Chili is one of the quickest, easiest dishes to put together, and it is not only hearty and filling, but can also be made vegan, vegetarian, and gluten-free. It’s a great winter dish, but can also be made in the summer just as well. It’s a good thing to know how to make as it can be put together in a pinch with things you most likely have on hand (check out what we recommend to keep on hand here).

Chili, topped with cheese, sour cream, and green onion, served with cornbread.

Quick Facts

Serves: 8
Prep Time: 20 min
Cook Time: 1 hr
Ready In: 1 hr 30 min


  • 3 lbs 80/20 ground beef or turkey (optional)
  • 1 red onion
  • 1 red pepper
  • 1 can chili beans
  • 1 can black beans
  • 1 can corn
  • 1 jar pasta sauce
  • 4 adobo chilies (optional but encouraged)
  • Garlic powder
  • Coriander
  • Cumin
  • Salt


  • Scallions
  • Sour cream
  • Cheese


  • Large skillet
  • Slow cooker
  1. If using beef or turkey, brown it in a large skillet over medium heat, stirring occasionally. Add browned meat to slow cooker and drain off any extra liquid from the pan.
  2. In the same skillet, cook onion and pepper until crisp-tender. Add to slow cooker.
  3. Add chili beans (undrained), black beans (drained and rinsed), corn (drained and rinsed), pasta sauce, and chilies to slow cooker.
  4. Stir in garlic powder, coriander, cumin, and salt, to taste.
  5. Cook on low until warmed through, at least 1 hour.
  6. Top with cheese, sour cream, and scallions. Serve with corn bread and hot honey.

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