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. Vegetarians will ask for this chili again and again. You may even convert meat lovers to vegetarian chili!

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 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.

Some of the most satisfying chili around is the most basic: a beef and tomato base with a little heat from chiles to create excitement. This recipe calls for a combination of fresh and dried chiles to infuse the dish with an incredible depth of flavor. Avocado and tortilla chips temper the spice.

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

Make this family-friendly chili for dinner and pack up leftovers for lunch the next day. The flavors only get better overnight.

Browning the ground turkey and aromatics on the "sauté" setting of the Instant Pot before simmering is essential for depth of flavor in this one-hour chili.

A bowl of this comfort-food chicken chili for dinner will leave even the most dedicated meat eater satisfied. The recipe was featured on "Mad Hungry" TV.  

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.

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.