A Dairy-Free Fall Staple
This delicious Classic Chili recipe is a true crowd-pleaser, featuring a fantastic mix of spices, ground beef, and hearty beans. Whether you choose to whip it up on the stove, in the Crock Pot.
My husband, Dave, is a huge fan of this chili, especially during game days. It’s great for game days and hosting. The kids love it too! It makes for a great lunch in a thermos at school.
It’s Chili Season!
Time to cozy up with a steaming bowl of hearty goodness! Whether you prefer it classic or with a spicy twist, chili is the ultimate comfort or entertaining food.
Plus, this recipe is versatile, making it easy to prepare ahead or even tweak the recipe for your preferences!
Here’s my favorite chili hack!
I add about one can of pinto beans for nutrition but mash them up with a potato ricer to avoid big chunks. This keeps the chili thick and hearty while still reaping the health benefits.
Got any secret chili ingredients? Let me know in the comments!
For mashing the beans: Potato Ricer
Ingredients
- 2 cloves garlic, diced
- 1 onion, chopped
- 1 pound ground beef
- 1 pound ground turkey
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons paprika
- 1 teaspoon salt
- 8 oz. tomato sauce
- 14.5 oz. diced tomatoes (fire-roasted for extra flavor)
- 2 tablespoons tomato paste
- 1 tablespoon maple syrup
- 1 tablespoon Worcestershire sauce
- 15 oz. kidney beans, drained and rinsed (mashed)
- 15 oz. pinto beans, drained and rinsed
- 1 cup beef broth
Garnish Options
- Shredded cheddar cheese
- Lime wedges
- Sour cream or Greek yogurt
- Tortilla chips or Fritos
- Diced green onions
Cooking Instructions
- Sauté the Aromatics: In a large pot over medium heat, add a splash of olive oil. Once hot, sauté the diced onion and garlic until they’re fragrant and the onion is translucent, about 3-5 minutes.
- Brown the Meat: Add the ground beef and turkey to the pot. Cook until browned, breaking it apart with a spoon as it cooks. Once browned, drain any excess fat.
- Add the Spices: Sprinkle in the chili powder, cumin, oregano, paprika, and salt. Stir everything together and let the spices toast for about a minute to enhance their flavors.
- Incorporate the Tomatoes: Add the tomato sauce, diced tomatoes, tomato paste, maple syrup, and Worcestershire sauce to the pot. Stir well to combine.
- Simmer: Bring the mixture to a simmer and let it cook for about an hour, allowing all the flavors to meld together.
- Add the Beans and Broth: After the hour has passed, add the mashed kidney beans, pinto beans, and beef broth. Stir to combine, then let it simmer for an additional 4 hours on low heat, stirring occasionally. This long simmering time is key for developing deep, rich flavors.
- Serve: Once ready, ladle the chili into bowls and garnish with your favorite toppings. Shredded cheddar, a squeeze of lime, or a dollop of sour cream all add delicious finishing touches.
Recipe Variations
1. Vegetable Chili
Add extra nutrients and flavor by incorporating a variety of chopped vegetables. Try bell peppers, zucchini, corn, and carrots. Sauté them along with the onions and garlic for a colorful, hearty veggie boost. You can also replace some or all of the meat with lentils or black beans for a protein-packed vegetarian version.
2. Spicy Chipotle Chili
For a smoky kick, add 1-2 chopped chipotle peppers in adobo sauce. This will give your chili a deeper flavor and a nice heat. You can also stir in a tablespoon of adobo sauce for added spice. Just remember to adjust the seasoning to balance the flavors!
3. Chili Mac
Transform your chili into a comforting one-pot meal by adding cooked macaroni. Stir in the pasta during the last few minutes of cooking, and top with shredded cheese for a creamy, delicious twist. This hearty dish is perfect for those who love a little extra carb comfort!
4. Chili Stuffed Peppers
For a fun and creative presentation, use bell peppers as bowls! Cut the tops off, remove the seeds, and fill each pepper with chili. Bake at 375°F (190°C) for about 20-25 minutes until the peppers are tender. Top with cheese and let it melt for a colorful and tasty dish that’s sure to impress!
Try this next…
White Chicken Chili
Creamy, flavorful, and dairy-free
White chicken chili made with coconut milk, white beans, green chiles, and tender chicken. Perfect for meal prep, tailgates and cozy weeknight dinners! Versatile cooking, use the stove or a crock pot!
Storage & Prep Tips:
Freezing Chili
- Cool Down: Let the chili cool completely before freezing. This prevents condensation in the container, which can lead to freezer burn.
- Use Proper Containers: Choose airtight containers or heavy-duty freezer bags. If using bags, squeeze out as much air as possible to minimize freezer burn.
- Portion It Out: Consider freezing in single or family-sized portions. This makes it easy to defrost just what you need.
- Label and Date: Don’t forget to label your containers or bags with the date and contents. Chili can be stored in the freezer for up to 3 months for the best flavor.
Thawing and Reheating
Reheat: When ready to enjoy, heat it on the stovetop or in the microwave until it’s piping hot. Stir well to ensure even heating.
Thaw Safely: The best way to thaw chili is in the fridge overnight. If you’re in a hurry, you can also use the microwave or thaw it on the stove over low heat.
Make-Ahead Meal Prep:
If you’re into prepping meals ahead of time, this recipe is a fantastic option! Chop your veggies and prep all ingredients, then store everything in a freezer bag. You can freeze the prepped ingredients for up to 3 months. When you’re ready to cook, thaw the bag in the fridge and then toss everything into a pot or slow cooker. Easy and convenient!
