Let me introduce you to the Lexus of chili. This steak chili recipe is, hands down, the best chili I’ve ever made. Or eaten. Using bits of steak or stew meat instead of ground beef is a total game changer.

Many of my readers have used this chili in chili competitions and have won or have done really well (even in Texas, which is saying a lot). A lot of people agree that this is the best!

This recipe might look long and slightly intimidating, but it’s worth the extra time and sautéing. I’ll hold your hand. And then we’ll be high-fiving once your family deems you the best chili maker they know.

Award Winning Steak Chili Recipe!

And apparently a lot of you feel the same way because it has won a lot of October chili cook offs! (More on that later.)

This was also the first time I've made a chili recipe with steak instead of lean ground beef, ground turkey, or ground chicken. It's like the Lexus of chili.

Looking for a Meat-free Monday Recipe? Try my paleo vegetarian chili!

It's also unique that it uses only jalapeno peppers and no canned green chile peppers or green bell pepper. It's a delicious chili, though, so trust me on this!

What is the Best Beef for Chili?

Using steak in chili can seem like an indulgence, right? It doesn't have to be!

Stew meat or a chuck roast is the best to include in your chili recipe with steak! Because you're cooking it really slowly for a long time, it'll soften up and be just as tender as great steak.

If you get grass-fed beef shares like us, then high-quality beef is pretty affordable! I always reserve a package of steak or stew meat to make this chili at least once every winter.

It has to compete with a couple of other beef recipes we love that remind us of living in Europe -- Borscht and Goulash. We like hearty, stick-to-your-ribs meals in the winter.

Stew Meat Chili ingredients

• Spices & herbs (chili powder, cumin seeds, cayenne pepper, cinnamon, oregano, bay leaves)
• Steak or beef stew meat
• Onions, celery, garlic, jalapenos
• Beef, chicken, or vegetable stock
• Tomato paste & crushed tomatoes
• Semisweet or dark chocolate chips (yes, seriously)
• Masa harina or corn flour (just a little makes a big difference)
• Butternut squash (optional, but fun!)
• cilantro, parsley, and garnishes

Does Chili Need to Have Beans?

If you're looking for a classic bean chili recipe, this isn't it. Most chili recipes have kidney beans or black beans, but this crock pot chili -- no beans. (In some parts of Texas putting beans in chili is frowned on -- go figure! A beanless chili recipe would do well there.)

It's a nice homemade chili recipe to have if you're eating paleo or avoiding legumes. And it's gluten free as is.

How to make Steak Chili with Stew Meat

There are instructions below to use your slow cooker and I put adaptation for Instant Pot (or another electric pressure cooker) or stovetop as well!

1. Combine the spices and coconut sugar in a small bowl and set aside.

2. Add the beef to a large bowl and season with black pepper and salt.

3. Heat the oil in a large, deep skillet or saute pan over high heat. Add the beef to the skillet. Let the meat sit for a minute or so, then stir them up. Cook for another couple of minutes, then transfer the meat to the crock of a 6-quart slow cooker. This might need to be done in batches depending on the size of your pot.

Do You Have to Sear the Beef Before Slow Cooking?

Short answer: No.

Alternate short answer: Yes, if you have time.

Also, this isn't a "done in 30 minutes" kind of chili. It does require some prep work like chopping and searing beef chunks at medium-high heat, but it makes quite a big of chili, and I love having leftovers.

4. When you're finished with the beef, add the chopped onion, celery, and salt to the skillet and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add garlic, jalapenos, and spice mixture and cook for another minute.

5. Pour in the stock, tomato paste, and crushed tomatoes and simmer for 3 minutes. Stir in the chocolate, masa harina, and another couple large pinches of salt and cook for another minute.

6. Transfer this mixture to the slow cooker with the beef. Add the water and the squash cubes (if using).

7. Cover and cook on high for 5-6 hours or low for 7-8 hours, stirring only once or twice, until the beef is very tender.

8.Remove the bay leaves and stir in the cilantro and parsley. Serve the chili with garnishes.

Making Stew Meat Chili in an Instant Pot

Most things that you make in a slow cooker you can adapt for Instant Pot.

And the nice thing is that if the slow cooker requires meat being browned on the stove, you can just use the Saute setting on your Instant Pot!

Converting cooking times might be a little trickier though. It totally depends on the type and thickness of meat you have. For this recipe, using steak or stew meat would only require about 20 minutes of pressure cooking time.

If you feel like this is too long you can play with the timing.

Making Chili with Stew Meat on Stove Top

If you have a large dutch oven and some patience, sure! Just let it simmer over medium-low heat for an hour or so until the beef is tender.

Chili with Stew Meat storage

LEFTOVER STEAK CHILI FREEZES BEAUTIFULLY.

This Slow Cooker Steak Chili is one of those recipes you put together on a lazy Saturday morning that will feed you a few times the next week. It's not one for busy weeknights.

It's a great meal prep recipe in that regard. Or if you are looking at the large pot of chili you just made wondering if you overshot.

It's also a good one to take someone who is sick or just had a baby or needs a little love. Or is super overwhelmed with life. Cozy comfort food meals are great for that. And sometimes meals say exactly what we want to say when we don't quite know what words to use.

You can warm it up and serve it over baked potatoes or on chili dogs, too.

Is this Meaty Chili Recipe spicy?

It does have a medium heat, but if you're concerned about that, omit the cayenne and make sure to get all of the seeds and membranes out of the jalapenos. Or leave out the jalapenos entirely.

Typical chili seasonings have chili powder which can vary in hotness depending on the brand.

