25+ Cozy January Chili Recipes to Enjoy All Month Long

January is the perfect time to enjoy a hearty bowl of chili. As the cold weather settles in, there’s nothing quite like the warmth and comfort of a steaming bowl of chili to help you through the winter months.

Whether you’re a fan of rich, meaty chili or prefer a lighter, vegetarian option, chili is a versatile dish that can be tailored to suit any taste.

With its bold flavors and satisfying texture, chili is the ultimate cold-weather comfort food. In this post, we’ll explore 25+ January chili recipes that will help you make the most of the season.

From classic beef chili to creative versions with chicken, vegetables, and even sweet potatoes, you’re sure to find a recipe that fits your cravings.

25+ Cozy January Chili Recipes to Enjoy All Month Long

No matter your preference for chili, January is the perfect time to indulge in a bowl of your favorite recipe. These 25+ chili recipes offer a range of options, from classic to innovative, ensuring that every taste bud is satisfied.

Whether you prefer a spicy kick, a creamy texture, or a hearty vegetable-packed chili, there’s a recipe here to warm you up on those chilly winter nights.

So grab your ingredients, fire up your stove, and enjoy a delicious bowl of chili that will keep you cozy all month long.

Smoky Chipotle Beef Chili

This smoky chipotle beef chili is a bold and flavorful dish that combines tender ground beef, smoky chipotle peppers, and a variety of beans. The spiciness from the chipotle is balanced perfectly with a rich tomato base and savory seasonings, making it a satisfying and hearty meal for any winter day.

Ingredients

• 1 lb ground beef
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, chopped
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Olive oil for sautéing
• Fresh cilantro (optional, for garnish)

Instructions

1. Heat a tablespoon of olive oil in a large pot over medium heat. Add the ground beef and cook, breaking it apart, until browned.
2. Add the chopped onion and garlic to the pot, cooking until the onion is softened and translucent.
3. Stir in the chipotle peppers, chili powder, cumin, and smoked paprika. Let the spices cook for 1–2 minutes to release their aroma.
4. Add the diced tomatoes, kidney beans, black beans, and beef broth to the pot. Stir well to combine.
5. Bring the mixture to a simmer and let it cook for 30 minutes, stirring occasionally.
6. Taste and adjust seasoning with salt and pepper as needed.
7. Serve hot, garnished with fresh cilantro if desired.

This smoky chipotle beef chili offers the perfect balance of heat and flavor. The rich, smoky undertones from the chipotle peppers infuse the dish with warmth and depth, while the tender ground beef and beans create a satisfying texture. It’s an ideal meal for a cozy winter evening or any time you’re craving a spicy, hearty dish. Pair it with cornbread or tortilla chips for a complete meal that’s sure to please everyone at the table!

White Bean and Turkey Chili

A lighter alternative to traditional chili, this white bean and turkey chili is packed with lean protein, hearty beans, and vibrant vegetables. The combination of ground turkey, white beans, and green chilies gives it a comforting yet refreshing flavor that’s perfect for the new year.

Ingredients

• 1 lb ground turkey
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (15 oz) diced green chilies
• 4 cups chicken broth
• 1 tsp cumin
• 1 tsp coriander
• ½ tsp dried oregano
• 1 tsp chili powder
• Salt and pepper to taste
• Olive oil for sautéing
• Fresh lime wedges (optional, for garnish)
• Chopped green onions (optional, for garnish)

Instructions

1. In a large pot, heat a tablespoon of olive oil over medium heat. Add the ground turkey and cook until browned, breaking it apart with a spoon.
2. Add the chopped onion and garlic and cook for 3–4 minutes until softened.
3. Stir in the green chilies, cumin, coriander, oregano, and chili powder. Cook for another minute to allow the spices to bloom.
4. Pour in the white beans and chicken broth, stirring well to combine.
5. Bring the chili to a simmer and cook for 20–25 minutes to allow the flavors to meld.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh lime wedges and chopped green onions for a fresh burst of flavor.

