Food Quick Chili is a great way to greet the lower temperatures of fall. Courtesy of Biz Velatini As the days grow shorter and the air turns crisp, there’s one thing that makes the chill a little more bearable: chili season. Nothing says cozy like a simmering pot of […]
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As the days grow shorter and the air turns crisp, there’s one thing that makes the chill a little more bearable: chili season. Nothing says cozy like a simmering pot of chili on the stove, filling the kitchen with warmth and irresistible aromas. Chili is the perfect way to welcome the temperature drop, offering endless possibilities to please every palate — from quick weeknight meals to hearty bowls that feed a crowd.
This week, we’re diving into three mouthwatering versions to suit any occasion. First up is a speedy chili for those nights when time is short but comfort is still on the menu. Then, there’s a nourishing sweet potato and black bean chili packed with wholesome ingredients for a more veggie-forward twist. And finally, we’ll take a look at a Buffalo chicken chili, a zesty, award-winning recipe that claimed a $5K prize — perfect for those who like their chili with a spicy kick.
Whether cooking for family, friends or just yourself, these chili recipes are the ideal way to embrace the season and make the most of fall’s cozy vibes. A bonus? These are also perfect if you’re on a weight-loss journey like myself.
• My Bizzy Kitchen runs once a month in Food. Follow Biz Velatini on her blog at mybizzykitchen.com/, on Instagram at instagram.com/mybizzykitchen/?hl=en and Facebook at facebook.com/mybizzykitchen.
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Quick Chili
1 15.5-ounce can Bush’s Chili Magic (my flavor was medium campfire style)
1 15-ounce can kidney beans, drained
8 ounces lean ground beef (I used 93/7)
2 tablespoons chili powder
1 15-ounce can fire-roasted tomatoes
1 chipotle pepper
Open and drain the kidney beans. Remove one chipotle pepper from the can and finely chop it.
In a large skillet or pot over medium-high heat, add the lean ground beef. Break it apart with a spatula and cook until browned.
Sprinkle 2 tablespoons of chili powder over the browned beef. Stir well to evenly coat the meat with the spices.
Pour the Bush’s Chili Magic, including the sauce, into the skillet with the beef. Add the drained kidney beans and the entire can of fire-roasted tomatoes. Add the finely chopped chipotle pepper to the mixture. Adjust the amount based on your spice preference; you can add more for extra heat.
Mix all the ingredients thoroughly. Allow the chili to simmer over medium heat for about 5-7 minutes, stirring occasionally to ensure even cooking.
Once the chili is heated through and well-flavored, it’s ready to be served. Ladle it into bowls and garnish with your favorite toppings such as shredded cheese, sour cream or chopped green onions.
Serves 4 (1 heaping cup each)
— Biz Velatini
Black Bean and Sweet Potato Chili
Avocado oil spray
2 medium sweet potatoes
4 teaspoons minced garlic
2 tablespoons chili powder
4 teaspoons ground cumin
¼ teaspoon table salt
1 cup water
1 28-ounce can black beans, rinsed
2 cups canned tomatoes
1 tablespoon cilantro, chopped
2 tablespoons canned chipotle peppers (one whole pepper)
Optional: 1 cup diced canned potatoes
Heat avocado oil in a large stock pot and bring to medium-high heat. Add diced sweet potato and cook, stirring often, about 4 minutes.
Add garlic, chili powder, chipotle and salt and cook, stirring constantly, until fragrant, about 30 seconds.
Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until potato is tender, 10 to 12 minutes.
Add canned tomatoes. (If you don't like chunks like I do, puree at this point). Add beans, tomatoes and lime juice and return to a simmer. Cook for an additional 45 minutes.
Garnish with nonfat Greek yogurt, cilantro and shredded cheddar cheese.
Serves 4 (2 cups each)
— Biz Velatini
Best Buffalo Chicken Chili
1 tablespoon olive oil
2 pounds boneless, skinless chicken breasts
2 large carrots
3 stalks celery
1 large red pepper
5 cloves of garlic
5 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon paprika
½ cup Frank’s Hot Sauce
2 15-ounce cans tomato sauce
1 15-ounce can diced tomatoes
1 15-ounce can black beans, drained
1 15-ounce can chili beans in sauce (do not drain)
Salt and pepper to taste
Put chicken breasts in the food processor to grind up. If you can find ground chicken breast, you can use that instead.
Heat the oil in a pot and add ground chicken and cook for about 10 minutes on medium heat until it’s no longer pink.
Clean out the food processor and add carrots, celery, garlic and red pepper and puree. Add the mixture to the chicken and cook about 5 minutes until the veggies start to soften.
Throw everything else into the pot and let it simmer for at least 1 hour.
Serves 8 (1 cup each)
— Biz Velatini
