When the colder days arrive, nothing beats a warm, comforting bowl of chili. I love making big batches of chili recipes because they’re perfect for cozy dinners or feeding a crowd. They are simple to prepare and always hit the spot.
Today, I’m excited to share two fantastic chili options: a spicy, meat-free black bean chili and a classic stovetop chili with meat. Both are incredibly satisfying and easy to make, even if you are just starting out in the kitchen.
Jump to Recipe:
Spicy Black Bean Chili Recipe
This chili is full of hearty black beans and a pleasant warmth from the spices. It’s a great plant-based meal that feels really satisfying.
Key Ingredients & Tips for Black Bean Chili
- Rinse Your Beans: Always rinse canned black beans well before using them. This helps remove extra sodium and gives a cleaner flavor.
- Adjust the Heat: If you like more spice, add an extra pinch of cayenne pepper or a whole jalapeño. For less heat, use half a jalapeño or skip it.
- Tomato Paste Power: Don’t skip the tomato paste! It helps to thicken the chili and adds a deep tomato flavor that makes a big difference.
What You Need for Black Bean Chili
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 (28-ounce) can diced tomatoes, undrained
- 1 (6-ounce) can tomato paste
- 1 jalapeño, seeded and minced (optional)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 4 cups vegetable broth
- Salt and black pepper to taste
⏱️ Time: 50 minutes🍽️ Yields: 6 servings
How to Make Spicy Black Bean Chili
Step 1: Start the Base
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until it softens, which usually takes about 5 minutes. Stir in the minced garlic and jalapeño (if using) and cook for another minute until fragrant.
Step 2: Add Beans and Spices
Add the chili powder, cumin, oregano, and smoked paprika to the pot. Stir for about 30 seconds to let the spices toast. Then, add the rinsed black beans, diced tomatoes (with their juice), tomato paste, and vegetable broth. Stir everything together well.
Step 3: Simmer and Season
Bring the chili to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 30 minutes. This allows the flavors to blend together nicely. Taste and add salt and pepper as needed before serving.
📝 Final Note
This black bean chili is even better the next day! Store any leftovers in an airtight container in the fridge for up to 4 days.
Classic Stovetop Chili Recipe
This classic chili features ground meat and cooks easily on your stovetop. It’s a comforting meal that’s great for family dinners or game days.
Key Ingredients & Tips for Stovetop Chili
- Good Quality Meat: Use lean ground beef or turkey for the best flavor and texture. Be sure to drain any extra fat after browning.
- Let it Simmer: The longer your chili simmers, the more the flavors will meld. Aim for at least 45 minutes to an hour for the best results.
- Toppings Make a Difference: Don’t forget the toppings! Shredded cheese, a dollop of sour cream, chopped green onions, or even a few tortilla chips can add great texture and taste.
What You Need for Stovetop Chili
- 1 tablespoon olive oil
- 1.5 pounds ground beef (or turkey)
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 2 (15-ounce) cans kidney beans, rinsed and drained
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 cup beef broth (or water)
- Salt and black pepper to taste
⏱️ Time: 1 hour 15 minutes🍽️ Yields: 8 servings
How to Make Classic Stovetop Chili
Step 1: Cook the Meat
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is fully browned. Drain off any excess fat from the pot and set the cooked beef aside.
Step 2: Sauté Vegetables
In the same pot, add the chopped onion and bell pepper. Cook for about 5-7 minutes until they start to soften. Add the minced garlic and cook for another minute until you can smell it.
Step 3: Combine and Simmer
Return the cooked ground beef to the pot. Stir in the crushed tomatoes, tomato sauce, rinsed kidney beans, chili powder, cumin, oregano, and cayenne pepper (if using). Pour in the beef broth and stir everything together. Bring to a boil, then reduce heat to low, cover, and let simmer for at least 45 minutes, stirring occasionally. Season with salt and pepper before serving.
📝 Final Note
This chili freezes really well! Portion it into freezer-safe containers once cooled and it will keep for up to 3 months.
