Poblano Chicken Chili

This tomato-free chili has shredded chicken, whole white beans, and softened poblanos in a golden-green broth. Mashing just a cup of beans gives the broth body without making it thick or creamy. The chicken thighs simmer gently in the same pot, then each bowl gets sour cream, avocado, crisp tortilla strips, jalapeño, red onion, and cilantro.

Ingredients for Poblano Chicken Chili

Makes 6 bowls. Prep time: 20 minutes. Cook time: 35–40 minutes. Total time: 55–60 minutes.

• 1 tablespoon olive oil
• 1 medium yellow onion, diced (about 150g)
• 2 medium poblano peppers, seeded and chopped (about 250g)
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 3 cups low-sodium chicken broth, plus more as needed
• 1 1/2 pounds boneless, skinless chicken thighs (about 680g)
• 2 cans (15 ounces each) Great Northern beans, drained and rinsed
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• About 2 tablespoons lime juice, from 1 lime

For serving

• About 1/2 cup sour cream
• 1 large avocado, diced or sliced
• About 1 cup crisp tortilla strips
• 1 small fresh jalapeño, thinly sliced
• 1/4 cup finely diced red onion
• 1/3 cup chopped fresh cilantro

How to Make Poblano Chicken Chili

1. Mash some of the beans: Coarsely mash about 1 cup of the drained, rinsed beans with a fork. Leave the rest whole. Keep the serving toppings out of the pot.
2. Soften the onion and poblanos: Heat the oil in a 5- to 6-quart Dutch oven or soup pot over medium heat. Add the yellow onion and poblanos. Cook, stirring, for 8–10 minutes, until the onion begins to look translucent and the peppers soften. Add the garlic, cumin, and oregano; stir briefly, until fragrant.
3. Simmer the chili: Add the 3 cups broth, chicken thighs, mashed beans, whole beans, salt, and pepper. Bring just to a simmer, then reduce the heat to medium-low. Cook partially covered, maintaining small, steady bubbles rather than a rolling boil. Stir occasionally, scraping the bottom so the mashed beans do not stick.
4. Check and shred the chicken: Start checking after about 18 minutes of simmering. The thighs should reach 165°F (75°C) in the thickest part on an instant-read thermometer and shred readily. This usually takes 18–25 minutes after the pot reaches a simmer, depending on their thickness. Lift out the chicken, shred it into substantial pieces with forks, and return it to the pot.
5. Finish the broth: Simmer for a few more minutes, then stir in the lime juice. The broth should lightly coat the chicken and beans but still ladle easily. If it is too thin, simmer briefly uncovered; if too thick, add broth a little at a time. Taste and adjust the salt and pepper, then let the chili settle for about 5 minutes.
6. Serve: Ladle into wide bowls. Add sour cream, avocado, tortilla strips, jalapeño, red onion, and cilantro in a loose cluster, leaving some chicken, beans, poblanos, and broth visible.

How to Keep the Chili Brothy

Mashing only about 1 cup of beans thickens the broth while leaving plenty of beans intact. The finished chili should flow easily from a ladle, with broth surrounding distinct chicken shreds and poblano pieces. The beans absorb liquid as the chili stands, so loosen it with a splash of broth if needed.

Using Cooked Chicken or Roasted Poblanos

For a shortcut, replace the raw thighs with about 3 cups cooked shredded chicken. Simmer the pepper-and-bean base until the vegetables are tender, then add the chicken just long enough to heat through. Do not give cooked chicken the raw-thigh simmer time.

Fresh chopped poblanos need only the sauté in the main method. For a smokier variation, roast, steam, peel, and chop them first, then add them to the aromatic base after the onion softens. Allow extra prep time. For a tangier, tomatillo-led dish, try chicken chili verde with roasted tomatillos.

Finish Each Bowl Just Before Serving

Keep the sour cream on top rather than stirring it into the pot. Add avocado and tortilla strips just before eating so they stay fresh and crisp. The fresh jalapeño rounds are separate from the cooked poblano base; serve them on the side for anyone who wants to choose how much extra heat to add.

Storage and Reheating

Cool the chili and refrigerate it in an airtight container for 3–4 days, keeping the toppings separate. Reheat over medium-low heat, stirring regularly and adding broth if the beans have thickened the chili. Add fresh toppings after reheating.

Freeze the cooled chili base airtight for up to 3 months without the sour cream or fresh toppings. Thaw in the refrigerator, reheat gently, and dress the bowls just before serving.

Nutrition

Approximate per bowl, based on 6 bowls and including the listed toppings: 400 calories, 30g protein, 18g fat, and 33g carbohydrates. Approximate per 100g: 95 calories, 7g protein, 4g fat, and 8g carbohydrates. Drained bean weight, broth reduction, and topping portions will affect the totals.

Sweet Corn White Chicken Chili

Browned sweet corn gives this stovetop white chicken chili its defining flavor and topping. Most of the corn simmers with cooked shredded chicken and white beans; about 1/2 cup stays out of the pot so the golden, blistered kernels remain distinct on top. Mashing some of the beans thickens the broth without making it smooth, and sour cream stirred in off heat gives the chili a creamy, tangy finish.

