When you’re feeling a little cold, a spicy, savory chili is the perfect dish to both fill and warm you up. This recipe is also fairly easy to make, won’t break the bank, and it’s oh-so-tasty. If you aren’t a fan of meat, no worries! Check out this vegetarian chili to satisfy your chili fix. Now let’s get cooking, shall we?

Classic Chili

  • Prep Time:10 minutes
  • Cook Time:30 minutes
  • Total Time:40 minutes
  • Servings:6
  • Medium


  • 2 teaspoon olive oil
  • 2 bell peppers, diced
  • 1 red onion, diced
  • 6 garlic cloves, minced
  • 2 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon oregano
  • 1 1/2 pounds lean ground beef
  • 2 tablespoon tomato paste
  • 2 4-oz cans diced green chiles
  • 1 cup salsa verde
  • 1/2 cup cup water
  • 1 can black beans, rinsed
  • 1 can pinto beans, rinsed
  • 1/2 teaspoon teaspoon salt
  • Step 1

    Heat oil over medium heat. Add diced bell peppers and onion, and cook until the vegetables begin to soften.

    Photo by Halle Bryant
  • Step 2

    After softening, stir in garlic, chili powder, cumin and oregano and cook for 2 minutes.

    #SpoonTip: Garlic can be tricky to peel and chop, but our fellow Spooners can help you peel garlic cloves efficiently.

  • Step 3

    Increase the temperature from medium to medium-high heat. Add beef and cook for 10 minutes, or until browned.

    Photo by Halle Bryant
  • Step 4

    Stir in tomato paste and let cook for 1 minute. Stir in chiles, salsa and water, heating to a simmer. Reduce the heat back to medium, and cover the pot for 10 minutes.

    Photo by Halle Bryant
  • Step 5

    Stir in beans and salt. If the chili is too thick, add a little more water to get the perfect texture.

    Photo by Halle Bryant
  • Step 6

    Garnish with chopped green onions or cilantro. Serve and enjoy.

    Photo by Halle Bryant