7 Chili Recipes That Make for an Easy, Comforting Dinner

Heat a large stockpot over medium-high heat. Add olive oil and turkey to hot pot, cooking until evenly browned. Break turkey into small pieces as it cooks.

Add remaining ingredients and stir. Cover and simmer over low heat for at least 2 hours, stirring occasionally.

Adjust seasoning as desired and serve.

Place all ingredients except rice in a slow cooker. Stir to evenly combine and cook on high for 4 hours.

Serve over wild rice.

Place a Dutch oven over medium heat. Add oil and then onion, celery, and pepper. Cook, stirring occasionally, until all the vegetables are tender, about 8 to 10 minutes.

Add beans, cumin, oregano, salt, and pepper. Cook, stirring frequently, until fragrant, about 3 to 5 minutes.

Stir in the broth and bring to a light boil. Reduce the heat to simmer and add kale. Cover and simmer until kale is tender, about 15 minutes.

Serve with a light sprinkling of Parmesan cheese and crushed red pepper flakes and parsley, if using.

Place a large pot over medium heat. Add olive oil and onion, and sauté until onion becomes translucent, about 5 minutes. Add celery, garlic, and sweet potatoes, and sauté until vegetables begin to soften, about 3–4 minutes.

Stir in chili powder, cumin, paprika, salt, and pepper.

Pour in diced tomatoes, broth, and black beans, and bring chili to a light boil. Reduce heat and simmer, uncovered, until mixture has reduced slightly, about 25 minutes.

Garnish with cilantro, if desired, and serve.

Place a large pot over medium heat. Add olive oil, onion, mushrooms, and sweet potato. Cook, stirring frequently, until the onion softens, about 5 minutes. Add garlic and cook until it becomes fragrant, about 1 minute more.

Add cinnamon, cumin, chili powder, onion powder, salt, and pepper and cook for 1 minute.

Add remaining ingredients, reduce heat, cover, and simmer for 20 minutes, stirring occasionally. Serve and enjoy.

Place a large pot over medium heat. Add oil, onion, bell pepper, celery, chile pepper, and garlic. Cook, stirring frequently, until vegetables begin to soften, about 4–5 minutes.

Add salt, pepper, chili powder, cayenne, and paprika and stir to combine.

Add lentils, broth, tomatoes, tomato paste, and black beans. Cover and simmer over low heat until the lentils are tender, about 30 minutes.

Serve with a lime wedge, if using, and garnish with cilantro.

Place a large Dutch oven over medium heat. Add onion, celery, and bell pepper and cook until onion is translucent, about 5 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant, about 1 minute more.

Stir in quinoa, cumin, salt, pepper, and broth. Bring to a boil, reduce heat, cover, and simmer until quinoa has absorbed much of the liquid, about 20 to 25 minutes. Stir in spinach and cashews and serve.