chili a la papi is our preferred classic chili recipe - balanced spice and acidity, flavorful and hearty, with plenty of fiber from the beans and peppers. When prepared with high-quality ingredients, chili is a complete, satisfying meal that can support your healthy daily lifestyle.
papi spice adds complex flavor to any protein for this dish. We normally go for venison or turkey, but it's also delicious with classic beef or plant-based options (lentils, TVP, etc...). Customize as needed for your diet!
2 Tbsp papi spice
1.5-2 lbs ground protein
1 small onion
1 bell pepper
1 jalapeno
2 tsp chili powder
1 tsp salt
0.5 tsp pepper
1 Tbsp cumin
0.5 tsp oregano
16 oz can diced tomato
16 oz can pinto beans
16 oz can kidney beans
6-8 cups water
1-2 Tbsp cooking fat
Topping to serve: corn chips, cheese, onion, pickled jalapeno, etc... whatever you like!
- Heat a large pot over medium-high heat. Add cooking fat - you'll need more for a very lean protein like turkey, chicken, venison, and plant-based options.
- Add protein and sprinkle with 2 Tbsp papi spice. Cook until browned, 7-10 minutes.
- While the protein is cooking, dice the onion, bell pepper, and jalapeno. Keep the onion separate from the peppers.
- When meat is browned, add the onion. Cook for 5 minutes.
- Add peppers. Cook for 5 more minutes.
- Add the remaining ingredients - 2 tsp chili powder, 1 tsp salt, 0.5 tsp pepper, 1 Tbsp cumin, 0.5 tsp oregano, 16 oz diced tomato, 16 oz can pinto beans, 16 oz can kidney beans, and 6-8 cups water. Keep in mind that the chili will thicken up as it cooks, so you don't want it to be lacking liquid starting out.
- Bring to a boil. Reduce heat and simmer for 25-30 minutes.