This white bean and turkey chili is a lighter option that doesn’t sacrifice flavor. The lean turkey provides a healthy protein source, while the white beans create a creamy texture that’s comforting without being too heavy. The mild heat from the green chilies and the blend of cumin, coriander, and chili powder make for a flavorful, well-rounded dish. Ideal for a healthy yet hearty winter meal, this chili is sure to become a family favorite!

Vegetarian Sweet Potato and Black Bean Chili

Packed with nutrition and bursting with flavor, this vegetarian sweet potato and black bean chili is a perfect option for anyone seeking a meat-free meal. The sweetness of the roasted sweet potatoes pairs wonderfully with the earthiness of black beans and the warmth of chili spices, creating a filling and flavorful dish that’s perfect for January.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• ½ tsp ground cinnamon
• Olive oil for roasting
• Salt and pepper to taste
• Fresh cilantro or avocado (optional, for garnish)

Instructions

1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes in olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25–30 minutes, until tender and lightly browned.
2. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic and cook until softened.
3. Stir in the cumin, smoked paprika, chili powder, and cinnamon. Let the spices cook for 1–2 minutes.
4. Add the roasted sweet potatoes, black beans, diced tomatoes, and vegetable broth to the pot. Stir to combine.
5. Bring the chili to a simmer and cook for 20 minutes, allowing the flavors to meld together.
6. Taste and adjust seasoning with salt and pepper as needed.
7. Serve hot, garnished with fresh cilantro or avocado if desired.

This vegetarian sweet potato and black bean chili is a wholesome, nourishing meal perfect for colder months. The roasted sweet potatoes provide a natural sweetness that balances the savory and spicy elements of the dish, while the black beans contribute protein and texture. It’s a perfect way to warm up without the heaviness of meat-based chili, and it’s packed with vitamins and fiber. Whether you’re vegetarian or simply looking for a lighter option, this chili is a perfect choice for January!

Classic Beef and Bean Chili

This classic beef and bean chili is a comforting, robust dish filled with tender ground beef, hearty beans, and a flavorful combination of spices. With a rich tomato base, this chili is perfect for those who crave a satisfying and filling meal during the colder months. Its bold flavors and thick texture make it the ultimate winter comfort food.

Ingredients

• 1 lb ground beef
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Olive oil for sautéing
• Shredded cheddar cheese (optional, for garnish)
• Sour cream (optional, for garnish)

Instructions

1. Heat a tablespoon of olive oil in a large pot over medium heat. Add the ground beef and cook, breaking it apart, until browned.
2. Add the chopped onion and garlic to the pot, cooking until softened and fragrant, about 3–4 minutes.
3. Stir in the chili powder, cumin, smoked paprika, salt, and pepper, cooking for 1–2 minutes to bloom the spices.
4. Add the diced tomatoes, kidney beans, pinto beans, and beef broth. Stir to combine, and bring the mixture to a simmer.
5. Lower the heat and let the chili cook for 30–40 minutes, allowing the flavors to meld together.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with shredded cheddar cheese and a dollop of sour cream if desired.

This classic beef and bean chili is a hearty and satisfying dish that’s sure to please any crowd. The ground beef gives the chili a rich, meaty texture, while the beans add fiber and a creamy consistency. The combination of chili powder, cumin, and smoked paprika creates a complex, savory flavor that is perfect for a chilly winter evening. This dish pairs beautifully with cornbread or a side of warm tortillas, making it a complete and fulfilling meal.

Spicy Chicken and Corn Chili

If you’re looking for a lighter yet spicy alternative to traditional chili, this spicy chicken and corn chili is the perfect choice. Featuring tender chunks of chicken, sweet corn, and a zesty kick from green chilies and jalapeños, this chili offers a refreshing twist on the classic. It’s both flavorful and filling, without feeling too heavy.

