement the rich flavors of the chili.
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White Chicken Chili
White Chicken Chili is a creamy and tangy dish that combines tender chicken with a blend of beans and spices, making it a comforting choice for cooler fall days. This dish can be prepared and cooked in about 45 minutes, and it is relatively easy to make, perfect for cooks at any skill level who want to enjoy a hearty meal.
Ingredients:
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) white beans (such as cannellini or navy), drained and rinsed
- 1 can (4 ounces) diced green chiles
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup sour cream
- 2 tablespoons olive oil
- Optional toppings: shredded cheese, avocado, cilantro, lime wedges
Cooking Steps:
- In a large pot, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in the shredded chicken, followed by the white beans, diced green chiles, chicken broth, cumin, chili powder, salt, and black pepper.
- Bring the chili to a simmer and cook for 20 minutes, stirring occasionally.
- Remove from heat and stir in the sour cream until well combined.
- Taste and adjust seasoning if needed before serving. Garnish with your choice of toppings.
Ingredient Suggestions & Replacements:
You can replace the shredded chicken with cooked turkey for a different flavor. If you prefer a meatless option, try using shredded jackfruit or omit the meat entirely and increase the quantity of beans.
Additionally, if you want a lighter version, Greek yogurt can substitute for sour cream.
Variations:
For added heat, include diced jalapeños or a few dashes of hot sauce. You can also customize the flavor with fresh lime juice, or add corn for some sweetness.
To give your chili a smoky flavor, you might experiment by incorporating smoked paprika or using rotisserie chicken for convenience.
Cooking Tips:
To enhance the creaminess, consider blending a portion of the chili in a blender for a smoother texture before adding the sour cream.
Simmering longer can also deepen the flavors, and it’s a great idea to make this chili a day ahead to let the ingredients meld together.
Drinks to Pair With:
White Chicken Chili pairs wonderfully with cornbread or tortilla chips but is also complemented by light, crisp beers or a chilled glass of Sauvignon Blanc.
For a non-alcoholic option, try pairing it with iced tea or a rejuvenating limeade.
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Vegetarian Pumpkin Chili
Vegetarian Pumpkin Chili is a hearty and flavorful dish that showcases the rich taste of pumpkin combined with beans, spices, and vegetables for a perfect fall meal. This dish can be prepared and cooked in about 45 minutes, making it an accessible choice for cooks of all skill levels looking to enjoy a nutritious, meat-free option.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (15 ounces) pumpkin puree
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes (with juice)
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: chopped cilantro, diced avocado, shredded cheese, sour cream, lime wedges
Cooking Steps:
- In a large pot, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and diced red bell pepper, cooking for an additional 2-3 minutes until fragrant.
- Add pumpkin puree, black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and black pepper. Stir to combine.
- Bring to a simmer and cook for 20-25 minutes, stirring occasionally.
- Taste and adjust seasoning as needed. Serve warm, garnished with your choice of toppings.
Ingredient Suggestions & Replacements:
For added protein, you can include cooked lentils in place of black beans or mix in some quinoa for a heartier texture.
If you want to use fresh pumpkin, roast it first and puree it for a more vibrant taste. Coconut milk can be used instead of vegetable broth for a creamier chili.
Variations:
To spice things up, add diced jalapeños or a dash of hot sauce.
For a sweeter flavor, consider mixing in corn or adding a tablespoon of maple syrup.
If you enjoy a smoky flavor, try incorporating chipotle peppers in adobo sauce.
Cooking Tips:
For a thicker consistency, allow the chili to simmer longer, or blend a portion of it for a creamier texture.
This chili also tastes better the next day, so consider making it ahead of time to let the flavors meld.
Drinks to Pair With:
Vegetarian Pumpkin Chili pairs beautifully with cornbread or crusty bread for dipping.
A light lager or an invigorating autumn cider could complement the spices and richness of the chili nicely.
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Spicy Chipotle Chili
Spicy Chipotle Chili is a bold and hearty dish that delivers a kick through smoky chipotle peppers and ground meat, making it a perfect choice for those craving a spicy touch to their fall fare. This recipe takes about 1 hour to prepare and cook, with a moderate difficulty level suitable for home cooks who relish adding a few spicy layers to their meals.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (red or green), diced
- 1 pound ground beef or turkey
- 2 cans (15 ounces each) kidney beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes (with juice)
- 2 tablespoons chipotle peppers in adobo sauce (minced)
- 2 cups beef or chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: diced avocado, chopped cilantro, jalapeño slices, shredded cheese, sour cream
Cooking Steps:
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
- Add minced garlic and diced bell pepper, cooking for an additional 2-3 minutes until fragrant.