If you're looking for a more spicy chili, bump up the jalapenos and cayenne or serve it with a few shakes of hot sauce next time.

This chili recipe with stew meat is an award winner!

I've loved hearing about all of the chili cook-offs this recipe has won over the years! It even one in Texas, guys. And Texas chili is no joke.

Yay for the best beef chili recipe! And yay for making chili in a slow cooker! Let me know if you enter this into a contest and win. It seriously makes my day.

If you need a tip, make it the day before you enter it into a contest. Most chili is better when reheated the next day after the flavors have melded together well in an airtight container overnight.

Stew Meat Chili tips & tricks

The ingredients aren't hard to find either. It has a familiar chili powder base in the spices, but you may need to get some cumin seeds. (If you want, you can substitute a lesser amount of ground cumin -- probably a Tablespoon will do.) 

And instead of tomato sauce, it calls for a mixture of tomato paste and crushed tomatoes, which I like. You can even use diced tomatoes blended up in place of crushed tomatoes. I'm not a fan of big tomato chunks in my chili. Beef broth can be swapped out with chicken broth, but beef gives it a richer flavor.

And ALLLLL of the spice action in this chili just blows me away. Not spice as in spicy-hot, but a complex mix of seasonings that give it such richness and depth. More than any other chili I've ever made. It's well worth opening a few extra jars, I promise. You can absolutely make it spicy if you like -- just shake in a little extra cayenne pepper.

Steak Chili goes well with these sides

• Baked potatoes
• Chili dogs
• Cornbread
• Instant Pot Cilantro Lime Rice
• Instant Pot Lemon Herb Rice

Serving Chili with Stew Meat

I love this chili topped with sour cream, shredded cheddar cheese, hot sauce, and sliced green onions, but if you're avoiding dairy, try cubed avocado! It creates a great creamy element without the dairy.

More Chili Recipes on Perry's Plate

Hearty Winter Chili -- A great, quick chili with a BBQ flavor! And comes together really quickly.

Paleo Vegetarian Chili -- A great vegetarian chili recipe for those meatless Mondays!

Moroccan Paleo Turkey Chili -- This paleo turkey chili recipe has a Moroccan twist with a fun spice blend and a couple of unique ingredients!

PSST — I have even more chili recipes (more chicken and pork chilis especially!) in my cookbooks. Grab a copies of The Big Book of Paleo Slow Cooking and The Big Book of Paleo Pressure Cooking for more delicious chili recipes and a whole slew of Instant Pot and slow cooker recipes!

More Recipes on Perry's Plate

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Meaty Chili Recipe with Stew Meat FAQs

Stew Meat With Chili

Yield: Serves 8-10

Prep Time: 45 minutes

Cook Time: 6 hours

Additional Time: 15 minutes

Total Time: 7 hours

This is absolutely my favorite chili of all time. And apparently many of you feel the same way! It's a winner in our house as well as many chili cook-offs around the country. Give it a whirl and let me know what you think!

I also included instructions for Instant Pot in the recipe notes.

Print

Ingredients

Toggle ingredient group

• ¼ cup chili powder
• 2 Tablespoons whole cumin seeds
• ¼ teaspoon cayenne pepper
• ½ teaspoon ground cinnamon
• 2 teaspoons dried Mexican or regular oregano
• 3 bay leaves
• 2 teaspoons coconut sugar or honey
• 4 pounds steak, cut into 1-inch cubes (can also use boneless chuck or stew meat)
• 1 teaspoon freshly ground black pepper
• 2 ½ Tablespoons Kosher salt
• 3 Tablesoons heat-safe oil (avocado or coconut)
• 4 cups chopped onions (3 medium or 2 large)
• 1 ½ cups chopped celery (about 4 ribs)
• 6 cloves garlic, chopped
• 2 jalapeno chiles, seeded and roughly chopped
• 1 ½ cups stock (beef, chicken, or vegetable will do)
• 2 Tablespoons tomato paste
• 1 28-ounce can crushed tomatoes
• 1 ounce semisweet or dark chocolate chips
• 3 Tablespoons masa harina (corn flour, not cornstarch -- optional)
• 2 cups water
• 2 cups chopped butternut squash (optional)
• ½ cup chopped cilantro
• ½ cup chopped parsley
• Grated cheddar, chopped green onions, and sour cream for garnish

Instructions

1. Combine the first 7 ingredients in a small bowl and set aside.
2. Add the beef to a large bowl and season with the black pepper and 1 Tablespoon of the salt.
3. Heat the oil in a large, deep skillet or saute pan over high heat. Add about ⅓ of the beef to the skillet. Let the meat sit for a minute or so, then stir them up. Cook for another couple of minutes, then transfer the meat to the crock of a 6-quart slow cooker.
4. Repeat with remaining beef, adding it to the skillet in two more batches and browning them in spots. Add more oil between batches, if necessary.
5. When you're finished with the beef, add the onion, celery, and 1 Tablespoon of the remaining salt to the skillet and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add garlic, jalapenos, and spice mixture and cook for another minute.
6. Pour in the stock, tomato paste, and crushed tomatoes and simmer for 3 minutes. Stir in the chocolate, masa harina, and another couple large pinches of salt and cook for another minute.
7. Transfer this mixture to the slow cooker with the beef. Add the water and the squash cubes (if using).
8. Cover and cook on high for 5-6 hours or low for 7-8 hours, stirring only once or twice, until the beef is very tender.
9. Remove the bay leaves and stir in the cilantro and parsley. Serve the chili with garnishes.

