Warming Pepper Chili

As the weather cools down, you'll need some recipes to warm you back up and get you through those chilly mornings. This Warming Pepper Chili will do just that.

It's comfort food with a kick—the perfect thing to spice up your fall.

And with 28 grams of protein per serving, you're definitely winning with this one.

Jump to:

• What to Serve With Warm Pepper Chili
• Extra Toppings
• Equipment Needed
• Tips for Making Warm Pepper Chili
• Batch Cook and Store Safely
• Make it Gluten Free
• Warming Pepper Chili Recipe

What to Serve With Warm Pepper Chili

This hearty chili can be eaten on its own, but if you want to go all-out, try adding a satisfying side that completes the meal.

One option is the classic cornbread, which provides some sweetness that pairs well with the spice of the chili. You can also try garlic bread, which is a nice light option that complements the richness of the chili. Both of these are perfect for dipping into your chili—yum.

If you want to stay true to chili's Hispanic roots, try pairing your chili with a side of tortilla chips with salsa or guacamole. The tortilla chips will give you a satisfying crunch and guacamole will add a refreshing aspect to the meal.

Extra Toppings

If you want your chili to be even more flavorful, try adding these toppings:

• Sour cream
• Greek yogurt
• Shredded cheese
• Jalapeno peppers
• Chopped red onion
• Avocado
• Fresh cilantro
• Lime wedges
• Crumbled bacon
• Diced green onion
• Queso fresco or cotija cheese

Equipment Needed

• Large pot or Dutch oven
• Wooden spoon or spatula
• Ladle (to serve)

Tips for Making Warm Pepper Chili

• Brown the ground turkey and meat thoroughly—this will give the chili a richer flavor.
• After browning the meat, scrape the browned bits off the bottom of the pan and allow them to get absorbed by the liquid in the recipe to enhance the sauce (deglazing).
• If you want a thicker chili, allow it to simmer uncovered for the last 10-15 minutes, this will let some of the liquid evaporate, or alternatively, add extra tomato paste.

Batch Cook and Store Safely

If you want to batch-cook your chili to eat later in the week, simply double or triple the recipe, depending on how much you want to make. If you're batch cooking, make sure your pot or Dutch oven is large enough to accommodate the larger quantity.

Additionally, for larger batches, consider using a slow cooker. After browning the meat and sautéing the vegetables, transfer everything to a slow cooker and let it cook on low for 6-8 hours. This is convenient if you’re making a very large batch.

To store your chili, let it cool completely and portion it into airtight storage containers or large resealable bags. The chili will stay good for up to 3-4 days in the fridge.

If you want to store it long-term, you can also freeze the chili. To freeze the chili, do the same thing except transfer it into freezer-safe containers or bags. The chili will stay good in the freezer for up to 3-4 months.

To reheat your chili from the fridge, transfer it to a pot and heat it up on medium, stirring occasionally until heated through. You can also microwave it.

If you're reheating the chili from the freezer, thaw it overnight in the fridge for best results. If you want it quickly, you can reheat it from frozen by placing it in a pot and slowly warming it, stirring occasionally.

Make it Gluten Free

For this recipe, most ingredients are naturally gluten-free, but to ensure a totally gluten-free meal, do the following:

1. Check the labels on any canned goods including the diced tomatoes, tomato paste, green chiles, and canned beans to make sure there are no gluten-containing added ingredients.
2. Check that the beef broth you're using is certified gluten-free. Some broths may contain gluten as a thickening agent or from cross-contamination, so it's important to check the label.
3. Check your seasonings to ensure there are no added ingredients like anti-caking agents or fillers that contain gluten.

Warming Pepper Chili Recipe