- Stir in the ground meat and cook until browned, breaking it up with a spoon, about 5-7 minutes.
- Mix in the kidney beans, diced tomatoes, chipotle peppers, broth, chili powder, cumin, smoked paprika, salt, and black pepper. Stir to combine.
- Bring the chili to a simmer and let it cook for 30-35 minutes, stirring occasionally.
- Taste and adjust seasoning as necessary. Serve warm, topped with your choice of garnishes.
Ingredient Suggestions & Replacements:
For a lighter version, use ground turkey or chicken in place of beef. If you prefer beans, swap kidney beans for black beans or pinto beans.
For a vegetarian option, replace the meat with lentils or a variety of beans. You can use vegetable broth instead of meat broth for a meat-free experience.
Variations:
To customize the heat level, adjust the amount of chipotle peppers to your taste, or add fresh diced jalapeños for additional heat.
Consider adding corn for a sweet contrast, or even mix in some roasted butternut squash for an interesting texture. For a unique flavor profile, you could incorporate a touch of cocoa powder or dark chocolate.
Cooking Tips:
For a deeper flavor, allow the chili to simmer longer, as the spices develop and meld beautifully over time.
To enhance the smokiness, consider using smoked ground spices or a dash of liquid smoke. If you prefer a thicker consistency, let it reduce further or blend a portion for creaminess.
Drinks to Pair With:
Spicy Chipotle Chili pairs excellently with a rejuvenating lager or a crisp hard cider to balance the heat.
Serve with a side of crunchy tortilla chips or cornbread to complement the dish, ensuring a delightful autumn meal experience.
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Turkey and Sweet Potato Chili
Turkey and Sweet Potato Chili is a comforting and nutritious dish that combines lean ground turkey with the sweetness of tender sweet potatoes, making it a great option for those looking to enjoy a hearty meal without the heaviness. This recipe takes approximately 1 hour to prepare and cook, and the difficulty level is easy, perfect for both novice and experienced cooks alike.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (red or green), diced
- 1 pound ground turkey
- 2 medium sweet potatoes, peeled and diced
- 2 cans (15 ounces each) diced tomatoes (with juice)
- 1 can (15 ounces) black beans, drained and rinsed
- 2 cups chicken broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: diced avocado, chopped cilantro, shredded cheese, sour cream
Cooking Steps:
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes until softened.
- Stir in minced garlic and diced bell pepper, cooking for an additional 2-3 minutes until fragrant.
- Add ground turkey and cook until browned, breaking it up with a spoon, about 5-7 minutes.
- Mix in sweet potatoes, diced tomatoes, black beans, broth, chili powder, cumin, smoked paprika, salt, and black pepper. Stir to combine.
- Bring the chili to a simmer and let it cook for 30-35 minutes, or until sweet potatoes are tender, stirring occasionally.
- Taste and adjust seasoning as necessary. Serve warm, topped with your choice of garnishes.
Ingredient Suggestions & Replacements:
For a lighter version, feel free to substitute the ground turkey with ground chicken or a plant-based protein like lentils or chickpeas.
If sweet potatoes are not available, butternut squash or regular potatoes could be used instead.
You can also mix in other beans, such as kidney beans or pinto beans, for variety.
Variations:
To enhance the flavor, consider adding ingredients such as corn or carrots for extra sweetness and texture.
For an even heartier dish, try incorporating quinoa or barley.
Adjust the spice level by adding diced jalapeños or a splash of hot sauce, allowing you to customize the dish to your palate.
Cooking Tips:
For a richer flavor, allow the chili to simmer longer, which helps meld the spices beautifully.
If you like a thicker chili, you can mash some of the sweet potato or use an immersion blender to puree part of the mixture for a creamier texture.
Leftovers also taste great the next day, as the flavors deepen further.
Drink Pairings:
To accompany Turkey and Sweet Potato Chili, consider serving invigorating beverages like a light lager or pale ale that balances the spices.
Alternatively, a crisp white wine, such as Sauvignon Blanc, brings a revitalizing contrast to the sweetness and warmth of the chili.
For non-alcoholic options, try a fruity iced tea or a sparkling water with a slice of lime for a zesty touch.