Prep: 15 minutes | Cook: About 25 minutes | Total: About 40 minutes | Servings: 6

Ingredients for Sweet Corn White Chicken Chili

• 3 cups frozen sweet corn, thawed and patted dry (about 500g)
• 2 tablespoons olive oil, divided
• 1 medium yellow onion, diced (about 150g)
• 2 small jalapeños, 1 diced for the chili and 1 sliced into rings for topping
• 3 garlic cloves, minced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon smoked paprika
• 2 (15-ounce) cans cannellini or Great Northern beans, drained and rinsed (about 500g drained)
• 3 cups low-sodium chicken broth
• 3 cups cooked shredded chicken (about 420g)
• 1/2 cup sour cream (about 120g)
• 2 tablespoons fresh lime juice, plus more to taste
• 1/3 cup crumbled cotija cheese (about 40g)
• 1/4 cup chopped fresh cilantro
• Kosher salt and black pepper, to taste

Optional for serving: About 1 cup tortilla strips and extra lime wedges.

How to Make Sweet Corn White Chicken Chili

1. Brown the corn: Heat an empty 5- to 6-quart Dutch oven or heavy soup pot over medium-high heat. Add 1 tablespoon oil and the dry corn, spreading it in a thin layer. Cook for 6 to 8 minutes, stirring occasionally and letting the kernels sit between stirs. Start checking after 4 minutes; the corn should be golden with scattered dark, blistered spots. If it crowds the pot or releases water, brown it in batches. Transfer to a bowl and reserve about 1/2 cup for topping.
2. Soften the aromatics: Reduce the heat to medium. Add the remaining tablespoon of oil, onion, and diced jalapeño. Cook for about 5 minutes, stirring regularly, until the onion softens. Stir in the garlic, cumin, oregano, and smoked paprika; cook briefly, until fragrant but not browned.
3. Simmer the chili: Mash about 1 cup of the drained beans with a fork, leaving the rest whole. Add the broth, mashed and whole beans, cooked chicken, and corn that was not reserved. Bring to a gentle simmer, then reduce the heat to medium-low. Simmer uncovered for 10 to 12 minutes, stirring occasionally. Check after about 8 minutes: the broth should coat a spoon but still ladle easily, and the chicken and beans should be hot throughout.
4. Finish off heat: Turn off the heat and let vigorous bubbling stop. Stir a few spoonfuls of warm broth into the sour cream in a small bowl, then gently stir it into the chili. Add the lime juice. Taste before adding salt and pepper; the chicken, broth, and cotija may already be salty. If the chili is too thick, stir in a splash of broth. Do not boil it after adding the sour cream.
5. Garnish and serve: Scatter the reserved browned corn, cotija, jalapeño rings, and cilantro loosely across the center of the pot, leaving some creamy chili visible. Ladle into bowls and offer tortilla strips and extra lime separately, if desired.

How to Keep the Chili Creamy and Ladleable

Mash only about 1 cup of beans so the broth thickens while whole beans, corn, and chicken remain visible. The uncovered simmer reduces the broth slightly. If it still looks thin before adding sour cream, mash another spoonful of beans and simmer briefly; decide whether it needs extra broth only after the sour cream goes in.

Loosening the sour cream with warm broth helps it blend evenly. Keep the heat off as you stir it in, since vigorous boiling can make the dairy look grainy.

Corn, Cheese, and Chicken Options

Fresh kernels or well-drained canned corn can replace frozen corn. Dry them before browning so they make contact with the hot pot instead of steaming. Queso fresco can replace cotija for a milder white cheese topping. Mexican crema can replace sour cream, though the chili’s thickness and tang may change.

Starting with raw chicken? It needs a longer simmer than the main recipe. Cook it in the broth until it reaches 165°F (75°C), then remove it, shred it, and return it to the chili before adding dairy. Do not use the cooked-chicken timing above.

For a tangier chicken chili, try Chicken Chili Verde with Roasted Tomatillos. For a separate slow cooker option, see Slow Cooker Taco Chili with Shredded Chicken.

Storage, Reheating, and Freezing

Refrigerate cooled chili in an airtight container for 3 to 4 days. Keep the reserved corn and fresh garnishes separate when practical. Reheat the chili gently over low to medium-low heat, stirring in a little broth if it has thickened, then add the garnishes.

For make-ahead serving or freezing, prepare the chili base without the sour cream, lime, or garnishes. Freeze the base for up to 3 months. Thaw it in the refrigerator, reheat gently, then add the sour cream, lime, and toppings. Freezing fully finished chili may change its dairy texture.

Nutrition

Approximate nutrition per serving (1/6 of the recipe, including cotija but excluding optional tortilla strips): 430 calories, 36g protein, 16g fat, and 40g carbohydrates. Approximate values per 100g of finished chili: 105 calories, 9g protein, 4g fat, and 10g carbohydrates. Values vary with the prepared chicken, beans, broth, and amount of reduction.

Hot Dog Chili

Hot dog chili needs to be thick enough to stay on the dog but moist enough to spoon along the bun. This bean-free version has small beef crumbles in a reddish-brown sauce made with tomato paste, chili powder, and water. Break up the beef as it browns with onion, then simmer the sauce uncovered until a spoonful holds together without a watery rim. Serve it on warm hot dogs with different finishes of cheddar, mustard, and raw onion.

