When it comes to cooking chili, there are so many different flavors, types and ingredients to use—with beans being a must. Don’t settle for the same-old chili recipe, try something new! We reached out to our well-known blogger friends to cook up their favorite recipes. Keep things toasty in cooler temps with these three fall chili recipes.
White Chicken Chili
This delicious spin on traditional chili will leave your taste buds craving more. Flavorful green chiles are paired with warm spices, white beans and sautéed chicken for a filling and hearty meal.
From Delicious Obsessions
- 1 lg. Sweet onion (Vidalia is great), finely chopped
- 2 Tbsp. Coconut oil or avocado oil
- 1 lb. Sprouts Old Tyme Butcher Shop Organic Chicken Breasts, cut into bite-sized chunks
- 2 tsp. Ground cumin
- 1 tsp. Ground coriander
- 1 1/2 tsp. Garlic powder
- 1 1/2 tsp. Onion powder
- 3/4 tsp. Sea salt
- 2 15.5-oz. cans of Sprouts Organic Great Northern Beans (low-sodium)
- 2 4-oz. cans Sprouts Diced Green Chiles (mild or hot depending your tastes)
- 2 cups Sprouts Organic Chicken Stock (low-sodium)
- 2 Tbsp. Cornstarch (or flour/starch of your choice for thickening)—mixed with 4 Tbsp. of broth from the soup pot to make a slurry
- 1 13.5-oz. can Sprouts Organic Full-Fat Coconut Milk (or heavy cream)
- 3 Tbsp. Fresh cilantro, finely chopped
- 1 Tbsp. Fresh lime juice
- Peel your onion and chop finely.
- In a large soup pot, heat 2 Tbsp. of coconut oil or avocado oil over medium heat and add onions.
- While your onions are cooking, cut your chicken breasts into bite-sized chunks.
- When your onions are golden brown and soft, add the chicken to the pan and continue to sauté until the chicken is golden brown and close to done.
- Stir in your cumin, coriander, garlic powder, onion powder and sea salt.
- Add your beans, green chiles and chicken stock and stir.
- Reduce heat to medium-low and simmer for 20–30 minutes.
- Make a slurry with your cornstarch and approximately 4 tablespoons of hot broth from the soup pot and then pour the slurry in. Stir well.
- Add the coconut milk, fresh cilantro and lime juice and cook for 5 minutes.
- Remove from heat and serve with extra cilantro, sliced avocado, sour cream, shredded cheese, tortilla chips or whatever your heart desires. This soup tastes great right after making, but it tastes even better the next day! It also freezes and reheats nicely.
Autumn Harvest Chili
Even the pickiest eaters will love this warm fall favorite which features tons of veggies. With greens, bell pepper, chickpeas, butternut squash purée, tomatoes, apples, black-eyed peas and corn, it is a perfect better-for-you option when the weather gets cool.
From Nosh and Nourish
- 2 cups Sprouts Super Greens
- 1 Tbsp. Minced garlic
- 1 Bell pepper, diced
- 1 Apple, diced (I use Gala)
- 1 lb. Ground beef (optional, omit to keep vegetarian)
- 1 Tbsp. Montreal Steak Seasoning (or sub salt & pepper)
- 29 oz. Sprouts Organic Diced Tomatoes (~two 14.5-oz. cans)
- 1/3 cup Canned butternut squash (or sub pumpkin)
- 30 oz. Black-eyed peas, drained & rinsed
- 15 oz. Sprouts Organic Chickpeas, drained & rinsed
- 64 oz. Sprouts Chicken Stock (or sub vegetable broth to keep vegetarian)
- 2 1/2 Tbsp. Sprouts Chile Powder
- 1 Tbsp. Molasses
- 1 Tbsp. Honey
- 15 oz. Organic sweet kernel corn
- Dice the greens, bell pepper and apple. In a large stockpot over medium heat, sauté these veggies with the minced garlic for approximately 5 minutes until the bell pepper is softened.
- OPTIONAL (if using meat), remove the sautéed vegetables from the stockpot and place them in a container to save for later. Put the ground beef into the stockpot over medium heat and cook until all the meat is browned, approximately 5 minutes.
- Add the sautéed veggies that you set aside and all the remaining ingredients.
- Turn the heat up to medium-high and let it simmer for 30 minutes.
- Serve warm with cornbread (optional).
Slow Cooker Vegetarian Chili
With fall here, there is nothing better than a good bowl of chili. With the addition of beer and letting the slow cooker do the work, this vegetarian version of chili with quinoa in it is a great option for any weeknight meal. Cooking the onions with the other veggies before adding into the slow cooker enhances the flavor of the chili. With any chili, the toppings are what makes it fun—so do not forget the cheese, avocados and cilantro.
From Novice Housewife
- 2 Tbsp. Extra-virgin olive oil
- 4 cloves Garlic, minced
- 1 Celery, chopped
- 1 lg. Onion, finely chopped
- 1 Green bell pepper, chopped
- 1 Red bell pepper, chopped
- 2 Jalapeños, finely chopped plus more to sprinkle on the top
- 1/2 cup Quinoa
- 1 can Sprouts Black Beans
- 1 28-oz. can Sprouts Crushed Tomatoes
- 1 can Sprouts Red Kidney Beans
- 1 12-oz. Bottle beer (strong, dark beer works well)
- 2 Tbsp. Sprouts Chile Seasoning
- 1 Tbsp. Ground cumin
- 1 Tbsp. Smoked paprika
- 1 tsp. Cayenne pepper
- 1 Tbsp. Brown sugar
- Juice of 1 lg. lemon
- Salt and pepper, to taste
- 1 Bay leaf
- 1 tsp. Red chile flakes
- Cheese, avocado, sour cream/Greek yogurt, cilantro, to serve
- In a pan over medium-high heat, heat the olive oil. Add the garlic and sauté for a few seconds.
- Add the celery and onions and cook until onions are translucent.
- Add the bell peppers, and jalapeños and cook for a few more minutes.
- Add the cooked veggies to the crockpot along with the beans, quinoa, tomatoes, beer, seasoning, cumin, chile flakes and bay leaf.
- Cook on high for 4 hours.
- Serve with cheese, avocado, cilantro, jalapeños and crackers or bread.
- The chili actually gets better the next day, so it is a great dish to make ahead.