Ingredients

• 1 lb chicken breast, cooked and shredded
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 jalapeños, finely chopped
• 1 can (15 oz) corn kernels, drained
• 1 can (14.5 oz) diced tomatoes with green chilies
• 2 cups chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp ground coriander
• Salt and pepper to taste
• Olive oil for sautéing
• Fresh cilantro (optional, for garnish)
• Lime wedges (optional, for garnish)

Instructions

1. Heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened.
2. Add the chopped jalapeños, cooking for another 1–2 minutes to release their heat and flavor.
3. Stir in the cumin, chili powder, and ground coriander, cooking for 1 minute to bloom the spices.
4. Add the shredded chicken, corn, diced tomatoes with green chilies, and chicken broth. Stir well to combine.
5. Bring the chili to a simmer and cook for 25–30 minutes to allow the flavors to develop.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro and lime wedges for an extra burst of flavor.

This spicy chicken and corn chili is a deliciously zesty alternative to traditional beef chili. The combination of tender chicken, sweet corn, and a touch of heat from the jalapeños and green chilies creates a perfectly balanced dish. It’s a great option for those looking for a lighter chili without sacrificing flavor. The addition of fresh cilantro and lime gives the chili a refreshing lift, making it ideal for a cozy winter dinner or as a flavorful meal for entertaining.

Hearty Lentil and Vegetable Chili

This vegetarian lentil and vegetable chili is a wholesome, nutrient-packed option that’s perfect for anyone looking for a plant-based meal. The lentils provide a hearty texture, while the mix of vegetables—such as carrots, bell peppers, and tomatoes—creates a rich, savory chili that’s both satisfying and healthy.

Ingredients

• 1 cup dried lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• Olive oil for sautéing
• Fresh parsley (optional, for garnish)

Instructions

1. In a large pot, heat a tablespoon of olive oil over medium heat. Add the onion and garlic and cook for 3–4 minutes until softened.
2. Add the carrots, bell pepper, and zucchini, cooking for an additional 5 minutes until the vegetables begin to soften.
3. Stir in the chili powder, cumin, and paprika, letting the spices cook for 1–2 minutes to enhance their flavors.
4. Add the lentils, diced tomatoes, and vegetable broth to the pot. Stir to combine.
5. Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 30–40 minutes, or until the lentils are tender and the chili has thickened.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley if desired.

This hearty lentil and vegetable chili is an incredibly satisfying and nutritious meal that’s full of flavor. The lentils provide a great source of plant-based protein, while the mix of vegetables adds color, texture, and vitamins to the dish. It’s an ideal choice for vegetarians or anyone looking for a healthy, filling meal. The spices create a rich, comforting base, making this chili perfect for warming up on cold January evenings. Serve it with a slice of crusty bread or a dollop of sour cream for an extra touch of comfort.

Smoky Turkey and Sweet Potato Chili

This smoky turkey and sweet potato chili offers a lighter yet satisfying twist on the classic. Ground turkey gives the chili a leaner profile while sweet potatoes add a subtle sweetness and a hearty texture. With a hint of smokiness from chipotle peppers, this chili is both flavorful and filling, perfect for a cold winter day.

Ingredients

• 1 lb ground turkey
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 sweet potatoes, peeled and diced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups chicken broth
• 2 chipotle peppers in adobo sauce, minced
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper to taste
• Olive oil for sautéing
• Fresh cilantro (optional, for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the ground turkey and cook, breaking it apart, until browned.
2. Add the chopped onion and garlic, and cook until softened, about 4 minutes.
3. Stir in the smoked paprika, cumin, and chipotle peppers, cooking for another 1–2 minutes to bloom the spices.
4. Add the diced sweet potatoes, black beans, diced tomatoes, and chicken broth. Stir well and bring the mixture to a boil.
5. Reduce the heat to low and simmer for 30–40 minutes, or until the sweet potatoes are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This smoky turkey and sweet potato chili is a delightful twist on the traditional recipe. The turkey provides a leaner alternative to beef, while the sweet potatoes bring a natural sweetness that balances the smoky heat of the chipotle peppers. This chili is not only hearty and filling but also packed with nutrients, making it a perfect choice for a healthy, comforting meal during the colder months. Pair it with a slice of cornbread for an extra cozy meal.

