Camilla – Page 11 – Family Feast

Cold nights call for a hot pot of chili, and these 14 recipes give you easy, reliable options. You’ll find a classic beef and bean, a smoky chipotle turkey, vegetarian three‑bean, white chicken with hominy, and slow‑cooker pulled pork, plus Cincinnati spaghetti chili, Caribbean red bean and beef, lentil vegetable, chili verde, and more. Pick a recipe, gather simple pantry staples and a few fresh ingredients, and start simmering — but first, choose which flavor profile you want. Classic Beef and Bean Chili Classic Beef and Bean Chili — warm, hearty, and perfect for cozy nights by the fire. Ingredients: 1 tablespoon olive oil 1 large yellow onion, diced 1 green bell pepper, diced 3 cloves garlic, minced 1½ pounds ground beef (80/20) 2 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprika ¼ teaspoon cayenne (optional, to taste) 1 teaspoon kosher salt ½ teaspoon black pepper 1 (14.5 oz) can diced tomatoes 1 (8 oz) can tomato sauce 1 cup beef broth (or water) 1 (15 oz) can kidney beans, drained and rinsed 1 (15 oz) can pinto or black beans, drained and rinsed 1 tablespoon brown sugar (optional, to balance acidity) 1 tablespoon Worcestershire sauce (optional) Toppings: shredded cheddar, sour cream, chopped green onions, cilantro, and tortilla chips (optional) How to Make: Heat the olive oil in a large pot over medium heat. Add the diced onion and bell pepper; sauté until softened, about 5 minutes. Stir in the minced garlic and cook 30 seconds until fragrant. Add the ground beef, breaking it up with a spoon; cook until browned and no longer pink, about 6–8 minutes. Sprinkle in the chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper; stir to coat the meat and vegetables. Pour in the diced tomatoes, tomato sauce, and beef broth; stir to combine. Add the drained beans, brown sugar, and Worcestershire sauce; bring the chili to a simmer. Reduce heat to low, cover partially, and simmer gently for 25–30 minutes to meld flavors, stirring occasionally. Taste and adjust seasoning with salt, pepper, or a pinch more chili powder if desired. Serve hot with your favorite toppings like cheddar, sour cream, green onions, cilantro, and tortilla chips. Dig in and enjoy a steaming bowl of cozy comfort! Smoky Chipotle Turkey Chili Smoky Chipotle Turkey Chili — cozy, lean, and full of smoky heat. Ingredients: 1 tablespoon olive oil 1 medium yellow onion, diced 2 cloves garlic, minced 1 lb (450 g) ground turkey 1–2 chipotle peppers in adobo, minced (adjust to taste) + 1 tablespoon adobo sauce 1 tablespoon chili powder 1 teaspoon smoked paprika 1 teaspoon ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon salt (more to taste) 1/4 teaspoon black pepper 1 14-oz can diced tomatoes 1 14-oz can tomato sauce 1 cup low-sodium chicken or turkey broth 1 15-oz can black beans, drained and rinsed 1 15-oz can kidney beans, drained and rinsed 1 bay leaf (optional) 1 tablespoon brown sugar or maple syrup (optional, to balance acidity) 2 tablespoons chopped fresh cilantro (for garnish) Lime wedges and shredded cheddar or sour cream for serving (optional) How to Make: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until soft, about 5 minutes. Stir in the garlic and cook 30 seconds until fragrant. Add the ground turkey, breaking it up with a spoon, and cook until no longer pink, about 6–8 minutes. Mix in the minced chipotles and adobo sauce, chili powder, smoked paprika, cumin, oregano, salt, and pepper. Cook everything together 1–2 minutes to toast the spices. Pour in the diced tomatoes, tomato sauce, and broth; add the bay leaf if using. Bring to a simmer, then reduce heat and simmer gently for 15 minutes to meld flavors. Add the drained black beans and kidney beans, plus the brown sugar if using, and simmer 10 more minutes. Taste and adjust seasoning with more salt, pepper, or chipotle if you want extra