The Chilli Recipes to Keep you Warm in Winter

Chilli Recipe

The simplified version of a classic recipe provided below is tried, tested, and true. With preparation time all of 10 minutes, this hot and spicy stew consisting primarily of beans, tomatoes and ground beef is a quick and easy way to get out of the kitchen as chilly weather approaches.


The protein-packed beans proved to be incredibly filling, while heat from the chilli powder helped to clear sinuses and warm the body up considerably.


Chilli is flexible. Add more or less of any of the vegetables or beans. If you add more veggies you may also want to add more spice, but not too much because, remember, that chilli powder heats up considerably as it cooks!


The classic recipe is scrumptious on its own. The chicken version is equally delicious with the benefit of being lower in fat and cholesterol, while the vegetarian version hides vegetables so well that reluctant kids and adults won’t even miss the meat.




  • 4 chicken breast halves
  • 1 jar salsa
  • 1 (16 ounce) can crushed tomatoes
  • 1 (16-ounce) can red kidney beans, drained and rinsed
  • 1 (11-ounce) can corn kernels
  • 2 teaspoons garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chilli powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt



  • Lightly brown the four chicken breasts (both sides) in one tablespoon of oil.
  • Add salsa, tomatoes, garlic powder, ground cumin, chilli powder, salt, and pepper then cook covered on low heat for one hour.


  • Shred chicken with two forks, then return the meat to pot, stir in corn and beans, and continue cooking covered on low heat for one more hour.
  • Serve with grated cheddar cheese, chopped cilantro, and green onions.




  • 2 pounds ground beef
  • 1 onion, chopped
  • 1 small green bell pepper, chopped
  • 1 medium zucchini, chopped
  • 2 cloves of garlic, chopped
  • 3 (16-ounce) cans red kidney beans, rinsed and drained
  • 3 (14-ounce) cans diced tomatoes
  • 2 (11-ounce) cans corn kernels
  • 2 to 3 (levelled) tablespoons chilli powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin



  • Saute onion, green pepper, zucchini, and garlic in a large pot on medium heat until tender, stir in beef and cook until it is no longer pink.
  • Add all the seasonings and cook for a couple minutes before adding beans, tomatoes, corn, and one cup of water.
  • Bring the mixture to a boil, then reduce the heat to very low, cover with lid and let it slowly simmer for two hours.
  • Stir occasionally, then serve with tortilla chips.




  • 2 tablespoons oil
  • 1 large onion, diced
  • 2 green peppers, diced
  • 2 carrots, diced
  • 3 stalks of celery, diced
  • 4 cloves of garlic, finely minced
  • 1 tablespoon chilli powder
  • 2 tablespoons cumin
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon chilli flakes
  • 2 (28-ounce) cans crushed tomatoes
  • 2 cans beans, drained and rinsed
  • 2 (11-ounce) cans corn kernels



  • Heat oil in a large pot, add onion, and sauté for about three minutes.
  • Add garlic and sauté one minute more.
  • Add spices and cook stirring for about 30 seconds.
  • Add peppers, carrots, and celery and cook for about five minutes, or until they just start to soften.
  • Add tomatoes, beans, and corn then bring to a boil.
  • Once the chilli begins to bubble, reduce to low heat and let it simmer with the lid on.
  • Serve the chilli on its own or with sour cream, cheddar cheese, cilantro, diced avocados, green onions and flour tortillas.


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