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When you crave comfort, warmth, and hearty flavors, chili made in a cast iron skillet is the answer. From classic beef to smoky chipotle, each recipe offers a unique twist on a beloved dish. You can experiment with fresh ingredients, savor rich spices, and enjoy the robust taste that only a cast iron skillet can provide. Ready to discover your next favorite chili? Let's explore these satisfying recipes together.
Key Takeaways
- Cast iron skillets provide even heat distribution, enhancing the flavor and texture of your chili recipes.
- Sauté fresh vegetables like onions, garlic, and bell peppers in the skillet for a robust base.
- Simmer chili in the cast iron to allow flavors to meld and thicken for a hearty dish.
- Experiment with diverse beans, proteins, and spices to customize your chili to personal taste preferences.
- Top your chili with fresh herbs and serve alongside cornbread or rice for a complete meal experience.
Classic Beef Chili
In this recipe, you'll enjoy the robust taste of seasoned ground beef combined with fresh vegetables and a blend of spices that create a delightful symphony of flavors.
Serve it with cornbread or over rice for a filling meal that everyone will love. Let's get started on this delicious dish!
Ingredients:
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup beef broth
- Optional toppings: shredded cheese, sour cream, chopped green onions
Cooking Instructions:
In a cast iron skillet over medium heat, begin by browning the ground beef.
Cook until it's no longer pink, breaking it up with a wooden spoon as it cooks. Once browned, add the chopped onion, garlic, and bell pepper to the skillet.
Sauté until the vegetables are softened, about 5-7 minutes.
Next, stir in the kidney beans, diced tomatoes, tomato paste, chili powder, cumin, paprika, salt, and pepper.
Pour in the beef broth, stirring everything together. Bring the mixture to a simmer, then reduce the heat to low.
Cover the skillet and let the chili cook for at least 30 minutes, stirring occasionally to prevent sticking. For even better flavor, let it simmer longer if you have the time!
Extra Tips:
For a richer flavor, consider adding a splash of beer or a tablespoon of cocoa powder to the chili while it simmers.
If you like your chili with a kick, feel free to add chopped jalapeños or a dash of cayenne pepper for some heat.
This classic beef chili also tastes even better the next day, so don't hesitate to make a big batch and enjoy leftovers!
Spicy Vegetarian Chili
Spicy vegetarian chili is a hearty and flavorful meal that's perfect for those chilly nights or simply when you want a comforting dish without any meat. This chili is packed with a variety of vegetables, beans, and spices that come together to create a rich and satisfying experience.
Using a cast iron skillet not only enhances the dish's flavor but also gives it a lovely rustic presentation that's sure to impress your family and friends. This recipe is versatile, allowing you to adjust the level of spiciness to suit your taste. Whether you're a heat lover or prefer a milder flavor, you can play around with the types and amounts of peppers used.
Serve your chili with toppings like avocado, cilantro, or cheese for added texture and taste.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 jalapeño, minced (adjust to taste)
- 2 carrots, diced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups vegetable broth
- Fresh cilantro for garnish
To begin, heat the olive oil in a cast iron skillet over medium heat. Add the diced onion, garlic, and bell pepper, sautéing until the onions become translucent.
Next, stir in the jalapeño, carrots, and zucchini, cooking for an additional 5-7 minutes until the vegetables start to soften. Then, add the diced tomatoes, black beans, kidney beans, chili powder, cumin, smoked paprika, salt, and pepper. Pour in the vegetable broth and stir everything together to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and let the chili cook for about 30-40 minutes, stirring occasionally. This allows the flavors to meld beautifully.
If you prefer a thicker chili, you can remove the lid for the last 10 minutes of cooking to let some of the liquid evaporate. Once you're satisfied with the texture and flavor, serve hot and garnish with fresh cilantro.
Extra Tips: For an extra kick, consider adding diced green chiles or a splash of hot sauce. If you have leftovers, this chili tastes even better the next day, as the flavors continue to develop.
Feel free to customize the vegetables based on what you have on hand, and don't hesitate to experiment with different beans or spices to make the dish your own!
White Chicken Chili
White chicken chili is a hearty and comforting dish that brings warmth and flavor to any table. This recipe makes use of a cast iron skillet, which not only enhances the cooking process but also adds a beautiful rustic touch to your meal. With tender chicken, creamy beans, and a blend of spices, this chili is sure to become a favorite in your household.
