989 chili fish recipes

Cowboy chili with ground beef, pinto beans, stewed tomatoes, beef stock, and a classic chili-cumin-oregano spice trio. A no-frills cattle drive bowl, cooked low and slow.

Texas white chili with dried white beans, chicken breast, green chilies, cumin, and Monterey Jack cheese. A hearty, no-tomato chili simmered from scratch.

Vegan garlicky chili made with TVP (texturized vegetable protein) instead of ground beef. Five cloves of garlic, two ounces of chili powder, and masa for thickening deliver hearty, meaty character.

Easy ground beef chili with kidney beans, tomato puree, and tomato paste, simmered low and slow for two hours. Great for camping or feeding a crowd.

Hearty three-bean chili con carne with lean beef, roasted peppers, and warm spices for crowd-pleasing game day dinners that serve 12 from one pot.

Lean turkey chili with kidney beans, caraway, celery seed, and a balanced spice mix. Lower-fat than beef chili but every bit as rich, simmered slow for big-batch comfort.

Beef chili with dried white navy beans, slow-simmered 4 hours with cumin, paprika, cayenne, and oregano. A no-tomato chili with deep, smoky spice and hearty texture.

Easy white bean and chicken chili simmered with cilantro, basil, ground chiles, and a hint of clove. One Dutch oven, ready in about an hour, finished with fresh tomato and tortilla chips.

Meatless potato and pinto bean chili spiked with jalapeño, cumin, allspice, and chili powder in a chunky tomato-vegetable broth. Filling, vegan, and on the table in an hour from one Dutch oven.

Spicy ground pork chili with kidney beans, diced tomatoes, red and green bell peppers, and triple heat from cayenne, red pepper flakes, and hot sauce.

Ground turkey chili with jalapeño, kidney beans, green chilis, and a surprise hit of briny Spanish olives and warm cloves. Leaner than beef chili but just as bold. Top with cheddar, cilantro, and a squeeze of lime.

A big-batch chili built on chopped sirloin and sausage, simmered with dried pinto beans, mushrooms, olives, and green chilis. Four hours from start to bowl, this freezer-friendly recipe feeds a crowd.

New Mexico style chili built on coarse-ground beef and cracked wheat in place of beans, blended with mild and hot ground chile, green chiles, and chile caribe for a slow-simmered Southwestern bowl.

Add some Mexican spice to your chili with this vegetarian dish that uses pinto beans, chickpeas and hot chili peppers.

Vegetarian tofu chili: a hearty meatless chili with browned tofu chunks, kidney beans, and a from-scratch spice blend of pure ground chiles, cumin, and oregano.

Hearty chili with cubed pork and beef, pinto beans, jalapeno, and dry red wine. Slow-simmered in a Dutch oven with Mexican oregano, cumin, and chili powder.