heat. Remove the bay leaf, ladle chili into bowls, and garnish with cilantro, a squeeze of lime, and optional cheese or sour cream. Finish: Serve hot with your favorite toppings and enjoy that smoky, cozy bowl of chili! Vegetarian Three-Bean Chili A hearty, cozy Vegetarian Three-Bean Chili that’s warming, simple, and full of flavor for chilly nights. Ingredients: 1 tablespoon olive oil 1 medium onion, diced 2 cloves garlic, minced 1 medium carrot, diced 1 red bell pepper, diced 1 jalapeño, seeded and minced (optional, for heat) 1 tablespoon chili powder 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/4 teaspoon cayenne pepper (optional) 1 (14.5 oz) can diced tomatoes 1 (15 oz) can kidney beans, drained and rinsed 1 (15 oz) can black beans, drained and rinsed 1 (15 oz) can cannellini (or navy) beans, drained and rinsed 1 cup vegetable broth (plus more if needed) 1 tablespoon tomato paste 1 teaspoon soy sauce or tamari (optional, for depth) Salt and black pepper, to taste 1 tablespoon lime juice or red wine vinegar Fresh cilantro or green onions, chopped, for garnish Sour cream or plain yogurt and shredded cheddar (optional toppings) How to Make: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until soft, about 4–5 minutes. Stir in garlic, carrot, bell pepper, and jalapeño; cook 4 minutes until vegetables soften. Sprinkle in chili powder, cumin, smoked paprika, and cayenne; cook 1 minute to toast the spices. Add diced tomatoes, tomato paste, and vegetable broth; stir to combine. Stir in all three drained beans and the soy sauce if using. Bring to a simmer, reduce heat to low, and cook 20–25 minutes, stirring occasionally. Taste and season with salt, pepper, and lime juice or vinegar; add more broth if you want a thinner chili. Serve hot with cilantro or green onions and your favorite toppings like sour cream and cheese. Warm up with a bowl and enjoy the cozy, bean-packed goodness! White Chicken Chili With Hominy A warm, creamy white chicken chili with tender chicken, hominy, and a hint of green chile — cozy comfort in a bowl. Ingredients: 1 tablespoon olive oil 1 medium onion, diced 2-3 cloves garlic, minced 1 pound boneless skinless chicken breasts (or thighs) 2 cans (15 oz each) white hominy, drained and rinsed 1 can (4 oz) chopped green chiles (mild or hot, to taste) 4 cups low-sodium chicken broth 1 teaspoon ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon chili powder (optional) Salt and black pepper to taste 1/2 cup sour cream or plain Greek yogurt 1/4 cup heavy cream or half-and-half (optional for extra creaminess) 1 cup shredded Monterey Jack or white cheddar cheese (optional) Juice of 1 lime Chopped fresh cilantro for garnish Sliced avocado, extra sour cream, and tortilla chips for serving (optional) How to Make: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 4–5 minutes. Stir in the garlic and cook 30 seconds until fragrant. Add the raw chicken to the pot and pour in the chicken broth. Stir in the cumin, oregano, chili powder (if using), and a pinch of salt and pepper. Bring to a simmer, cover, and cook until the chicken is cooked through, about 15–20 minutes. Remove the chicken to a cutting board, shred with two forks, and return the shredded chicken to the pot. Add the drained hominy and chopped green chiles; simmer 8–10 minutes to meld flavors. Lower the heat and stir in the sour cream and heavy cream (if using) until smooth and warmed through. If using cheese, stir it in until melted, then taste and adjust seasoning with salt, pepper, and lime juice. Ladle into bowls and garnish with cilantro, avocado slices, extra sour cream, and tortilla chips as desired. Enjoy a bowlful of cozy, creamy comfort — perfect for chilly nights and happy appetites! Slow-Cooker Pulled Pork Chili Slow-Cooker Pulled Pork Chili: hearty, cozy, and hands-off comfort in one pot. Ingredients: 2–3 lb boneless pork