When the weather is biting, bite back with a steaming bowl of spicy chili. We have four chili recipes that are easy to whip up, packed with herbs, spices, vegetables and hearty protein. Chilis are great to make on a Monday and divvy throughout the week as leftovers. You can even freeze big batches of chili for four to six months!

Though these chilis are fantastic eaten alone, we’d never say no to a good bread for dipping. We recommend our rye ‘n’ oat soda bread or our spelt bread. To cut the heat a bit, you can also bake sweet potato bread.

Moroccan Buffalo & Chickpea Chili

High in protein and low in fat, buffalo is a fantastic alternative to beef, and our chili boasts hearty cubes of the lean meat, paired with veggies and nine spices.

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Mexican Beef Chili with Lime Crema

To cut costs without skimping on flavor, we use small cuts of stew beef (chuck or round roasts will do) instead of the pricier ground beef normally used in chili. The slow-and-low heat of your slow cooker easily breaks down the tough cuts into tender, melt-in-your-mouth chunks of savory meat.

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Spicy Beef Chili with Buttermilk Jalapeño Corn Bread