Today, I’m so excited to share some of my favorite hearty chili recipes with you. When the weather turns cool, nothing beats a warm bowl of chili. I’ve got two amazing chili options perfect for your next cozy meal.
Whether you prefer a plant-based meal or a rich meat chili, you’ll find a recipe here to warm you up. These are simple to make and full of comforting flavors.
Jump to Recipe:
Our Favorite 3 Bean Chili Recipe
This vegetarian 3 bean chili is packed with flavor and plant-based goodness. It’s a satisfying bowl that everyone at your table will love.
Key Ingredients & Tips for 3 Bean Chili
- Bean Variety: Using kidney, black, and pinto beans gives this chili a great texture and nutritional boost. You can use canned beans for convenience, just remember to rinse them well.
- Slow Simmer: Let your chili simmer for at least 30 minutes to allow all the wonderful flavors to blend together. The longer it simmers, the more depth it will have.
What You Need for 3 Bean Chili
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can pinto beans, rinsed and drained
- 1 (4 oz) can diced green chiles
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- Salt and black pepper to taste
- Water or vegetable broth as needed
⏱️ Time: 45 minutes🍽️ Yields: 6 servings
How to Make This 3 Bean Chili
Step 1: Sauté Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until it softens, which usually takes about 5-7 minutes. Stir in the minced garlic and cook for just 1 minute more until it smells fragrant.
Step 2: Simmer the Chili
Add the crushed tomatoes, all three types of beans (kidney, black, pinto), diced green chiles, chili powder, ground cumin, and smoked paprika to the pot. Stir everything well to combine. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes, stirring occasionally. If the chili gets too thick, add a splash of water or vegetable broth. Taste and season with salt and pepper as you like.
📝 Final Note on 3 Bean Chili
This chili tastes even better the next day! Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze it for longer storage.
Hearty Ground Bison Chili for Comfort
If you’re looking for a rich and hearty meat chili, this bison chili is a fantastic choice. It offers a slightly leaner profile than beef but with deep, satisfying flavors.
Key Ingredients & Tips for Bison Chili
- Ground Bison: Bison is naturally leaner than ground beef, so be careful not to overcook it initially. It provides a rich, slightly gamey taste that is wonderful in chili.
- Dutch Oven: Cooking your chili in a heavy Dutch oven helps distribute heat evenly and keeps the chili warm for a long time. It’s perfect for slow simmering.
What You Need for Bison Chili
- 1 tbsp olive oil
- 1.5 lbs ground bison
- 1 large onion, chopped
- 1 bell pepper (any color), chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can diced tomatoes, undrained
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1/2 tsp cayenne pepper (optional, for extra heat)
- 1 cup beef broth
- Salt and black pepper to taste
⏱️ Time: 1 hour 15 minutes🍽️ Yields: 8 servings
How to Make This Bison Chili
Step 1: Brown the Bison
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground bison and cook it, breaking it up with a spoon, until it is nicely browned. Drain any excess fat from the pot. Remove the cooked bison and set it aside in a bowl.
Step 2: Build the Chili Base
Add the chopped onion and bell pepper to the same pot and cook until they soften, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute until fragrant. Return the browned bison to the pot. Add the crushed tomatoes, diced tomatoes, kidney beans, chili powder, ground cumin, and cayenne pepper (if you like a little heat), along with the beef broth. Stir everything together well.
Step 3: Simmer and Season
Bring the chili to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 45 minutes. This allows the flavors to deepen beautifully. Stir occasionally. Taste the chili and adjust the seasoning with salt and pepper as needed before serving.
📝 Final Note on Bison Chili
Top your bison chili with a dollop of sour cream, some shredded cheddar cheese, and chopped green onions for extra goodness and texture. It really completes the meal!
