12 Delicious Easy Mild Chili Recipes

Zesty flavors and hearty warmth are what you’ll find in our roundup of 12 Delicious Easy Mild Chili Recipes. Perfect for those cozy nights in or when you’re craving something comforting yet simple to whip up, these recipes promise to delight your taste buds without the fuss. Whether you’re a chili novice or a seasoned pro, there’s something here for everyone. Let’s dive into these mouthwatering options!

Slow Cooker Easy Mild Chili

Just when you thought your slow cooker couldn’t get any more magical, here comes a chili recipe so easy and mild, it practically cooks itself while you binge-watch your favorite show. Perfect for those ‘I can’t even’ days, this chili is your ticket to deliciousness with minimal effort.

Ingredients

• 1 lb ground beef
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup onion, diced
• 1 cup green bell pepper, diced
• 2 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup water

Instructions

1. Brown the ground beef in a skillet over medium heat until no pink remains, about 5-7 minutes. Drain excess fat.
2. Transfer the browned beef to your slow cooker. Tip: For richer flavor, deglaze the skillet with a splash of water and pour it into the slow cooker.
3. Add the kidney beans, diced tomatoes, onion, green bell pepper, and minced garlic to the slow cooker.
4. Sprinkle in the chili powder, ground cumin, salt, and black pepper. Pour in the water and stir to combine all ingredients.
5. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Tip: Stirring is not necessary, but if you’re around, giving it a stir halfway through won’t hurt.
6. After cooking, taste and adjust seasoning if needed. Tip: If the chili is too thick, add a little more water until you reach your desired consistency.

This chili comes out with a comforting thickness, a gentle kick from the spices, and a heartiness that begs for toppings like shredded cheese or a dollop of sour cream. Serve it over a baked potato for a twist that’ll make your taste buds do a happy dance.

Vegetarian Easy Mild Chili

Howdy, chili enthusiasts! If you’re on the hunt for a dish that’s as easygoing as a Sunday morning yet packed with enough flavor to make your taste buds do a happy dance, you’ve just struck gold. This Vegetarian Easy Mild Chili is your ticket to a fuss-free, belly-warming meal that even the meat-lovers at your table will secretly adore.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup vegetable broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 medium diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
4. Toss in 1 diced bell pepper and cook for another 3 minutes, until slightly softened.
5. Pour in 1 can each of drained black beans and kidney beans, 1 can diced tomatoes, and 1 cup vegetable broth, stirring to combine.
6. Season with 2 tbsp chili powder, 1 tsp cumin, 1/2 tsp paprika, and salt to taste, mixing well.
7. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.
8. After simmering, remove from heat and let stand for 5 minutes to thicken slightly.

Chow down on this chili that’s a harmonious blend of smoky, spicy, and slightly sweet flavors, with a texture that’s hearty yet not too heavy. Serve it topped with a dollop of sour cream or a sprinkle of shredded cheese for an extra layer of deliciousness, or go wild and scoop it up with some crispy tortilla chips for added crunch.

Beef and Bean Easy Mild Chili

Ready to spice up your dinner routine without breaking a sweat? This Beef and Bean Easy Mild Chili is your ticket to a hearty, flavor-packed meal that’s as easy to make as it is delicious. Perfect for those nights when you want something satisfying without the fuss, this chili is a crowd-pleaser that even the pickiest eaters will love.

Ingredients

• 1 lb ground beef
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup beef broth

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 medium diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 1 lb ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
5. Sprinkle in 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to coat the beef evenly.
6. Pour in 1 can drained and rinsed kidney beans, 1 can diced tomatoes, and 1 cup beef broth, stirring to combine.
7. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.
8. Tip: For a thicker chili, let it simmer for an additional 5-10 minutes.
9. Tip: Taste and adjust seasoning if necessary, but remember the flavors will deepen as it cooks.
10. Tip: Serve with a dollop of sour cream or shredded cheese for extra creaminess.

This chili boasts a rich, savory flavor with just the right amount of kick, thanks to the mild chili powder. The beans add a lovely texture, making each spoonful satisfying. Try serving it over a baked potato or with a side of cornbread for a meal that’s sure to impress.

Chicken Easy Mild Chili

Alright, let’s dive into a dish that’s as easygoing as a Sunday morning but packs enough flavor to wake up your taste buds—Chicken Easy Mild Chili. Perfect for those who think ‘spicy’ is a four-letter word, this recipe is your ticket to comfort town without the fiery aftermath.

Ingredients

• 1 lb chicken breast, diced
• 1 tbsp olive oil
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 cup bell pepper, diced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained
• 1 cup chicken broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced chicken breast to the pot, cooking until no pink remains, about 5-7 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Stir in chopped onion, minced garlic, and diced bell pepper, sautéing until softened, about 4 minutes.
4. Pour in diced tomatoes, kidney beans, and chicken broth, stirring to combine.
5. Season with chili powder, cumin, salt, and black pepper, mixing well.
6. Bring the mixture to a boil, then reduce heat to low, simmering uncovered for 20 minutes. Tip: Stir occasionally to prevent sticking.
7. After simmering, remove from heat and let stand for 5 minutes to thicken. Tip: The chili will continue to thicken as it cools.