Notes

Nat's Notes: The original recipe had 1 teaspoon of cayenne. I thought ¼ teaspoon was plenty spicy, and perhaps a little too much for my 4-year-old who filled her chili with cornbread and sour cream.

Instant Pot Adaptation:

• Omit the water and reduce the broth to 1 cup.

• Do all the searing in the Instant Pot using the Saute mode.
• Cook at high pressure for 20 minutes and let the cooker sit for 15 minutes before releasing the steam manually.

Recommended Products

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  Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart

It's an adaptation of a fantastic recipe from Emeril Lagasse's book, Sizzling Skillets and One Pot Wonders. (The Slow Cooker Indian Beef was also from this book and are favorites of ours!)

Disclosure: This post contains Amazon affiliate links. Purchases made by using these links doesn’t cost you any extra and helps to keep my content free.

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This Vegetarian Sweet Potato Chili is Paleo and Whole30 friendly!

During the years I was into Whole30, I created several meals that were vegetarian because eating a lot of animal protein is pricey! This recipe originally had chickpeas, but with a few swaps I had one of the most flavorful chilis I’d ever eaten!

It pleases nearly everyone on the spectrum – the paleos, the vegetarians/vegans, and the gluten free and dairy free eaters! If you’re able, I highly recommend topping it with a fried egg.

Using butternut squash and sweet potatoes as a base allows for some creative use of spices. It’s not your typical chili – you’ll love the unique flavor combo and how easy this is to throw together.

What is Paleo?

Paleo refers to a style of eating that mimics what our Paleolithic ancestors ate which was mostly foraged vegetation, fruit, and nuts along with wild caught game meat. The idea is that our genetics are more inclined to thrive with a diet of mostly clean animal protein, vegetables, fruits, and nuts. Even if that logic is flawed, this style of eating is very anti-inflammatory.

Why You'll Love This Paleo Chili Recipe

• Easy to make!
• Loads of vegetables and beautiful colors
• Delicious chili alternative for those who are vegetarian and/or avoiding grains/legumes.
• The unique spice combination.

Paleo Chili Recipe ingredients

• Avocado or coconut oil
• Red onion
• Green bell pepper
• Red bell pepper
• Sweet potato
• Butternut squash
• Garlic cloves
• Chili powder
• Cumin
• Cayenne pepper
• Cocoa powder
• Cinnamon
• Sea salt
• Black pepper
• Diced tomatoes
• Vegetable broth
• Fresh cilantro

How to Make Vegetarian Chili

1. In a 4 to 6 quart Dutch oven or stockpot, heat the oil to medium-high heat. Add the chopped onion and bell peppers to the pot, and cook, stirring, until the onions become translucent, about 4-5 minutes.
2. Add the rest of the ingredients, except the cilantro, and stir. Cover and let it simmer, stirring occasionally, for about 30 minutes.
3. Stir in the cilantro. Taste, and add more salt, if needed.

Whole30 Chili Recipe variations

Spice level - Add more chili powder and cayenne pepper for a spicier dish.

Vegetables - This is full of veggies already, but feel free to add your favorites such as eggplant, zucchini, or squash.

Meat - This could be a vegetarian base that can easily be added to. Try adding ground beef or turkey. Or sprinkling crispy bacon ontop just before serving.

How to Serve Paleo Sweet Potato Chili

Ladle into bowls and throw a poached egg on top, if you feel so inclined.

How to Store Vegetarian Chili

Store leftovers in an airtight container for up to 5 days.

Best Vegetarian Chili Recipe FAQs

Whole30 Vegetarian Recipes

Thai Green Curry Zoodles with Broccoli -- This is a copycat version of the dish found at Noodles & Co! Just omit the shrimp and add more broccoli to make it compliant.

Spaghetti Squash with Roasted Mushroom & Garlic Sauce -- Perhaps the most hearty meatless (and Whole30 compliant) meal you'll eat. It's warm and cozy, but won't make you feel like taking a nap afterward.

Paleo Asian Chopped Salad -- Another copycat (I love copycat recipes!) of the Taylor Farms Asian Salad Kit found at Costco, but I cleaned up the dressing.

Crispy Oven Sweet Potato Hash Browns -- Definitely the BEST way to cook shredded sweet potatoes.

Syrian Salad with Za'atar Vinaigrette -- This salad has SO much flavor. It's the best punch in the face you'll ever get from a salad.

Kale Salad with Roasted Butternut Squash & Apples -- This is my favorite fall salad. Hands down. And it's hearty enough to stand alone as a meal! Just omit the sweetener in the dressing to make it compliant or replace it with a little Date Paste or fruit juice.

Southwest Cabbage Slaw -- Eat this with everything. All of your random leftover bowls. All of your eggs. All of your salads. You'll love it.

Azteca Squash Soup -- I love the southwest flavors in this! Just use vegetarian broth and omit the chorizo to make it vegan.

Simple Roasted Tomato Soup -- When your garden starts exploding with tomatoes this summer, grab a few pounds and make this soup. It freezes well, too!

Roasted Potato Salad with Dill-Scallion Vinaigrette -- This isn't your regular mayo-laden potato salad. (Although some of those can be pretty fantastic, too.) It's lighter, with a spring-like vinaigrette made from fresh dill and scallions.

And a few of my favorite vegetarian or vegan Whole30 necessities are Everything Bagel Seasoning, Dill Pesto & Date Paste (for when you need a dab of honey to tone down a vinaigrette).

I noticed another vegetarian chili-type soup you'll love -- check out the Enchilada Chowder over at Vegetarian Mama!