Using a cast iron skillet allows for even heat distribution, ensuring that the chicken is perfectly cooked and the flavors meld beautifully. Serve it with your favorite toppings, such as sour cream, shredded cheese, or fresh cilantro, and enjoy a delicious and satisfying meal any night of the week.
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 can (15 oz) white beans, drained and rinsed
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- Salt and pepper to taste
- 1 cup corn (fresh or frozen)
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro for garnish (optional)
To begin, heat the olive oil in your cast iron skillet over medium heat. Add the diced onion and bell pepper, cooking until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.
Next, add the chicken breasts to the skillet, cooking until browned on both sides, about 4-5 minutes per side. Once the chicken is cooked through, remove it from the skillet and shred it using two forks.
In the same skillet, add the white beans, chicken broth, cumin, chili powder, oregano, salt, pepper, and corn. Bring the mixture to a simmer, allowing it to cook for about 10 minutes.
Return the shredded chicken to the skillet and stir in the sour cream and half of the shredded cheese. Cook for an additional 2-3 minutes until everything is heated through and well combined. Top with the remaining cheese and garnish with fresh cilantro if desired.
For best results, use freshly cooked chicken or rotisserie chicken for added flavor. You can also adjust the spice level by adding diced jalapeños or using a spicy chili powder.
This white chicken chili can be made ahead of time and stores well in the refrigerator for up to three days. Reheat gently on the stovetop, adding a splash of chicken broth if needed to thin it out. Enjoy your delicious creation!
Sweet Potato and Black Bean Chili
Sweet Potato and Black Bean Chili is a hearty and nutritious dish that brings together the sweetness of sweet potatoes and the richness of black beans. This chili is perfect for a cozy night in or for entertaining guests, as it's both filling and flavorful. The use of a cast iron skillet not only enhances the cooking process but also provides an even heat distribution, ensuring that all ingredients meld together beautifully.
This recipe is simple to prepare, making it suitable for cooks of all skill levels. The combination of spices and fresh ingredients creates a delightful balance of flavors that can be tailored to your taste. Whether you enjoy a bit of heat or prefer a milder version, this sweet potato and black bean chili can be adapted to suit your palate.
Ingredients:
- 2 medium sweet potatoes, diced
- 1 can black beans, drained and rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can diced tomatoes
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Olive oil for cooking
- Optional toppings: avocado, cilantro, lime, cheese
To begin, heat a tablespoon of olive oil in your cast iron skillet over medium heat. Add the chopped onion and bell pepper, sautéing until they're softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute, allowing the garlic to become fragrant.
Next, add the diced sweet potatoes, chili powder, cumin, smoked paprika, salt, and pepper. Stir everything together, coating the sweet potatoes in the spices.
Pour in the canned tomatoes and vegetable broth, mixing well. Bring the mixture to a gentle simmer and cover the skillet. Allow the chili to cook for about 20-25 minutes, or until the sweet potatoes are tender.
Finally, stir in the black beans and let everything heat through for another 5 minutes. Adjust the seasoning as needed, and serve hot, garnished with your choice of toppings.
Extra Tips: For added depth of flavor, consider roasting the sweet potatoes in the oven before adding them to the chili. This will caramelize their sugars and enhance their sweetness.
Additionally, if you prefer more spice, feel free to add diced jalapeños or a pinch of cayenne pepper to the mix. Enjoy this chili with a side of cornbread or over a bed of rice for a complete meal!
Turkey and Quinoa Chili
Turkey and quinoa chili is a nutritious and hearty dish that combines lean ground turkey with protein-packed quinoa, making it a perfect option for a satisfying meal. The flavors of the spices and the natural sweetness of the vegetables create a comforting bowl of chili that's perfect for any occasion, whether it's a cozy dinner at home or a gathering with friends.
Cooking this dish in a cast iron skillet not only enhances the flavor but also allows for even heat distribution, ensuring that every ingredient is perfectly cooked. This chili isn't only delicious but also packed with nutrients, making it a great choice for those looking to eat healthier without sacrificing flavor.
With the addition of beans and tomatoes, you get a robust flavor profile along with various textures that make each bite enjoyable. Plus, leftovers can be easily stored and reheated, making it a great make-ahead meal for busy weeknights.
