A host of 10 warm, comforting chili recipes to see you through the season.
It’s easy to wax poetic on the merits of chili, especially in the fall. It’s hot, hearty and comforting, yes, but there’s more. Easily customized to suit any taste—spicy, mild, meaty, vegetarian—a big batch of chili is a guaranteed crowd-pleaser, taken one step further when served with a choice of DIY garnishes (or “fixins,” as they’re affectionately known in the South).
The ultimate one-pot meal for the masses, chili is easily stored, transported and reheated—making it an excellent go-to for any occasion from tailgates and potlucks to after-school functions and impromptu family gatherings.
And so, in all our autumn-inspired zeal, we’ve busied ourselves collecting ten of our favorite chili recipes from the Relish recipe archives to see you through the season.
Just don’t forget the fixins, or the cornbread…
A lighter version of traditional chili featuring juicy chicken thighs, white beans, lime and avocado.
Beets and fire-roasted tomatoes color this gluten-free vegetarian chili. Serve with wedges of corn bread, if you like.
A true Texan chili-no beans, just meat, roast chunks to be exact.
A vegetarian chili with a robust meaty quality. Serve it alongside a bowl of rice or with cornbread.
This thick Texas-style chili will be the hit of your Super Bowl Party! To crank up the heat, add chopped chipotle peppers in adobo.
Bulgur and lentils team up for a quick-cooking, high-fiber vegetarian chili that is perfect for fall.
This chili is deeply flavored with smoky chiles and fragrant ground spices. Accompany with cornbread or tortillas.
A simple pesto made with pistachios, cilantro and green onion deliver so much flavor, you’ll never eat chili without it again.
This chili works well with black beans, or whatever beans you have available. The same goes for the hominy--feel free to substitute frozen or fresh corn.