Speaking of chili. Or, rather, non-vegetarian chilis. I wrote 10 (yes TEN) chili recipes for my cookbooks. There are four in The Big Book of Paleo Pressure Cooking and six in The Big Book of Paleo Slow Cooking. If you don't have those books yet, click over and grab one!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Paleo Chili Recipe

Yield: Serves 5-6

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

This paleo vegetarian recipe for chili is a hearty, meatless meal that pleases everyone! The unique blend of spices pulls out the flavors from the sweet potato and squash so beautifully!

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Ingredients

Toggle ingredient group

• 2 Tablespoons avocado or coconut oil
• 1 medium red onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 medium sweet potato, peeled and cut into 1⁄2-inch pieces
• 2 ½-3 cups of butternut squash, cut into ½-inch cubes (about 1 small squash)
• 4 garlic cloves, chopped, or 1 heaping tablespoon of minced garlic
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper (I only used ¼ teaspoon because I have little ones)
• 2 teaspoons unsweetened cocoa powder
• ¼ teaspoon ground cinnamon
• ground sea salt and black pepper
• 1 28-ounce can diced tomatoes, including the liquid
• 2 cups vegetable broth
• ½ cup chopped fresh cilantro
• Poached or fried eggs, for serving (optional)

Instructions

1. In a 4 to 6 quart Dutch oven or stockpot, heat the oil to medium-high heat. Add the chopped onion and bell peppers to the pot, and cook, stirring, until the onions become translucent, about 4-5 minutes.
2. Add the rest of the ingredients (except the cilantro and eggs) and stir. Cover and let it simmer, stirring occasionally, for about 30 minutes.
3. Stir in the cilantro. Taste, and add more salt, if needed.
4. Ladle into bowls and throw a poached egg on top if you feel so inclined.

Nutrition Information

Yield 6 Serving Size 1 ½ cups
Amount Per Serving Calories 218Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 31mgSodium 498mgCarbohydrates 43gFiber 13gSugar 12gProtein 6g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Paleo Sweet Potato Chili Recipe appeared first on Perry's Plate.

What makes this so special? BBQ sauce, my friend. Just a little adds a smoky depth that turns the whole pot of into something you’d enter into a cook-off.
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Why You'll Love This Beef Chili Recipe With Beans

• This hearty winter chili is packed with comforting flavors and wholesome ingredients like ground beef, beans, and vegetables, making it a satisfying meal for cold days.
• The blend of spices adds depth and warmth to the dish, while the slow-cooking process allows the flavors to meld together beautifully, creating a rich and flavorful chili that's sure to warm both body and soul.
• It's versatile and customizable, allowing you to adjust the heat level and toppings to suit your taste preferences, making it a go-to recipe for cozy winter nights.

Chili With Beans Recipe Ingredients

• Avocado or coconut olive oil
• Ground beef
• Black beans, drained
• Dark chili powder
• Steak seasoning
• Ground cumin
• Worcestershire sauce
• Hot sauce, to taste
• Onion, chopped
• Garlic cloves, minced
• Bell peppers, chopped
• Beer (Or water)
• Tomato sauce
• Smoky barbecue sauce
• Shredded cheddar cheese
• Sour cream
• Scallions, thinly sliced

How to make Beef and Bean Chili

1. In a large stock pot or Dutch oven over medium-high heat, add olive oil followed by ground sirloin. Season meat with chili powder, grill seasoning, cumin, Worcestershire, and hot sauce. Break up the meat into small crumbles as it cooks.
2. Add onion, garlic, and bell peppers and cook until onions are translucent and soft, about 10 minutes more.
3. Add water and deglaze the pan, scraping up the browned bits from the bottom of the pan.
4. Add beans, tomato and barbecue sauces and bring to a bubble. Let chili simmer 15 minutes.
5. Adjust seasonings and heat level to your taste. Remove from heat and serve with your favorite garnishes.

BBQ Chili Recipe variations and substitutions

• Spice level - Feel free to leave out the hot sauce completely or adjust the amount.
• Beans - This recipe uses black beans, but you could use kidney or pinto beans.
• Meat free - Simple replace the beef with Soya mince for a vegetarian version.

Serving BBQ Chili

Like all chili (and curry) recipes, this dish gets better with age. So this makes it a great recipe to make a day or two in advance.

This Chili is great served as it is! Think of it as chili soup! Or you can add sides such as Lime Cilantro Rice, Millet Muffins, or baked potato.

Storing Leftover Barbecue Chili

Keep any leftovers in a lidded container for up to 4 days in the fridge.

This recipe freezes really well! Simply let it cool before transfering it into a freezer safe container.

BBQ Chili Recipe FAQs

More Delicious Chili Recipes Perry's Plate

Vegetarian Sweet Potato Chili

Turkey Pumpkin Chili

Chicken White Chili Crock Pot

Moroccan Chili

Steak Chili Recipe

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

BBQ Chili

Yield: Serves 6-8

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

This hearty, smoky chili has become my go-to recipe for a weeknight chili. I love the extra flavor BBQ sauce adds!