Ingredients:
- 1 lb ground turkey
- 1 cup quinoa, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh cilantro for garnish (optional)
In a cast iron skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion, bell pepper, and minced garlic, sautéing until the vegetables are softened, about 5-7 minutes.
Next, add the ground turkey, breaking it apart with a spatula, and cook until browned and fully cooked through. Stir in the chili powder, cumin, smoked paprika, salt, and pepper, allowing the spices to toast for about a minute.
Once the turkey is cooked, add the quinoa, black beans, diced tomatoes, and vegetable broth to the skillet. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for about 20-25 minutes, or until the quinoa is fully cooked and has absorbed most of the liquid.
Stir occasionally to prevent sticking, and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro if desired.
Extra Tips: Be creative with your chili by adding other vegetables like zucchini or corn, and feel free to adjust the spice level to suit your taste. If you prefer a thicker chili, let it simmer uncovered for a few more minutes. This dish freezes well, so consider making a double batch to enjoy later.
Smoky Chipotle Chili
This recipe combines ground meat with a medley of beans, tomatoes, and spices, creating a rich and satisfying meal.
Whether you're looking for a cozy dinner or a dish to serve at your next gathering, this Smoky Chipotle Chili will be the star of the show.
So grab your cast iron skillet and get ready to enjoy a bowl of deliciousness.
Ingredients:
- 1 lb ground beef (or turkey)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 2-3 chipotle peppers in adobo sauce, chopped
- 2 tablespoons adobo sauce (from chipotle can)
- 2 teaspoons ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh cilantro, for garnish (optional)
Cooking Instructions:
Begin by heating the olive oil in a cast iron skillet over medium heat.
Add the chopped onion and sauté for about 5 minutes, or until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Next, add the ground beef (or turkey) to the skillet and cook until browned, breaking it apart with a spatula as it cooks.
Drain any excess fat if necessary.
Once the meat is cooked, add the crushed tomatoes, kidney beans, black beans, chopped chipotle peppers, adobo sauce, cumin, smoked paprika, chili powder, salt, and pepper.
Stir everything together and bring the mixture to a simmer.
Reduce the heat to low and cover the skillet.
Allow the chili to simmer for about 30-40 minutes, stirring occasionally, until it thickens and the flavors meld together.
Serve hot, garnished with fresh cilantro if desired.
Extra Tips:
For a spicier chili, feel free to add more chipotle peppers or a dash of hot sauce.
You can also customize this recipe by adding your favorite vegetables, such as bell peppers or corn.
If you have leftovers, this chili tastes even better the next day, making it perfect for meal prep or a quick lunch.
Enjoy your smoky, flavorful chili!
Mediterranean Chickpea Chili
Chili can take on many forms, and the Mediterranean Chickpea Chili is a vibrant and hearty variation that brings together the rich flavors of the Mediterranean with the comforting essence of chili. Packed with protein-rich chickpeas, fresh vegetables, and aromatic spices, this dish offers a satisfying meal that's both nutritious and delicious.
Cooking this recipe in a cast iron skillet guarantees that the flavors meld beautifully while providing an even heat distribution, making it a perfect choice for a cozy dinner.
This Mediterranean twist on chili isn't just easy to make; it's also versatile. You can enjoy it as a main dish or serve it alongside crusty bread or a fresh salad. The combination of spices and fresh ingredients makes this dish a feast for the senses, while the chickpeas provide a hearty texture that will leave you feeling full and satisfied.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 2 carrots, diced
- 1 zucchini, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley or basil for garnish
In a cast iron skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the garlic, bell pepper, and carrots, cooking for another 3-4 minutes until the vegetables start to soften.
Next, add the zucchini and cook for another 2 minutes. Stir in the chickpeas, diced tomatoes, vegetable broth, and spices. Bring the mixture to a gentle simmer, cover, and let it cook for about 20-25 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
For an extra touch, finish the dish with a sprinkle of fresh parsley or basil before serving. This Mediterranean Chickpea Chili can be enjoyed immediately or stored in the refrigerator for a day or two, allowing the flavors to deepen even further.
Extra Tips: To add even more depth of flavor, consider incorporating other Mediterranean ingredients such as olives or feta cheese. You can also adjust the spice level by adding a pinch of red pepper flakes or a dash of hot sauce according to your preference.
For a heartier option, serve the chili over cooked quinoa or couscous. Enjoy the delightful combination of flavors and enjoy this healthy and filling dish!