Time: 10 minutes prep, about 35 minutes cook; about 45 minutes total. Yield: About 8 chili dogs.

Ingredients for Hot Dog Chili

For the chili

• 1 lb ground beef, preferably 85–90% lean (about 450g)
• 1/2 cup finely minced onion (75g)
• 1 1/2 tablespoons chili powder
• 1/2 teaspoon garlic powder
• 3/4 teaspoon fine salt, plus more to taste
• 1/4 teaspoon ground black pepper
• 3 tablespoons tomato paste (about 50g)
• 3/4 cup water, plus more as needed
• Optional: a pinch to 1/4 teaspoon cayenne pepper, for a hotter chili

For serving

• 8 hot dogs
• 8 hot dog buns
• 1/2 cup shredded yellow cheddar cheese (55g)
• 1/4 cup finely diced white onion (40g)
• 2 tablespoons yellow mustard, or as needed

The minced onion cooks in the chili. Keep the diced white onion raw for topping the finished dogs.

How to Make Hot Dog Chili

1. Prepare the onions: Finely mince the onion for the chili. Dice the separate white onion for serving and set it aside.
2. Cook and crumble the beef: Warm a 10- to 12-inch skillet or medium saucepan over medium heat. Add the beef and minced onion. Cook for 7 to 9 minutes, breaking up the beef immediately and repeatedly pressing apart larger pieces, until the onion softens and the beef is lightly browned and cooked through. Ground beef should reach 160°F (70°C) if checked with a food thermometer. Drain excess fat before making the sauce.
3. Build the sauce: Stir in the chili powder, garlic powder, salt, pepper, and optional cayenne. Add the tomato paste and 3/4 cup water; stir until the paste is evenly distributed.
4. Simmer uncovered: Reduce the heat to medium-low and keep the chili at a gentle simmer for 25 to 30 minutes, stirring occasionally and more often as it thickens. Start checking after about 20 minutes. A spoonful should hold together without watery liquid collecting around it, while the beef stays moist and coated. Simmer a little longer if loose; if dry or pasty, stir in water 1 tablespoon at a time. Taste and adjust the salt.
5. Warm and assemble: Near the end of the simmer, heat the hot dogs according to their package directions and warm the buns if desired. Place each hot dog in a split bun and spoon chili along its length.
6. Add the toppings: For a row of four differently finished dogs, top one with cheddar, leave one with chili alone, add mustard and diced white onion to the third, and add diced onion to the fourth. Offer the remaining toppings separately. Serve while warm.

How to Get Fine Beef Crumbles

Break up the beef while it is still soft in the pan; once large pieces brown, they are harder to separate. Keep pressing and stirring as it cooks. The finished chili should have small, distinct crumbles, not a smooth texture. Draining the excess rendered fat before adding the sauce also helps it coat the beef rather than separate.

How Thick Should Hot Dog Chili Be?

Lift a spoonful from the pan. It should hold together with no watery rim, yet still look moist enough to spread along a hot dog. A wide skillet may reduce the sauce faster than a narrower saucepan, so use the texture rather than the clock as the final guide. Keep simmering uncovered if the chili is runny, or add water a tablespoon at a time if it becomes pasty.

If you want a bean-filled chili for a bowl instead, try Wendy’s copycat chili.

Storage and Reheating

Let leftover chili sauce cool, then refrigerate it in a covered container for up to 3 to 4 days, separate from the hot dogs, buns, and raw toppings. Reheat it thoroughly in a saucepan over medium-low heat, stirring in a splash of water if it has thickened. Heat the hot dogs and assemble just before serving so the buns do not become soggy.

For longer storage, freeze the cooled chili sauce alone in an airtight container for up to 2 months for best quality. Thaw it in the refrigerator before reheating.

Nutrition

Approximate nutrition per assembled chili dog, based on 8 servings with the listed cheese, mustard, and onion divided across the batch: 420 calories, 23g protein, 24g fat, and 28g carbohydrates. Per 100g: approximately 215 calories, 12g protein, 12g fat, and 14g carbohydrates. Values vary with the hot dogs, buns, beef leanness, drained fat, and toppings used.

Wendy’s Copycat Chili

This stovetop chili has small beef crumbles, kidney and pinto beans, and softened vegetables in a mild, tomato-forward sauce. It should be hearty but still loose enough for the sauce to pool around the beef and beans.

Draining the browned beef keeps the sauce from becoming greasy. Draining and rinsing the beans lets a measured amount of water set the starting consistency. From there, a gentle uncovered simmer brings the chili together without reducing it into a thick meat sauce.

Ingredients for Wendy’s Copycat Chili

Yield: 8 servings, about 1 cup each. Prep: 15 minutes. Cook: About 1 hour 35 minutes to 1 hour 50 minutes.

• 1 1/2 pounds 85% lean ground beef (680g)
• 1 medium yellow onion, diced, about 1 cup (150g)
• 1 medium green bell pepper, diced, about 1 cup (150g)
• 2 celery stalks, diced, about 3/4 cup (75g)
• 2 garlic cloves, minced
• 2 tablespoons mild chili powder blend
• 1 1/2 teaspoons ground cumin
• 1 can (28 ounces) tomato sauce
• 1 can (14.5 ounces) diced tomatoes, with their juice
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) pinto beans, drained and rinsed
• 3/4 cup water, plus more as needed
• 3/4 teaspoon kosher salt to start, plus more to taste
• 1/2 teaspoon ground black pepper

Use a mild chili powder seasoning blend, not straight ground hot chile. Blends and canned tomato products vary in salt and heat, so adjust the seasoning after simmering.