Print

Ingredients

• 3 Tablespoons avocado or coconut olive oil
• 1 pound ground beef
• 2 cans black beans, drained
• 2 tablespoons dark chili powder
• 2 tablespoons steak seasoning
• 1 tablespoons ground cumin
• 2 tablespoons Worcestershire sauce
• 1 to 3 tablespoons hot sauce, to taste
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 large bell peppers, chopped
• 1 ½ cups water (or beer)
• 1 (14-oz.) can tomato sauce
• ½ cup smoky barbecue sauce
• for garnish:
• Shredded cheddar cheese
• Sour cream
• Scallions, thinly sliced

Instructions

1. In a large stock pot or Dutch oven over medium-high heat, add olive oil followed by ground sirloin. Season meat with chili powder, grill seasoning, cumin, Worcestershire, and hot sauce. Break up the meat into small crumbles as it cooks.
2. Add onion, garlic, and bell peppers and cook until onions are translucent and soft, about 10 minutes more.
3. Add water and deglaze the pan, scraping up the browned bits from the bottom of the pan.
4. Add beans, tomato and barbecue sauces and bring to a bubble. Let chili simmer 15 minutes.
5. Adjust seasonings and heat level to your taste. Remove from heat and serve with your favorite garnishes.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Barbecue Chili appeared first on Perry's Plate.

This paleo turkey chili recipe has a Moroccan twist with a fun spice blend and a couple of unique ingredients! Make it on the stove top, in a Crock Pot slow cooker, or in an Instant Pot!

This is one of my favorite kinds of chili -- which might sound strange talking about a healthy turkey chili. Ha.

The flavors are so fun and it's a lighter chili that doesn't feel heavy when you eat it. A couple of my picky eaters even like it. So, there's that.

It also joins the ranks of those great recipes you can make on a busy weeknight, so that's a plus.

I love taking a typical chili recipe and making it a little more exotic and different. I love the spices and flavors of Moroccan cooking and this turkey chili was the perfect home for that change.

You'll recognize some classic turkey chili elements here -- chili powder, cumin, bell pepper, lean ground turkey, garlic, diced tomatoes (instead of tomato sauce or tomato paste).

Sweet potatoes aren't too unusual for a chili, though right? I loved sweet potatoes in this Paleo Vegetarian Chili -- it's similar to a sweet potato chili.

And then it takes an exotic turn with fresh ginger, golden raisins (or dried apricots), and a dollop of peanut butter or almond butter.

WAIT. PLEASE STAY.

Hear me out. I loathe raisins, but I do like some golden raisins in curry-type dishes and this paleo chili has some curry-type of spices in it, so I think it can get a free pass.

As far as the nut butter -- It adds a richness that the turkey is missing since it's so lean. I also love how it makes the chili a little creamy, too, and adds a little nutty flavor.

Maybe think of this healthy chili recipe as more of a curry? Does that feel better?

Can I use ground beef?

One of the reasons I like using ground turkey is because its flavor is so mild. It's the perfect blank canvas to highlight bold flavors. Ground chicken is the same way.

Ground beef would be good in this, too, but it would have a more prominent flavor. Just be aware.

Is this Moroccan Turkey Chili spicy?

As is, it's not spicy at all. Feel free to throw in a pinch of cayenne pepper or crushed red pepper flakes while you're cooking. Green chiles would be a fun addition, too.

OH! You could also use some harissa paste, which would be REALLY good. You could also add it to your own bowl as a garnish if you didn't want to spice up the whole batch of chili.

My favorite spicy garnish is the Chili Crunch from Trader Joe's. It's a great all-purpose spicy condiment for all the things.

Can I freeze this chili?

Like just about all chili recipes that I know of, YES you can freeze it.

Just store it in a freezer-safe airtight container and freeze it for several months. Make a double batch -- your future self will thank you.

I try to stay away from using a freezer bag because I find that they leak really easily.

A few more notes about this healthy turkey chili recipe

I like to top this chili with some fresh cilantro and sliced green onion along with some hot sauce. 

Like most chili recipes, it's often better the next day after the spices have all married well together.

If you like this chili, next time try another one of the hearty chili recipes on my site!

More easy recipes for chili on Perry's Plate

Vegetarian Paleo Chili is meatless, easy to make vegan (use veg broth instead of chicken broth!), and it's also Whole30 friendly! It has a fun combination of spices that compliment the sweet potatoes well.

Smoky BBQ Beef Chili is my favorite chili recipe when I need a classic chili recipe in a hurry. It's an easy recipe and has bold spices and a hit of BBQ sauce!

The Best Steak Chili Ever is just that -- The best chili recipe! It's a little more time consuming, but it has won a lot of chili cook-offs around the country! (Read the comments and see!) You can use your Instant Pot or slow cooker for this one, too.

PSST -- I have even more chili recipes (more chicken and pork chilis especially!) in my cookbooks. Grab a copies of The Big Book of Paleo Slow Cooking and The Big Book of Paleo Pressure Cooking for more delicious chili recipes and a whole slew of Instant Pot and slow cooker recipes!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Paleo Moroccan Turkey Chili

Yield: Serves 6-8

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

This is a Moroccan-style twist on paleo turkey chili with a fun spice blend, creamy almond butter, and bits of sweet apricot. Don't let the long ingredient list scare you -- many of those are spices you probably already have on hand.