shoulder (or pork butt) 1 large onion, diced 3 cloves garlic, minced 1 can (14.5 oz) crushed tomatoes 1 can (15 oz) tomato sauce 1 cup beef or chicken broth 1 can (15 oz) kidney beans, drained and rinsed 1 can (15 oz) black beans, drained and rinsed 2 tbsp chili powder 1 tbsp ground cumin 1 tsp smoked paprika 1 tsp dried oregano 1–2 tbsp brown sugar (optional, to taste) 1–2 tbsp Worcestershire sauce 1–2 tsp kosher salt (adjust to taste) 1/2–1 tsp black pepper 1–2 tbsp olive oil (for browning, optional) Optional toppings: shredded cheddar, chopped cilantro, sour cream, sliced jalapeños, green onions How to Make: Pat the pork dry and season with 1 tsp salt and 1/2 tsp pepper. (Optional) Heat olive oil in a skillet over medium-high heat and brown the pork on all sides, about 2–3 minutes per side; this adds flavor. Place the pork in the slow cooker and add diced onion and minced garlic around it. Pour crushed tomatoes, tomato sauce, and broth into the slow cooker. Add chili powder, cumin, smoked paprika, oregano, brown sugar, Worcestershire sauce, remaining salt, and pepper; stir gently to combine around the pork. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the pork is very tender and shreds easily. Remove the pork to a cutting board, shred with two forks, and return the shredded meat to the slow cooker. Stir in the drained beans and simmer on LOW for another 20–30 minutes to let flavors meld and beans heat through. Taste and adjust seasonings (salt, pepper, or a pinch more chili powder) as needed. Serve hot with your choice of toppings and warm cornbread or tortilla chips. Enjoy a bowl of cozy pulled pork chili — perfect for chilly nights and holiday gatherings! Chili Con Carne With Cocoa and Coffee A rich, warming chili that marries savory beef with the deep, bittersweet notes of cocoa and coffee — perfect for cozy nights. Ingredients: 2 tablespoons vegetable oil 1 large yellow onion, chopped 3 cloves garlic, minced 1 pound (450 g) ground beef (85% lean) 1 green bell pepper, diced 1 red bell pepper, diced 2 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprika 1/2 teaspoon dried oregano 1/2 teaspoon ground black pepper 1/2 teaspoon salt (adjust to taste) 1 tablespoon unsweetened cocoa powder (natural or Dutch-processed) 1/2 cup strong brewed coffee (hot) 1 (14 oz / 400 g) can crushed tomatoes 1 (14 oz / 400 g) can diced tomatoes 1 (15 oz / 425 g) can kidney beans, drained and rinsed 1 cup beef broth (or water) 1 tablespoon tomato paste 1 teaspoon brown sugar (optional, to balance acidity) Optional toppings: shredded cheddar, sour cream, chopped cilantro, sliced green onions, jalapeño slices How to Make: Heat the oil in a large pot over medium-high heat. Add the chopped onion and cook until soft, about 4 minutes. Stir in the garlic and cook 30 seconds until fragrant. Add the ground beef and cook, breaking it up, until browned and no longer pink, about 6–8 minutes. Drain excess fat if desired. Stir in the diced bell peppers and cook 3 minutes until slightly softened. Sprinkle in the chili powder, cumin, smoked paprika, oregano, black pepper, salt, and cocoa powder; stir until the spices coat the meat and vegetables, about 1 minute. Pour in the hot brewed coffee and scrape the bottom of the pot to lift any browned bits. Add crushed tomatoes, diced tomatoes, tomato paste, beef broth, and brown sugar; stir to combine. Bring the chili to a simmer, then reduce heat to low and simmer gently, uncovered, for 25–30 minutes to meld flavors and thicken. Stir in the drained kidney beans and simmer 5 more minutes to heat through. Taste and adjust seasoning with salt or a pinch more sugar if needed. Serve hot with your favorite toppings like cheddar, sour cream, cilantro, or green onions. Enjoy a bowl that’s smoky, slightly bitter, and deeply comforting — perfect with cornbread and good company. Sweet Potato and Black Bean