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Recipes Worth Sharing | Big Pot of Chili

Square Roots | 10.21.19

Gathering people around food is one of the greatest ways to build community. But it can be tough when everyone has different dietary needs. Recipes Worth Sharing is all about simple recipes that can be adapted endlessly for last-minute dinner parties and weeknight feasts.

Chili Recipe

A huge pot of chili simmering on the stove attracts friends and neighbors like moths to the light—the warmth and aroma inspiring an endless chorus of “Smells good! Whatcha making?” until it’s finally time to ladle out servings. Having a go-to chili recipe that you can adapt to cravings and dietary restrictions is a must for any home cook. If you’re unsure where to start, remember that chili traditionally has four components that can be endlessly customized. Here’s our breakdown:

The base - Classic chili base is usually a mixture of tomatoes and broth. If you’re feeling adventurous, swap the broth for your favorite beer.

The filler-upper - Your favorite beans, your favorite meat, or both.

Veggies to round it out - We’ve got our recommendations below, but if it’s a ‘whatever’s in the fridge’ kind of night, that works.

The toppings - Fresh herbs, cheese, and something crunchy on top—no chili is complete without!

Square Roots’ Big Pot of Chili is our classic base recipe. It’s all of our favorites, cooked to perfection, with room to mix, match, and customize to your heart’s content.

  • Olive oil

  • 1 red bell pepper (chopped)

  • 1 green bell pepper (chopped)

  • 1 large onion (chopped)

  • 3 carrots (chopped)

  • 4-6 cloves garlic (diced)

  • 1 large can diced tomatoes

  • 1 tablespoon tomato paste

  • 3 cups vegetable broth

  • 2 tablespoons chili powder

  • 1 tsp cumin

  • 1 tsp paprika

  • Combination of black, pinto, and kidney beans. 3 cans total.

  • ¾ cup canned corn (about half a can)

  • 1 pack Square Roots chives

Yield: 6 servings

  1. Heat oil in a large pot over medium heat. Add bell peppers, onions, and carrots. Sauté for about 4 minutes. Add garlic, and sauté 1 minute longer.

  2. Stir in tomatoes, tomato paste, vegetable broth, chili powder, cumin, and paprika.

  3. Bring to a boil, then reduce heat and let simmer for about 10 minutes.

  4. Add in beans and corn, and let simmer until chili thickens, about 45 minutes, longer if your hunger can hold out.

  5. While the chili is simmering, taste and adjust with spices and thin out with broth if necessary.

  6. Serve warm topped with chopped chives and the corn chip of your choice, or store in the fridge for up to two days.

Chili recipe with chives

Customization Options

Meat lovers: In a separate pan, cook ground beef, chicken, or turkey, breaking apart with a spatula. Add to the pot after step 1. Continue the recipe as normal, reducing the amount of beans if necessary, and don’t forget the chives and grated cheddar.

Italian: In a separate pan cook Italian sausage untilled browned. Add back to the pot after step 4, and let simmer for a few more minutes. Use white beans (cannellini) instead of black, pinto, and kidney. Top with basil and fresh parm.

Moroccan: Sauté onion first then add in ground lamb, breaking apart with your spatula until browned and cooked through. Season with harissa and salt before adding in tomato and tomato paste. Let simmer for 15 minutes. Add 1 can of chickpeas, 2 cups of chopped kale, 1 diced sweet potato, and broth (beef or chicken). Bring to a boil then let simmer until potatoes are cooked through and chili has thickened. Top with greek yogurt and mint.

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