Print

Ingredients

• 2 Tablespoons avocado or coconut oil
• 1 ½ lbs ground turkey or chicken
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons curry powder
• 1 teaspoon black pepper
• 1 ½ teaspoons ground coriander
• 1 ½ teaspoons chili powder
• ½ teaspoon salt
• ¼ teaspoon cinnamon
• 1 medium onion, diced
• 1 cup chopped celery
• 1 green bell pepper, diced
• 2 garlic cloves, minced or grated
• 2 Tablespoons fresh minced or grated ginger
• 1 15-ounce can diced tomatoes, undrained
• 3 cups chicken broth
• Juice from 1 lemon (about ¼ cup)
• 1 large sweet potato, peeled and diced
• 1 cup chopped dried apricots or golden raisins
• 3 Tablespoons almond butter or peanut butter
• ¼ cup chopped cilantro

Instructions

1. Heat the oil in a large pot over high heat. Add the ground turkey and brown the meat, stirring often, until it's fully cooked.
2. Add all of the seasonings (cumin through cinnamon) and onion. Cook, stirring often, for another 3-5 minutes until the onion softens. If the mixture begins to stick, add the lemon juice to deglaze the pan.
3. Add the rest of the ingredients (except the cilantro). Stir well. Bring the chili to a boil, then reduce heat to medium-low and let it simmer for 15-20 minutes until all of the vegetables are cooked through and the flavors have combined well.
4. Taste, and add more salt if needed. Serve with a sprinkle of fresh cilantro.

Notes

FOR SLOW COOKER: Follow steps 1 & 2 in a skillet over the stove, then transfer everything to a 4 or 6 quart slow cooker. Add the rest of the ingredients (except cilantro) and cook on low for 5-6 hours until the sweet potatoes are cooked through.

FOR INSTANT POT: Follow the directions using the Saute mode to brown the meat. Add all of the ingredients (except cilantro, almond butter, and apricots/raisins). Add an extra cup of chicken broth, then seal the pot and cook it on high pressure for 5 minutes. Let the steam naturally release for 5 minutes before releasing it manually. Remove some of the broth into a glass measuring cup and whisk in the almond butter. Pour it back into the chili and add the aprocits/raisins. Stir and cover the pot with the lid. Let it sit for another 5 minutes to plump up the dried fruit.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Crock-Pot 7-Quart Oval Manual Slow Cooker | Stainless Steel (SCV700-S-BR)
• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver
• 
  Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart

The post Moroccan Paleo Turkey Chili appeared first on Perry's Plate.

This Turkey Pumpkin Chili is perfect for fall

If you're like me, you have your tried-and-true standbys for cozy fall nights -- favorite chili recipe and a few favorite soups, maybe? Do you ever feel like you're in a rut and want to branch out, but are unsure what to try? This is the perfect chili for you.

I've tried pumpkin chili recipes in the past that have tasted a little too pumpkin-y and pie-like. (My guess is too many baking spices?) I've remedied that and the spices in this soup are spot-on.

Fun fact: This soup is a knock off recipe of the Pumpkin Chorizo Soup at Cafe Zupas -- our favorite soup/salad/sandwich chain here in the western US. They feature it every fall in the restaurant and now you can make it anytime you like!

Why we love this Pumpkin Turkey Chili 

When you try this fun twist on a turkey chili, you'll be adding it to your yearly fall rotation! Most of the ingredients can be stashed in your pantry or freezer for soup. It's rich and hearty, and the pumpkin puree adds some creaminess and body.

This turkey chili has all the fall vibes and lands somewhere between a chili and a taco soup. Down below I've included suggestions for ingredient swaps, step-by-step instructions, and tips for storing and freezing! (Yep, it freezes, too!)

Turkey Pumpkin Chili Recipe ingredients

• Onion
• Garlic
• Turkey Chorizo - Make sure you aren't using Spanish chorizo which is firm like a pre-cooked sausage and not loose and crumbly like Mexican chorizo.
• Rotel tomatoes - I love these! If you haven't used them, they're canned diced tomatoes with green chiles added.
• Black beans
• Pumpkin puree - Make sure this is plain, unsweetened pumpkin puree and not pumpkin pie filling.
• Frozen corn
• Chicken broth
• Spices (cumin, smoked paprika). If you'd like to add a little heat, throw in a ¼ teaspoon cayenne pepper.
• Heavy cream
• Garnishes (optional) - Avocado, cilantro, green onions, sour cream, shredded cheese, tortilla chips.

Pumpkin Turkey Chili Recipe substitutions

• Chorizo - You can use whatever type of Mexican style chorizo you prefer. I like turkey chorizo because it's less greasy than pork chorizo. If you'd like to use turkey chorizo, but can't find any, use 1 pound of ground turkey and add 3 Tablespoons of my chorizo seasoning recipe.
• Rotel tomatoes - If you can't find them just use a couple cans of regular diced green tomatoes and a 4-ounce can of diced green chiles. Rotel tomatoes come in a smaller sized can than regular diced tomatoes, but the extra tomatoes won't affect the soup much if you need to use regular ones.
• Black beans - If you're avoiding beans, swap it out for more chorizo or extra vegetables (corn or zucchini would work well.)
• Frozen corn - Use drained canned corn if that's what you have. If you are avoiding corn, use some diced zucchini or another small, quick-cooking vegetable.
• Heavy cream - If you'd like to make this soup dairy free, use coconut cream. There are enough bold flavors in this soup to mask any coconut flavor.

How to make Turkey Pumpkin Chili

1. Cook the chorizo in a large soup pot over high heat until it begins to brown a little. Add the onion and garlic and cook for a few more minutes.
2. Add the tomatoes, beans, pumpkin, corn, broth and spices.
3. Bring to a boil, then simmer for about 20-30 minutes until the vegetables are cooked through and flavors have gotten all cozy together.
4. Stir in the cream and cook for a few more minutes.
5. Serve with garnishes.

Serving Pumpkin Chorizo Chili

I'm a garnish girl. I love sprinkling extra things on soup or whatever I'm eating. Garnishing this soup is completely optional since it's great on its own!

