Cold weather always makes me think of a warm bowl of chili. There’s something so comforting about it, and it’s a dish I genuinely enjoy making and eating. Today, I’m sharing two of my absolute favorite chili recipes that I think you’ll really appreciate.
Whether you prefer a hearty meat option or a vibrant plant-based meal, these chili recipes are simple to make and perfect for a cozy evening. I hope you find your next go-to chili here!
Jump to Recipe:
Our Favorite 3 Bean Chili Recipe
This vegetarian 3 bean chili recipe is packed with plant-based goodness, making it a filling and tasty meal. It’s a simple, comforting option perfect for a cozy evening at home.
Key Ingredients & Tips for 3 Bean Chili
- Bean Variety: Using a mix of kidney, black, and cannellini beans adds different textures and colors to your chili. I always drain and rinse my canned beans well.
- Spice Level: You can easily adjust the amount of chili powder and a pinch of cayenne pepper to make this chili as mild or as spicy as you like.
- Fresh Toppings: Don’t forget classic toppings like shredded cheese, a dollop of sour cream, or fresh avocado slices to finish your bowl.
What You Need for 3 Bean Chili
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
⏱️ Time: 45 Minutes🍽️ Yields: 6 Servings
How to Make This 3 Bean Chili
Step 1: Sauté Vegetables
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper, cooking until they soften, which usually takes about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Combine and Simmer
Pour in the crushed tomatoes and vegetable broth. Add all three types of drained and rinsed beans. Stir in the chili powder, cumin, and smoked paprika. Season with salt and black pepper to your liking. Bring the mixture to a gentle boil, then reduce heat to low, cover, and let it simmer for at least 30 minutes, or up to an hour, to allow the flavors to come together.
Step 3: Serve Hot
Once your chili has simmered and thickened slightly, remove it from the heat. Ladle hot chili into bowls and serve with your favorite toppings. This chili tastes even better the next day!
📝 Final Note
This chili stores wonderfully in the fridge for up to 4 days, or you can freeze it for up to 3 months. It’s great for meal prep!
Hearty Bison Chili Recipe
If you want a leaner, yet very hearty meat chili, my bison chili recipe is a fantastic choice. It’s full of deep flavor and makes a great game-day meal or a warming dinner.
Key Ingredients & Tips for Bison Chili
- Leaner Meat: Bison is very lean, so it cooks faster than ground beef. Be careful not to overcook it; brown it just enough to lose its pink color.
- Good Sear: Browning the bison meat properly before adding other ingredients will build a richer flavor foundation for your chili.
- Slow Simmer: While bison cooks quickly, giving the chili a good, slow simmer allows all the spices and tomato flavors to blend deeply. I recommend at least an hour.
What You Need for Bison Chili
- 1 tablespoon olive oil
- 1.5 pounds ground bison
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1.5 cups beef broth
- 3 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
⏱️ Time: 1 Hour 15 Minutes🍽️ Yields: 8 Servings
How to Make This Bison Chili
Step 1: Brown the Bison
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground bison and cook, breaking it up with a spoon, until it’s fully browned. Since bison is lean, you might not have much fat to drain, but if you do, carefully remove any excess.
Step 2: Add Vegetables and Spices
Reduce the heat to medium. Add the chopped onion and bell pepper to the pot and cook for about 6-8 minutes, until they start to soften. Stir in the minced garlic and cook for another minute until you can smell it. Then, add the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir everything together and cook for 1 minute more.
Step 3: Simmer and Serve
Pour in the crushed tomatoes, diced tomatoes (with their juice), beef broth, kidney beans, and pinto beans. Stir well to combine all ingredients. Bring the chili to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 1 hour, or up to 2 hours, for the flavors to meld. Season with salt and black pepper to taste before serving.
📝 Final Note
Like many stews, this bison chili often tastes even better the day after it’s made, as the flavors deepen. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