How to Make Wendy’s Copycat Chili

1. Prepare the vegetables and beans: Dice the onion, bell pepper, and celery into small pieces, and mince the garlic. Drain and rinse both kinds of beans, leaving them whole.
2. Brown and drain the beef: Heat a 5- to 6-quart heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef and cook for 8 to 10 minutes, breaking it into small, irregular crumbles, until no pink remains. Carefully drain off the rendered fat, leaving a thin film in the pot.
3. Soften the vegetables: Return the pot to medium heat. Add the onion, bell pepper, and celery. Cook with the beef for 6 to 8 minutes, stirring, until the onion begins to look translucent. Stir in the garlic, chili powder, and cumin for the final 30 to 60 seconds, just until fragrant.
4. Add the tomatoes and beans: Stir in the tomato sauce, diced tomatoes with their juice, both kinds of beans, 3/4 cup water, salt, and black pepper. Scrape the bottom of the pot as you stir. Bring just to a simmer over medium heat, about 5 to 8 minutes, then reduce the heat to low or medium-low.
5. Simmer gently: Cook uncovered for 75 to 90 minutes, stirring along the bottom every 15 to 20 minutes to prevent scorching. Only small bubbles should break the surface; lower the heat if the chili boils vigorously. Start checking after 60 minutes. The vegetables should be tender, and the beef and beans should remain distinct in sauce that pools slightly around them. If the chili gets too thick, stir in water a few tablespoons at a time.
6. Season and serve: Taste and add more salt if needed. Let stand off the heat for 5 minutes, then ladle into bowls.

How Saucy Should the Chili Be?

A spoonful should show whole beans and beef crumbles coated in red-orange sauce, with enough sauce to flow around them. If the vegetables are tender but the chili is still thin, simmer it uncovered a little longer. If needed, mash a small spoonful of beans to thicken the sauce without losing the whole-bean texture.

A wide pot or strong burner can reduce the sauce faster. If the chili becomes dense, add water a few tablespoons at a time until it is spoonable again.

Why Drain the Beef and Beans?

Draining the beef removes rendered fat that could make the sauce greasy. Draining and rinsing the beans serves a different purpose: the tomato products and measured 3/4 cup water determine this recipe’s starting consistency. Using liquid from the bean cans instead would change both the liquid balance and seasoning.

Serving and Variations

Serve the chili plain, or set out shredded cheddar, sour cream, finely diced onion, and hot sauce for individual bowls. Crackers or cornbread work alongside.

For more heat, add hot sauce or a pinch of cayenne to individual servings. Ground turkey can replace the beef, though it changes the flavor and may need a little oil to brown without sticking. For a separate turkey version, try ground turkey chili with kidney and black beans.

Storage and Reheating

Refrigerate leftovers promptly in shallow, airtight containers for up to 3 to 4 days. The chili can be made a day ahead and may thicken as it sits.

Reheat individual portions in the microwave, stirring partway through, or warm a larger amount over medium-low heat, stirring occasionally, until hot throughout. Add a little water if needed to loosen the sauce.

For longer storage, cool promptly and freeze in portions in freezer-safe containers or bags for up to 3 months. Thaw in the refrigerator before reheating when practical.

Nutrition

Approximate nutrition per serving, based on 8 servings without optional toppings: 300 calories, 23g protein, 12g fat, and 25g carbohydrates. Per 100g: approximately 100 calories, 8g protein, 4g fat, and 8g carbohydrates. Values are estimates; the amount of beef fat drained, canned products, and final sauce reduction will affect them.

Cincinnati Chili

Cincinnati-style chili goes over spaghetti, but the saucy beef and beans take center stage in these bowls. Browning the beef creates distinct crumbles, and a short simmer brings together tomato, chili powder, cinnamon, and a touch of allspice. The finished chili should spoon easily over the pasta without leaving a watery pool.

This bean-containing version is topped generously with yellow and white cheddar, diced white onion, and fresh cilantro. It makes 6 bowls in about 50 minutes, including 15 minutes of prep.

Ingredients for Cincinnati Chili

• 1 lb lean ground beef, preferably 90% lean (about 450g)
• 1 medium white onion, divided: about 3/4 cup finely chopped for the chili and 1/2 cup diced for topping (about 170g total)
• 2 garlic cloves, minced
• 2 tablespoons chili powder (about 15g)
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 2 tablespoons tomato paste (about 30g)
• 1 can (15 ounces) tomato sauce (about 425g)
• 3/4 cup water, plus more as needed
• 1 can (15 ounces) kidney beans, drained and rinsed (about 255g drained)
• 1 teaspoon kosher salt to start, plus more to taste
• 12 ounces dry spaghetti (about 340g)
• 1 1/2 cups shredded yellow and white cheddar (about 170g)
• 1/4 cup loosely packed fresh cilantro leaves

