With the leaves bursting into reds, oranges and yellow – and the temperature dipping, it’s the perfect time to try a new chili recipe! To make chili extra appealing for your kids, offer it with crushed tortilla chips and call it “taco soup,” or let them sprinkle it with plenty of shredded cheddar cheese. For a traditional version, make easy weeknight chili or shredded beef chili con carne. To keep it lean, try turkey chili, southwestern chicken chili or chunky vegetarian chili. Serve the chili in a bowl – or for fun, a big mug.
Shredded Beef Chili con Carne
Break out the slow cooker for this shredded beef chili con carne from Recipe Tin Eats. To start this recipe, sear the outside of beef chuck roast over high heat until browned. Place it in a Crock-Pot along with sauteed onions, garlic and diced red bell pepper pieces. Pour over a can of crushed tomato and season with plenty of cumin, smoked paprika, cayenne pepper and oregano.
You don’t need beef to make chili. Instead, begin with ground turkey. Simmer garlic in olive oil in a large pot and add in turkey. Drain the mixture and return to the pan along with canned, diced tomatoes, tomato paste, diced onion, chili powder and cayenne pepper. This healthy, slimmed-down version of turkey chili from Eat Yourself Skinny goes perfectly with a bit of shredded cheese and green onion slices.
Southwestern White Chili
For kiddos who don’t like tomatoes – or if you’re just looking for something new – why not try this southwestern white chili from Kraft? Cook bite-sized chicken pieces with Italian dressing seasoning and diced onion. Mix in chicken broth, green chiles, cumin and white beans.
Easy Weeknight Chili
For a quick dish that comes together in under 35 minutes – and only 15 of those are prep time! – try this easy weeknight chili from Betty Crocker. Saute ground beef with diced onions, green bell peppers and chopped garlic. Mix in cans of kidney beans, stewed tomatoes and a little bit of tomato sauce.
Chunky Vegetarian Chili
No meat? No problem! This chunky vegetarian chili from Cooking Light is full of flavor, just no beef. Stir together black beans, kidney beans, pinto beans and stewed tomatoes in a large soup pot. Sprinkle generously with cumin, oregano, garlic and chili powder.