Chili Sweet Potato and Black Bean Chili — a cozy, hearty bowl that’s smoky, slightly sweet, and perfect for chilly nights. Ingredients: 1 tbsp olive oil 1 medium yellow onion, diced 2 garlic cloves, minced 1 large sweet potato (about 1 lb), peeled and cut into 1/2-inch cubes 1 red bell pepper, diced 1 jalapeño, seeded and minced (optional, for heat) 1 tbsp chili powder 1 tsp ground cumin 1/2 tsp smoked paprika 1/4 tsp ground cinnamon 1 (14.5 oz) can diced tomatoes with juices 1 (15 oz) can black beans, drained and rinsed 2 cups vegetable broth (or chicken broth) Salt and black pepper to taste 1 tbsp lime juice Fresh cilantro, chopped, for garnish Avocado slices or plain yogurt/Greek yogurt, for serving (optional) How to Make: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until soft, about 5 minutes. Stir in the garlic, chili powder, cumin, smoked paprika, and cinnamon; cook 30 seconds until fragrant. Add the cubed sweet potato, red bell pepper, and jalapeño; toss to coat with the spices. Pour in the diced tomatoes and vegetable broth, bring to a simmer. Reduce heat, cover, and simmer until sweet potatoes are tender, about 15–20 minutes. Stir in the black beans and cook 5 more minutes until heated through. Season with salt, pepper, and lime juice; taste and adjust seasoning. Serve topped with chopped cilantro and avocado or a dollop of yogurt if you like. Cozy up and enjoy a bowl of this warming, slightly sweet chili — perfect with cornbread or over rice! Spicy Lamb and Pomegranate Chili Spicy Lamb and Pomegranate Chili — a cozy, slightly sweet heat that sings of winter nights. Ingredients: 1½ lb ground lamb 1 tbsp olive oil 1 large onion, finely chopped 3 cloves garlic, minced 1 red bell pepper, diced 1 jalapeño, seeded and minced (or more for extra heat) 2 tbsp tomato paste 1 (14 oz) can diced tomatoes 1 cup beef or chicken broth 1 (15 oz) can kidney beans, drained and rinsed 1 cup pomegranate seeds (plus extra for garnish) 2 tbsp pomegranate molasses (or 1 tbsp plus a splash of balsamic) 2 tsp ground cumin 1 tsp smoked paprika 1 tsp chili powder ½ tsp ground cinnamon Salt and freshly ground black pepper, to taste Fresh cilantro or parsley, chopped for garnish Sour cream or Greek yogurt, for serving (optional) Lime wedges, for serving How to Make: Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and cook until soft, about 4 minutes. Stir in the garlic, red bell pepper, and jalapeño; cook 2–3 minutes until fragrant. Add the ground lamb, breaking it up with a spoon; brown until no pink remains, about 6–8 minutes. Stir in the tomato paste, cumin, smoked paprika, chili powder, and cinnamon; cook 1 minute to bloom the spices. Pour in the diced tomatoes and broth, scraping up any browned bits from the bottom. Add the kidney beans, pomegranate molasses, and half the pomegranate seeds; stir to combine. Bring to a simmer, then reduce heat and cook gently for 20–25 minutes to develop flavor and thicken slightly. Taste and season with salt and pepper; add more chili or jalapeño if you want extra heat. Spoon into bowls and garnish with remaining pomegranate seeds, chopped cilantro or parsley, a dollop of sour cream if using, and a lime wedge. Enjoy a bowlful of sweet-tangy, spicy comfort that’s perfect for chilly nights! Pumpkin and Turkey Chili A cozy, slightly sweet and savory turkey chili that tastes like autumn in a bowl. Ingredients: 1 tablespoon olive oil 1 pound ground turkey 1 medium yellow onion, diced 2 cloves garlic, minced 1 red bell pepper, diced 1 (15-ounce) can pumpkin puree 1 (14.5-ounce) can diced tomatoes (with juices) 1 (15-ounce) can black beans, drained and rinsed 1 cup low-sodium chicken or vegetable broth 2 tablespoons tomato paste 1 tablespoon chili powder 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/4 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper (optional, to taste) Salt and