When the air gets cooler, I start thinking about big bowls of warm, comforting food. Nothing beats a hearty chili to make you feel cozy and happy. It’s truly one of my favorite meals to cook and share.
Today, I’m bringing you two amazing chili recipes that are perfect for any occasion. These meals are simple to make, packed with good ingredients, and guaranteed to be a hit with everyone at your table. Get ready for some delicious dinners!
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Sweet Potato Chicken Chili Recipe
This Sweet Potato Chicken Chili is a fantastic meal for a chilly evening. It’s full of tender chicken, sweet potatoes, and rich spices that come together perfectly.
Key Ingredients & Tips for Chicken Chili
- Sweet Potatoes: These add a lovely natural sweetness and make the chili feel even more hearty and creamy.
- Chicken Thighs: I prefer using boneless, skinless chicken thighs because they stay moist and add more flavor than chicken breast.
- Make Ahead: This chili is one of those dishes that tastes even better the next day after the flavors have had more time to blend.
What You Need for Sweet Potato Chicken Chili
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken thighs, diced
- 1 large sweet potato, peeled and cubed
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (15 oz) tomato sauce
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 4 cups chicken broth
⏱️ Time: 45 minutes🍽️ Yields: 6 servings
How to Make Sweet Potato Chicken Chili
Step 1: Cook Chicken and Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced chicken and cook until it’s browned on all sides. Remove the chicken and set it aside. Add the chopped onion and minced garlic to the pot, cooking until the onion is soft and clear, about 3-5 minutes.
Step 2: Add Spices and Sweet Potatoes
Return the chicken to the pot. Stir in the cubed sweet potato, chili powder, cumin, and smoked paprika. Cook for about 1 minute, stirring constantly, to let the spices become fragrant.
Step 3: Combine Liquids and Simmer
Pour in the black beans, diced tomatoes, tomato sauce, and chicken broth. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the chili simmer for at least 30 minutes, or until the sweet potatoes are tender. Stir occasionally.
Step 4: Season and Serve
Taste the chili and adjust the seasoning with salt and pepper as needed. Serve hot with your favorite chili toppings, like fresh cilantro, a spoonful of Greek yogurt, or a sprinkle of cheese. Enjoy your warm meal!
📝 Final Note
This Sweet Potato Chicken Chili can be frozen for up to 3 months. Let it cool completely before storing in airtight containers.
Hearty Taco Chili Recipe
This Taco Chili brings all the fantastic tastes of your favorite tacos into a warm, satisfying bowl. It’s a quick and easy dinner that is sure to please your family, especially on a busy weeknight.
Key Ingredients & Tips for Taco Chili
- Taco Seasoning: Using a packet of taco seasoning is a simple way to get that classic taco taste without needing many different spices.
- Ground Meat: I often use lean ground beef, but ground turkey or chicken work just as well if you prefer.
- Topping Ideas: Don’t forget the toppings! Shredded cheese, sour cream, crushed tortilla chips, and fresh salsa are all great additions.
What You Need for Taco Chili
- 1 tbsp olive oil
- 1 lb ground beef (or turkey)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) corn, drained
- 1 cup water or beef broth
- Salt and pepper to taste
⏱️ Time: 40 minutes🍽️ Yields: 8 servings
How to Make Taco Chili
Step 1: Cook Meat and Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it up with a spoon, until it’s fully browned. Drain any excess fat. Add the chopped onion and minced garlic to the pot, cooking for about 3-4 minutes until the onion softens.
Step 2: Add Spices and Liquids
Stir in the taco seasoning, making sure it coats the meat and vegetables well. Pour in the diced tomatoes, tomato sauce, and water or beef broth. Stir everything together.
Step 3: Simmer with Beans and Corn
Add the black beans, kidney beans, and corn to the pot. Bring the chili to a gentle boil, then reduce the heat to low. Let it simmer, uncovered, for 20-25 minutes, stirring occasionally, to allow the flavors to combine and the chili to thicken slightly.
Step 4: Finish and Serve
Taste the chili and season with salt and pepper if needed. Serve your hot taco chili with all your favorite toppings, like shredded cheddar cheese, a dollop of sour cream, or some crushed tortilla chips for extra crunch.
📝 Final Note
You can easily adjust the spice level by adding a pinch of cayenne pepper with the taco seasoning if you like a bit of heat.