Vegetarian Three-Bean Chili

This vegetarian three-bean chili is a delicious and nutrient-packed meal, perfect for those who want a filling dish without the meat. Combining kidney beans, black beans, and garbanzo beans with a flavorful mix of vegetables and spices, this chili is not only hearty but also full of plant-based protein and fiber. It’s a great option for vegetarians, vegans, or anyone looking for a lighter yet satisfying chili.

Ingredients

• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) garbanzo beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp turmeric
• Salt and pepper to taste
• Olive oil for sautéing
• Fresh cilantro (optional, for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, bell pepper, and garlic, cooking until softened, about 5 minutes.
2. Stir in the chili powder, cumin, smoked paprika, and turmeric, cooking for 1–2 minutes to bloom the spices.
3. Add the kidney beans, black beans, garbanzo beans, diced tomatoes, and vegetable broth. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat and simmer for 30–40 minutes, or until the chili thickens and the flavors have melded together.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

This vegetarian three-bean chili is a wholesome and hearty meal that doesn’t compromise on flavor. The combination of beans provides a great source of protein and fiber, while the blend of spices makes every bite flavorful and satisfying. This chili is perfect for those who want a nutritious and filling meal that is both comforting and easy to prepare. Pair it with a side of avocado slices or tortilla chips for a complete and satisfying dish.

Beef and Beer Chili

For those who enjoy a robust, savory chili, this beef and beer chili is a must-try. The addition of beer enhances the depth of flavor, making the chili even more hearty and flavorful. The tender beef and rich, malty beer combine perfectly with a medley of beans and vegetables, creating a delicious, warming meal perfect for a winter evening.

Ingredients

• 1 lb ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 bottle (12 oz) dark beer
• 2 cups beef broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp cayenne pepper
• Salt and pepper to taste
• Olive oil for sautéing
• Shredded cheddar cheese (optional, for garnish)
• Sour cream (optional, for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces.
2. Add the chopped onion and garlic, and cook until softened, about 5 minutes.
3. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper, and cook for 1–2 minutes to bloom the spices.
4. Add the kidney beans, black beans, diced tomatoes, beer, and beef broth. Stir well to combine.
5. Bring the chili to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the chili has thickened and the flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with shredded cheddar cheese and a dollop of sour cream, if desired.

This beef and beer chili is perfect for those who love a hearty, full-bodied chili with an extra layer of flavor from the beer. The beer adds a rich depth to the dish, complementing the spices and enhancing the overall taste. The tender ground beef and beans provide a satisfying and filling texture, making this chili a great choice for a hearty winter meal. Top it with shredded cheese and sour cream for added richness, and enjoy it alongside a crusty loaf of bread.

Spicy Turkey and Black Bean Chili

A spicy turkey and black bean chili is a fantastic option when you’re craving a light yet flavorful dish. The lean turkey meat provides a healthy base, while the black beans add fiber and heartiness. With a kick from jalapeños and a smoky undertone from the spices, this chili delivers a delightful balance of heat and flavor.

Ingredients

• 1 lb ground turkey
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 fresh jalapeño peppers, diced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 2 cups chicken broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro (optional, for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the ground turkey and cook, breaking it up into small pieces until browned.
2. Add the chopped onion and garlic to the pot and sauté for 4–5 minutes, until softened.
3. Stir in the diced jalapeños, chili powder, cumin, smoked paprika, and oregano. Cook for another 1–2 minutes to let the spices bloom.
4. Add the black beans, diced tomatoes, chicken broth, and salt and pepper to taste. Stir well and bring the mixture to a boil.
5. Reduce the heat to low, cover, and let the chili simmer for 30–40 minutes, stirring occasionally, until it thickens.
6. Serve hot, garnished with fresh cilantro.

