Chili is a popular and versatile dish that often comes in many varieties. Whether you prefer a mild and simple chili or a warm and spicy one with lots of ingredients, this article provides some of the best recipes with instructions and methods for a variety of chili styles. From vegetarian chili to beef chili, any chili lover can find something to please in this guide. A general summary of the content covered is two vegetarian chili recipes, two beef chili recipes, and a vegan chili recipe to provide delicious and comforting options for any chili enthusiast.

Vegetarian Chili Recipes

Basic Vegetarian Chili

• Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 cans (14.5 ounces each) diced tomatoes
  • 1 can (15 ounces) red kidney beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • Salt and pepper to taste

• Instructions:

  • Heat the olive oil in a large pot over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute.
  • Add the tomato paste, cumin, oregano and diced tomatoes to the pot. Simmer for 15 minutes, stirring occasionally.
  • Add the beans and season with salt and pepper. Simmer for an additional 10 minutes.
  • Serve with your favorite toppings.

Slow-Cooker Three-Bean Chili

• Ingredients:

  • 1 cup dried kidney beans, rinsed and soaked overnight
  • 1 cup dried black beans, rinsed and soaked overnight
  • 1 cup dried pinto beans, rinsed and soaked overnight
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 bell pepper, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon oregano
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (10 ounces) Rotel tomatoes
  • 1/4 cup tomato paste
  • 2 cups vegetable stock
  • Salt and pepper to taste

• Instructions:

  • Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute.
  • Drain and rinse the soaked beans and add them to a 6-quart slow cooker.
  • Add the cooked vegetables, chili powder, cumin, paprika, oregano, diced tomatoes, Rotel tomatoes, tomato paste and vegetable stock to the slow cooker. Stir to combine.
  • Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours, until beans are tender.
  • Season with salt and pepper to taste and serve with your favorite toppings.

Beef Chili Recipes

Classic Beef Chili

• Ingredients:

  • 2 tablespoons olive oil
  • 2 pounds ground beef
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon oregano
  • 2 cans (14.5 ounces each) diced tomatoes
  • 1 can (10 ounces) Rotel tomatoes
  • 1/4 cup tomato paste
  • 1 can (15 ounces) red kidney beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/2 cup beef stock
  • Salt and pepper to taste

• Instructions:

  • Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until no longer pink, about 7 minutes.
  • Add the onion and bell pepper and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute.
  • Add the chili powder, cumin, paprika, oregano, diced tomatoes, Rotel tomatoes, tomato paste and beef stock to the pot. Simmer for 15 minutes, stirring occasionally.
  • Add the beans and season with salt and pepper. Simmer for an additional 10 minutes.
  • Serve with your favorite toppings.

Chipotle Beef Chili

• Ingredients:

  • 2 tablespoons olive oil
  • 2 pounds ground beef
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 4 chipotle chilies in adobo sauce, minced
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (10 ounces) Rotel tomatoes
  • 1/4 cup tomato paste
  • 1 can (15 ounces) red kidney beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup beef stock
  • Salt and pepper to taste

• Instructions:

  • Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until no longer pink, about 7 minutes.
  • Add the onion and bell pepper and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute.
  • Add the chili powder, cumin, paprika, chipotle chilies, diced tomatoes, Rotel tomatoes, tomato paste and beef stock to the pot. Simmer for 15 minutes, stirring occasionally.
  • Add the beans and season with salt and pepper. Simmer for an additional 10 minutes.
  • Serve with your favorite toppings.

Vegan Chili

Vegan Chili

• Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 bell pepper, diced
  • 4 cloves garlic, minced
  • 1 tablespoon chili powder
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