How to Make Cincinnati Chili

1. Prepare the toppings: Reserve about 1/2 cup diced onion for serving and finely chop the remaining onion for the chili. Mince the garlic and have the cheese and cilantro ready.
2. Brown the beef: Warm a 5-quart Dutch oven or heavy pot over medium heat. Add the beef and cook for 6 to 8 minutes, breaking it into small but distinct crumbles, until no pink remains. Drain excess fat, leaving a light coating in the pot for the onion.
3. Cook the onion and spices: Add the finely chopped onion and cook until softened. Stir in the garlic, chili powder, cinnamon, allspice, and tomato paste; cook briefly, stirring, until aromatic. This should take about 3 to 4 minutes total after adding the onion. Lower the heat if the paste begins to catch.
4. Simmer the chili: Stir in the tomato sauce, 3/4 cup water, kidney beans, and 1 teaspoon salt. Bring to a gentle bubble, then reduce the heat to medium-low or low. Simmer uncovered for 20 to 25 minutes, stirring occasionally and scraping the bottom. Check the thickness after about 15 minutes; if the sauce is drying out, add water a few tablespoons at a time. Taste and adjust the salt.
5. Cook the spaghetti: While the chili simmers, cook the spaghetti in a separate pot of boiling water according to the package directions. Drain well.
6. Assemble the bowls: Divide the hot spaghetti among 6 shallow bowls. Spoon on enough chili to mostly cover the pasta, leaving some beef and whole beans visible around the edges. Pile on the cheddar, add the reserved diced onion, and scatter cilantro over the top. Serve immediately.

Why This Chili Has a Chunkier Texture

Browning the beef before adding liquid gives this version separate crumbles. Break the meat up as it cooks, but do not whisk it into the sauce or mash the beans. Dispersing raw beef in water produces a much finer sauce and requires a different, longer cooking method.

How Thick Should the Sauce Be?

The sauce should look glossy and coat the beef and beans while still spooning easily over spaghetti. If it reduces into a dry mound, lower the heat and add water a few tablespoons at a time. If it looks watery, simmer it gently a little longer. Pot width and simmer strength affect how quickly the sauce thickens.

Optional Chocolate Finish

Chocolate is not needed for this version. For a subtle variation, stir 1/2 ounce unsweetened chocolate into the hot chili near the end of simmering until melted, then taste before adding more.

For a more conventional bowl-style option, try this beef chili. For a meatless option, make this black bean chili with sweet potato.

Storage and Make-Ahead

Refrigerate leftover chili in an airtight container for up to 3 days. Keep the spaghetti and fresh toppings separate so the pasta does not become soggy. Reheat the chili until hot, adding a splash of water if it has thickened, then serve with separately heated spaghetti and fresh toppings.

The chili can be made ahead. If fat solidifies on top after overnight refrigeration, lift it off before reheating. Freeze the chili alone for up to 3 months; serve it with freshly prepared spaghetti and toppings.

Nutrition

Approximate nutrition per bowl, based on 6 bowls with spaghetti and toppings: 550 calories, 34g protein, 18g fat, and 60g carbohydrates. Estimated per 100g of finished dish: 135 calories, 8g protein, 4g fat, and 15g carbohydrates. Values will vary with the beef, cheese, canned ingredients, and finished weight.

Chicken Chili Verde

Roasted tomatillos, poblanos, and jalapeño make the thick green sauce for this stovetop chicken chili verde. Boneless chicken thighs simmer gently in the sauce, then are pulled into a mix of bite-size pieces and loose shreds. With just enough broth to keep it spoonable, the finished chili coats the chicken rather than turning brothy. This version is bean-free; bottled salsa verde would need a different method and seasoning.

Prep: 20 minutes | Cook: 45–55 minutes | Total: About 65–75 minutes | Yield: 6 bowls

Ingredients for Chicken Chili Verde

• 1 1/2 pounds fresh tomatillos, husked and rinsed (680g)
• 2 medium poblano peppers (about 220g)
• 1 jalapeño, seeded for gentler heat
• 2 pounds boneless, skinless chicken thighs (about 900g)
• 1 teaspoon kosher salt to start, divided, plus more to taste
• 1 tablespoon neutral oil
• 1 medium yellow onion, diced (about 150g)
• 4 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1 cup low-sodium chicken broth, divided, plus a little more only if needed
• 1 tablespoon fresh lime juice, plus more to taste
• 1/4 cup chopped fresh cilantro

