Do Chili 3 Ways

Chili is one of those things that you sometimes hesitate to admit you love but secretly you absolutely adore. It’s not the sexiest first date food, but let’s face it: It’s warm, filling, you get to put cheese on it and it reminds you of ski trips as a kid – and that time where the housekeeper in Parent Trap offers it to Lindsey Lohan with cornbread and she says no…and we were all like whattttt?!

With National Chili Day upon us, submit to your love for this carb-less wonder and try out one of these recipes. There are so many variations and everyone has a classic favorite, but why not try out a new version to add to your arsenal? Better yet, host your very own chili cook-off for your friends and be the judge of who’s best…

Chipotle Black Beans & Sweet Potato Chili

easy vegetarian chili recipe


1 tablespoons Avocado Oil

1 White Onion, diced

3 cloves Garlic, minced

¼ cup Cilantro, roughly chopped, plus more for garnish

1 teaspoon Chili Powder

1 teaspoon Cumin

½ teaspoon Paprika

1 teaspoon Kosher Salt

3 Sweet Potatoes, peeled and diced

2 Chipotle Peppers in Adobo Sauce, seeded, and minced

2 cups Vegetable Broth

1 28-once can Fire Roasted Tomatoes, diced

2 cans Black Beans, drained and rinsed


In a pot, heat avocado oil over medium heat. When the oil is hot, add the onions and sauté for 5 minutes. Add the garlics and cilantro, continue to sauté for another minute. Next add all spices, the sweet potatoes, and chipotle peppers. Sauté for 1-2 minutes until fragrant. Add the vegetable broth and tomatoes. Reduce heat to a simmer and cover. Simmer the chili for 30 minutes. Add the beans and continue to simmer for 10 more minutes. Garnish with fresh cilantro when serving.

Turkey Chili

turkey-chili-recipe copy


2 tablespoons Olive Oil

1 Red Onion, diced

2-3 cloves Garlic, minced

1 Red Bell Pepper, seeded and diced

1 Green Bell Pepper, seeded and diced

1 pound ground Turkey

2 teaspoons Kosher Salt

2 teaspoons Cumin

1 ½ teaspoons Chili Powder

1 teaspoon Paprika

¼ teaspoon Cayenne

1 28-ounce can Fire Roasted Tomatoes, diced

2 ½ cups Chicken Broth, low sodium

1 can Kidney Beans, drained and rinsed

1 can Black Beans, drained and rinsed

Cheddar Cheese, shredded, for garnish (optional)

Greek Yogurt or Sour Cream, for garnish (optional)


In a pot, heat olive oil over medium heat. Add the onions and bell peppers, sauté for 5-7 minutes until softened. Add the garlic, sauté for 1 minute before adding the turkey. Brown the turkey, breaking up into pieces. Add all spices and sauté for an additional minute. Next, add the tomatoes and chicken broth. Reduce the heat to a simmer and cover. Simmer for 30 minutes. Add the beans and continue to simmer for 10 minutes. Serve with cheese and Greek yogurt if desired.

Pumpkin, Sausage, and White Bean Chili



1 TBSP olive oil

1/2 lb sweet Italian turkey sausage

1/2 lb spicy Italian turkey sausage

1 small Spanish onion, small dice

1/2 jalapeno, seeded, finely chopped

1 red bell pepper, small dice

1 cup diced pumpkin

16 oz. chopped tomatoes

16 oz. canned pumpkin

24 fl oz. chicken stock

3 bay leaves

1 sprig fresh sage

1 TBSP fresh basil, chopped

1 can white beans

Salt, to taste

Pepper, to taste


In a large pot, heat olive oil. Add meat and brown, breaking up into small pieces. Once meat is browned, remove from pot. Set aside on a paper towel lined plate.

Add onion, jalapeno, and bell pepper. Cook until onion is soft and translucent. Return meat to the pot. Add tomatoes, pumpkin cubes, canned pumpkin, chicken stock, herbs and spices.  Bring to boil and reduce heat to simmer.  Simmer on low heat for 1-1.5 hours. Liquid should reduce so that chili is thick. 10 minutes before chili is ready, add beans. Before serving remove bay leaves and sprigs of sage. Garnish with fresh basil.

Photographed by Alli Shepherd.