This spicy turkey and black bean chili is an excellent choice for those who enjoy a little heat in their meals. The turkey offers a lean protein base, while the black beans provide added texture and nutrients. The combination of spices and fresh jalapeños brings a satisfying level of heat, balanced by the richness of the tomatoes and broth. It’s the perfect chili for those who want something flavorful without the heaviness of traditional beef-based recipes.

Classic Beef and Bean Chili

This classic beef and bean chili is the quintessential comfort food. Ground beef is combined with kidney beans and black beans in a flavorful base of tomatoes and spices. Simmered to perfection, this chili is rich, filling, and perfect for a cozy dinner on a cold January night.

Ingredients

• 1 lb ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 2 cups beef broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp black pepper
• Salt to taste
• Olive oil for sautéing
• Shredded cheddar cheese (optional, for garnish)
• Sour cream (optional, for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the ground beef and cook, breaking it apart until browned.
2. Add the chopped onion and garlic and cook until softened, about 5 minutes.
3. Stir in the chili powder, cumin, paprika, and black pepper. Cook for 1–2 minutes to allow the spices to bloom.
4. Add the kidney beans, black beans, diced tomatoes, tomato paste, and beef broth. Stir to combine.
5. Bring the chili to a boil, then reduce the heat and let it simmer for 45–50 minutes, stirring occasionally.
6. Season with salt to taste.
7. Serve hot, topped with shredded cheddar cheese and a dollop of sour cream, if desired.

This classic beef and bean chili is the ultimate in comfort food, with its rich, hearty texture and bold flavors. The combination of ground beef and two types of beans makes for a filling dish that’s perfect for a winter meal. The blend of chili powder, cumin, and paprika creates a smoky, slightly spicy flavor profile that’s balanced by the richness of the beef broth. This is a chili recipe that will satisfy your hunger and warm you up from the inside out.

Butternut Squash and Bean Chili

This vegetarian butternut squash and bean chili is a colorful and healthy twist on the traditional chili. The natural sweetness of the butternut squash pairs perfectly with the earthiness of the beans, creating a comforting yet light dish. Full of fiber and vitamins, this chili is an excellent choice for a plant-based meal during the colder months.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground cinnamon
• Salt and pepper to taste
• Olive oil for sautéing
• Fresh parsley (optional, for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
2. Add the cubed butternut squash to the pot and cook for 5 minutes, stirring occasionally.
3. Stir in the chili powder, cumin, smoked paprika, and cinnamon, cooking for 1–2 minutes to bloom the spices.
4. Add the kidney beans, black beans, diced tomatoes, and vegetable broth. Stir well to combine.
5. Bring the chili to a boil, then reduce the heat and let it simmer for 30–40 minutes, or until the squash is tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This butternut squash and bean chili is a delicious and healthy alternative to traditional chili recipes. The sweetness of the butternut squash complements the savory beans and spices, creating a harmonious and comforting dish. It’s a perfect option for those looking to enjoy a lighter, plant-based chili without sacrificing flavor. The cinnamon adds an unexpected depth of warmth, making this chili a delightful option for cozy winter meals.

Smoky Chipotle Beef Chili

For chili lovers who enjoy a smoky, spicy kick, this smoky chipotle beef chili is an absolute must-try. With smoky chipotle peppers adding depth and heat, paired with the richness of ground beef and hearty beans, this chili is a perfect combination of smoky, savory, and slightly spicy flavors. It’s ideal for a cozy meal that packs a punch.

