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Vegetarian Chili with Avocado Cream Unlike any vegetarian chili we’ve ever had! This unusual riff pairs fennel, tomatoes, lentils, sweet potatoes, black beans, and black-eyed peas with two types of chiles, cumin, and plenty of aromatics. And the avocado cream topping? You’re going to want to put it on everything. Martha Stewart Recipe Beef Chili Serve this chunky sirloin version […]
Unlike any vegetarian chili we’ve ever had! This unusual riff pairs fennel, tomatoes, lentils, sweet potatoes, black beans, and black-eyed peas with two types of chiles, cumin, and plenty of aromatics. And the avocado cream topping? You’re going to want to put it on everything.
Serve this chunky sirloin version of chili in a tin cup, for a dish that warms not only the stomach but also the hands.
Smoked turkey necks or wings, ground dark turkey, ancho chiles, and fire-roasted tomatoes are the secrets to this flavor-packed chili. The best part? It can be made up to three days in advance — the chili gets better the longer it sits.
We’ve combined two of our favorite foods, topping a textbook beef-and-bean chili with a knockout buttermilk-cornbread crust.
We love the surprising flavor combinations in this chili inspired by the traditional Cuban dish picadillo. Ground beef, tomatoes, and poblano chiles are spiced with cumin and cinnamon and served with rice, manzanilla olives, toasted almonds, and currants.
The Lone Star State likes its chili bean-free, and trust us, you won’t miss them in this recipe. Cubes of beef short ribs and chuck are flavored with smoky chipotle and guajillo chiles for a hearty one-pot meal thickened with cornmeal.
Fresh rosemary works surprisingly well with cumin in this light yet satisfying stew.
Tomatillos, jalapenos, and poblanos lay the foundation for this chili and cut the richness of braised pork shoulder beautifully.
We like to think of this dish as hard-shell chili tacos. Beer and a trio of spices — ancho chile powder, oregano, and cumin — give the turkey filling tons of flavor, and the tortilla cups couldn’t be easier to put together.
Cumin and chipotle chile powder bring pantry ingredients such as canned tomatoes and beans to life in this quick-cooking meatless chili.
Tube-shaped pastas such as rigatoni are ideal for getting the perfect amount of chili in every bite of this scrumptious hybrid dish.
Using ground beef speeds along the cooking time without lessening this chili’s ability to hit the spot. It takes just half an hour!
This bean-free stew uses both fresh jalapenos and dried ancho and guajillo chiles for a hot influx of flavor.
Raid your pantry for this one! Canned white beans, chicken broth, and green chiles, plus a bevy of spices — cumin, coriander, and chili powder — are the backbone of this flavor-packed chili.
Mild bell peppers, smoky chipotles in adobo, dark turkey meat, and canned tomatoes and kidney beans make a satisfying dinner any night of the week, especially if you go all out with the garnish. We like adding sliced avocado, lime wedges, diced red onion, grated cheddar, and fresh cilantro.
Plum tomatoes and jalapenos are roasted and pureed for the base of this thick chili. Using chicken thighs ensures that the meat stays moist and flavorful. Top with cubes of your favorite cornbread.
Looking for a simple kid- and adult-friendly meal? Just give potatoes a quick turn in the oven, then top with a tasty 15-minute chili, diced tomatoes, grated cheddar cheese, and a dollop of sour cream.
