Huge vat of chili with fresh green cilantro and garlic

Perfect Game Day Chili

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Crowd Pleaser Chili

The leaves have almost finished falling, the windows are finally closed for the season, and there’s a massive pot of this Perfect Game Day Chili on the stove while the family gears up for the big game. This setting brings me the most cozy vibes, and I can’t wait to make this at least once a month during football season. If you love full flavored spices, rich tomato sauce, and tender melt in your mouth beans, then this recipe is for you.

large pot of fresh chili

Healthy and delicious

Believe it or not, my boyfriend used to be one of those people who hated beans (how though?!). He would pick around the beans in chili before this recipe came along, now he’ll 3 servings in one day! The beans become so tender over time it’s hard not to love. Pour this over a baked potato, serve it over some hotdogs, or eat it straight from the pot and you will not be disappointed! 

I love this Perfect Game Day Chili recipe because I can feel great about eating it. It’s FULL of fresh vegetables and hearty blood sugar stabilizing beans. Served with some fresh cilantro and a dollop of Nancy’s sour cream this meal is one of my all time favorites, hope you all enjoy as much as we do. 

If you love this recipe, you will ADORE this ramen recipe, it is equally as cozy!

INGREDIENTS

  • 2 tbsp olive oil
  • 1 whole white onion
  • 1 whole red onion
  • 1 red bell pepper 
  • 3-5 jalapenos 
  • 2 carrots 
  • 1 entire head of garlic (yes, really!)
  • 1 can black beans
  • 2 cans cannellini beans
  • 1 can kidney beans
  • 1.5 tbsp chili powder
  • 2 tbsp cumin
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 2 tsp salt (add to taste)
  • 6 jalapenos chopped (add to taste) 
  • ½ tsp cayenne pepper
  • 1 large can tomato puree
Garnish
  • cilantro
  • sour cream
  • fresh avocado
  • hot sauce
  • macaroni???

Directions

Take large pan or dutch oven and place over medium heat. Add olive oil and both onions (finely chopped) and sauté for 3 minutes. Chop carrots, add to pan, and sauté for another 5 minutes. Next, add the chopped bell pepper, jalapeno, and crushed garlic and sauté for another 5 minutes.

Dump all of the spices into the mix and stir, continuing to sauté. Add in all 4 cans of beans and stir until combined. Finally, add in the can of tomato paste and 1 cup of water and stir. Let simmer for at least 30 minutes for the chili to develop its flavor.

Notes

  • You can add meat if you’d like. I would recommend sautéing it prior to adding it to the mix, ground beef, steak, or Italian sausage would be fine.
  • This is a great meal prep recipe! Separate portions into tupperware and it will keep in the fridge for just over a week. Freeze for up to 3 months.
  • Top with your choice of cheese for an extra boost of flavor!
  • You can use whatever beans you’d like! If you favor one over the other, add more of those! The beauty of chili is the customization! 
  • Add as many or as little jalapenos as you’d like depending on your sensitivity to spice.
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