1,746 chillie recipes

Thick, high-fiber black bean chili simmered with dry sherry, honey, cilantro, and fresh vegetables. Topped with Monterey Jack and yogurt. Feeds 6 to 8 hungry folks.

Perfect make ahead chili to cozy up to on a cold Winter day.

Black Bean Chili with Toasted Spice Seasoning recipe

Lean turkey chili simmered with kidney beans, crushed tomatoes, bell peppers, and a cilantro-laced chili blend. A leaner, lighter spin on the classic stovetop chili that holds up to weeknight cravings.

Spicy vegetarian chili simmers kidney and pinto beans with tomatoes, jalapeños, and bell peppers in a bloomed chili-cumin base. Ready in under an hour, hearty without the meat.

This savory and succulent chili is made with beef, white kidney beans and chickpeas.

White chicken chili with white beans, green chiles, poblano pepper, cumin, and oregano. A lighter, brothy chili loaded with garnish options.

Boasting 3 kinds of beans and rich, authentic south-of-the- border flavor, this meatless chili makes a satisfying light main dish year 'round and a super side dish for favorite grill-top fare, as well.

Texas chile con queso, two ingredients only: a block of Velveeta and a can of Rotel tomatoes with green chiles. Melt, stir, dip. The Tex-Mex queso every Texan grew up on, ready in 20 minutes.

Chili is such a versatile dish that can be used up with so many ways and all turn out delicious and economical.

Chicken chili with kidney beans, diced apples, and tomato juice simmered low and slow for two hours. A lighter chili with a surprising sweet-savory twist from fresh apples.

Slow-cooker two-bean corn chili with black-eyed peas, navy beans, sweet corn, and jalapenos. Vegan, dump-and-go, ready when you walk in the door.

First Alert Chili made with 4 pounds of ground beef, kidney beans, beer, and blended plum tomatoes. A big-batch chili loaded with cumin, paprika, and heat.

Thick, hearty vegan chili made with smashed yams, mixed beans, tomato puree, and a smoky kick of BBQ sauce and cinnamon. A pantry-friendly one-pot meal that's ready in 40 minutes.

Chunky vegan tempeh chili loaded with kidney beans, corn, bell peppers, and tomatoes, spiced with cumin and oregano. A protein-packed, plant-based chili that simmers for an hour and hits every smoky, spicy note.

Brightly colored and boldly flavored, this meat-free chili is lightly seasoned with cinnamon.