You can use anything you'd put in a taco soup. I loved it with chopped avocado, some green onions, and a sprinkling of cilantro. You could also add sour cream, shredded cheese, and crushed tortilla chips. 

Pumpkin Chili Turkey storage

Store it chilled

Once the soup has cooled down to room temperature, transfer it to a lidded container and store chilled for up to a week.

Freeze it

This soup freezes well, too! Let the soup cool to room temperature, then transfer it to some freezer safe containers. I love these Deli Containers on Amazon. I've been using them for years to store soup, broth and miscellaneous leftovers in the freezer and fridge.

More Latin Style Soups on Perry's Plate

If you like this recipe, try another one of the Latin style soups on my site! (They're always a hit around here.)

Butternut Squash and Sweet Potato Soup - This is a creamy blended soup with southwest spices and a fun roasted corn & bacon garnish. (I told you... I'm a garnish girl.)

Butternut Squash Chipotle Soup - Another blended butternut squash soup with a hit of chipotle and lime!

Tomatillo Soup - Made in the Instant Pot with tender shredded chicken and vegetables throughout.

Southwest Chicken Soup - Also made in an Instant Pot (or not!) -- my favorite chicken soup recipe with a creamy southwest twist.

Green Chile Soup - A SUPER quick & easy soup made with blended black beans and green chiles!

Paleo Chili - A chili that satisfies everyone! It's paleo, vegetarian, AND Whole30 friendly!

Pumpkin Turkey Chili Recipe

Yield: Serves 8

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

This turkey pumpkin chili recipe is the bomb -- landing somewhere between a chili and a taco soup. It's not too pumpkin-y and has a rich, cozy feel, yet hits lighter with turkey chorizo! Bonus: it's SUPER easy to make -- I'll show you how!

Print

Ingredients

• 2 Tablespoons avocado oil
• 1 medium onion, diced
• 1 pound bulk turkey chorizo (see note)
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• ¼ teaspoon cayenne pepper (optional)
• 3 cloves garlic, minced
• 1 15oz can diced tomatoes
• 1 can Rotel tomatoes (see note)
• 1 15oz can black beans, drained
• 1 15oz can pumpkin puree
• 1 cup frozen corn
• 1 quart chicken broth
• ½ cup heavy cream or coconut cream

Instructions

1. Heat the avocado oil in a large soup pot over high heat. Add onion and turkey chorizo, breaking the chorizo up into small bits as it cooks. Cook for about 15 minutes until the chorizo has started to brown a little and the onions have softened.
2. Add the cumin, smoked paprika, and cayenne (if using) as well as the minced garlic and let it cook for about a minute while you open the cans for the other ingredients. Add all the tomatoes (undrained), black beans, pumpkin puree, frozen corn, and 3 cups of chicken broth.
3. Bring the chili to a boil, then turn the heat to medium low and simmer for about 20 minutes, uncovered.
4. Stir in the heavy cream. Use the remaining chicken broth to adjust the texture of the chili, if you like.
5. Serve immediately and garnish with whatever you'd like! I loved topping my chili with sliced avocado, fresh cilantro, some corn chips, and a squeeze of lime juice.

Notes

1. If you can't find turkey chorizo, either use regular pork chorizo (might be a little greasier) or use a pound of ground turkey and 3 Tablespoons of my chorizo seasoning recipe. You'll add the meat and the seasonings at the same time in step 1.
2. Rotel tomatoes are simply canned tomatoes with green chiles added. If you can't find these, substitute another 15oz can of diced tomatoes with a 4oz can of diced green chiles.

Nutrition Information

Yield 8 Serving Size 1.5 cups
Amount Per Serving Calories 327Total Fat 16gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 8gCholesterol 84mgSodium 840mgCarbohydrates 24gFiber 7gSugar 7gProtein 24g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Pumpkin Chorizo Chili appeared first on Perry's Plate.

This White Chicken Chili Crockpot is Comfortingly Classic

I’ve been a healthy-focused recipe creator for over 15 years, and I have a few tricks up my sleeve. See how creamy this crockpot white chicken chili is? What if I told you there’s no cream or dairy in it? No, it’s not witchcraft.

The secret is an extra blended can of beans. So not only is this chili dairy-free, it has an extra boost of protein and fiber!

This chili is so full of flavor and one of our family’s favorite meals. As much as I’d love to have leftovers for lunches, I rarely do. It’s not a bad problem to have.

The Secret to my Crock Pot White Chicken Chili

This white chicken chili has all the components I love in a crock pot recipe: NO searing meat, minimal chopping, & lots of pantry staples. And delicious enough to satisfy everyone in my family!

AND. It's dairy free.

"Why does it look so creamy if it's dairy free?" you ask?

Because of my secret trick. Blending a couple cans of white beans and adding it to the end of cooking creates a creamy texture that mimics heavy cream. And it adds some extra protein!

White Chicken Chili Slow Cooker Ingredients

• Chicken thighs - use skinless, boneless thighs for this recipe
• Seasonings - garlic powder, chili powder, ground cumin, salt
• Onion
• Diced green chiles - You can use canned diced green chilies or a couple of fresh chopped jalapeños if you like. Diced green chiles are usually mild (unless you're using 505 Southwestern - those tend to be on the spicy side). If you use jalapeños and don't want the chili to be too spicy, make sure to remove all the seeds and slice out the white membranes inside the chiles.
• Canned white beans - White beans, Navy beans, or cannellini beans all work well here.
• Chicken broth
• Lime juice & zest
• Masa flour - Masa harina is corn flour (not cornmeal) and it's what tamales and corn tortillas are made from. It adds a little something you can't quite put your finger on. If you can't find this or don't want to use it, just leave it out.
• Garnish - Garnishes are optional, but I like to eat this soup with some sliced avocado and freshly chopped cilantro. And, since we aren't strictly dairy free, I add a little cotija cheese sometimes. (Adding cheese to a dairy free soup is my jam. lol)

White Bean Chicken Chili Crockpot Instructions

1. Put all of the ingredients into a 6-7 quart slow cooker except for 2 cans of beans.
2. Cook on low for 5-6 hours or until the chicken shreds easily.
3. Shred the chicken and return it to the cooker. Blend the beans in your blender and pour it into the chili. Stir everything together well and cook for another 5-10 minutes, covered.
4. Serve with garnishes.