freshly ground black pepper, to taste 1 tablespoon brown sugar or maple syrup (optional, for balance) 2 tablespoons chopped fresh cilantro (optional, for garnish) Sour cream or Greek yogurt and lime wedges, for serving (optional) How to Make: Heat the olive oil in a large pot over medium heat. Add the ground turkey, season with a little salt and pepper, and cook until browned and crumbled, about 5–7 minutes. Push the turkey to the side, add the onion and red bell pepper, and sauté until softened, about 4 minutes. Stir in the garlic and cook 30 seconds until fragrant. Mix in the chili powder, cumin, smoked paprika, cinnamon, and cayenne; cook 1 minute to bloom the spices. Add the tomato paste and stir to combine, cooking another minute. Pour in the diced tomatoes, pumpkin puree, broth, and black beans; stir until smooth. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 20–25 minutes, stirring occasionally. Taste and adjust seasoning with salt, pepper, and brown sugar or maple syrup if you want a touch of sweetness. Serve hot with a dollop of sour cream or Greek yogurt, a squeeze of lime, and a sprinkle of cilantro. Enjoy a warm bowl of this pumpkin turkey chili and let the cozy flavors carry you through the season. Green Chili With Roasted Tomatillos and Hatch Peppers Bright, tangy, and smoky — this green chili celebrates roasted tomatillos and Hatch peppers for a cozy, flavorful bowl. Ingredients: 1 lb pork shoulder or chicken thighs, cut into 1-inch pieces (optional for vegetarian) 1 lb roasted Hatch green chiles (about 6–8 peppers), peeled, seeded, and chopped 1 lb tomatillos (about 8–10), husked and roasted 1 medium yellow onion, diced 4 cloves garlic, minced 4 cups chicken or vegetable broth 1 (15 oz) can white beans, drained and rinsed (optional) 2 tbsp vegetable oil or olive oil 1 tsp ground cumin 1 tsp dried oregano (preferably Mexican oregano) 1/2 tsp smoked paprika (optional) Salt and freshly ground black pepper, to taste Juice of 1 lime Fresh cilantro, chopped, for garnish Sour cream or Mexican crema, for serving (optional) Shredded Monterey Jack or cheddar, for serving (optional) Tortilla chips or warm tortillas, for serving How to Make: Preheat your broiler or grill. Place tomatillos (cut side down) and whole Hatch peppers on a sheet pan and roast until charred and soft, about 8–12 minutes, turning peppers so all sides blacken. Remove and let cool. Peel skin from roasted peppers, remove stems and seeds, and chop coarsely. Quarter the roasted tomatillos. If using meat: heat 1 tbsp oil in a large pot over medium-high heat. Season meat with salt and pepper and brown in batches until nicely seared, about 4–6 minutes per batch. Remove and set aside. Add remaining 1 tbsp oil to the pot. Sauté diced onion until soft and translucent, about 5 minutes. Add garlic and cook 30 seconds until fragrant. Stir in cumin, oregano, and smoked paprika; toast briefly for about 20 seconds. Return browned meat to the pot (or skip this step for vegetarian). Add chopped roasted peppers and roasted tomatillos. Pour in broth and bring to a simmer. Reduce heat, cover, and simmer for 25–35 minutes (or until pork is tender and shreds easily; chicken will cook faster). For a smoother chili, use an immersion blender to partially purée the soup right in the pot — leave some chunks for texture. Or transfer 2 cups to a blender, puree, and stir back in. Stir in white beans if using, and simmer 5 more minutes until heated through. Taste and adjust salt and pepper. Finish with lime juice and a handful of chopped cilantro. Serve hot topped with sour cream or crema, shredded cheese, and extra cilantro, alongside tortilla chips or warm tortillas. Dig in and enjoy the bright, smoky warmth of this green chili — perfect for cozy nights and sharing with friends. Cincinnati-Style Chili With Spaghetti A bowl of tangy, cinnamon-scented chili piled over