How to Make Chicken Chili Verde

1. Broil the vegetables: Set the broiler to high and place a rack about 6 inches from the heat. Halve and seed the poblanos and jalapeño. Arrange them with the husked, rinsed tomatillos in one layer on a rimmed, broiler-safe sheet pan. Broil for about 12–18 minutes, turning once and checking at 10 minutes. The tomatillos should be soft and blistered, with charred patches on the peppers rather than all-over scorching.
2. Brown the chicken: Season the thighs with 1/2 teaspoon salt. Heat the oil in a 5- to 6-quart Dutch oven or heavy soup pot over medium-high heat. Brown the chicken on both sides, about 6–8 minutes total per batch. Leave room between the pieces so they brown instead of steam. Transfer to a plate; the chicken will finish cooking in the sauce.
3. Cook the aromatics: Reduce the heat to medium. Cook the onion in the same pot for about 5–7 minutes, until softened, adding a small splash of oil only if the pot is dry. Stir in the garlic and cumin until fragrant, without letting the garlic brown deeply.
4. Blend the sauce: Remove any loose, heavily blackened pepper skin. Blend the broiled vegetables with 1/2 cup broth until mostly smooth but still lightly flecked. Take care with the hot vegetables: vent the blender lid and cover it with a towel, or let the vegetables cool slightly first.
5. Simmer the chicken: Pour the sauce and remaining 1/2 cup broth into the pot, scraping up the browned bits. Return the chicken and any collected juices. Partially cover and simmer over low to medium-low heat for about 18–25 minutes, stirring the sauce occasionally. Begin checking after about 18 minutes, or sooner for thin pieces. Keep the sauce at small, steady bubbles rather than a hard boil. The chicken is done when its thickest part reaches 165°F (75°C) and the meat pulls apart easily.
6. Finish and serve: Let the chicken stand briefly on a plate until manageable. Pull some into loose strands, leaving plenty in bite-size pieces, then return it to the sauce. Turn off the heat and stir in the lime juice. Taste and add the remaining 1/2 teaspoon salt as needed. Spoon into bowls and scatter a little cilantro near the center of each.

How to Broil Tomatillos and Peppers

Rinse the tomatillos well after removing their husks; the fruit has a sticky coating. Broiler strength and vegetable size can change the timing, so look for softened tomatillos and blistered peppers rather than waiting for a uniformly dark surface. Heavily scorched pepper skin can make the sauce bitter.

How Thick Should Chicken Chili Verde Be?

The sauce should coat the chicken and a spoon but still settle into the bowl, with a little sauce pooling around the pieces. Tomatillos vary in moisture, so add extra broth only if the chili is too thick to simmer comfortably, a few tablespoons at a time. If it looks watery at the end, simmer it briefly uncovered to reduce it.

Chicken Chili Verde Variations

For less heat: Omit the jalapeño and keep both poblanos. For more heat, leave some of the jalapeño seeds in; individual peppers vary.

For a white-bean variation: Fold drained, rinsed cooked white beans in near the end and adjust the broth if needed. This makes a more bean-forward chili. For another bean-based option, try White Bean Turkey Chili.

For chicken breast: Begin checking earlier than you would with thighs and stop cooking once the thickest part reaches 165°F. Breast meat can toughen with a prolonged simmer.

Storage and Reheating

Cool leftovers and refrigerate promptly in an airtight container for up to 4 days. Reheat gently on the stovetop, stirring occasionally, until hot throughout. Add a little broth if the sauce has thickened in the refrigerator. If making the chili ahead, add fresh cilantro when serving.

Freeze in airtight portions for up to 3 months. Thaw in the refrigerator before reheating.

Nutrition

Approximate nutrition per bowl, based on 6 bowls: 285 calories, 32g protein, 12g fat, and 13g carbohydrates. Approximate values per 100g: 90 calories, 10g protein, 4g fat, and 4g carbohydrates. Values vary with the chicken, vegetables, and finished yield; optional additions are not included.

Black Bean Chili

Whole black beans and sweet potato cubes simmer in a red tomato-chile broth in this meatless stovetop chili. The finished pot should be easy to ladle, with broth visible between the vegetables rather than a thick, mashed texture. Canned beans make the short simmer possible; the sweet potato determines when the chili is done. Finish with cilantro after cooking so it stays fresh and green.

Prep: 15 minutes | Cook: 30–35 minutes | Total: 45–50 minutes | Yield: 6 bowls

Ingredients for Black Bean Chili

• 1 tablespoon olive oil
• 1 medium yellow onion, diced (about 150g)
• 1 medium red bell pepper, diced (about 150g)
• 3 garlic cloves, minced
• 1 1/2 tablespoons mild-to-medium chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 2 tablespoons tomato paste (about 30g)
• 1 medium-large sweet potato, peeled and cut into roughly 1/2-inch cubes (about 12 ounces or 340g)
• 1 can (28 ounces) fire-roasted diced tomatoes, with their juices
• 2 cans (15 ounces each) black beans, drained and rinsed
• 1 1/2 cups low-sodium vegetable broth, plus more as needed
• 1/2 teaspoon kosher salt to start, plus more to taste
• 1/4 cup loosely packed chopped fresh cilantro

How to Make Black Bean Chili

1. Prepare the ingredients: Dice the onion and bell pepper, mince the garlic, and cut the peeled sweet potato into even, roughly 1/2-inch cubes. Drain and rinse the beans.
2. Soften the vegetables: Warm the oil in a 5- to 6-quart Dutch oven or soup pot over medium heat. Add the onion and bell pepper. Cook for 6–8 minutes, stirring occasionally, until the onion is translucent and the pepper begins to soften. Stir in the garlic just until fragrant.
3. Cook the seasonings: Stir in the chili powder, cumin, oregano, and tomato paste. Cook for about 1 minute, stirring constantly, until fragrant and the paste darkens slightly. Add the remaining ingredients promptly so the spices do not scorch.
4. Simmer: Add the sweet potato, tomatoes and their juices, black beans, broth, and 1/2 teaspoon salt. Bring to a gentle bubble over medium heat, then reduce to medium-low. Loosely cover and simmer for about 15 minutes, stirring occasionally and scraping the bottom. Uncover and simmer for another 5–10 minutes. Start checking the sweet potato after about 18 minutes of simmering: a fork should slip through a cube easily, but the cubes should mostly hold their shape.
5. Adjust and finish: The chili should ladle easily, with red broth visible between the beans and vegetables. If it is too thick, stir in broth or water a splash at a time. If unusually loose, simmer uncovered briefly. Taste and adjust the salt; add a pinch of cayenne or chipotle powder only if you want more heat. Turn off the heat and scatter the cilantro over the chili just before serving.