White Chicken Chili Crockpot Tips

• I highly recommend using chicken thighs. But if you need to use chicken breasts, you can. If you're using extra thick breast pieces, cut them in half so they cook more quickly.
• If you use a slow cooker larger than 6-7 quarts, I'd recommend doubling the recipe so the cooker doesn't overhead and scorch your chili. If you have leftovers, you can always freeze them (tips below!)
• The seasoning blend is actually my Sweet Potato Fry Seasoning, if you happen to have that on hand. Just use 4 teaspoons of it.

How to Thicken White Chicken Chili

There are a lot of ways to thicken these types of chilis, but I wanted this particular recipe to be gluten and dairy free. I use a blended can of beans and the thickening agent instead of using cornstarch, flour, or cream.

White Chicken Chili Crockpot Recipe Serving Suggestions

Honestly, this chili stands well on its own! If you're looking for garnishes here are a few of our favorites:

• Sliced avocados
• Fresh chopped cilantro
• Thinly sliced green onions
• Lime wedges
• Cotjia cheese (if you aren't sensitive to dairy)
• Tortilla chips

If you want this chili to be part of a fun Mexican inspired spread, add a couple of these, too:

My Favorite Homemade Guacamole Recipe

How to Make Pico De Gallo

Cilantro Rice (Instant Pot)

Southwestern Coleslaw (not mayo based!)

How to store Crock Pot White Chicken Chili

To CHILL: When the chili cools to room temperature, store in a lidded container in the refrigerator for up to a week.

To FREEZE: When the chili cools to room temperature, transfer it to a freezer safe container or storage bag and freeze for several months. I like using these deli containers on Amazon. They're great for freezing soups, chili, broth and storing leftovers in the fridge without taking up a lot of space.

Can you freeze White Chicken Chili?

Yes! Feel free to freeze this chili. Just let it cool to room temperature and transfer to freezer-safe storage container and freeze for up to 8 months for best flavor.

How to reheat this Chicken White Bean Chili Crockpot Recipe

If the chili is frozen, let it thaw slowly in the fridge overnight for best results. Then transfer it to a saucepan and heat it over the stove over medium heat, stirring often, so it doesn't scorch.

More Easy Chili Recipes on Perry's Plate

If you like this recipe, try another one of my easy chili recipes!

Pumpkin Chorizo Chili

Moroccan Turkey Chili

Whole30 Chili (Paleo and vegetarian friendly!)

Steak Chili Recipe

Smoky Chili Recipe

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

White Chicken Chili Slow Cooker

Yield: Serves 8

Prep Time: 15 minutes

Cook Time: 5 hours

Total Time: 5 hours 15 minutes

This is an EASY crock pot white chicken chili that you toss into your crock pot and walk away from! And there's a little trick I use to make it creamy AND dairy free. Everyone will love this chili!

Print

Ingredients

• 4-5 boneless, skinless chicken thighs (about 1.5 lbs)
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon sea salt
• 1 medium sweet onion, chopped
• 2 4-oz cans diced green chiles
• 3 15-oz cans white beans
• 3 cups chicken broth
• 1 lime
• 3 Tablespoons masa harina (see note)
• Garnishes (avocado, cilantro, tortilla chips)

Instructions

1. Place the chicken thighs in a 6-7 qt crock pot slow cooker. Sprinkle the seasoning over the chicken and add the onion and green chiles on top. (No need to drain the chiles)
2. Drain one can of the white beans and add it to the cooker along with the chicken broth, the juice and zest from the lime, and the masa harina.
3. Cover and cook on low for 5-6 hours or until the chicken shreds easily.
4. Pull the chicken out, shred it, then put it back in.
5. Drain most of the liquid out of the last two cans of beans and put them in a blender. Process until smooth, then stir it into the chili. Cover and let it cook for another 5-10 minutes while you gather your garnishes.
6. Serve with your choice of garnish.

Notes

1. If you don't want to use chicken thighs, you can use 1.5 lbs boneless skinless chicken breasts.
2. If you happen to have my Sweet Potato Seasoning on hand, that's what's in this recipe. Just use 4 teaspoons of that instead of opening 4 different spice jars. You're welcome.
3. Masa harina is corn flour (not cornmeal) and gives this chili a fun boost of flavor. If you can't find it or don't want to use it, then just leave it out.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  King Arthur Masa Harina, Certified Organic, Finely Ground, Non GMO Project Verified, Gluten Free, 2 lb
• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver
• 
  Crock-Pot 7-Quart Oval Manual Slow Cooker | Stainless Steel (SCV700-S-BR)

Nutrition Information

Yield 8 Serving Size 1.5 cup
Amount Per Serving Calories 374Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 87mgSodium 757mgCarbohydrates 48gFiber 11gSugar 3gProtein 34g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Crock Pot White Chicken Chili appeared first on Perry's Plate.