spaghetti — comfort with a spicy-sweet twist. Ingredients: 1 lb ground beef (or half beef/half pork) 1 medium onion, finely chopped 2 cloves garlic, minced 2 tbsp chili powder 1 tbsp ground cinnamon 1 tsp ground allspice 1 tsp ground cumin 1 tsp cocoa powder or 1 square unsweetened chocolate 1 tbsp tomato paste 1 cup beef broth 1 (8 oz) can tomato sauce 1 tbsp Worcestershire sauce 1–2 tsp apple cider vinegar 1–2 tbsp brown sugar (optional, to taste) Salt and black pepper to taste 12 oz spaghetti, cooked and drained Optional toppings: shredded sharp cheddar cheese, diced onions, oyster crackers or crushed saltines How to Make: Heat a large skillet or saucepan over medium-high heat and add the ground beef. Brown it, breaking it up as it cooks. Add the chopped onion and cook until softened, about 4–5 minutes; stir in the garlic for the last 30 seconds. Stir in chili powder, cinnamon, allspice, cumin, and cocoa powder so the spices coat the meat and become fragrant, about 1 minute. Mix in the tomato paste and cook a minute, then pour in the tomato sauce and beef broth. Scrape up any browned bits from the pan. Add Worcestershire sauce, vinegar, and brown sugar if using; season with salt and pepper. Bring to a gentle simmer. Reduce heat to low and simmer uncovered for 20–30 minutes, stirring occasionally, until slightly thickened and flavors meld. Adjust seasoning to taste. Meanwhile cook spaghetti according to package directions, drain, and divide among bowls. Spoon a generous ladle of Cincinnati-style chili over each bed of spaghetti. Top with shredded cheddar and diced onions, and add oyster crackers if you like for a traditional touch. Enjoy that sweet-spicy, cinnamon-kissed comfort in every forkful! Caribbean Red Bean and Beef Chili Caribbean Red Bean and Beef Chili — a warm, spicy, island‑kissed bowl perfect for cozy holiday nights. Ingredients: 1 lb (450 g) ground beef 1 tbsp olive oil 1 medium onion, diced 3 garlic cloves, minced 1 red bell pepper, diced 1 green bell pepper, diced 1–2 Scotch bonnet or habanero peppers, seeded and finely chopped (optional — use less for milder heat) 1 tbsp fresh ginger, grated 2 tsp ground cumin 1 tsp smoked paprika 1 tsp dried oregano 1/2 tsp ground allspice 1/2 tsp ground cinnamon 1 can (14 oz / 400 g) diced tomatoes 1 can (14 oz / 400 g) tomato sauce 1 can (15 oz / 425 g) red kidney beans, drained and rinsed 1 cup beef or chicken broth 2 tbsp brown sugar or molasses 2 tbsp soy sauce or tamari 1 lime (juice and zest) Salt and freshly ground black pepper, to taste Fresh cilantro or green onions, chopped, for garnish How to Make: Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it up, until browned; drain excess fat if needed. Stir in the onion, garlic, red and green peppers, and Scotch bonnet (if using). Cook until softened, about 5 minutes. Mix in the grated ginger, cumin, smoked paprika, oregano, allspice, and cinnamon; cook 1 minute until fragrant. Pour in the diced tomatoes, tomato sauce, and broth; stir to combine. Add the kidney beans, brown sugar (or molasses), and soy sauce; bring to a simmer. Reduce heat to low, cover, and let simmer 20–25 minutes to meld flavors, stirring occasionally. Taste and season with salt, pepper, and lime juice and zest; adjust sweetness or heat as desired. Serve hot, garnished with chopped cilantro or green onions and an extra lime wedge on the side. Dive in and enjoy a bowl that brings Caribbean sunshine to your cozy holiday table! Low-Fat Lentil and Vegetable Chili Warm, hearty lentil chili that’s low in fat but big on cozy flavor. Ingredients: 1 cup dry brown or green lentils, rinsed and picked over 1 tablespoon olive oil (or 2 tablespoons vegetable broth for oil-free) 1 medium onion, diced 2 carrots, diced 2 celery stalks, diced 1 red bell pepper, diced 3 garlic cloves, minced 1 (14.5 oz) can diced tomatoes (with juices) 3 cups low-sodium