chili

Little is better than a hearty bowl of chili loaded up with all of your favorite toppings. And this recipe might just be the most comforting you've ever made.

A bowl of this vegan chili will do both you and the planet some good.

Nope, it’s not a joke – you really can indulge in this bar-food favorite and still feel great afterwards.

An electric pressure cooker makes great chili in a snap, and it can also bake up delicious corn bread at the same time. When cooked, the top of the corn bread will appear pale, but the bottom will be golden brown — just invert it onto a serving plate for the best presentation.

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.

This light, yet satisfying tomatillo green chili contains the delicious flavors of cumin, coriander and a trio of roasted chili peppers paired with hearty chicken and cannellini beans.

This quick-cooking chili tastes like it’s been simmering for hours. To get it on the table even faster, you can replace our seasoning mix with 4 tbsp of an all-natural Mexican-style spice blend, but make sure to look for low-sodium varieties.

There's no need to soak the beans overnight for this easy slow-cooker version of an all-American favorite. The corn bread recipe makes more than you'll need, but here's a tip: Heat up the leftovers and drizzle with honey for a super fast breakfast the next day.

A one-skillet twist on a traditional chili with corn bread, this clean eating chili uses both lean beef and black beans for a satisfying protein punch.

This satisfying chili boasts classic flavors such as thyme, oregano and basil. Grilled corn lends the dish a modern flair, but frozen corn kernels work just as well if you want to save time.

To cut costs without skimping on flavor, 
we use cheap 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.

Savor this beef and chickpea chili on those cold winter nights when all you want is a warming bowl of comfort.

Pungent ginger, spicy red chile and aromatic Chinese five-spice powder intermingle to make this pork chili dish an authentic experience. Try serving it over brown rice.