Homemade chili is the perfect winter comfort food! This hearty, beef-free chili uses venison or ground turkey, fire-roasted tomatoes, and cannellini beans for a delicious, smoky twist. Learn how to make, customize, and serve it your favorite way!
Nothing beats a steaming bowl of homemade chili when the cold weather sets in. It's warm, filling, and packed with flavor. Chili is the ultimate comfort food whether you ladle it over a baked potato, pair it with cornbread, or eat it straight from the bowl. In our kitchen, we do things differently—we make ours with venison or ground turkey, fire-roasted tomatoes, and creamy cannellini beans for a rich, hearty bowl that keeps everyone coming back for more!
The Magic of a Perfect Bowl of Homemade Chili
Chili is one of those meals that brings people together. It fills the house with mouthwatering aromas, satisfies even the hungriest appetites, and is versatile. The beauty of chili lies in its simplicity—you don’t need fancy ingredients or hours of prep time. With just a few key elements, a Dutch oven, and a little patience, you’ll have a pot of comfort ready to serve.
As a beef-free family, we’ve perfected our spin on traditional chili, swapping the usual ground beef for venison or ground turkey. And instead of kidney beans, we love using cannellini beans for their creamy texture. Fire-roasted tomatoes bring a smoky depth of flavor and the best part? This recipe is highly adaptable to your preferences, whether you like it mild, spicy, meaty, or vegetarian.
The Building Blocks: Key Ingredients for Hearty Chili
A great chili starts with quality ingredients. Here’s what we use in our go-to recipe:
1. The Protein
- Venison or Ground Turkey – Both options are lean, flavorful, and work beautifully in chili. Venison adds a rich taste, while turkey keeps things lighter but still hearty.
2. The Base
- Fire-Roasted Tomatoes – These add a smoky, slightly sweet depth that elevates the whole dish.
- Tomato Paste – Helps thicken the chili and intensifies the tomato flavor.
- Chicken or Vegetable Broth – Keeps the chili moist without making it too soupy.
3. The Beans
- Cannellini Beans – Creamy and mild, they soak up the spices and add a satisfying texture.
- Black Beans or Pinto Beans (Optional) – If you love extra beans, these add even more heartiness.
4. The Flavor Boosters
- Onion & Garlic – The foundation of any good chili.
- Bell Peppers – Adds a bit of sweetness and crunch.
- Jalapeños or Green Chilies – For those who love a kick of heat.
- Chili Powder, Smoked Paprika, and Cumin – This trio creates a deep, smoky, and warm flavor.
- Oregano & Bay Leaf – Adds a subtle herbaceous note.
- Salt & Pepper – The finishing touch!
5. Optional Toppings (Because More is More!)
- Diced avocado
- Sour cream or Greek yogurt
- Shredded cheese
- Chopped cilantro
- Fresh lime juice
How to Make Homemade Chili: Step-by-Step Instructions
Making chili is as easy as tossing ingredients into a pot and letting them simmer into something magical. Here’s how to do it:
Step 1: Brown the Meat
Start by heating a bit of oil in your cast iron Dutch oven. Add the venison or ground turkey and cook until browned, breaking it up as it cooks—season with salt, pepper, and a dash of chili powder for extra flavor.
Step 2: Sauté the Aromatics
Once the meat is browned, add chopped onions, bell peppers, and garlic. Let them soften and become fragrant—this is where the foundation of flavor begins.
Step 3: Build the Base
Stir in tomato paste, fire-roasted tomatoes, and broth. Add your spices—chili powder, smoked paprika, cumin, oregano, and a bay leaf. Let it all simmer together, allowing the flavors to meld.
Step 4: Add the Beans
Drain and rinse your cannellini beans, then stir them into the chili. Lower the heat and let everything simmer for at least 30 minutes, stirring occasionally. The longer it sits, the better it gets!
Step 5: Taste & Adjust
Give your chili a taste and adjust the seasoning if needed. Want it spicier? Add more jalapeño or a dash of cayenne. Need more depth? A splash of Worcestershire sauce can do wonders.
Step 6: Serve & Enjoy!
Ladle the chili into bowls and top with your favorite garnishes. Serve with cornbread over a baked potato, or enjoy as is!
Customizing Your Chili: Easy Substitutions
One of the best things about homemade chili is how easy it is to tweak based on what you have on hand.
- Meat-Free? Use extra beans or crumbled tempeh.
- No Cannellini Beans? Swap for kidney, pinto, or black beans.
- Want it Thicker? Add a little masa harina or cornmeal.
- Spice Preferences? Adjust the heat level with more or less jalapeño.
Three Variations to Try in Your Homemade Chili
- Smoky Vegetarian Chili Replace the venison with a mix of black beans, chickpeas, and lentils for a meatless option. Add a bit of chopped sweet potato for extra heartiness, and use vegetable broth instead of chicken broth.
- White Bean Turkey Chili: Use green chilies and white beans with ground turkey instead of fire-roasted tomatoes. Add a little sour cream or Greek yogurt at the end for creaminess.
- Sweet & Spicy Chili: Add a bit of honey or maple syrup to balance the heat, and toss in some corn kernels for a natural sweetness that pairs perfectly with the smoky flavors.
The Best Equipment for Homemade Chili: Cast Iron Dutch Oven
Cooking chili in a cast iron Dutch oven is a game-changer. Here’s why:
- Even Heat Distribution – Helps flavors develop beautifully.
- Heat Retention – Keeps chili warm for serving.
- Durability – Perfect for slow simmering.
- Adds Flavor Over Time – A well-seasoned Dutch oven enhances every dish.
If you don’t have one, a heavy-bottomed stockpot will work, but trust me—once you make chili in a Dutch oven, there’s no going back!
Why Homemade Chili Should Be a Staple in Your Kitchen
Chili isn’t just a meal—it’s an experience. It’s the kind of dish that fills your home with warmth, gathers the family around the table, and tastes even better the next day. With endless ways to customize it, this homemade chili is one you’ll want to make again and again.
So grab your Dutch oven and favorite ingredients, and let’s get simmering—because there’s nothing like a cozy bowl of chili to make winter feel a little warmer!
Homemade Chili
Ingredients
- 2 lbs ground turkey venison, or ground pork (or a mix)
- 1 tablespoon olive oil
- 1 large onion diced
- 2 teaspoon onion powder
- 2 teaspoon garlic powder
- 2 bell peppers diced (red and green)
- 2 14.5 oz cans of fire-roasted diced tomatoes
- 3 15 oz cans of cannellini beans, drained and rinsed
- 3 cups broth chicken or vegetable
- 2 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add ground meat and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
- Stir in onion powder, garlic powder, and diced bell peppers. Sauté for 3-4 minutes.
- Add tomato paste, chili powder, cumin, smoked paprika, and oregano. Stir and cook for 1 minute.
- Pour in fire-roasted tomatoes, broth, Worcestershire sauce, and beans. Stir well.
- Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, for 30-40 minutes.
- Taste and adjust seasoning as needed. Add more broth if a thinner consistency is desired.
- Serve hot with shredded cheese, sour cream, chopped cilantro, or cornbread.
- Pro Tip: If you like a thicker chili, mash some beans before adding them to the pot for a creamier texture. Also, if you aren't big on the chunky tomatoes like my kiddos, I use an immersion blender before adding them to the chili to puree the fire-roasted tomatoes.
Leave a Reply