Cozy, comforting, and full of flavor and spices – this healthy harvest chili is a crowd favorite! It can easily be doubled for large parties or meal prep and freezes well. Packed with protein, hearty vegetables, and full of aroma and spices – this chili is one that always hits the spot!
Chili may be one of my favorite go-to recipes! It is a comfort meal for me and one that almost always hits the spot. I love making this chili in bulk for the week and switching up how/what I eat it with.
It is an awesome recipe to meal prep and fun because you can switch it up to make it your own, like with the ideas below.
What to Eat With?
- Sour cream (or plain Greek yogurt) on top – love the creaminess this adds!
- Avocado on top – pure heaven here
- Cheese on top – enough said 😉
- Grilled cheese sandwich – also enough said!
- On top or alongside rice, cauliflower rice, spaghetti squash, anything that suits your fancy!
- Bread – Toast, roll, biscuit, you name it – bread is ALWAYS a good idea, especially when chili is involved. How else are you supposed to soak up every last drop?!
- Tortilla chips or saltine crackers
- Cornbread – another classic pairing!
Make it Yours!
Beef – For this recipe, I used 93/7 beef, but feel free to use whatever % beef you prefer or that fits your dietary needs. Ground chicken, ground turkey, and I’m sure even meat substitute would work as well!
Vegetables – don’t like carrots, peppers, celery, onions, or sweet potato – no worries! Switch the vegetables up to some that sound good to you! Or double up on the ones already in this one. This is chili – there are no rules here!
Spices – I used the classic spices here that I love with chili. But again, there are no rules here. Want the chili to have some more depth? Add a tsp of cocoa powder. Want it to have a kick of spice? Add some paprika.
Can I Freeze Chili?
Yes! This chili freezes and reheats very well. I love having some on hand in the winter months to just pull out and quickly heat up!
Can I Double or Triple Recipe?
Yes! I would also recommend doing this so you do have some leftovers to freeze! But it can easily be doubled or tripled to feed larger parties or to have more prepped for the week.
Can I Make This Chili in an Instant Pot or on the Stovetop?
Instant pot – just set instant pot to saute setting, add beef and cook for about 5 minutes, crumble up, then cook for another couple of minutes until brown. Take beef out, then saute onions as well. Add the rest of the ingredients, close lid and seal vent, then adjust setting to high pressure for 15 minutes. Once cooking is complete, let pressure release naturally for 10 minutes, then use the quick release method to release any remaining pressure.
Slow cooker – If you don’t have a slow cooker this can also be made on the stove top. Brown the onion, brown the beef, add the other ingredients then simmer 2 – 3 hours over low heat.