Chili Three Ways

When life feels a little too spicy,

stir up something warm and simple.

A Cozy Supper for Every Mood

There’s something about fall and a pot of chili simmering on the stove that makes even the chilliest evening feel comfy and cozy. The aroma fills the kitchen, and as you savor that first spoonful, everything slows down a bit.

Whether you’re in the mood for something classic and meaty, colorful and plant-based, or slow-cooked and effortless, these three chili recipes will wrap you in comfort — one spoonful at a time.

Easy One-Pot Chili

Quick. Simple. Satisfying.

Perfect for busy weeknights, this traditional chili comes together in under 30 minutes. A mix of hearty beef, beans, and spices makes it both easy and irresistible. Serves 4-6.

Ingredients

• 1 lb ground beef (or turkey)

• 1 small onion, chopped

• 1 green bell pepper, chopped

• 2 cloves garlic, minced

• 1 (15 oz) can kidney beans, drained and rinsed

• 1 (15 oz) can black beans, drained and rinsed

• 1 (15 oz) can diced tomatoes (with juices)

• 1 (8 oz) can tomato sauce

• 2–3 tbsp chili powder

• 1 tsp cumin

• ½ tsp paprika

• Salt and pepper, to taste

Instructions

1. In a large pot, cook the ground meat over medium heat until browned. Drain excess fat.

2. Add onion, bell pepper, and garlic. Cook 3–4 minutes, until softened.

3. Stir in beans, tomatoes, tomato sauce, and spices.

4. Simmer 15–20 minutes, stirring occasionally.

5. Adjust seasoning and serve hot.

Topping Ideas: Cheese, sour cream, green onions, or a side of cornbread.

Cozy Vegetarian Chili

Wholesome. Hearty. Full of Color.

A plant-based version that’s every bit as rich and comforting as the original — perfect for meatless Mondays or cozy weekends. Serves 4-6.

Ingredients

• 1 tbsp olive oil

• 1 small onion, diced

• 1 red or green bell pepper, chopped

• 2 cloves garlic, minced

• 1 medium zucchini, chopped

• 1 (15 oz) can black beans, drained and rinsed

• 1 (15 oz) can kidney beans, drained and rinsed

• 1 (15 oz) can corn (or 1 cup frozen corn)

• 1 (28 oz) can diced tomatoes (with juices)

• 1 (8 oz) can tomato sauce

• 2–3 tbsp chili powder

• 1 tsp cumin

• ½ tsp smoked paprika

• Salt and pepper, to taste

Instructions

1. Heat olive oil in a large pot. Add onion, bell pepper, zucchini, and garlic. Sauté until softened.

2. Stir in beans, corn, tomatoes, tomato sauce, and seasonings.

3. Bring to a boil, then reduce heat and simmer 20 minutes.

4. Taste and adjust spices. Serve warm.

Optional Tip: This chili freezes beautifully — perfect for make-ahead lunches!

Slow-Cooker Chili

The Ultimate Set-It-and-Forget-It Comfort Meal

When you want your home to smell amazing all day long, this slow-cooker chili delivers. A few minutes of prep in the morning, and dinner practically makes itself. Serves 6-8.

Ingredients

• 1 lb lean ground beef, turkey, or plant-based crumbles

• 1 onion, chopped

• 1 green bell pepper, chopped

• 2 cloves garlic, minced

• 1 (15 oz) can kidney beans, drained and rinsed

• 1 (15 oz) can black beans, drained and rinsed

• 1 (28 oz) can diced tomatoes (with juices)

• 1 (8 oz) can tomato sauce

• 2–3 tbsp chili powder

• 1 tsp cumin

• ½ tsp smoked paprika

• Salt and pepper, to taste

Instructions

1. In a skillet, brown the meat (or crumbles) with onion, pepper, and garlic. Drain excess fat.

2. Transfer to your slow cooker. Add remaining ingredients and stir.

3. Cook on low for 6–8 hours or high for 3–4 hours.

4. Adjust seasoning before serving.

Serving Idea: Ladle over baked potatoes or serve with cornbread muffins.

Whether you stir, simmer, or slow-cook your chili, the result is the same — comfort in a bowl. Pair it with a slice of golden cornbread (click here for recipe), a soft blanket, and maybe your favorite old movie.

Because sometimes, the best kind of comfort is the one that comes from your own kitchen.