Chili Recipe Roundup

All of the snow lately is making warm bowls of chili just what the doctor ordered when it comes to dinner. Today, I’m rounding up my favorite chili recipes from the blog, plus one new recipe I tried last week from the amazing Courtney at A Life From Scratch.

HelenMary’s Chili from A Life From Scratch

This recipe was a big hit with my family because it calls for more meat and less beans.

What You Need

  • 1 tablespoon olive oil
  • 2 pounds ground beef
  • 1 pound Italian sausage
  • 1 onion chopped
  • 2 teaspoons chili powder
  • 2 teaspoons cayenne pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Lawry’s Season Salt
  • 2-4 teaspoons paprika
  • 1 1/2 jars of Rao’s Marinara Sauce
  • 1 small can of red kidney beans

What You Do

  1. In a large pot, sauté 2 pounds ground beef in a little olive oil until mostly browned. Add in onion and continue to sauté. Season generously with chili powder, cayenne, garlic powder, onion powder, Worcestershire, Lawry’s season salt, and paprika.
  2. Pour in Rao’s sauce and let bubble together. Add in a small jar of kidney beans, if you’d like. Taste to season. Throw in more of what you like.
  3. Roast up some Italian sausage (425 for 25 minutes or so). Chop up and stir in the chili.
  4. Serve with your choice of fixings!

Pumpkin Chili

This pumpkin chili recipe comes from food blogger Erin Lives Whole and it’s the best chili I’ve ever made! The pumpkin flavor is subtle, but it’s definitely there and completely redefines why chili is the perfect cold-weather supper.

Erin has written this recipe to be made on the stove top or in the Instant Pot. I made it on the stove top and that’s what I’m sharing here. I doubled nearly all of her quantities (but not all, see below for my notes) to ensure that we’d have leftovers for the week (it’s really that good!).

What You Need

  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 1 jalapeno, seeded and diced
  • 1 green pepper, chopped (I left this out because my family doesn’t love green peppers)
  • 3 cloves garlic, minced
  • 1 pound ground turkey
  • 1 15 ounce can pumpkin puree
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 14 ounce can diced tomatoes
  • 1 6 ounce can tomato paste
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • 2 tsp pumpkin pie spice 
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • Pinch of cayenne (optional)
  • 3 cups chicken broth (didn’t double this when I increased the recipe for my crew…3 cups was just enough)

What You Do

  1. Heat large saucepan or dutch oven on stove. Add olive oil when warm.
  2. Add in onion, jalapeno, and pepper and let saute for a few minutes until slightly soft.
  3. Add in garlic and let cook for one more minute.
  4. Add in ground turkey, breaking it up and cooking until no longer pink.
  5. Reduce heat to medium-low and stir in your pumpkin, beans, diced tomatoes, and tomato paste.
  6. Mix all spices in a little bowl and then add into your chili mixture.
  7. Pour in three cups of chicken broth.
  8. Let simmer for one hour over low heat.
  9. Serve! Add cheese, avocado, Greek yogurt, jalapenos, or any other toppings you desire.

White Bean Chicken Chili

This recipe is inspired by Skinnytaste. The only real departure I made was to substitute shredded rotisserie chicken for the ground turkey (time hack!).

What You Need

  • Olive oil spray
  • 2 small onions chopped
  • 5 garlic cloves chopped
  • 1 shredded rotisserie chicken
  • 1 4.5 ounce can diced green chilis
  • 1/2 teaspoon kosher salt
  • 1/2 tablespoon cumin (I tend to be more heavy-handed…go where your tastebuds lead you!)
  • 1/2 tablespoon oregano (same as above!)
  • 2 teaspoons chili powder (to your taste)
  • 1/2 to 2 teaspoons crushed red pepper flakes (to your taste)
  • 1 bay leaf
  • 4 15.5 ounce cans of cannellini or navy beans, rinsed and drained
  • 2 cups chicken broth
  • 1/2 cup reduced-fat sour cream (you can definitely omit this if you’re trying to eat dairy free)

Optional Toppings

  • Monterrey Jack or Pepper Jack cheese (shredded)
  • Diced avocado
  • Cilantro
  • Sliced jalapeno
  • Sour cream
  • Chopped Scallions

What You Do

  • Heat a large heavy pot or Dutch oven over medium flame. When hot, spray with oil.
  • Add onions and garlic, saute until soft, about 4 to 5 minutes.
  • Add diced green chilis, salt, cumin, oregano, chili powder, red pepper flakes, and cook for two minutes.
  • Puree 2 cans of beans in the blender with 2 cups of broth. Add to the pot with remaining beans, broth, and bay leaf and bring to a boil.
  • Add shredded rotisserie chicken.
  • Cover and reduce to simmer, about 30 to 35 minutes stirring occasionally, until thickened and the flavors meld.
  • Stir in sour cream and cook 4 to 5 minutes. Add seasonings and salt to taste.
  • Serve with your favorite toppings.

Have a great week!


My name is Ann Marie Scheidler and I'm thrilled you've decided to check out my blog. I'm a pearl-loving yogi with a thing for travel, a weakness for beautiful bags, and a passion for storytelling. In this space, I'll be sharing stories about my family, go-to recipes, my wellness journey, fashion and beauty favorites, and my love for Chicago’s North Shore. I find new inspiration wherever I go. Thanks so much for coming along for the ride!


Find out all that’s new on the blog right from your inbox! Sign up for the newsletter today!

Leave a Comment