Cozy up with a big bowl of hearty, flavor-packed chili—three ways. Whether you go classic beef, white chicken, or plant-based, there’s a version for every craving.

I always thought chili was just a “cold weather food”… until I realized it was actually a year-round lifesaver.

It’s one of those meals I can throw in the slow cooker before school drop-off or whip up in one pot on a Sunday afternoon. It’s budget-friendly, full of flavor, and my favorite part? You can make it YOUR way.

Sometimes I want the classic beef version—rich, meaty, and comforting.
Other days, I go for white chicken chili with creamy broth and just enough heat.
And when I want to clean out the pantry or go meatless, my veggie chili hits the spot with beans, sweet potatoes, and smoky spices.

So grab your favorite toppings and let’s get simmering.

Option 1: Classic Beef Chili

Ingredients

• 1 lb ground beef

• 1 small onion, diced

• 3 garlic cloves, minced

• 1 (15 oz) can kidney beans, drained

• 1 (15 oz) can black beans, drained

• 1 (15 oz) can diced tomatoes

• 1 (8 oz) can tomato sauce

• 1 tbsp chili powder

• 1 tsp ground cumin

• ½ tsp smoked paprika

• Salt and pepper, to taste

• Optional: chopped bell pepper, corn, or jalapeño

Instructions

1. In a large pot, brown the beef with onion and garlic until cooked through. Drain excess fat if needed.

2. Stir in beans, tomatoes, sauce, and spices. Simmer on low for 25–30 minutes, stirring occasionally.

3. Taste and adjust seasoning. Serve with your favorite toppings!

Option 2: White Chicken Chili

Ingredients

• 1 tbsp olive oil

• 1 small onion, diced

• 2 garlic cloves, minced

• 1 lb boneless chicken breast or thighs

• 1 (15 oz) can white beans (like cannellini), drained

• 1 cup frozen corn

• 1 (4 oz) can diced green chiles

• 2 cups low-sodium chicken broth

• 1 tsp cumin

• ½ tsp oregano

• Salt and pepper, to taste

• ¼ cup plain Greek yogurt or sour cream (for creaminess)

• Juice of ½ lime

Instructions

1. In a large pot, heat olive oil and sauté onion and garlic until soft.

2. Add chicken, beans, corn, chiles, broth, and spices. Bring to a simmer and cook for 20–25 minutes, until chicken is cooked through.

3. Shred chicken in the pot, then stir in yogurt and lime juice. Simmer 5 more minutes. Serve warm.

Option 3: Vegetarian Chili

Ingredients

• 1 tbsp olive oil

• 1 sweet potato, peeled and diced

• 1 small onion, diced

• 3 garlic cloves, minced

• 1 bell pepper, chopped

• 1 zucchini, chopped

• 1 (15 oz) can black beans, drained

• 1 (15 oz) can kidney or pinto beans

• 1 (15 oz) can diced tomatoes

• 1 tbsp chili powder

• 1 tsp cumin

• Salt and pepper, to taste

• 1 cup vegetable broth

Instructions

1. In a large pot, heat olive oil and sauté onion, garlic, and sweet potato for 5–6 minutes.

2. Add remaining veggies, beans, tomatoes, broth, and spices. Stir and bring to a boil.

3. Reduce heat and simmer for 30–35 minutes, until sweet potatoes are soft and chili is thickened. Adjust seasoning and serve.

Favorite Chili Toppings

• Shredded cheese

• Avocado slices

• Greek yogurt or sour cream

• Sliced jalapeños

• Crushed tortilla chips

• Fresh cilantro

• Lime wedges

Why I Love This Recipe

Chili is the ultimate “set it and forget it” kind of meal.
It feeds a crowd, freezes like a dream, and tastes even better the next day. I love how versatile it is—meat or no meat, spicy or mild, stovetop or slow cooker—it always turns out warm, filling, and totally satisfying.

Nutrition (per serving, based on classic chili)

Serves 6

• Calories: 370

• Protein: 25g

• Carbs: 28g

• Fat: 18g

• Fiber: 7g

• Sugar: 5g