No-Fuss Chili Recipes

Whether you want beef, turkey, chicken, or even seafood, we've got a chili to satisfy any craving! So warm up and fill up with one of these easy chili recipes tonight.

Slow-Cooker Turkey Chili
Photo: Jennifer Davick























Ingredients
1 1/4 lb. lean ground turkey
1 large onion, chopped
1 garlic clove, minced
1 (1.25-oz.) envelope chili seasoning mix
1 (12-oz.) can beer
1 1/2 cups frozen corn kernels
1 red bell pepper, chopped
1 (28-oz.) can crushed tomatoes
1 (15-oz.) can black beans, drained and rinsed
1 (8-oz.) can tomato sauce
3/4 tsp. salt
Toppings: shredded Cheddar cheese, finely chopped red onion, sliced fresh jalapeños

Preparation
Cook first 4 ingredients in a large skillet over medium-high heat, stirring often, 8 minutes or until turkey crumbles and is no longer pink. Stir in beer, and cook 2 minutes, stirring occasionally. Spoon mixture into a 5 1/2-qt. slow cooker; stir in corn and next 6 ingredients until well blended. Cover and cook on low 6 hours. Serve with desired toppings.

Related: 18 Easy Slow-Cooker Suppers

Spicy 3-Bean Chili
Photo: Ralph Anderson























Ingredients
1 lb. extra-lean ground beef
1 lb. boneless pork loin chops, cut into bite-size pieces
1/2 tsp. pepper
1/4 tsp. salt
Vegetable cooking spray
2 onions, chopped
4 garlic cloves, minced
1 (15-oz.) can black beans, rinsed and drained
1 (15-oz.) can pinto beans, rinsed and drained
1 (15-oz.) can kidney beans, rinsed and drained
2 (4-oz.) cans diced green chiles
1 (28-oz.) can crushed tomatoes
1 (1.12-oz.) envelope fajita seasoning
1 (14.5-oz.) can fat-free reduced-sodium chicken broth
2 Tbsp. fresh lime juice 2 tsp. hot sauce
Toppings: chopped fresh cilantro, chopped tomatoes, reduced-fat shredded Mexican 4-cheese blend

Preparation
Cook first 4 ingredients in a Dutch oven coated with cooking spray until beef crumbles and is no longer pink. Drain; return to Dutch oven.

Add onions and garlic to Dutch oven, and cook 5 to 7 minutes or until onions are tender.

Stir in black beans and next 8 ingredients. Bring to a boil; reduce heat, and simmer 30 to 40 minutes or until pork is tender. Serve with desired toppings.

Related: 20 Cozy Comfort Food Classics

Chunky Beef Chili
Photo: Beth Dreiling Hontzas























Ingredients
4 lb. boneless chuck roast, cut into 1/2-inch pieces
2 Tbsp. chili powder
2 (6-oz.) cans tomato paste
1 (32-oz.) container beef broth
2 (8-oz.) cans tomato sauce
2 tsp. granulated garlic
1 tsp. salt
1 tsp. ground oregano
1 tsp. ground cumin
1 tsp. paprika
1 tsp. onion powder
1/2 tsp. ground black pepper
1/4 tsp. ground red pepper
Cornbread sticks (optional)
Toppings: crushed tortilla chips, sour cream, shredded cheese, chopped onion

Preparation
Brown meat, in batches, in a Dutch oven over medium-high heat. Remove meat, reserving drippings in Dutch oven. Add chili powder to Dutch oven; cook, stirring constantly, 2 minutes. Stir in tomato paste; cook 5 minutes.

Return beef to Dutch oven. Stir in beef broth and next 9 ingredients; bring to a boil. Reduce heat to low, and simmer, uncovered, stirring occasionally, 1 1/2 hours or until beef is tender. Serve with cornbread sticks, if desired, and desired toppings.

Related: 20 Quick Make-Ahead Casseroles

Shrimp-and-Poblano Chili
Photo: Beth Dreiling Hontzas























Ingredients
2 poblano chile peppers, diced
1 Tbsp. olive oil
4 (16-oz.) cans navy beans, undrained
4 cups frozen whole kernel corn
1 cup chicken broth
2 Tbsp. Chili Seasoning Mix
2 lb. peeled, medium-size raw shrimp
Toppings: fresh cilantro, tortilla chips

Chili Seasoning Mix
Stir together 3/4 cup chili powder, 2 Tbsp. ground cumin, 2 Tbsp. ground oregano, 2 Tbsp. dried minced onion, 2 Tbsp. seasoned salt, 2 Tbsp. sugar, and 2 tsp. dried minced garlic. Store seasoning mix in an airtight container up to 4 months at room temperature. Shake or stir well before using.

Preparation
Sauté diced chile peppers in 1 Tbsp. hot oil in a Dutch oven over medium-high heat 2 minutes. Stir in navy beans and next 3 ingredients; bring to a boil over medium-high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 15 minutes. Stir in peeled shrimp, and cook, uncovered, 5 minutes. Serve with desired toppings.

Related: 24 Cozy Soups & Stews

Smoky Chicken Chili
Photo: Jennifer Davick


























Ingredients
2 poblano chile peppers, chopped
1 large red bell pepper, chopped
1 medium-size sweet onion, chopped
3 garlic cloves, minced
2 Tbsp. olive oil
2 (14 1/2-oz.) cans zesty chili-style diced tomatoes
3 cups shredded or chopped smoked chicken (about 1 lb.)
1 (16-oz.) can navy beans
1 (15-oz.) can black beans, rinsed and drained
1 (12-oz.) can beer (1 1/2 cups low-sodium chicken broth may be substituted)
1 (1.25-oz.) envelope white chicken chili seasoning mix
Toppings: shredded Cheddar cheese, chopped fresh cilantro, sour cream, lime wedges, baby corn, sliced black olives, chopped red onion, tortilla chips

Preparation
Sauté first 4 ingredients in hot oil in a large Dutch oven over medium-high heat 8 minutes or until vegetables are tender. Stir in diced tomatoes and next 5 ingredients. Bring to a boil over medium-high heat. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Serve with desired toppings.

See 8 more hearty chili recipes!

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