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Smoky Black Bean Chili
Smoky Black Bean Chili is a bold and flavorful vegetarian dish that highlights the rich taste of black beans, complemented by a smoky essence from spices. This comforting meal is perfect for a chilly evening and takes about 45 minutes to prepare and cook, making it suitable for both novice and experienced cooks.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper (red or yellow), diced
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes (with juice)
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked salt
- 1/4 teaspoon black pepper
- Optional toppings: avocado slices, cilantro, lime wedges, diced onions, sour cream
Cooking Steps:
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until soft, about 5 minutes.
- Add minced garlic and diced bell pepper, cooking for an additional 2-3 minutes until fragrant.
- Stir in black beans, diced tomatoes, vegetable broth, chili powder, smoked paprika, cumin, smoked salt, and black pepper. Mix well.
- Bring the mixture to a simmer and reduce heat, letting it cook for 30 minutes, stirring occasionally.
- Taste and adjust seasonings as desired. Serve hot with your choice of toppings.
Ingredient Suggestions & Replacements:
For a different flavor profile, you can replace black beans with pinto beans or kidney beans.
If fresh herbs aren’t available, dried herbs can be used instead—though you may need to adjust quantities. Additionally, if you prefer less heat, reduce the amount of chili powder.
Variations:
For an extra kick, consider adding diced jalapeños or chipotle peppers in adobo for a spicy twist.
You can also toss in some corn for sweetness or quinoa for added texture and protein. To make it creamier, stir in a handful of shredded cheese or a dollop of sour cream before serving.
Cooking Tips:
To enhance the smoky flavor, allow the chili to simmer longer, which helps blend the spices.
If you prefer a thicker consistency, you can mash some of the black beans against the side of the pot or add a tablespoon of cornstarch mixed with water to the simmering chili.
Drinks to Pair With:
This Smoky Black Bean Chili pairs beautifully with a crisp lager or a fruity red wine like Zinfandel.
For non-alcoholic options, a tangy iced tea or a revitalizing lemonade can complement the flavors perfectly.
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Texas-Style Chili
Texas-Style Chili is a hearty and robust dish that celebrates the bold flavors of beef and chili spices typical of the Lone Star State. Known for its simplicity and depth of flavor, this chili is prepared without beans, emphasizing the meat and sauce.
With a preparation and cooking time of about 1.5 hours, it is suitable for cooks with some experience, but is still approachable for those willing to try.
Ingredients:
- 2 tablespoons vegetable oil
- 2 pounds chuck roast, cut into 1-inch cubes
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper (optional, for heat)
- 1 can (28 ounces) crushed tomatoes
- 2 cups beef broth
- Salt and pepper to taste
- Optional toppings: shredded cheese, chopped green onions, sour cream, jalapeños
Cooking Steps:
- Heat the vegetable oil in a large pot over medium-high heat. Add the cubed chuck roast and sear the meat on all sides until browned, about 6-8 minutes.
- Remove the seared meat and set it aside. In the same pot, add the chopped onion and garlic, sautéing for about 5 minutes until soft and fragrant.
- Stir in cumin, chili powder, smoked paprika, and cayenne pepper, cooking for an additional minute to toast the spices.
- Return the browned meat to the pot. Add crushed tomatoes and beef broth, bringing the mixture to a gentle simmer.
- Cover and reduce the heat to low, allowing it to simmer for 1 hour, stirring occasionally. Season with salt and pepper to taste before serving.
Ingredient Suggestions & Replacements:
If you’re looking to switch up the meat, ground beef or turkey can be used in place of the chuck roast.
For a leaner option, you might consider using sirloin. If you don’t have crushed tomatoes, diced tomatoes or even tomato sauce can work as alternatives—adjusting the cooking time slightly if using a sauce.
Variations:
For a twist on the traditional recipe, consider adding roasted poblano peppers for a smoky flavor, or mix in different types of peppers, such as bell or jalapeño, for added bite.
For those who enjoy a sweeter taste, a tablespoon of brown sugar or molasses can be stirred in. You can also experiment by adding beer to the cooking liquid for a deeper flavor profile.
Cooking Tips:
Letting Texas-Style Chili simmer longer can enhance the flavors, making it more robust.
If you prefer a thicker chili, allow more time to cook uncovered at the end. Feel free to adjust the spice levels to your liking, and don’t hesitate to taste as you go to make sure it suits your palate.
Drinks to Pair With:
Texas-Style Chili pairs wonderfully with a cold lager or a robust stout that complements the hearty flavors.
