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Chili

How to Make Turkey Chili Without a Recipe

For some of us, the reason for the season isn't football—it's turkey chili with sour cream and lime.

Singaporean Chili Crab

This spicy, tangy, rich seafood dish may have several elements, but once they all come together it's absolute magic.

Our Favorite Chili Powder at the Supermarket

Store-bought chili powder can be hit or miss. Luckily, we took the guesswork out for you.

Vegetable-Black Bean Chili with Cheddar Cornbread

Recipe courtesy of Bon Appétit Executive Chef Mary Nolan

Green Chicken Chili

This easy chili is a cross between chile verde and white chicken chili, an effortless and hearty dinner that’s perfect for weeknights.

How to Make the Easiest Slow-Cooker Chicken Chili Ever

You might say a bowl of this stuff is "super."

Ground Turkey Breast Must Be Stopped

Those packages of pink meat might not be as healthy as you think.

Instant-Pot Cowboy Chili

You’ll never miss the beans with this “stick to your ribs,” paleo, grass-fed ground beef–and–sausage version of the hearty Southwestern stew.

Five Comforting, Stress-Free Dinners

These hearty, cozy, easy meals are perfect for busy weeknights.

Top 9 Ways to Eat Chili, Ranked

Chili's delicious—most of the time. Here are all the ways to serve it, from worst to best.

Slow-Cooker White Chicken Chili

For easy, hands-off dinner prep, throw chicken thighs, green chiles, white beans, and a flurry of spices into your slow cooker and come home to a hearty, flavorful meal.

Four All-New Weeknight Chicken Dinners

From a brilliant new take on chicken Parmesan to a set-it-and-forget-it white chicken chili, these recipes are all quick to prep and easy to make.

Vegan Smoked Paprika and Black Bean Chili

Smoked paprika gives an almost bacon-like flavor to meatless meals like this vegan chili.

The Freeze & Slow Cooker White Chicken Chili of Your Dreams

The easiest way to make white chicken chili is to freeze and then slow cook.

Slow-Cooker Beef and Two-Bean Chili

This chili pleases all palates in my house—it's not too spicy or too mild, but it's loaded with flavor. I love the combination of black beans and chickpeas, but you can use any type of legumes you like. What really makes the chili, in my opinion, are the toppings! Some sharp cheddar, a dollop of cumin-cilantro sour cream, and diced red onions are a must. Sometimes I even add some crushed tortilla chips.