Ingredients

• 1 lb ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, chopped
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tbsp tomato paste
• 2 cups beef broth
• Salt and pepper to taste
• Olive oil for sautéing
• Sour cream (optional, for garnish)
• Fresh cilantro (optional, for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks.
2. Add the chopped onion and garlic to the pot and sauté until the onion becomes soft and translucent.
3. Stir in the chipotle peppers, chili powder, smoked paprika, cumin, and tomato paste. Cook for an additional 2–3 minutes to allow the spices to develop their flavors.
4. Add the kidney beans, black beans, diced tomatoes, and beef broth to the pot. Stir to combine.
5. Bring the chili to a boil, then reduce the heat to low. Simmer for 30–40 minutes, stirring occasionally.
6. Season with salt and pepper to taste.
7. Serve hot, topped with sour cream and fresh cilantro.

This smoky chipotle beef chili delivers layers of flavor, from the smoky heat of chipotle peppers to the rich, savory beef and hearty beans. The smokiness brings depth to the dish, while the heat is balanced perfectly by the creamy sour cream and fresh cilantro. If you’re looking for a chili that offers both spice and complexity, this recipe is a great choice for a warming winter meal.

Creamy White Chicken Chili

This creamy white chicken chili is a lighter alternative to traditional red chili but still full of flavor. Made with tender chicken, white beans, and a velvety broth, this chili offers a comforting yet lighter option without sacrificing any of the heartiness. It’s perfect for when you want something creamy and comforting but not too heavy.

Ingredients

• 1 lb boneless, skinless chicken breasts, cooked and shredded
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cans (15 oz) white beans (such as great northern or cannellini), drained and rinsed
• 1 can (4 oz) diced green chilies
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp dried oregano
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tbsp olive oil
• Salt and pepper to taste
• Shredded Monterey Jack cheese (optional, for garnish)
• Fresh cilantro (optional, for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 4–5 minutes, until softened.
2. Stir in the cumin, chili powder, and oregano, and cook for another 1–2 minutes to allow the spices to bloom.
3. Add the white beans, green chilies, chicken broth, and shredded chicken to the pot. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 20–30 minutes, allowing the flavors to meld.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Serve hot, topped with shredded Monterey Jack cheese and fresh cilantro.

This creamy white chicken chili is a perfect balance of light and creamy, with the shredded chicken and beans providing plenty of heartiness. The green chilies add just the right amount of heat, while the creamy broth makes the dish comforting without being too rich. Topped with cheese and cilantro, it’s a dish that will leave you feeling satisfied and warm. It’s a great option for those who enjoy a milder, creamier chili but still want that cozy, comforting bowl of goodness.

Sweet Potato and Black Bean Chili

For a sweet and savory chili that’s both hearty and healthy, try this sweet potato and black bean chili. The natural sweetness of the roasted sweet potatoes pairs wonderfully with the earthiness of black beans, while a blend of spices creates a warming and satisfying dish. Perfect for vegetarian chili lovers or anyone looking for a nourishing bowl of chili.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 2 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro (optional, for garnish)
• Avocado slices (optional, for garnish)

Instructions

1. Preheat your oven to 400°F (200°C). Spread the cubed sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25–30 minutes, or until tender and slightly browned.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté for 4–5 minutes, until softened.
3. Stir in the chili powder, cumin, and smoked paprika, and cook for an additional 1–2 minutes to allow the spices to bloom.
4. Add the black beans, diced tomatoes, vegetable broth, and roasted sweet potatoes to the pot. Stir to combine.
5. Bring the chili to a boil, then reduce the heat to low and simmer for 20–30 minutes, allowing the flavors to develop.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro and avocado slices.

This sweet potato and black bean chili is a delightful combination of savory and sweet, with the creamy sweetness of roasted sweet potatoes complementing the richness of black beans. The warm spices enhance the natural flavors, creating a comforting dish that’s both filling and nutritious. The avocado garnish adds a creamy texture that balances the chili’s heartiness, making it a perfect vegetarian option for the winter months.

Note: More recipes are coming soon!