Showing results 1 - 20 of 57 for chili.
Tofu works well in chili, absorbing flavors and mimicking the texture of meat. Add a small jalapeño pepper to spice it up a bit. Serve chili piping hot in bowls, over steamed brown rice, if you like.
Enjoy tender lamb slowly simmered along with a variety of chile peppers and spices in this not so common chili version. Interestingly, lamb meat in chili dates back to the 1880's versions cooked by some of the San Antonio Chili Queens. Try substituting dark Mexican beer for the chicken stock, adding it once you've cooked all the spices in the pepper mixture. Let it reduce for a few minutes and continue with the recipe.
This chunky, veggie-packed chili is just the thing for cold-weather comfort or watching the game. A surprise ingredient—cauliflower—adds even more flavor.
Duck is an excellent choice for chili since its sturdy flavor complements the savory zest of the seasonings. The red wine adds a depth of flavor, but you can replace it with chicken stock if you prefer. Garnish chili with sour cream and serve with a bowl of chips for scooping.
This simple vegetarian chili recipe uses lentils instead of beans. Brown lentils work best as they will hold their shape even when tender after cooking. Serve over brown rice or with whole-grain hearth bread.
A dollop of sour cream on top and a piece of cornbread on the side make great partners for this traditional Texas-style chili. Both ground beef and turkey are equally delicious in this recipe, so use whichever you like best.
To toast the cumin seeds, heat them in a skillet over medium heat until fragrant, then set them aside to let cool. To grind the seeds, use a spice grinder or crush them with the bottom of a heavy skillet.
Homemade vegetarian chili turns into spicy enchiladas with the addition of brown rice and a simple chipotle tomato sauce.
This is a delicious, classic meat and bean chili made lighter by using turkey instead of ground beef.
A colorful, satisfying bowl of chili that packs plenty of flavor — even for the most dedicated meat eaters.
Top this chili with chopped yellow onions, sour cream or shredded cheddar cheese. This is spicy, rich, and super-beefy, so be ready!
Traditional Texas-style chili, made without beans. Offer all the toppings on the side for a buffet that's perfect for kickoff!
We love this non-traditional chili made with tomatillos, green chiles and white beans. The optional toppings add fresh color and bright flavor.
In a modern twist on a game-day classic, cauliflower turns into the surprisingly creamy base for this white bean and chicken chili with mild poblano peppers. Serve sprinkled with sliced green onions and shredded mild cheddar or monterey jack.
Top a simple baked sweet potato with vegetarian chili for a hearty meal filled with a variety of flavors. Easy to make ahead of time, the components can be reheated separately in minutes for a no-fuss lunch or dinner.
Besides adding a sweet nutty flavor to dishes, pumpkin is a ready source of vitamin A, which boosts the nutrition content of this offbeat chili. Garnish each portion with a dollop of sour cream and chopped cilantro.
This flavorful turkey chili can easily be doubled and tastes even better the next day. It’s delicious served with cornbread from our bakery. Put a bottle of hot sauce on the table for those wanting extra heat.
Tempeh is full of protein and flavor and makes for a great addition to juicy bell peppers, tender kidney beans and tangy tomato sauce in this hearty chili. Serve with a few tortilla chips on the side.
Kidney, black and navy beans make this chili a hearty version of the classic, full of vegetables, savory spices and fresh cilantro, too. Serve with a sprinkling of regular or dairy-free shredded cheese over the top, if you like.
A unique and delicious twist on the standard white bean chili, this recipe combines shrimp, scallops and mahi-mahi with sautéed garlic, green and red peppers, jalapeños and white cannellini beans for a hearty, protein packed chili. Chipotle chilies add a smoky depth to the beer- and chicken-based broth without bringing too much spice. Serve over corn chips and garnish with a little cilantro.
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