Shake the Winter Blues With a Bowl of Chili!

— Written By and last updated by
en Español

El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.

Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.

English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.

Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.

Collapse ▲

The Super Bowl may be behind us, but according to Punxsutawney Phil, winter sadly is not and there is nothing better than a bowl of chili to warm up the winter blues! Here are some traditional versions as well as some using veggies, even the famous ENC sweet potato!


Traditional Chili and Beans


  • 2 tablespoons olive oil
  • 2 cups chopped yellow onion
  • 8 garlic cloves, minced
  • 3 pounds ground chuck
  • 1 (6-oz.) can tomato paste
  • ⅓ cup chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 (15-oz.) can dark red kidney beans, drained and rinsed
  • 1 (28-oz.) can crushed tomatoes
  • 2 cups reduced-sodium chicken broth


  1. Heat oil in a large Dutch oven over medium-high. Add onions and garlic, and cook, stirring often, until tender, about 5 minutes. Add ground chuck, and cook, stirring until beef crumbles and is no longer pink, 8 to 10 minutes. Drain beef mixture well, and return to Dutch oven.
  2. Add tomato paste, chili powder, cumin, salt, pepper, thyme, and oregano, and cook, stirring often, 2 minutes.
  3. Increase heat to high. Stir in beans, tomatoes, chicken broth, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally for about 30 minutes.

Serves 8.

Crock Pot Chicken Taco Chili

I love a slow cooker and will amend most any recipe to use one; most of these can be done the same!


  • 1 small onion, chopped
  • 1 (15.5 oz.) can black beans, drained
  • 1 (15.5 oz.) can kidney beans, drained
  • 1 (8 oz.) can tomato sauce
  • 10 oz. package frozen corn kernels
  • 2 (10 oz.) cans diced tomatoes w/chilies
  • 4 oz. can chopped green chili peppers, chopped
  • 1 packet reduced sodium taco seasoning or homemade (see below)
  • 1 tbsp. cumin
  • 1 tbsp. chili powder
  • 24 oz. (3) boneless skinless chicken breasts
  • ¼ cup chopped fresh cilantro

To make your own taco seasoning, omit the packet, cumin and chili powder above and use below instead:

  • 1½ tablespoons cumin
  • 1½ tablespoons chili powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon dried oregano
  • ½ teaspoon paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper


  1. Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.
  2. Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
  3. Half an hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro and your favorite toppings!

Serves 10. Each serving contains Calories 220, Fat 3g, Cholesterol 44mg, Sodium 729mg, Carbohydrates 28g, Fiber 8.5g Sugar 6g, Protein 21g.

All About Veggies Chili


  • 2 tablespoons olive oil
  • 2 cups chopped yellow onion
  • 1 cup chopped green bell pepper
  • ½ cup diced celery
  • ½ cup diced peeled carrot
  • 1 tablespoon minced jalapeño pepper
  • 8 ounces cremini mushrooms, finely chopped
  • 4 garlic cloves, minced
  • 3 tablespoons unsalted tomato paste
  • 1½ tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground red pepper
  • 1 (14.5-ounce) can stewed tomatoes, undrained
  • 2 cups water
  • 1 cup lower-sodium vegetable juice
  • ½ cup uncooked wheat berries or farro
  • 1 cup water
  • 1 cup lager beer (such as Budweiser)
  • 1 (14.5-ounce) can unsalted kidney beans, rinsed and drained
  • 4 ounces sharp cheddar cheese, shredded (about 1 cup)
  • ½ cup diced red onion
  • ¼ cup reduced-fat sour cream


  1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 6 ingredients (through garlic); sauté 10 minutes or until liquid evaporates and vegetables begin to brown. Add tomato paste and next 5 ingredients (through red pepper); cook 3 minutes, stirring constantly. Using kitchen scissors, cut tomatoes in the can into bite-sized pieces. Add 2 cups water, vegetable juice, and tomatoes to pan; bring to a boil, scraping pan to loosen browned bits. Reduce heat; simmer 30 minutes.
  2. Combine wheat berries and 1 cup water in a small saucepan. Bring to a boil; reduce heat, and simmer 15 minutes or until liquid is absorbed. Add wheat berries, beer, and beans to chili; cook 20 minutes. Serve with cheese, red onion, and sour cream.

