746 recipes
Smoky vegetable chili with zucchini, bell peppers, and jalapeño simmered in tomato sauce, crowned with tender cilantro-cheese cornmeal dumplings. A meatless main that satisfies.
Hearty vegetarian chili with dried kidney beans, bulgur wheat soaked in tomato juice, carrots, celery, and a double chile spice blend. Thick, meaty, and vegan.
Stuffed sweet potato boats loaded with smoky black bean chili, corn, and warm spices. A hearty vegetarian main dish topped with cool yogurt and fresh lime.
Seven-ingredient vegetarian chili built on a can of refried beans, tomato sauce, and basic pantry spices. Comes together in 20 minutes flat. The college-dorm chili that scales to a real weeknight bowl.
Wayman chili with chunked sirloin steak, green peppers, onions, garlic, and parsley in a tomato and Tabasco base spiked with cumin and chili powder. Beanless Texas-style chili with real bite.
Rugged, no-bean chili made with ground beef and chewy wheat berries simmered in a smoky chile, tomato, and cumin broth. A Southwestern twist on Texas red that's hearty enough to stick to your ribs.
White chicken chili slow-cooked with cannellini beans, green chili peppers, and lime juice. Seared chicken simmers all day in the crockpot and gets topped with sharp cheddar.
Wild rice pilaf with parboiled white rice, hot chili peppers, sweet onion, and vegetable stock. A nutty, spicy side dish that doubles as a vegetarian main with simple add-ins.
Weight Watchers turkey chili with dried kidney beans cooked from scratch, ground turkey, and a bold spice blend of cumin, chili powder, caraway, and celery seed. A lean, high-protein bowl.
Three meats, a cold beer, and a shot of tequila walk into a pot. Two hours later, you've got a thick, spicy chili with chunks of steak, ground beef, pork, and kidney beans that'll win any cookoff.