5 Cozy Chili Recipes for Every Season That You’ll Crave Year-round

By Brandon D / September 28, 2025

Chili isn’t just for snow days. It’s the one-pot wonder that loves a tailgate as much as a Tuesday night. Whether you’re craving smoky, spicy, or bright and fresh, these cozy chili recipes hit the spot from January to July. Grab a spoon—things are about to get delicious.

1. Smoky Weeknight Beef & Bean Chili That Practically Cooks Itself

This is the classic, cozy chili you crave when the weather dips—or when you just want dinner to taste like a hug. It’s hearty, deeply smoky, and ready in under an hour. Perfect for game night, meal prep, or piling onto baked potatoes.

Ingredients:

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1.5 pounds ground beef (85% lean)
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cinnamon (trust me—subtle, cozy depth)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 tablespoon tomato paste
• 1 (28-ounce) can crushed tomatoes
• 1 cup beef broth
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 teaspoon apple cider vinegar
• Optional: 1 chipotle in adobo, minced, plus 1 teaspoon adobo sauce for extra smoke

Instructions:

1. Warm oil in a large pot over medium heat. Add onion and bell pepper; cook 5–6 minutes until softened. Stir in garlic for 30 seconds.
2. Add ground beef and cook, breaking up, until browned and no longer pink, 6–8 minutes. Spoon off excess fat if needed.
3. Stir in chili powder, cumin, smoked paprika, oregano, cinnamon, salt, and pepper. Toast spices for 1 minute.
4. Mix in tomato paste and chipotle (if using); cook 1 minute. Add crushed tomatoes and broth; bring to a gentle simmer.
5. Stir in beans. Simmer uncovered 20–25 minutes, stirring occasionally, until thick and fragrant.
6. Finish with apple cider vinegar. Taste and adjust salt, pepper, or heat.

Serve with shredded cheddar, sour cream, chopped onions, and a squeeze of lime. Want it thicker? Simmer 10 extra minutes. Want it leaner? Swap ground turkey. Leftovers freeze beautifully—future you will cheer.

2. Spring Green Chicken Chili With Lime, Corn, And Fresh Cilantro

Light, bright, and still totally cozy. This green chili skips the heavy tomato base for a zesty broth with tomatillos, green chiles, and fresh herbs. It’s the chili you want when the sun’s out but you still want something spoonable.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 poblano pepper, seeded and diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne (optional)
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 1 (16-ounce) jar salsa verde or 2 cups tomatillo salsa
• 3 cups low-sodium chicken broth
• 1 (15-ounce) can white beans (cannellini or great Northern), drained and rinsed
• 1 cup frozen or fresh corn
• 1/3 cup chopped fresh cilantro, plus more for serving
• Zest and juice of 1 lime

Instructions:

1. Heat oil in a pot over medium heat. Sauté onion and poblano 5 minutes until softened. Add garlic, cumin, coriander, and cayenne; cook 30 seconds.
2. Season chicken with 1/2 teaspoon salt and pepper. Add to pot and cook 4–5 minutes until opaque on the outside.
3. Pour in salsa verde and broth; bring to a simmer. Reduce heat and cook 15 minutes until chicken is tender.
4. Stir in beans and corn; simmer 5 minutes more. Add cilantro, lime zest, and lime juice. Taste and add remaining 1/2 teaspoon salt if needed.

Top with avocado slices, crumbled queso fresco, and tortilla strips. For extra creaminess, swirl in a spoonful of Greek yogurt. Want it vegetarian? Skip the chicken and double the beans; swap broth for vegetable stock.

3. Slow-Cooker Sweet Potato Black Bean Chili For Lazy Sundays

Set it and forget it—then come back to a pot of plant-based comfort. This one leans smoky and slightly sweet, with tender sweet potatoes and a touch of cocoa for depth. It’s meal-prep friendly and ridiculously satisfying.

Ingredients:

• 2 medium sweet potatoes, peeled and cut into 3/4-inch cubes (about 4 cups)
• 1 red onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 (28-ounce) can fire-roasted diced tomatoes
• 2 (15-ounce) cans black beans, drained and rinsed
• 1 cup vegetable broth
• 1 tablespoon maple syrup or honey
• 1 tablespoon apple cider vinegar
• Optional: 1 chipotle in adobo, minced, for smoky heat

Instructions:

1. Add sweet potatoes, onion, bell pepper, garlic, spices, cocoa, salt, and pepper to the slow cooker. Stir in tomatoes, black beans, broth, and chipotle (if using).
2. Cover and cook on Low 6–7 hours or on High 3–4 hours, until sweet potatoes are tender but not mushy.
3. Stir in maple syrup and vinegar. Taste and adjust seasoning.

