Like a kid with an obscure rock collection, I’m here today to show off all my chili recipes—each of them a precious gem in its own right. This quintessential fall food is made for gathering your people. Perfect for watching football together or trying to sneak a little nutrition into the kids before unleashing them to Trick or Treat, these are the kind of warm, filling recipes that keep body and soul together on a chilly evening.
If you’re hosting, ask your friends to round out the menu with Skillet Cornbread, Cheddar Chive Scones, an Autumn salad, or toppings. I’m an evangelist for Fritos scoops, sharp cheddar cheese, and sour cream, but avocado, cilantro, and lime are also always welcome. Whether you’re in the mood for something rich and meaty or light and limey, if you’re gluten free or vegan or hate beans or think chili should have pasta in it, I’ve got a recipe here for you and all of your friends. Let’s get into it!
For Meat Lovers: Crock Pot Steak Chili
This is what I think of when I think of “classic” chili: rich and tomato-y with big hunks of steak, two kinds of beans, and a smoky, spicy seasoning blend. It’s a sturdy chili that’s begging for some shredded cheese and hard working Fritos scoops for dipping.
For Tomato Haters: Crock Pot White Chicken Chili
Stuffed with veggies, white beans, and chicken in a tomato-less chicken broth, this White Chicken Chili still feels robust enough to earn the name. I love to pair this one with lots of bright lime juice, avocado, and cilantro.
For the person who can’t leave well enough alone (it’s me!): Italian Sausage Chili
Why settle for ground beef when you can have zesty Italian sausage chili? Of all the recipes here, this is probably my personal favorite. The fennel makes this chili SING, and you can really amp up the flavors by using hot Italian sausage.
For Those Who Don’t Like Beans (or Their Side Effects): No Bean Chili
Whether you’re avoiding beans because you’re worried about natural gas, or you’re from Texas and believe in your bones that beans don’t belong in chili, this recipe is for you! This version also works great as a topping chili cheese dogs.
For the Children: Green Bean Chili
Do your children snub their noses at chili? Oh, HI! It’s me from 30 years ago. I wanted absolutely nothing to do with chili when I was kid, unless it was my mom’s chili. Like a dinner ninja, mom swapped the odorous beans for green beans, left out the offensive tomato chunks, and added twirly pasta. It probably helped that she also let me pile it high with sour cream, Mexican blend cheese, and crumbled Ritz crackers. This is Frankenstein’s chili, and I still love it so much.
For Those Who Want to Feel Seasonally Virtuous: Sweet Potato Turkey Chili
We’re leaning into the fall vibes with sweet potatoes and adding greens and ground turkey to make us feel good about ourselves. Tomatillo salsa and chipotles in adobo give this one a smoky heat and slight tang. I actually really love this, and not just because it’s good for me.
For Vegetarians: Vegan Lentil Soup
When I want chili vibes that can work for all sorts of dietary restrictions (including glutne free!), I make this Vegan Lentil Soup. It’s thick and rich enough to pass off as chili, and pairs beautifully with classic toppings and a big hunk of vegan cornbread on the side.
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Easy Cheesy Chicken and Bean Bake
There was a time in my life when I loved making a complicated dinner on a weeknight. Now, I live for recipes like this Cheesy Chicken and Bean Bake—the kind I can make in less than 30 minutes, in a single pan, and serve to my kids without hearing any complaints. It is the holy grail of dinners.
Two Easy Dinners That Start with a Box of Tomato Soup
I’ve been on record that I love a dinner hack, particularly if you happen to be stuck inside with two children, frigid temps, and a string of snow days. Whether it’s using frozen wontons for a quick soup, turning pre-made dumplings into a salad, or making the most of a rotisserie chicken