You’ll love the tender chunks of chicken swimming in a mildly spiced, tomato-based broth with beans adding just the right amount of heartiness. Serve it over a bed of rice or with a side of cornbread for a meal that’s as satisfying as it is simple.

Turkey Easy Mild Chili

Just when you thought chili couldn’t get any easier or more delightful, here comes Turkey Easy Mild Chili to prove you wrong. This dish is like a cozy hug in a bowl, perfect for those days when you want flavor without the fuss, and a little kick without the knockout.

Ingredients

• 1 lb ground turkey
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp salt
• 2 cups chicken broth

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Tip: For extra flavor, let the turkey get a little crispy before stirring.
4. Add onion, garlic, and bell pepper to the pot. Cook until vegetables are soft, about 5 minutes.
5. Stir in kidney beans, diced tomatoes, chili powder, cumin, paprika, and salt until well combined.
6. Pour in chicken broth and bring the mixture to a boil.
7. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
8. Tip: If the chili is too thick, add a little more broth to reach your desired consistency.
9. After simmering, taste and adjust seasoning if necessary.
10. Tip: Let the chili sit for 5 minutes off the heat before serving to allow flavors to meld.

Great for a crowd or just for you, this chili boasts a tender texture with just the right amount of spice. Serve it with a dollop of sour cream and a sprinkle of cheddar cheese for a touch of indulgence, or keep it simple with a side of crusty bread for dipping.

Quinoa Easy Mild Chili

Now, let’s dive into a dish that’s as fun to make as it is to eat—Quinoa Easy Mild Chili. Perfect for those who think chili should have a little kick but not knock you out, this recipe is a crowd-pleaser that’ll have even the quinoa skeptics coming back for seconds.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup vegetable broth

Instructions

1. Rinse the quinoa under cold water for 1 minute to remove any bitterness.
2. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes. Tip: Fluff with a fork after cooking for the best texture.
3. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and cook for 3 minutes until translucent.
4. Add the minced garlic and diced bell pepper to the pot. Cook for another 2 minutes, stirring occasionally.
5. Stir in the black beans, kidney beans, diced tomatoes, chili powder, cumin, paprika, salt, and black pepper. Tip: For a deeper flavor, let the spices toast for 30 seconds before adding liquids.
6. Pour in 1 cup vegetable broth and bring the mixture to a simmer. Cook for 20 minutes, stirring occasionally. Tip: If the chili thickens too much, add a little more broth or water to reach your desired consistency.
7. Stir in the cooked quinoa and heat through for 2 minutes.

Here’s the scoop: this chili is hearty with a slight chew from the quinoa, and the spices meld together for a flavor that’s warm but not overwhelming. Serve it with a dollop of sour cream or over a baked sweet potato for a twist that’ll make your taste buds dance.

Sweet Potato Easy Mild Chili

Picture this: a bowl of chili so comforting, it’s like a hug from your grandma, if your grandma was a sweet potato. This Sweet Potato Easy Mild Chili is here to spice up your life (but not too much, because we’re all about that mild life).

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 lb ground turkey
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups chicken broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
3. Tip: Don’t rush the onions; letting them cook slowly brings out their natural sweetness.
4. Add ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 7 minutes.
5. Stir in sweet potatoes, black beans, diced tomatoes, chicken broth, chili powder, cumin, and paprika.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until sweet potatoes are tender.
7. Tip: If the chili is too thick, add a little more chicken broth to reach your desired consistency.
8. Season with salt to taste, but remember, you can always add more later.
9. Tip: Let the chili sit for 5 minutes off the heat before serving to allow the flavors to meld beautifully.

And just like that, you’ve got a chili that’s as hearty as it is wholesome. The sweet potatoes add a creamy texture that plays perfectly against the slight kick of the chili powder. Serve it with a dollop of sour cream or over a bed of rice for a meal that’ll have everyone asking for seconds.

White Bean Easy Mild Chili

Feeling chilly? Warm up with this White Bean Easy Mild Chili that’s as comforting as your favorite blanket but with zero napping required. It’s the perfect dish for those who think ‘spicy’ is a four-letter word and ‘easy’ is their middle name.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 lb ground turkey
• 2 cups chicken broth
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 5 minutes.
3. Increase heat to medium-high, add ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 6 minutes.
4. Pour in chicken broth, scraping the bottom of the pot to loosen any browned bits for extra flavor.
5. Stir in white beans, diced tomatoes, chili powder, cumin, salt, and black pepper.
6. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.
7. After simmering, remove from heat and let stand for 5 minutes to thicken.

Absolutely delightful, this chili boasts a creamy texture from the white beans, with a mild kick that won’t scare off the spice-averse. Serve it over a baked potato for a carb-loaded twist or with a side of cornbread for the ultimate comfort meal.

Pumpkin Easy Mild Chili

Ever had one of those days where you’re craving something cozy but can’t decide between a hug from a sweater or a bowl of chili? Enter Pumpkin Easy Mild Chili, the culinary equivalent of your favorite fall sweater—warm, comforting, and surprisingly versatile.