How Thick Should This Chili Be?

A gentle simmer helps the sweet potato soften without reducing the chili to a nearly dry bean mixture. If the broth begins to disappear or the vegetables become exposed, lower the heat and add a little broth or water. Leave the beans and vegetables intact rather than mashing or pureeing them.

When Is the Sweet Potato Done?

Even 1/2-inch cubes cook more consistently, but use a fork rather than the timer alone to check them. Larger pieces may need a few extra minutes and a splash of liquid as they simmer. The canned beans are already cooked and only need to heat through; uncooked dried beans must be cooked separately until tender before they can be used in this chili.

Serving and Storing

Ladle into bowls with the cilantro visible on top. Offer lime wedges or sliced avocado alongside if desired; add avocado to individual bowls, not the pot. For a different, meat-containing chili, try ground turkey chili.

Cool leftovers promptly and refrigerate in covered containers. Reheat gently on the stovetop, adding a splash of water or broth if the chili has thickened. Add fresh cilantro after reheating. Cooled, ungarnished portions can also be frozen, though the sweet potato may soften further after thawing.

Nutrition

Approximate nutrition per bowl, based on 6 bowls: 260 calories, 11g protein, 4g fat, and 47g carbohydrates. Per 100g: approximately 70 calories, 3g protein, 1g fat, and 13g carbohydrates. Values exclude optional toppings and vary with the beans, tomatoes, broth, and amount of liquid left after simmering.

Ground Turkey Chili

This stovetop chili has distinct ground turkey crumbles, whole kidney and black beans, and diced tomatoes in a red sauce. Brown the turkey before adding the liquid, then simmer the chili uncovered until the sauce coats the beans but still pools lightly around them.

Serve it in bowls with a dollop of sour cream and a little shredded cheddar. Allow about 15 minutes to prep and 40–45 minutes to cook; the recipe makes 6 bowls.

Ingredients for Ground Turkey Chili

• 1 tablespoon olive oil
• 1 medium yellow onion, diced (about 150g)
• 3 garlic cloves, minced
• 1 lb ground turkey (about 450g)
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 tablespoons tomato paste
• 1 can (14.5 ounces) diced tomatoes, with their juices
• 1 can (15 ounces) tomato sauce
• 1/2 cup low-sodium chicken broth, plus more if needed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 teaspoon kosher salt and 1/4 teaspoon black pepper to start, plus more to taste
• Optional: a pinch to 1/4 teaspoon cayenne pepper
• 6 tablespoons sour cream, for serving
• 1/2 cup shredded cheddar cheese, for serving

How to Make Ground Turkey Chili

1. Prepare the ingredients: Dice the onion and mince the garlic. Drain and rinse both cans of beans, but keep the diced tomatoes and their juices together.
2. Soften the onion: Warm the oil in a 5- to 6-quart heavy pot or Dutch oven over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally, until softened. Add the garlic and stir for about 1 minute, until fragrant.
3. Brown the turkey: Add the ground turkey and cook over medium to medium-high heat for 7–9 minutes, breaking it into small, irregular crumbles as it cooks. The turkey should be fully cooked with no pink remaining before the simmer; ground turkey should reach 165°F (75°C) for food safety. Small crumbles can be difficult to probe individually. Drain excess fat only if the turkey releases an appreciable amount.
4. Cook the paste and spices: Stir in the tomato paste, chili powder, cumin, salt, pepper, and optional cayenne. Cook over medium heat for 1–2 minutes, stirring, until the paste coats the turkey and darkens slightly without burning.
5. Simmer the chili: Stir in the diced tomatoes with their juices, tomato sauce, 1/2 cup broth, and both kinds of beans. Bring to a gentle simmer over medium heat, then reduce to medium-low. Simmer uncovered for 25–30 minutes, stirring periodically and scraping the bottom of the pot. Start checking at 25 minutes: the beans should be hot and intact, with sauce coating the solids and pooling lightly around them.
6. Adjust and serve: Taste and add salt or pepper as needed. If the chili is thin, simmer it uncovered for a few more minutes; if it is too thick, add broth a few tablespoons at a time. Let stand off the heat for about 5 minutes. Ladle into bowls and top each with about 1 tablespoon sour cream and a light scattering of cheddar.

How Thick Should Turkey Chili Be?

A spoonful should hold the beans and turkey together without looking dry. Canned tomato products vary in thickness, so judge the finished chili by the sauce visible around the solids. Stir as it reduces to keep the tomato base from sticking; if it thickens too much while resting, loosen it with a little broth.

Which Cans Should You Drain?

Drain and rinse the kidney and black beans, but use all the juices from the diced tomatoes. Start with the measured 1/2 cup broth rather than adding extra liquid before the chili has simmered.

