Chili Recipes

From beef to turkey, vegetarian to vegan, we have a delicious chili recipe here for everyone.

A variety of vegetables, a rich tomato base, and just the right amount of spice make this vegetarian chili a satisfying option in only 35 minutes. 

No beans in this hearty ground beef-based chili! The meat is cooked with aromatics, then amped up with fire-roasted tomatoes, chili powder, and cocoa.

Weeknight comfort foods like this one-pan quick chili are a great entryway into eating a more plant-based diet. Switching from a pot to a skillet slashed the cooking time in half for this recipe, and the wider pan surface lets spices and aromatics meld quickly for deep complexity.

This easy Crock-Pot chili recipe is courtesy of comedian Jimmy Fallon.

This easy chili recipe makes eight one-cup servings; if you reserve half, you'll also have enough for four servings of our Cheesy Hash-Brown Bake, a stick-to-your-ribs meal for later in the week.

Serve this chunky sirloin version of chili in a tin cup, for a dish that warms not only the stomach but also the hands.

Lots of spice adds a layer of warmth to this turkey chili that you can make in a slow-cooker. This recipe calls for boneless, skinless turkey thighs, serrano chiles, chipotle chile in adobo, whole peeled tomatoes, and chili powder.

The trick to getting this meatless chili on the table in under an hour? Starting with marinara sauce. It's spiced with cumin and chipotle-chile powder and topped with thinly sliced jalapenos for heat.

This family-friendly chili starts with boneless, skinless chicken thighs. After searing them, combine with cooked onions and chopped poblanos before adding in spices (coriander, cumin, and chili powder) and canned green chiles. Thicken with a little cornmeal and stir in two cans of white beans for a hearty, comforting meal. Make it a day ahead if you like; the flavors improve overnight.

This satisfying vegetarian stew is ready in about an hour—and more than half that time is hands-off. Opting for canned beans instead of dried put this recipe on the fast-track, and velvety, earthy sweet potatoes, nutty quinoa, and smoky chipotle peppers provided complexity and depth without the need for an all-day simmer. 

If you order a bowl of authentic Mexican chile verde in the Southwest, you'll find hunks of juicy, tender pork shoulder that have been braised for hours in a tart tomatillo-chile sauce. While the original is worthy of a special weekend project, we wanted a recipe that we could make on any lazy Sunday and still be delicious. By using storebought ingredients that bring maximum flavor with the minimal amount of fuss, we created a hearty and warming chile verde that is practically hands-off. In a rush? Try the pressure-cooker version of this recipe, instead.