Pumpkin and Sausage Chili
Pumpkin and Sausage Chili is a hearty and flavorful dish that brings together the savory taste of sausage with the sweetness of pumpkin, creating a perfect balance of flavors. This chili isn't only comforting but also packed with nutrients. Cooking it in a cast iron skillet allows for even heat distribution, enhancing the browning of the sausage and developing deep flavors in the chili. It's perfect for a chilly evening or a gathering with friends.
This recipe is simple yet satisfying, making it an excellent choice for both beginner and seasoned cooks. The addition of spices and beans brings complexity to the dish, while the pumpkin adds a creamy texture. Serve it with crusty bread or over rice for a complete meal that's sure to please a crowd.
Ingredients:
- 1 pound Italian sausage (mild or spicy, your choice)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) pumpkin puree
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups chicken or vegetable broth
- 2 tablespoons olive oil
- Optional toppings: sour cream, shredded cheese, chopped green onions
To cook the Pumpkin and Sausage Chili, start by heating the olive oil in a cast iron skillet over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a spoon as it cooks.
Once the sausage is browned, add the diced onion and cook until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
Next, incorporate the pumpkin puree, diced tomatoes, kidney beans, and spices (chili powder, cumin, smoked paprika, salt, and pepper). Pour in the chicken or vegetable broth and stir to combine all ingredients.
Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 30 minutes, stirring occasionally to prevent sticking. The chili will thicken as it cooks, and the flavors will meld beautifully.
When preparing this dish, feel free to customize the heat level by using spicy sausage or adding chopped jalapeños for an extra kick. Additionally, if you prefer a thicker chili, let it simmer longer without the lid.
Consider garnishing with your favorite toppings, such as sour cream or cheese, to enhance the dish even further. Enjoy your delicious Pumpkin and Sausage Chili!
Three-Bean Chili With Cornbread Topping
Using a cast iron skillet also means you can take the dish straight from stovetop to oven, making it a convenient option for busy cooks.
The best part is that this chili is incredibly versatile; you can adjust the spices to your liking or even add extra vegetables for a heartier meal. It's a satisfying dish that brings warmth and comfort to any table.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup cornmeal
- 1 cup milk
- 1 egg
- 1 tablespoon honey
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions:
- Preheat your oven to 400°F (200°C). In a large cast iron skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, and bell pepper, and sauté until softened, about 5-7 minutes.
- Stir in the three beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper. Allow it to simmer for about 15 minutes, stirring occasionally.
- While the chili is simmering, prepare the cornbread topping by mixing together the cornmeal, milk, egg, honey, baking powder, and salt in a separate bowl until well combined.
- Once the chili has thickened slightly, remove it from heat and evenly pour the cornbread mixture over the top. Place the skillet in the preheated oven and bake for 20-25 minutes, or until the cornbread is golden brown and cooked through.
Extra Tips:
For added flavor, consider incorporating diced jalapeños or other spices like smoked paprika.
If you prefer a vegetarian option, verify that the vegetable broth is free of animal products. Leftovers can be stored in the refrigerator for up to three days and often taste even better the next day as the flavors meld together. Enjoy your delicious chili with your favorite toppings such as shredded cheese, sour cream, or fresh cilantro!
Frequently Asked Questions
Can I Use Other Types of Beans in Chili Recipes?
Absolutely, you can use other types of beans in chili recipes! Kidney beans, black beans, or pinto beans all add unique flavors and textures, so feel free to experiment and find your favorite combination.
How Long Can I Store Leftover Chili in the Fridge?
Like a warm hug on a chilly day, leftover chili can comfort you for up to four days in the fridge. Just seal it tight, and it'll be ready to warm your soul again soon!
Is It Necessary to Pre-Cook the Meat Before Adding It to Chili?
You don't have to pre-cook the meat for chili, but browning it first enhances flavor. It also helps render fat and develop a rich base, making your chili even more delicious and satisfying.
What Are Some Good Toppings for Chili?
Picture a vibrant garden on your chili bowl—sour cream, shredded cheese, fresh cilantro, diced onions, and crunchy tortilla chips. These toppings add a burst of flavor and texture, elevating your chili to new heights. Enjoy!
Can Chili Be Frozen for Later Use?
Yes, you can freeze chili for later use! Just let it cool, portion it into airtight containers, and store it in the freezer. When you're ready, thaw it and enjoy a delicious meal again!