For red wine lovers, a full-bodied Cabernet Sauvignon or Malbec would harmonize nicely. If you’re looking for a non-alcoholic option, consider serving it with a citrusy sparkling water or a chilled lemonade to balance the spice.
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Chili Mac
Chili Mac is a comforting and satisfying dish that combines the rich flavors of chili with the heartiness of macaroni pasta. This one-pot meal is perfect for chilly evenings and is suitable for cooks of all skill levels, with a total preparation and cooking time of about 30-40 minutes.
Ingredients:
- 2 tablespoons olive oil
- 1 pound ground beef or turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes (with juices)
- 1 can (8 ounces) tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 cups elbow macaroni
- 2 cups beef or chicken broth
- 1 cup shredded cheddar cheese
- Optional toppings: sour cream, sliced green onions, chopped cilantro
Cooking Steps:
- In a large pot, heat olive oil over medium heat. Add ground beef or turkey, onion, and garlic, cooking until the meat is browned and the onion is softened.
- Stir in the chili powder, cumin, paprika, salt, and pepper, cooking for an additional minute.
- Add the kidney beans, diced tomatoes, tomato sauce, elbow macaroni, and broth to the pot. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the macaroni is tender.
- Once cooked, remove from heat and stir in the shredded cheddar cheese until melted and creamy.
Ingredient Suggestions & Replacements:
Ground meat can be easily replaced with vegetarian options like lentils or a meat substitute, making this dish suitable for various dietary preferences.
For a creamier texture, you can swap out half of the broth for milk or a dairy-free alternative. If you prefer, other types of pasta such as shells or fusilli can also be used instead of elbow macaroni.
Variations:
Get creative by adding chopped bell peppers, corn, or jalapeños for additional flavor and texture.
For a spicier kick, consider adding a dash of hot sauce or incorporating chili flakes. You can also experiment with different cheese varieties, such as pepper jack or mozzarella, to change the profile of the dish.
Cooking Tips:
For an even tastier Chili Mac, allow it to rest for a few minutes after cooking. This helps flavors meld together.
If you’d like a thicker consistency, reduce the amount of broth or let the chili mac simmer a bit longer uncovered, allowing some of the liquid to evaporate.
Drinks to Pair With:
Chili Mac pairs wonderfully with a cold beer, such as a lager or a pale ale, which complements the hearty flavors.
For a non-alcoholic option, consider serving it with a reviving iced tea or lemonade to balance the spiciness of the chili.
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Quinoa and Lentil Chili
Quinoa and Lentil Chili is a nutritious and hearty vegetarian dish that combines protein-packed quinoa and lentils with flavorful spices and vegetables.
Perfect for a comforting meal on a chilly evening, this dish can be prepared in about 30-35 minutes and is suitable for cooks of all skill levels.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 carrots, diced
- 1 zucchini, diced
- 1 can (15 ounces) diced tomatoes (with juices)
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 cup cooked quinoa
- 1 cup green or brown lentils, rinsed
- 4 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, or shredded cheese
Cooking Steps:
- In a large pot, heat olive oil over medium heat. Add diced onion and garlic, sautéing until softened.
- Stir in bell pepper, carrots, and zucchini, cooking for about 5 minutes until slightly tender.
- Add the diced tomatoes, kidney beans, cooked quinoa, lentils, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper to the pot.
- Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for 20-25 minutes, or until the lentils are tender.
- Remove from heat and let cool for a few minutes before serving, allowing the flavors to meld.
Ingredient Suggestions & Replacements:
You can substitute lentils with black beans or chickpeas if preferred, while quinoa can be replaced with farro or barley for a different texture and flavor.
For a spicy kick, consider adding diced jalapeños or a pinch of cayenne pepper.
Variations:
Feel free to brighten up the chili by adding corn, spinach, or kale for added nutrients.
Experiment with different spices, like adding coriander or using a pre-made chili seasoning blend for a new flavor profile.
You can also add a splash of lime juice for a citrusy zing before serving.
Cooking Tips:
For a richer flavor, consider letting the chili sit for a bit after cooking, as it allows the ingredients to meld together beautifully.
To achieve a thicker consistency, you can mash some of the beans and lentils against the side of the pot or reduce the amount of broth.
Drink Pairings:
This warming dish pairs excellently with a crisp, cold lager or a robust red wine such as a Cabernet Sauvignon or Merlot.
For a non-alcoholic option, a revitalizing iced tea or sparkling water with lime would complement the chili nicely.