Storing and Reheating

Cool the chili promptly and refrigerate it without toppings in an airtight container for up to 3–4 days. Reheat in a saucepan over medium heat, stirring, or microwave until hot throughout. Add a splash of broth if needed, then top each bowl with fresh sour cream and cheddar.

For longer storage, freeze cooled, untopped chili in airtight, portion-sized containers for up to 3 months. Thaw in the refrigerator before reheating.

Nutrition

Approximate nutrition per bowl, including sour cream and cheddar: 360 calories, 27g protein, 15g fat, and 32g carbohydrates. A bowl is approximately 350g; per 100g, that is about 103 calories, 8g protein, 4g fat, and 9g carbohydrates. Values vary with the ground turkey and canned products used and how much the chili reduces.

Shredded Beef Chili

Chuck roast gives this chili long, tender beef strands instead of the texture of ground beef. The beef braises in a tomato-and-spice sauce until it pulls apart easily, then returns to the pot with pinto beans. An uncovered simmer thickens the sauce so it coats the beef but stays moist enough to ladle into bowls.

Allow about 20 minutes to prepare the ingredients and 3 to 4 hours to cook. The beef determines the timing: if it resists shredding, it needs more time in the covered pot. Makes 6 to 8 servings.

Ingredients for Shredded Beef Chili

• 2 1/2 pounds boneless beef chuck roast, cut into roughly 3-inch pieces (1,150g)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 tablespoon neutral cooking oil
• 1 large yellow onion, diced (about 180g)
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 3 tablespoons chili powder blend
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 can (28 ounces) crushed tomatoes
• 1 cup low-sodium beef broth, plus more if needed
• 2 cans (15 ounces each) pinto beans, drained and rinsed (about 500g drained)
• 1/4 cup loosely packed fresh cilantro leaves

For more heat, add 1/8 to 1/4 teaspoon cayenne with the other spices. Use a chili powder blend, not the same amount of pure ground chile, which may be much hotter. Drained, rinsed kidney beans can replace the pinto beans, though they will be larger and more prominent in the finished chili.

How to Make Shredded Beef Chili

1. Preheat and season: Heat the oven to 325°F (165°C). Pat the beef dry and season it with the salt and pepper.
2. Brown the beef: Heat the oil in a 5- to 6-quart oven-safe Dutch oven over medium-high heat. Sear the beef in batches, turning until several sides are browned, about 8 to 12 minutes total. Leave space between the pieces so they brown instead of steam. Transfer to a plate.
3. Build the chili base: Reduce the heat to medium and cook the onion until softened. Stir in the garlic, tomato paste, chili powder, cumin, and smoked paprika. Cook for about 1 minute, stirring so the spices become fragrant without scorching. Add the crushed tomatoes and broth, scraping up the browned bits from the pot.
4. Braise until tender: Return the beef and any collected juices to the pot, nestling the pieces into the sauce. Cover tightly and cook in the oven for about 2 1/2 to 3 1/2 hours. Start checking at 2 1/2 hours. If a fork does not pull the beef easily into strands, keep braising covered and check again in 20 to 30 minutes.
5. Shred and add the beans: Lift out the beef and let it cool just enough to handle. Shred it into distinct strands with two forks, discarding any large pieces of fat. Skim excess fat from the sauce if needed. Return the beef to the pot and gently stir in the beans. Adding canned beans after the long braise helps them stay whole.
6. Thicken and serve: Simmer uncovered over medium-low heat for 15 to 25 minutes, stirring occasionally. The beans should be hot, and the sauce should coat the beef while still flowing from a ladle. If the chili is too thick, stir in broth a splash at a time. Season with more salt if needed, then ladle into bowls and scatter the cilantro over the top.

How to Tell When the Beef Is Ready

Chuck roasts vary, so use tenderness rather than the clock to decide when to shred. A fork should pull a piece into strands without resistance. If the beef is still firm, leave it in the covered pot with sauce around it and continue braising; pulling harder will not make it tender.

Getting the Right Chili Thickness

The sauce may look loose before the final simmer. Leave the pot uncovered to reduce it, stirring occasionally and checking after about 15 minutes. A ladleful should show distinct beef strands and whole beans coated in sauce, not sitting in a thin broth. If the chili becomes pasty or starts catching on the bottom, add a little broth until it is easy to ladle again.

Serving Shredded Beef Chili

Serve in bowls with a light cilantro garnish and cornbread on the side. For a different take on beef chili, try Award-Winning Beef Chili.

How to Store and Reheat Shredded Beef Chili

Cool leftovers promptly and refrigerate in shallow airtight containers within 2 hours. Use within 3 to 4 days. Reheat gently on the stovetop, stirring in a splash of broth if the chili has thickened, until it reaches 165°F (75°C). Add fresh cilantro after reheating.

For longer storage, freeze cooled chili in airtight portions for best quality within about 2 to 3 months. Thaw in the refrigerator before reheating.

Nutrition

Approximate nutrition per serving, based on 8 servings: 440 calories, 37g protein, 23g fat, and 25g carbohydrates. Approximate values per 100g: 145 calories, 12g protein, 8g fat, and 8g carbohydrates. Values vary with the chuck roast, the amount of fat skimmed, and how much the sauce reduces.