Easy Chili

Turkey Chili

This hearty chili has just enough spice to appeal to toddlers and grown-ups both, making it a true family meal!


  • 2 tablespoons olive oil
  • 1 chopped red onion
  • 1 minced garlic clove
  • 1 (12-ounce) package Lightlife meatless crumbles
  • 2 cups chopped butternut squash
  • 1/2 cup water
  • 2 (14.5-ounce) cans diced tomatoes
  • 1 (15-ounce) can black beans, undrained
  • 1 (15-ounce can corn, drained
  • 1 (8-ounce) can tomato sauce
  • 2 teaspoons chili powder
  • 1 tablespoon cumin
  • 1/4 teaspoon cinnamon
  • Plain non-dairy yogurt (optional)
  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic; cook for 3 minutes
  2. Add the Lightlife crumbles to the pan and cook for about 2 minutes, until heated.
  3. Add the squash, water, diced tomatoes, black beans, corn, tomato sauce, chili powder, cumin, and cinnamon. Bring to a simmer, then cover, reduce heat to medium-low and simmer for 20 minutes.
  4. Serve with the yogurt, if desired!

Game Day Chili

Game Day Chili (5).JPG

What are we serving up during this week’s Sunday Football? Chili from Raddish Kids! This might be the most fun Travis and I ever had making a recipe. For some reason it just had us laughing, talking about every ingredient, and otherwise having a blast. He wanted to be involved in every step, and stuck with it from first stir to final bubble over the stove.

First, prepare the spice mix: In a small bowl, we gently stirred together 2 tablespoons chili powder, 1 tablespoon cumin, 2 tablespoons cocoa powder, 1 teaspoon oregano, 1 teaspoon black pepper and 1 teaspoon salt. Set aside.

Game Day Chili (1)

Now it was chopping time! Working carefully together, we peeled an onion and chopped. Peel two carrots and cut into rounds. Cut the rounds in half. Peel a garlic clove and mince.

Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the onion, carrot, garlic, and 1 teaspoon salt; cook for 8 minutes, until soft.

Add 2 chopped red bell peppers (a vegan substitute for the original recipe’s ground beef) and the spice mixture to the pot; cook for 5 minutes.

Add 1 (28-ounce) can crushed tomatoes, and 1 (15-ounce) can tomato sauce. Meanwhile, drain 1 (15-ounce) can of pinto beans, 1 (15-ounce) can of black beans, and 1 (15-ounce) can of kidney beans. Travis loved rinsing these in the colander. Add the beans to a pot.

Game Day Chili (2)

Bring to a boil, then reduce heat and simmer for 25 minutes. This was his favorite part; he proudly reported on the bubbles as soon as they appeared, made sure we had an even boil, not just one side of the pot (!) and then continued to eagerly watch before stepping carefully away from the stove. I appreciated that the recipe card featured stovetop safety tips, too.

Game Day Chili (4)

Serving time can be playful! Add your favorite toppings, whether non-dairy cheese and vegan sour cream, chopped green onions, or chopped avocado.

Game Day Chili (6)

Then mix it up all week! One night we served chili dogs…

Chili Dog

One night chili-cheese nachos…

Chili Nachos

And one night chili-stuffed baked potatoes.

Chili Potato

For a quick take on Chili Mac n Cheese, stir together roughly equal portions of your kids’ favorite boxed mac n cheese mix (we love Daiya!) with leftover chili.

Chili Mac.JPG

Black Bean Burger Chili

Bean Chili

Here’s a chili so savory and delicious it will have meat-eaters going back for seconds, thirds… even fourths. Warning – it’s spicy!


  • 4 frozen black bean veggie burgers (such as Gardein)
  • 3 (14-ounce) cans diced tomatoes, drained
  • 1 (15-ounce) can kidney beans, undrained
  • 1 (15-ounce) can black beans, undrained
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 2 tablespoons chili powder
  • 1 tablespoon Worcestershire sauce
  • 3 teaspoons dried basil
  • 3 teaspoons dried oregno
  • 2 teaspoons hot pepper sauce
  1. Thaw the veggie burgers and coarsely chop.
  2. Combine the burgers with all of the remaining ingredients in a slow cooker. Cover and cook on low for 7 to 9 hours, for flavors to blend.