Ingredients

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup pumpkin puree
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups chicken broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp cinnamon
• Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 lb ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Tip: For extra flavor, let the turkey get a little crispy before stirring.
4. Add 1 medium diced onion and 2 minced garlic cloves, sautéing until soft, about 3 minutes.
5. Stir in 1 cup pumpkin puree, 1 can black beans, 1 can diced tomatoes, 2 cups chicken broth, 1 tbsp chili powder, 1 tsp cumin, and 1/2 tsp cinnamon.
6. Tip: Pumpkin puree adds a subtle sweetness, so adjust spices if you like it bolder.
7. Bring to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
8. Tip: The chili thickens as it cooks, so add more broth if you prefer it soupier.
9. Season with salt to taste before serving.

Out of the pot, this chili is a velvety dream with a kick of warmth from the cinnamon and cumin. Serve it with a dollop of sour cream or over a baked sweet potato for a twist that’ll make your taste buds do a happy dance.

Black Bean Easy Mild Chili

Unbelievably easy and packed with flavor, this Black Bean Easy Mild Chili is your ticket to a fuss-free dinner that doesn’t skimp on the yum. Perfect for those nights when you’re too busy to babysit the stove but still want something hearty and satisfying.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 lb ground beef
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 medium diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
4. Add 1 lb ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
5. Sprinkle in 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to coat the beef evenly.
6. Pour in 1 can drained and rinsed black beans, 1 can diced tomatoes, and 1 cup beef broth, stirring to combine.
7. Bring the mixture to a simmer, then reduce heat to low and let it cook uncovered for 20 minutes, stirring occasionally.
8. After 20 minutes, check the chili’s consistency; if it’s too thick, add a little more broth or water to reach your desired thickness.
9. Remove from heat and let it sit for 5 minutes before serving to allow the flavors to meld beautifully.

Absolutely delightful, this chili boasts a rich, hearty texture with a mild kick that’s just right for any palate. Serve it topped with a dollop of sour cream and a sprinkle of shredded cheese for an extra layer of deliciousness, or scoop it up with some crispy tortilla chips for a fun twist.

Cornbread Topped Easy Mild Chili

Gather ’round, chili lovers and cornbread enthusiasts alike, because we’re about to dive into a dish that’s as comforting as your favorite blanket but with a kick that’s more ‘high-five’ than ‘knockout.’ This Cornbread Topped Easy Mild Chili is the culinary equivalent of a warm hug on a chilly evening, and it’s so simple, you’ll be doing a happy dance in your kitchen.

Ingredients

• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) black beans, drained
• 1 can (15 oz) diced tomatoes
• 1 cup corn kernels
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 box (8.5 oz) cornbread mix
• 1/3 cup milk
• 1 egg
• 1 tbsp vegetable oil

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for the cornbread topping.
2. In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Tip: Break it up as it cooks for even browning.
3. Add the diced onion and minced garlic to the skillet, cooking until the onion is translucent, about 3 minutes.
4. Stir in the kidney beans, black beans, diced tomatoes, corn kernels, chili powder, cumin, salt, and black pepper. Simmer for 10 minutes, stirring occasionally. Tip: Letting it simmer melds the flavors beautifully.
5. While the chili simmers, prepare the cornbread mix by combining it with milk, egg, and vegetable oil in a bowl. Mix until just combined. Tip: Don’t overmix to keep the cornbread light and fluffy.
6. Transfer the chili to a baking dish and spoon the cornbread batter evenly over the top.
7. Bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted comes out clean.

Perfectly golden cornbread meets hearty, flavorful chili in this dish that’s sure to become a weeknight hero. Serve it with a dollop of sour cream or a sprinkle of cheddar cheese for an extra layer of deliciousness.

Three Bean Easy Mild Chili

Get ready to spice up your dinner routine with a dish that’s as easy to make as it is delicious! This Three Bean Easy Mild Chili is the perfect blend of simplicity and flavor, guaranteed to warm your soul without setting your taste buds on fire.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 lb ground beef
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) black beans, drained
• 1 can (15 oz) pinto beans, drained
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Tip: Ensure the pot is large enough to hold all ingredients comfortably.
2. Add 1 diced onion and sauté until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Add 2 minced garlic cloves and cook for 1 minute, until fragrant.
4. Add 1 lb ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Drain excess fat if necessary for a leaner chili.
5. Stir in 1 can each of drained kidney beans, black beans, and pinto beans, 1 can diced tomatoes, 1 cup beef broth, 2 tbsp chili powder, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper.
6. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.

Zesty and hearty, this chili boasts a perfect balance of textures, from the tender beans to the savory beef. Serve it topped with shredded cheese and a dollop of sour cream for an extra indulgent twist, or scoop it up with some crispy tortilla chips for a fun, interactive meal.

Conclusion

Brimming with flavor and simplicity, our roundup of 12 Delicious Easy Mild Chili Recipes is your ticket to cozy, hassle-free meals. Whether you’re a seasoned chef or just starting out, these recipes promise to delight. Don’t forget to try them, share your favorites in the comments, and spread the warmth by pinning this article on Pinterest. Happy cooking!