When you need a heaping helping of something fast, inexpensive, and hearty, I can think of few things that fit these criteria better than A Big Pot of Really Good Chili.
I have been making this chili recipe for years. Simple, hearty, and warming, this chili is a great choice for casual winter parties like Super Bowl Sunday, or for everyday meals.
Chili is one of those foods that, I believe, can never go wrong and is great for any occasion. Depending on the setting, you can serve this chili with some homey cornbread, an elegant salad, or even a decadent chocolate cake (for dessert, of course)!
How to Make A Big Pot of Really Good Chili
- Heat oil in a large pot.
- Saute onion until translucent. Add garlic.
- Add all but last 3 ingredients.
- Simmer, covered, for 30 minutes.
- Season to your liking.
- Let chili sit, off the heat, until ready to serve.
- Serve garnished with cliantro and tomatoes.
Full directions for how to make A Big Pot of Really Good Chili are in the printable recipe card below.
A Big Pot of Really Good Chili FAQs
Why do you let the chili sit after cooking?
If you have time, you can let your chili sit—off the heat—for an hour or so after cooking. This gives the flavors in the chili more time to meld together. I always try to follow this step, but you can totally skip it if you want to!
What is the best way to store leftover chili?
I suggest storing your leftover chili in the fridge. Keep it in an airtight container and eat it within 5 days. You can also freeze your chili (see below).
Can you freeze chili?
Freezing chili is a great way to meal prep! I suggest freezing your chili in serving-size freezer-safe containers or baggies. Then, when you want some chili, simply pull out however many servings you need at a time and reheat them.
You can make an entire batch to freeze, freeze half of the finished chili, or simply freeze whatever leftovers you may have.
Here are more Bean Stews and Chilis.
A Big Pot of Really Good Chili
- 2 tbsp extra-virgin olive oil
- 2 medium onions finely chopped
- 5 cloves garlic minced
- 1 medium green bell pepper diced
- 1 medium red bell pepper diced
- 84 oz beans of your choice try a combination of pinto, pink, and black beans; drained and rinsed
- 28 oz tomatoes diced, with liquid
- 16 oz tomato sauce
- 1 jalapeño peppers or other hot peppers, seeded and minced OR 8 oz mild or hot green chiles, chopped
- 1 tbsp good-quality chili powder
- 1 tbsp unsweetened cocoa powder
- 2 tsp dried oregano
- 2 tsp ground cumin
- salt and freshly ground pepper to taste
- ripe tomatoes chopped, for garnish
- cilantro or parsley, chopped, for garnish
- Heat the oil in a large soup pot.
- Add the onion and sauté over medium-low heat until translucent.
- Add the garlic and sauté until the onion is golden.
- Add the remaining ingredients except the last three.
- Bring to a simmer, then cover. Continue to simmer gently for 30 minutes, stirring occasionally, until the peppers are tender and the flavors meld.
- Season with salt and pepper, and adjust the other seasonings.
- If time allows, let the chili stand for several hours before serving. Heat through as needed. The chili should be nice and thick; if your chili is too thick, stir in a cup of water.
- Serve your chili in individual bowls, garnished with tomatoes and cilantro.
Recipe from Vegan Holiday Kitchen. Photo by Susan Voisin.
Sheri Latta says
I added butternut squash and quinoi to this recipe then threw in a handful of chopped kale.
These additions to the chili make it amazingly nutritious — thanks for sharing!
My husband just loved this! It was super delicious - so I will definitely be making it again!
After throwing away "countless" pots of chili, because the taste was always off, I was amazed to find this was really great! I followed the recipe to a "T" (except for subbing a poblano pepper for the jalapeno) and let it sit for two nights in the fridge before serving.
Thanks, Nava for a great recipe! I'll be trolling our site for more delicious recipes!
Update: This chili gets a FIVE STAR Rating!
Tara, so sorry to be so tardy in responding to your kind comments — so glad you and your hubby enjoyed this. After tossing so many pots of chili it must be a relief to find one you like, and am flattered that it was this one!
Carol Murphy says
I really enjoy your recipes - the ones that I have tried so far anyway. So easy and delicious with regular ingredients. Thank you!! I'm wondering if this is a spicy chilly? My taste buds can't stand too much heat. 🙂
Carol Murphy says
Oops I mean chili not chilly. It's late. 🙂
Great recipe. Delicious! Added zucchini, sweet potato and corn!
M D says
Can carob be substituted for the cocoa powder, or would it be better to just leave it out?
Hello — I don't think the carob would hurt, but it's not absolutely necessary. You can leave it out if you prefer ...