When I think of a cozy meal, a big bowl of chili often comes to mind. It’s the perfect warm food for a chilly evening or a friendly get-together. Today, I’m excited to share two of my absolute favorite chili recipes with you.
Whether you prefer a plant-based option or a hearty meat dish, I have you covered. These easy meals are straightforward to make and packed with good flavors. Let’s get cooking!
Jump to Recipe:
Comforting Vegan Chili Recipe
This plant-based chili is full of wholesome ingredients and warm spices. It’s a great choice for everyone, even if you typically eat meat.
Key Ingredients & Tips
- Beans: Use a mix of black beans, kidney beans, and pinto beans for good texture and protein in your vegan chili.
- Smoky Flavor: A little smoked paprika or a dash of liquid smoke adds a deep, satisfying flavor that you might miss from meat-based chilies.
- Toppings: Don’t forget fresh avocado, a sprinkle of fresh cilantro, or a dollop of vegan sour cream for extra goodness and texture.
What You Need
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 cup vegetable broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- Salt and black pepper to taste
⏱️ Time: 40 minutes🍽️ Yields: 6 servings
How to Make It
Step 1: Cook Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, minced garlic, and diced red bell pepper. Cook until the vegetables are softened, which usually takes about 5-7 minutes.
Step 2: Add Spices & Liquids
Stir in the chili powder and ground cumin. Cook for another minute, letting the spices become fragrant. Pour in the diced tomatoes (undrained), rinsed black beans, rinsed kidney beans, and vegetable broth.
Step 3: Simmer & Serve
Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 20-30 minutes. This allows all the flavors to mix and deepen. Season with salt and pepper to your taste. Serve hot with your preferred toppings.
📝 Final Note
Leftover vegan chili tastes even better the next day! Store it in an airtight container in the fridge for up to 3-4 days. You can also freeze it for longer storage.
Hearty Venison Chili for Game Nights
If you’re looking for a chili with a rich, robust flavor, this venison chili is for you. It’s hearty and perfect for feeding a crowd or warming up after an outdoor adventure.
Key Ingredients & Tips
- Browning Meat: Make sure to brown the venison well in batches if needed, to create a deep flavor base. Don’t crowd the pan, or the meat will steam instead of brown.
- Spice Level: Adjust the amount of chili powder and cayenne pepper to your liking for more or less heat. You can always add more later!
- Slow Cook: The longer this venison chili simmers, the better the flavors will mix and deepen. Aim for at least 30 minutes, or longer if you have time.
What You Need
- 1 tbsp olive oil
- 1.5 lbs ground venison
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 cup beef broth
- 3 tbsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- Salt and black pepper to taste
⏱️ Time: 50 minutes🍽️ Yields: 8 servings
How to Make It
Step 1: Brown Venison
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground venison and cook, breaking it up with a spoon, until it’s fully browned. Drain any extra fat from the pot.
Step 2: Sauté Veggies & Spices
Add the chopped onion, minced garlic, and diced green bell pepper to the pot with the venison. Cook until the vegetables soften, about 5-7 minutes. Stir in the chili powder, smoked paprika, and cayenne pepper (if you’re using it). Cook for 1 minute more until fragrant.
Step 3: Simmer & Finish
Pour in the crushed tomatoes, rinsed kidney beans, and beef broth. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for at least 30-45 minutes. This allows the flavors to mix beautifully. Season with salt and black pepper to your preference before serving.
📝 Final Note
This venison chili freezes wonderfully! Store in freezer-safe containers for up to 3 months, then thaw and reheat gently when ready to enjoy.