Slow Cooker Directions
- Sauté Aromatics: In a skillet over medium heat, add a splash of olive oil. Sauté the diced onion and garlic until fragrant and the onion is translucent, about 3-5 minutes. This step adds extra flavor, but you can skip it if you’re short on time.
- Brown the Meat: In the same skillet, add the ground beef and turkey. Cook until browned, breaking it apart as it cooks. Drain any excess fat, then transfer the meat to the slow cooker.
- Add Ingredients: In the slow cooker, add the sautéed onion and garlic, along with all the seasonings (chili powder, cumin, oregano, paprika, and salt). Then add the tomato sauce, diced tomatoes, tomato paste, maple syrup, Worcestershire sauce, kidney beans, pinto beans, and beef broth.
- Mix Well: Stir everything together until well combined.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours. The longer it cooks, the more the flavors will meld together.
- Serve: Once cooked, give it a good stir and taste for seasoning. Adjust if needed, then serve with your favorite toppings!
Slow Cooker
Slow Cook or Sous Vide: Slow cooking or precision sous vide for perfectly cooked meats, fish, and veggies.
Travel-Friendly Locking Lid: The cook & carry locking lid prevents spills and leaks during transport.
Custom Cooking: Program cook times and temperatures with the digital display for up to 30 hours.
Easy Cleanup: Removable stoneware and glass lid are dishwasher-safe; stoneware is also oven-safe.
Entertaining Tips:
This chili is a fantastic dish to serve for larger gatherings like potlucks, game days, or tailgates. It’s hearty, easy to transport, and always a crowd-pleaser!
- Potluck & Tailgate-Friendly:
One of the best parts about this recipe is how easy it is to scale up. Whether you’re feeding a few friends or a whole party, you can easily double or triple the ingredients to make a large batch. Plus, the chili stays warm and flavorful over long periods, making it ideal for serving in large groups. - Crockpot Simplicity:
For entertaining, using a crockpot is a great way to keep your chili warm and ready to serve. You can prepare the entire recipe in the slow cooker and let it stay on the “warm” setting during your event. Just be sure to stir occasionally.
Travel Tips:
Transporting hot food can sometimes be tricky, but with the right tools, you can easily bring this chili to any event while keeping it warm and delicious.
- Travel-Friendly Crockpots:
Look for crockpots with a locking lid to avoid spills while transporting. Some models even have handles, making them easier to carry. A few popular choices include:- Crock-Pot Cook & Carry: This model comes with a locking lid and sturdy handles, making it perfect for potlucks or tailgates. Also a tight-sealing lid, perfect for traveling without spills.
- Thermal Travel Bags:
If you don’t have a crockpot with a locking lid or if you do but want a handy carry bag, a thermal travel bag is a game-changer. These insulated carriers are designed to keep your slow cooker warm and upright during transport. - Portable Serving Stations:
For larger gatherings, consider investing in a warming tray or electric buffet server. These allow you to keep multiple dishes warm and are perfect for events where you want to serve your chili alongside other appetizers or sides. - Portable Soup Containers:
If you’re taking the chili to a smaller gathering or just for a family event, you can also use thermal soup containers. These work great for individual servings, keeping the chili hot for hours and making them easy to hand out.
Make It Versatile for Any Event:
Whether you’re serving this chili for a relaxed evening at home or bringing it to a game-day party, it adapts perfectly.
Family Dinners: Serve the chili in individual bowls with your favorite toppings and some crusty bread for dipping.
Casual Potlucks: Serve it straight from the crockpot with tortilla chips, avocado, and cilantro on the side for guests to top.
Tailgates: Ladle the chili into insulated mugs or thermoses to keep individual servings warm while tailgating in cooler weather.
This creamy white chicken chili is one of those recipes that quickly becomes a favorite. It’s comforting, flavorful, and perfect for feeding a crowd—or just for meal prep to get you through the week! The combination of spices and creamy coconut milk creates a dish that’s rich without feeling too heavy. Whether you’re making it ahead, enjoying it fresh, or freezing for later, this chili is the ultimate go-to for any time of year.
Ingredients
- 2 cloves garlic diced
- 1 onion chopped
- 1 pound ground beef
- 1 pound ground turkey
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons paprika
- 1 teaspoon salt
- 8 oz. tomato sauce
- 14.5 oz. diced tomatoes fire-roasted for extra flavor
- 2 tablespoons tomato paste
- 1 tablespoon maple syrup
- 1 tablespoon Worcestershire sauce
- 15 oz. kidney beans drained and rinsed (mashed)
- 15 oz. pinto beans drained and rinsed
- 1 cup beef broth
Instructions
- 1. Sauté the Aromatics: In a large pot over medium heat, add a splash of olive oil. Once hot, sauté the diced onion and garlic until they’re fragrant and the onion is translucent, about 3-5 minutes.
- 2. Brown the Meat: Add the ground beef and turkey to the pot. Cook until browned, breaking it apart with a spoon as it cooks. Once browned, drain any excess fat.
- 3. Add the Spices: Sprinkle in the chili powder, cumin, oregano, paprika, and salt. Stir everything together and let the spices toast for about a minute to enhance their flavors.
- 4. Incorporate the Tomatoes: Add the tomato sauce, diced tomatoes, tomato paste, maple syrup, and Worcestershire sauce to the pot. Stir well to combine.
- 5. Simmer: Bring the mixture to a simmer and let it cook for about an hour, allowing all the flavors to meld together.
- 6. Add the Beans and Broth: After the hour has passed, add the mashed kidney beans, pinto beans, and beef broth. Stir to combine, then let it simmer for an additional 4 hours on low heat, stirring occasionally. This long simmering time is key for developing deep, rich flavors.
- 7. Serve: Once ready, ladle the chili into bowls and garnish with your favorite toppings.
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