Southwest Chili

This Southwest Chili makes for a cozy dinner, game day meal, or enjoyed as a hearty lunch. It’s easy to make ahead of time, freezes well, and is a family favourite in our house! We love topping it with sour cream, cheddar cheese, fresh avocado and serving it with tortilla chips.

This Southwest Chili is perfect for feeding a hungry crew (I would know!). It is also my favourite place to add in heaps of healthy beans and vegetables like corn and tomatoes. If you want to make this vegetarian, omit the ground and use veggie ground or tempeh instead, or replace the volume with extra veggies like diced zucchini or even potatoes!

I doctored my chili up with a fresh squeeze of lime, a dollop of sour cream, cheddar cheese, and fresh avocado! It is a bit spicy, so if you like less heat leave out the chipotle pepper. Note: when I say one whole smoked chili (see below), I’m referring to an individual pepper, not a whole can!  I just wanted to be clear – nobody wants to make that mistake, right?!  Someone has for the record (hence my long winded warning).

Simple Chili Recipe

Making life simpler is the name of the game here, so for me, a chili recipe needs to be totally uncomplicated but still boast LOADS of flavour and hearty ingredients. This Southwest Chili is one of the most basic recipes to pull together and is naturally gluten free. The ingredients are easy to find all year round (even in the dead of winter) and the chili in adobo sauce brings effortless smokiness to the dish. This recipe is a total crowd pleaser and stores really well. Consider making a double batch and freezing for a rainy day!

What to Serve With Chili

While I love serving chili with a big bowl of tortilla chips (the boys love this), a nice warm slice of cornbread (check out our recipe in our cookbook) will leave no room for complaints either.  Mind you, some of these Savoury Veggie Muffins would also add a heap of flavour and extra veggies. Come to think of it, a Cheddar Biscuit wouldn’t be so bad either.  Options, options.

Hearty Soups

Soup is at the top of my list of meals that I love making for the family! Especially on colder days and nights. If you like corn chowder but don’t want the work of making it, check out my 10 Minute Corn Chowder recipe. I happen to be a pro at sneaking in all the vegetables I can. Some of my favourite recipes are:

• Hamburger Soup
• Hearty Lentil Soup
• Cheater Chicken Noodle Soup
• Italian Peasant Soup

If you’re in the mood for Mexican inspired flavours, you may also want to try serving Cheryl’s Famous Guacamole and some Pico de Gallo as an appetizer while the chili simmers!

Southwest Chili

5 from 3 votes

Print

Southwest Chili

This Southwest Chili is smoky and packed with flavours. It's delicious topped with sour cream and best served with a side of tortilla chips.

Course Dinner

Cuisine Mexican

Keyword Chili, Chilli, Southwest

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 25 minutes

Servings 4 servings

Author Fraîche

Ingredients

• 2 tablespoons olive oil
• 1/2 large sweet onion, diced
• 2 cloves garlic cloves, minced
• 1 lb ground turkey, chicken, or beef*
• 1/2 cup red wine or stock
• 2 tablespoons chili powder (or adjust for desired spice level)
• 1 tablespoon cumin
• 1 teaspoon chipotle chili powder (optional)
• 796 mL can diced tomatoes
• 1 teaspoon sugar
• 1 whole smoked chipotle chilli in adobo sauce (we buy La Costena)
• 1 small can corn
• 540 mL can black beans (drained)
• salt & pepper to taste
• diced avocado (optional garnish)
• lime wedges (optional garnish)
• chopped cilantro (optional garnish)
• grated cheddar (optional garnish)
• tortilla chips (optional garnish)
• sour cream or plain full-fat Greek yogurt (optional garnish)

Instructions

1. In a heavy bottomed large pot, heat the olive oil over medium heat.  Add the onion and cook, stirring for 3-4 minutes. Add the garlic and cook until the onion is transparent and garlic is fragrant.

2. Add the ground and cook until browned. Deglaze the pot with the red wine or stock, stir, then add in the chili powders, cumin, tomatoes, sugar and the 1 whole chipotle pepper.  Stir and turn the heat to low, cover and let simmer for 1 hour.

3. Season with salt and pepper to taste and add in the corn and black beans and cook until they are heated through.  Remove the chipotle pepper and discard.

4. Place into individual bowls and top with the diced avocado, a lime wedge, cilantro, grated cheddar and a dollop of sour cream or Greek yogurt.  Serve with tortilla chips if you wish!

Recipe Notes

*Make this dish vegan or vegetarian by using veggie ground or doubling the beans and vegetables