Serve with a dollop of sour cream or coconut yogurt, sliced green onions, and crushed tortilla chips. Want stovetop? Simmer everything gently 30–40 minutes until potatoes are tender. Leftovers thicken overnight—thin with a splash of broth when reheating.

4. Summer Garden Turkey Chili With Zucchini, Tomato, And Basil

All the vibes of a late-August farmers’ market in one pot. Lean turkey, juicy tomatoes, and tender zucchini keep things light, while a hint of basil makes it feel fresh. It’s chili that plays nice with warm evenings and a porch swing.

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon fennel seeds, lightly crushed (optional but lovely)
• 1/2 teaspoon red pepper flakes (optional)
• 2 cups cherry tomatoes, halved (or 1 (14.5-ounce) can diced tomatoes)
• 1 large zucchini, chopped into 1/2-inch pieces
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 cup low-sodium chicken broth
• 1/4 cup chopped fresh basil, plus more for serving
• 1 tablespoon balsamic vinegar

Instructions:

1. Heat oil in a pot over medium. Add turkey and onion; season with salt and pepper. Cook, breaking up turkey, 6–8 minutes until browned. Stir in garlic; cook 30 seconds.
2. Mix in tomato paste, oregano, fennel seeds, and red pepper flakes; cook 1 minute.
3. Add tomatoes, zucchini, beans, and broth. Bring to a simmer and cook 12–15 minutes until zucchini is tender and chili thickens slightly.
4. Stir in basil and balsamic vinegar. Taste and adjust seasoning.

Top with grated Parmesan and a drizzle of good olive oil—sounds odd, tastes incredible. If you like a thicker chili, mash some beans against the side of the pot. For meal prep, add the zucchini in the last 8 minutes to keep it tender, not soggy.

5. Tailgate Brisket Chili With Dark Beer And Cocoa

Big flavor, big crowd energy. This slow-simmered chili uses chuck or leftover smoked brisket, a splash of dark beer, and a hint of cocoa for richness. It’s bold, meaty, and destined for a pile of Fritos or a buttered cornbread side—seriously.

Ingredients:

• 2 tablespoons neutral oil (canola or avocado)
• 2 pounds beef chuck, cut into 1-inch cubes (or 1.5 pounds chopped smoked brisket)
• 1.5 teaspoons kosher salt, divided
• 1 teaspoon black pepper
• 1 large onion, diced
• 1 jalapeño, seeded and minced (leave seeds for more heat)
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1 tablespoon tomato paste
• 1 cup dark beer (stout or porter)
• 1 (28-ounce) can crushed tomatoes
• 1 cup beef broth
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon brown sugar (balances the bitterness)
• 1 (15-ounce) can pinto beans, drained and rinsed (optional)
• Juice of 1/2 lime

Instructions:

1. Pat beef dry; season with 1 teaspoon salt and pepper. Heat oil in a Dutch oven over medium-high. Brown beef in batches, 6–8 minutes total; set aside.
2. Lower heat to medium. Add onion and jalapeño; cook 5 minutes. Stir in garlic, chili powder, cumin, smoked paprika, and oregano; cook 1 minute.
3. Stir in tomato paste; cook 1 minute. Pour in dark beer, scraping up browned bits. Simmer 2 minutes to reduce slightly.
4. Add crushed tomatoes, broth, cocoa, brown sugar, and browned beef (or brisket). Bring to a simmer, then reduce heat to low, cover, and cook 1.5–2 hours, stirring occasionally, until beef is tender. If using brisket, simmer 45–60 minutes.
5. Stir in beans if using; simmer 10 more minutes. Finish with remaining 1/2 teaspoon salt (to taste) and lime juice.

Serve with chopped red onion, jalapeño slices, and shredded pepper jack. For extra depth, add a splash of espresso or coffee. Short on time? Cube store-bought smoked brisket and simmer 30–40 minutes—you’ll still get big flavor.

Chili Pro Tips To Level Up Any Pot

• Bloom your spices: Toasting spices in oil for 30–60 seconds wakes up their flavor.
• Balance is everything: A tiny hit of acid (lime or vinegar) at the end makes flavors pop.
• Control thickness: Simmer uncovered to reduce; add broth to loosen.
• Rest time matters: Chili tastes even better after an hour—or the next day.
• Toppings bar wins: Offer crunch (chips), cream (yogurt), fresh (herbs), and heat (hot sauce).

There you have it: five cozy chili recipes for every season, from bright spring bowls to big-game beasts. Pick your mood, grab a pot, and make your kitchen smell amazing. Your spoon—and your friends—are waiting.