Beans or no beans? Ground sirloin or ground turkey? Spicy or smoky? These questions fuel the on-going debate over what makes the perfect pot of chili. We’re believers in choice and love chili that comes in many different and equally delicious flavors. We’d be hard pressed to turn our backs on any warm pot of chili.
From white chicken chili to fiery southern-style chili, from vegetarian to southwestern, this classic fall comfort food is perfect for the season. As the leaves start to fall, we begin to crave the rich, hearty flavors of a bowl – or two – of chili fresh off the stove.
October, appropriately enough, is National Chili Month and we’re sharing some of our favorite chili recipes. There’s something for everyone, so get your chili bowls and cheese grater ready because these recipes are the “best of the season.”
Two Bean Chili with Chipotle and Cornbread Dumplings
Pinto beans and deep, dark kidney beans team up to make this rib-sticking meal a weekday favorite. Using Ro-Tel® Tomatoes makes sense since there is a whole lot of flavor going on in that little can. The chipotle chili chimes in with it’s smoky heat and the little cornmeal dumplings eliminate the need for anything extra. Click here for this Two Bean Chili Recipe
Chicken Chili with Poblano and Corn
There are few dinners as satisfying as a warm and spicy chili on a cool fall night. This white chili consists of ground chicken, just-a-touch-of-heat from the poblanos and crunchy corn then thickened with mashed cannellini beans. Topping off the bowl with a generous helping of Cotija cheese really takes you south of the border. Click here for this Chicken Chili Recipe
Fall Chili with Sweet Potato and Quinoa
You can adjust the spice to suit your tastes. We like it to have a bit of a kick with out feeling the burn. The Quinoa makes it super hearty and rich. If you want to make it a bit healthier you can replace the pork and beef with ground turkey. Click here for this Fall Chili Recipe