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Three Bean Chili
Three Bean Chili is a hearty and satisfying dish perfect for both vegetarians and meat-lovers alike. Packed with a trio of beans, tomatoes, and spices, this chili is not only nutritious but also simple to prepare in about 30-40 minutes. It’s an ideal choice for a cozy dinner on a chilly evening and is suitable for cooks of all skill levels.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 cans (15 ounces each) diced tomatoes (with juices)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon oregano
- Salt and pepper to taste
- Optional toppings: sour cream, avocado, chives, or shredded cheese
Cooking Steps:
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until the onion is translucent.
- Stir in the bell pepper and cook for an additional 3-4 minutes until softened.
- Add the diced tomatoes (with juices), black beans, kidney beans, pinto beans, vegetable broth, chili powder, cumin, oregano, salt, and pepper to the pot.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 20-25 minutes, allowing the flavors to meld.
- Serve hot, adding your favorite toppings as desired.
Ingredient Suggestions & Replacements:
Feel free to swap out any of the beans for your favorites; chickpeas or cannellini beans work well in this recipe.
If you’re looking for more protein, you can add some cooked ground turkey or beef. Additionally, you can replace vegetable broth with chicken broth for a different flavor base.
Variations:
For a twist on this classic recipe, try adding corn for sweetness and texture, or jalapeños for extra heat.
You can also experiment with different spices like smoked paprika or chipotle powder for a smoky flavor. Adding a handful of fresh spinach or kale towards the end of cooking can boost the nutritional profile of your chili.
Cooking Tips:
Letting the chili simmer longer than the suggested time can deepen the flavors, so feel free to cook it longer if you have time!
If you prefer a thicker chili, mash some of the beans against the pot’s side or reduce the amount of broth used.
Drink Pairings:
This robust chili pairs wonderfully with a cold beer, particularly a pale ale or stout.
For wine lovers, a Zinfandel or Malbec would complement the rich, savory flavors beautifully. If you prefer non-alcoholic options, try pairing the chili with an invigorating homemade lemonade or iced tea.
Buffalo Cauliflower Chili
Buffalo Cauliflower Chili is a zesty and bold dish that brings a unique twist to traditional chili by incorporating roasted cauliflower coated in tangy buffalo sauce. This vegetarian dish is perfect for those looking to enjoy a hearty meal without meat, and it can be prepared in about 40 minutes, making it suitable for cooks of any skill level.
Ingredients:
- 1 medium head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1/2 cup buffalo sauce (adjust to taste)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 cans (15 ounces each) diced tomatoes (with juices)
- 1 can (15 ounces) black beans, drained and rinsed
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Optional toppings: chopped green onions, chives, shredded cheese, or ranch dressing
Cooking Steps:
- Preheat the oven to 425°F (220°C). Toss cauliflower florets in olive oil and buffalo sauce, then spread them out on a baking sheet. Roast for 20-25 minutes until crispy and golden, stirring once halfway through.
- In a large pot, heat a bit of olive oil over medium heat. Add chopped onion and minced garlic, sautéing until the onion is translucent.
- Stir in the bell pepper and cook for an additional 3-4 minutes until softened.
- Add the roasted cauliflower, diced tomatoes (with juices), black beans, vegetable broth, chili powder, cumin, salt, and pepper to the pot.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 10-15 minutes, allowing the flavors to meld.
- Serve hot, adding your favorite toppings as desired.
Ingredient Suggestions & Replacements:
You can substitute the cauliflower with other vegetables like zucchini or mushrooms if preferred, and feel free to adjust the level of buffalo sauce based on your heat preference.
Adding chickpeas can also enhance the protein content of the dish.
Variations:
For extra flavor, try adding some chopped celery or carrots along with the onion and garlic for a traditional mirepoix effect.
If you’re looking for an even bolder taste, toss in some crumbled blue cheese or a sprinkle of smoked paprika for an added depth of flavor.
Cooking Tips:
To save time, you can roast the cauliflower ahead of time, and it can even be made in a slow cooker by combining all the ingredients (except for the roasted cauliflower) and cooking on low for several hours.
Add the roasted cauliflower in during the last 30 minutes of cooking.
Drink Pairings:
This spirited chili pairs beautifully with a crisp lager or amber ale, the lightness of which helps balance the heat of the buffalo sauce.
For a non-alcoholic option, a revitalizing iced tea or lemonade can complement the chili nicely without overpowering the flavors.