Serves 6. Each serving contains Calories 312, Fat 12g, Cholesterol 22mg, Sodium 610mg, Carbohydrates 28g, Fiber 9g, Protein 13g.

Cheezy Black-eyed Pea Chicken Chili

(This is one of my favorite go to’s for yummy comfort food, it is adapted from a Paula Deen)


  • 1 pound boneless skinless chicken breasts, cut into bite-size pieces
  • 1 tablespoon Paula’s House Seasoning
  • 2 cups chopped white onion
  • 1 cup chopped red bell pepper
  • 1 tablespoon minced fresh garlic
  • 1 (15-ounce) can seasoned black-eyed peas
  • 1 (14.5-ounce) can diced tomatoes
  • 1 cup water
  • 1 (1.25-ounce) package white chicken chili seasoning
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1⁄2 teaspoon crushed red pepper
  • 1 (8-ounce) package Velveeta cheese, cubed
  • 2 cups sour cream
  • 1⁄2 cup chopped green onion
  • 1 teaspoon paprika
  • Garnish: sliced green onions


  1. Sprinkle chicken with House Seasoning, add onion, garlic and red bell pepper. Bake at 350° F for 35-45 minutes, until chicken is done. Chop chicken. Stir black-eyed peas in diced tomatoes, water, white chicken chili seasoning, chili powder, cumin, and crushed red pepper. (At this point I use a crock-pot and cook the remaining ingredients adding the Velveeta towards the end)  Bring to a boil; reduce heat to low, and simmer for 20 minutes, stirring occasionally. Add cubed Velveeta, and stir until cheese is melted. Remove from heat.
  2. In a small bowl, combine sour cream, green onion, and paprika. Top each serving of chili with sour cream mixture. Garnish with green onions, if desired.

Instant Pot Chili

Since almost everyone I know got an Instant Pot for Christmas this year, here is an easy Instant Pot Chili!


  • 1 Tbsp. vegetable oil
  • 2 tsp. minced garlic
  • 1 lb. lean ground beef
  • 1 large onion, chopped
  • 1 large bell pepper, chopped
  • 6 stalks celery, chopped
  • 2 Tbsp. chili seasoning mix*
  • 2 cups chicken stock
  • 4 dashes Worcestershire sauce
  • 1 15 oz. can pinto beans, drained
  • 1 15 oz. can kidney beans, drained
  • 1 15 oz. can RoTel Original
  • 1 15 oz. can diced tomatoes
  • 1 15 oz. can tomato sauce
  • Salt and pepper, to taste
  • Sour cream, green onions, and cheddar cheese for topping (optional)


Step 1 Sauté 

  1. Select the “Sauté” function on your Instant Pot and add the vegetable oil. Let it warm up for a minute or so, then add the onion, bell pepper, and celery. Cook for a few minutes, until the onions start to soften. Next, add the ground beef.
  2. Continue to cook until the ground beef is browned, then add the minced garlic. Cook for a minute or so, then add the chili seasoning to the beef and veggies.
  3. Stir well, then add the chicken stock to the pot. Stir well again, and try to scrape up any browned bits that are sticking to the bottom of the pot. (Those will add flavor!) Finally, add the pinto beans, kidney beans, Ro-Tel, diced tomatoes, and tomato sauce on top, and stir again.

Step 2 Pressure Cook

  • Place the lid on top of your Instant Pot, select “Manual,” and set it for 10 minutes on high pressure. When the time is up, let the pressure release naturally.

Step 3 Enjoy!!

  • When the lid unlocks, give your chili a stir, and dinner is served! Scoop into a bowl and top with sour cream, green onions, and cheddar cheese if desired.