When the weather turns cool, I always start thinking about warm bowls of chili. It’s such a comforting meal that truly hits the spot. Today, I’m sharing two of my favorite easy chili recipes perfect for any day of the week.
Whether you’re looking for a classic, lighter option or something creamy and different, I have you covered. These recipes are straightforward to make and are sure to be a hit at your table. Let’s get cooking!
Jump to Recipe:
Hearty Turkey Chili Recipe
This turkey chili is a staple in my home. It’s packed with flavor, satisfying, and a great way to enjoy a classic comfort food with a lighter touch.
I find it perfect for meal prepping because it tastes even better the next day, and it’s easy to adjust with your favorite toppings.
Key Ingredients & Tips for Great Chili
- Ground Turkey: Use lean ground turkey (93/7 or 90/10) for good flavor without too much fat. Break it up well as it cooks.
- Spice Blend: Don’t be shy with chili powder and cumin. These are the main flavors. Add a pinch of cayenne for heat if you like!
- Simmer Time: Let the chili simmer for at least 30 minutes. This helps all the flavors come together beautifully.
What You Need for Turkey Chili
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 large onion, chopped
- 1 bell pepper (any color), chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup chicken or vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
⏱️ Time: 45 Minutes🍽️ Yields: 6 Servings
How to Make Your Turkey Chili
Step 1: Cook the Turkey
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until it’s browned all over. Drain any excess fat if needed, then set the turkey aside.
Step 2: Sauté Vegetables
In the same pot, add the chopped onion and bell pepper. Cook until they soften, about 5-7 minutes. Stir in the minced garlic and cook for another minute until it’s fragrant.
Step 3: Combine & Simmer
Return the cooked turkey to the pot. Stir in the crushed tomatoes, kidney beans, black beans, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or longer if you have time.
Step 4: Serve Warm
Taste and adjust seasonings as needed. Serve your turkey chili warm with your favorite toppings like shredded cheese, a dollop of sour cream, fresh cilantro, or diced avocado.
📝 Final Note
This chili tastes even better the next day! Store any leftovers in an airtight container in the fridge for up to 3-4 days. It also freezes well for up to 3 months.
Creamy White Chicken Chili for Easy Meals
If you’ve never tried white chicken chili, you’re in for a treat. It’s a comforting bowl with a milder, creamy flavor profile compared to traditional red chili.
This recipe uses chicken and cannellini beans, making it hearty and satisfying while still feeling fresh and light.
Key Ingredients & Smart White Chili Tips
- Cooked Chicken: This recipe is perfect for using leftover cooked chicken or a rotisserie chicken to save time. Just shred it up!
- Cannellini Beans: These white beans are creamy and hold their shape well. You can also use great northern beans.
- Creamy Finish: The cream cheese (or sour cream/heavy cream) added at the end makes this chili extra rich and smooth. Don’t skip it!
What You Need for White Chicken Chili
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (4 ounce) can diced green chiles, undrained
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 4 cups chicken broth
- 2 (15 ounce) cans cannellini beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 2 cups cooked, shredded chicken
- 4 ounces cream cheese, softened and cut into cubes (or 1/2 cup sour cream)
- Salt and pepper to taste
- Fresh cilantro and lime wedges for serving
⏱️ Time: 35 Minutes🍽️ Yields: 6 Servings
How to Make Your White Chicken Chili
Step 1: Sauté Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Add Spices and Liquids
Stir in the diced green chiles, cumin, oregano, and cayenne pepper (if using). Cook for 1 minute until the spices are fragrant. Pour in the chicken broth, then add the rinsed cannellini beans and drained corn. Bring the mixture to a simmer.
Step 3: Combine Chicken and Cream
Add the shredded cooked chicken to the pot. Reduce the heat to low. Stir in the softened cream cheese cubes, one at a time, until they are fully melted and incorporated, making the chili creamy. Season with salt and pepper to your liking.
Step 4: Serve and Enjoy
Let the chili gently warm through for 5-10 minutes. Serve hot, garnished with fresh cilantro and a squeeze of fresh lime juice for brightness.
📝 Final Note
If you prefer a thicker chili, you can mash about half a cup of the cannellini beans against the side of the pot before adding the cream cheese. This adds body without extra flour.
