National Chili Day

National Chili Day


After a particularly warm “June-uary” the temperatures have dropped and we are finally seeing snow in the forecast. The frigid weather ahead has us craving comfort food and I think we can all agree that nothing is more satisfying on a cold day than a hearty bowl of homemade chili. Follow our go-to recipe below for a colorfully-topped, protein-packed, veggie-filled, favorite.



  • 1 medium diced red or yellow onion
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 medium carrots, chopped
  • 1 28 oz can fire roasted tomatoes with juices
  • 1 6 oz can tomato paste
  • 1 cup sweet corn
  • 1 14.5 oz can black beans
  • 1 14.5 oz can kidney beans
  • 1 14.5 oz can pinto beans (or 3/4 lb ground meat of choice)
  • 1 tbsp olive oil
  • 1.5 tbsp chili powder
  • .5 tbsp paprika
  • .5 tbsp garlic powder
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp sugar
  • chipotle chili powder (none for mild, 1/2 tbsp for medium heat, 1 tbsp for hot)
  • 1-2 tsp apple cider vinegar or lime juice to taste
  • Garnishes: chopped cilantro, diced onion, sliced avocado, grated cheese, sour cream



    1. Prep all of the vegetables by dicing the onions and bell peppers and chopping the carrots.
    2. Combine the vegetables, beans, meat (if substituting), tomatoes, tomato paste, olive oil, regular chili powder, paprika, garlic, cumin, salt and sugar in a crock-pot that's 4 quarts or larger in size. Cook on high in the covered crock-pot for 8 hours.
    3. Thirty minutes before serving, stir in the corn, apple cider vinegar or lime juice.
    4. Next, decide how much heat you would like your chili to have by adding different amounts of chipotle chili powder; mild = add none, medium = 1/2 tbsp, hot = 1 tbsp. Cook covered for another 30 minutes.
    5. To serve, top with chopped cilantro, diced onion, sliced avocado, grated cheddar cheese and/or sour cream.

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