October is National Chili Month, a celebration of the classic dish swirling with flavors from meats, peppers, beans and herbs. Over the years numerous variations of the dish have been created to satisfy palettes nationwide. Try one of these exciting chili recipes from BnBFinder inns to help you celebrate all month long!
Black Bean and Chicken Chili
Black Bean and Chicken Chili from Queen Anne Guest House
• 2 T olive oil
• 1 T Riley’s (all purpose) seasoning
• 2 pounds cubed Chicken breast
• 14 1/2 oz. cans of chicken broth
• 14 1/2 oz can diced tomatoes
• 14 1/2 oz. can diced tomatoes with green chilies
• 6 oz. can tomato paste
• 16oz. can refried beans
• Three 15 oz. cans black beans (rinse somewhat)
• 1 large diced red pepper
• 1 large diced onion
• 1-2 cloves crushed garlic
• 1 T Amish all purpose (herb) seasoning
• 1/2 t. cumin
• 1/2 t. chili powder
• 12-24 drops hot sauce
• 1/2 t. crushed red pepper
• 1/2 t. cayenne pepper
• 1/3 cup chopped mild banana peppers
• 1/2 t. Liquid smoke
• 2/3 cup fresh Spinach, chopped
• 1/4 cup fresh Cilantro
1. Saute chicken, onion, red pepper and garlic together in large skillet with 1 T Riley’s seasonings and 2 T olive oil
2. Add all other ingredients in large pot and place sautéed items in pot
3. Bring to boil then simmer 20-30 minutes
Sweet Potato and Black Bean Chili
Sweet Potato and Black Bean Chili from Stonewall Jackson Inn
• 2 tablespoons extra-virgin olive oil
• 1 medium red onion, chopped
• 4 cloves garlic, minced
• 2 teaspoons sea salt
• 1 large sweet potato, cut into 1/2-inch cubes
• Zest and juice of 1 lime
• 1 28-can diced tomatoes
• 4 15-ounce cans black beans, rinsed and drained (or 6 cups freshly cooked)
• 1 jalapeno pepper, seeded and chopped
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 teaspoon cocoa powder
• 1 lime, cut into wedges
• 1 cup chopped cilantro leaves, washed and dried
1. Warm the oil in a large pan over medium heat and add the onion, garlic, and salt. Saute until soft, about 4 minutes.
2. Add the sweet potato and lime zest, and cook 10 to 15 minutes more, continuing to stir occasionally.
3. Add the tomatoes, black beans, jalapeno, lime juice, cumin, chili powder, and cocoa, bring to a simmer, cover, and cook for 10 minutes.
4. Serve over brown rice, if desired, with lime wedges and cilantro, or with corn bread, biscuits, or taco chips alongside.
HELPFUL HINTS: This recipe freezes well, too, for great leftovers.
Three-Bean Chipotle Turkey Chili
Three-Bean Chipotle Turkey Chili from Inn on Main Street
• 2 Tbsp. canola oil
• 1-1.5 pounds lean ground turkey
• 1 large onion, chopped into half-inch chunks
• 1 large jalapeno or serrano pepper chopped fine
• 1 medium bell pepper diced
• 1 carrot chopped in half-inch chunks
• 2 lbs canned or stewed tomatoes
• 2 lbs cannellini (white kidney) beans
• 2 lbs red kidney beans
• 2 lbs black beans
• 1 Tbsp dried oregano
• 1 Tbsp dried basil
• 1 Tbsp chili powder
• 1 Tbsp chipotle powder
1. Remove seeds from the jalapeno or serrano pepper before chopping if you prefer milder chili.
2. Brown turkey in canola oil on medium high heat. Add onion, peppers and carrot. The carrot adds color and nutrition without really affecting the taste. Add tomatoes and beans to a 4 quart or larger slow cooker and set on warm.
3. Pour in meat and sautéed vegetables. Stir in spices and set on low for two or more hours. If it gets too thick for your taste, thin with beer or water.
4. Garnish individual bowls with corn tortilla strips, shredded cheese and fresh cilantro, if desired. Substitute tofu for turkey to make vegan chili.