vegetable broth 2 tablespoons tomato paste 2 teaspoons chili powder 1 teaspoon ground cumin 1/2 teaspoon smoked paprika (or regular paprika) 1/2 teaspoon dried oregano 1/4 teaspoon cayenne pepper (optional, to taste) Salt and black pepper to taste 1 cup frozen or canned corn (optional) 1 cup chopped spinach or kale (optional) Juice of 1/2 lime (optional, for brightness) Fresh cilantro or green onions for garnish (optional) How to Make: Heat the olive oil (or broth) in a large pot over medium heat. Add the onion, carrots, and celery; cook 5–7 minutes until softened. Stir in the bell pepper and garlic; cook 1–2 minutes until fragrant. Add the lentils, diced tomatoes, tomato paste, and vegetable broth; stir to combine. Mix in the chili powder, cumin, paprika, oregano, cayenne (if using), and a pinch of salt and pepper. Bring to a boil, then reduce heat to low and simmer, covered, 25–30 minutes, until lentils are tender. If using corn and greens, stir them in during the last 5 minutes of cooking until heated and wilted. Taste and adjust seasoning; squeeze in lime juice if using. Serve hot, garnished with cilantro or green onions if desired. Enjoy a bowlful of cozy, low-fat comfort that warms you from the inside out! Chili Verde With Pork Shoulder Bright, tangy pork verde that’s cozy, comforting, and perfect for holiday gatherings. Ingredients: 3 lb pork shoulder, cut into 1–2 inch cubes 2 tsp kosher salt (plus more to taste) 1 tsp black pepper 2 tbsp vegetable oil 1 large yellow onion, diced 4 cloves garlic, minced 1–1½ lb tomatillos, husked and rinsed 4–6 poblano or Anaheim chiles, roasted, peeled, and chopped (adjust heat to taste) 2–3 jalapeños or serranos, seeded and chopped (optional, for extra heat) 1 cup low-sodium chicken broth (or more as needed) 1/2 cup fresh cilantro, chopped 1 tbsp ground cumin 1 tsp dried oregano (Mexican oregano if available) 1 tbsp fresh lime juice 1–2 tbsp brown sugar or honey (optional, to balance acidity) Garnishes: extra cilantro, diced white onion, lime wedges, crema or sour cream, shredded cheese How to Make: Season the pork cubes with 2 tsp salt and 1 tsp pepper. Heat the oil in a large Dutch oven over medium-high heat. Brown the pork in batches until deeply caramelized on all sides; remove and set aside. Add the diced onion to the pot and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook 30 seconds until fragrant. Meanwhile, roast the tomatillos and poblanos under a broiler or over a gas flame until charred; let cool, then peel and roughly chop. Place the roasted tomatillos, poblanos, and any jalapeños in a blender with 1/2 cup chicken broth and puree until mostly smooth. Pour the puree into the pot with the onions and garlic; add cumin and oregano and stir to combine. Return the browned pork to the pot and add enough chicken broth to just cover the meat. Bring to a simmer, then reduce heat to low, cover, and cook gently for 1.5–2 hours, or until the pork is tender and shreddable. Taste and adjust seasoning with more salt, pepper, lime juice, and brown sugar if the sauce is too acidic. Stir in chopped cilantro and let rest off the heat for 10 minutes to meld flavors. Shred some of the pork in the pot for texture, leaving some chunks whole. Serve hot with garnishes: extra cilantro, diced onion, lime wedges, crema, and shredded cheese. Enjoy a steaming bowl of this zesty chili verde — perfect with warm tortillas or over rice to celebrate the season! Conclusion You’ve got 14 solid chili options to try, so pick one that fits your time and taste. Start with the classic if you want comfort, or the chipotle turkey for a smoky twist. For example, a friend made the pumpkin turkey chili for a weeknight dinner, doubled the recipe, and froze portions for busy nights. Cook, taste, and adjust spices. Serve hot with simple toppings, and store leftovers in airtight containers for easy reheats.