Chili is one of those meals that just makes you feel good. Whether you’re looking for a quick dinner or something to warm you up, a big bowl of chili always hits the spot. I’ve put together two fantastic chili recipes that I think you’ll really enjoy.
Today, I’m sharing my go-to chicken chili and a rich chocolate chili recipe. Both are perfect for meal prep or feeding a crowd, and I know you’ll find a new favorite here.
Jump to Recipe:
Comforting Chicken Chili Recipe
This chicken chili is a hearty and simple meal, perfect for a busy weeknight. I love how quickly it comes together, and it’s always a hit with my family.
Key Ingredients & Tips
- Ground Chicken Choice: Using ground chicken keeps this chili lean and cooks fast. You can also use shredded chicken from a rotisserie chicken if you prefer.
- Bean Variety: Don’t be shy about mixing your beans! Kidney, black, and pinto beans all work well and add different textures to your chicken chili.
What You Need
- 1 lb ground chicken
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup chicken broth
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
⏱️ Time: 45 Minutes🍽️ Yields: 6 Servings
How to Make It
Step 1: Brown the Chicken & Veggies
In a large pot or Dutch oven, cook the ground chicken over medium heat until it’s no longer pink. Drain any extra fat. Add the chopped onion and minced garlic, then cook for about 5 minutes until the onion is soft.
Step 2: Simmer & Finish
Stir in the crushed tomatoes, diced tomatoes, kidney beans, black beans, chicken broth, chili powder, and cumin. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes. Season with salt and pepper before serving your chicken chili.
📝 Final Note
This chicken chili tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for longer storage.
Rich & Hearty Chocolate Chili Recipe
You might not expect chocolate in chili, but trust me, it adds an amazing depth of flavor that’s truly special. This recipe is perfect for when you want a really comforting and unique meal.
Key Ingredients & Tips
- Dark Chocolate Magic: A small amount of unsweetened or dark chocolate (70% cocoa or higher) deepens the chili’s color and enriches its taste without making it sweet.
- Smoky Flavor: A pinch of smoked paprika can enhance the rich, earthy flavors alongside the chocolate in your chili. It adds a nice background note.
What You Need
- 1.5 lbs ground beef or turkey
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can diced tomatoes with green chilies
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 1/4 cup cocoa powder (unsweetened)
- 1 oz dark chocolate (70% or higher), finely chopped
- 2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp cayenne pepper (optional)
- Salt and pepper to taste
⏱️ Time: 1 Hour 15 Minutes🍽️ Yields: 8 Servings
How to Make It
Step 1: Cook Meat & Aromatics
In a large pot or Dutch oven, brown the ground beef or turkey over medium-high heat. Drain excess fat. Add the chopped onion, red bell pepper, and minced garlic. Cook until vegetables soften, about 7-8 minutes.
Step 2: Simmer for Deep Flavor
Stir in the crushed tomatoes, diced tomatoes with green chilies, kidney beans, black beans, cocoa powder, chopped dark chocolate, chili powder, cumin, and cayenne pepper (if using). Bring to a boil, then reduce heat to low, cover, and simmer for at least 45 minutes to an hour, stirring sometimes. The longer it simmers, the better the flavors will be in this chocolate chili.
📝 Final Note
For extra enjoyment, top this chocolate chili with a dollop of sour cream, some shredded cheddar cheese, or fresh cilantro. It makes a big difference!
