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RawSpiceBar Chili Coach
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Pick Your Favorite Protein
Beans?
How Spicy Do you Like it?
Mildly Hot Chunky Beef Chili
Category
Chili
Servings
4-6
Prep Time
5 minutes
Cook Time
40 minutes to 2 hours
Ingredients
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 2 Tbsp RawSpiceBar Chili Starter Blend
- 1 tsp. kosher salt
- 1 lb. ground beef
- 1 28-ounce can crushed tomatoes
- 2 cups low-sodium beef broth
- 1 15-ounce can kidney or black beans, drained and rinsed
Toppings
Grated Cheese
Sour cream
Tortilla Chips
Avocado
Scallions
Directions
- Heat the olive oil in a large pot over medium heat. Add the onion and bell pepper and cook, stirring regularly, until softened, 5-7 minutes. Add the garlic, Chili Starter Blend and salt and cook for 1-2 minutes, stirring well, until fragrant.
- Add the beef and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
- Add the tomatoes and broth and bring to a simmer. Reduce heat to low, cover, and simmer for at least 20 minutes and up to 90 to develop the flavors. If you simmer for longer and the mixture thickens too much, add another 1/2 to 1 cup of broth during the last 10 minutes of cooking.
- Stir in the beans and cook for 5 minutes, or until warmed through. Serve with toppings of your choice.
Seriously Hot Chunky Beef Chili
Category
Chili
Servings
4-6
Prep Time
5 minutes
Cook Time
40 minutes to 2 hours
Ingredients
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 2 Tbsp RawSpiceBar Chili Starter Blend
- ½ tsp. cayenne pepper
- 1 tsp. kosher salt
- 1 lb. ground beef
- 1 28-ounce can crushed tomatoes
- 2 cups low-sodium beef or chicken broth
- 1 15-ounce can kidney or black beans, drained and rinsed
Toppings
Grated Cheese
Sour cream
Tortilla Chips
Avocado
Scallions
Directions
- Heat the olive oil in a large pot over medium heat. Add the onion and bell pepper and cook, stirring regularly, until softened, 5-7 minutes. Add the garlic, Chili Starter Blend, cayenne and salt and cook for 1-2 minutes, stirring well, until fragrant.
- Add the ground beef and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
- Add the tomatoes and broth and bring to a simmer. Reduce heat to low, cover, and simmer for at least 20 minutes and up to 90 to develop the flavors. If you simmer for longer and the mixture thickens too much, add another 1/2 to 1 cup of broth during the last 10 minutes of cooking.
- Stir in the beans and cook for 5 minutes, or until warmed through. Serve with toppings of your choice.
Smokin' Hot Chunky Beef Chili
Category
Chili
Servings
4-6
Prep Time
5 minutes
Cook Time
40 minutes to 2 hours
Ingredients
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 2 Tbsp RawSpiceBar Chili Starter Blend
- 2 tsp. cayenne pepper or more if you dare
- 1 tsp. kosher salt
- 1 lb. ground beef
- 1 28-ounce can crushed tomatoes
- 2 cups low-sodium beef or chicken broth
- 1 15-ounce can kidney or black beans, drained and rinsed
Toppings
Grated Cheese
Sour cream
Tortilla Chips
Avocado
Scallions
Directions
- Heat the olive oil in a large pot over medium heat. Add the onion and bell pepper and cook, stirring regularly, until softened, 5-7 minutes. Add the garlic, Chili Starter Blend, cayenne and salt and cook for 1-2 minutes, stirring well, until fragrant.
- Add the ground beef and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
- Add the tomatoes and broth and bring to a simmer. Reduce heat to low, cover, and simmer for at least 20 minutes and up to 90 to develop the flavors. If you simmer for longer and the mixture thickens too much, add another 1/2 to 1 cup of broth during the last 10 minutes of cooking.
- Stir in the beans and cook for 5 minutes, or until warmed through. Serve with toppings of your choice.
Smokin' Hot Texas Beef Chili
Category
Chili
Servings
4-6
Prep Time
5 minutes
Cook Time
2 hours
Ingredients
- 3 lb. ground beef or chuck roast, fat trimmed and cubed
- 1 Tbsp canola or avocado oil
- 1 medium onion, chopped
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 4 Tbsp RawSpiceBar Chili Starter Blend
- 1-2 tsp. cayenne pepper or more if you dare
- 1 tsp. kosher salt
- 2 cups low-sodium beef broth
Finishing Ingredients (Optional but highly recommended)
- 1 Tbsp apple cidar vinegar
- 1 Tbsp hot sauce
- 1 Tbsp molasses
- 1 Tbsp Worcestershire sauce
- Salt to taste
- Others to try: cocoa powder, brown sugar, bourbon, coffee
Toppings
Grated Cheese
Sour cream
Tortilla Chips
Scallions
Directions
- For Ground Beef - Heat the oil in a large pot with a lid over medium heat. Brown the beef and remove from pot and set aside.
For Chuck Steak - Heat the oil in a large pot with a lid over medium high heat. Working in batches sear the cubed steak on two sides. Remove and set aside. - Add the onion and bell pepper and cook, stirring regularly, until softened, 5-7 minutes. Add the garlic, Chili Starter Blend, cayenne pepper and salt and cook for 1-2 minutes, stirring well, until fragrant.
- Add the beef and broth and bring to a simmer. Reduce heat to low, cover, and simmer for at least 20 minutes For Ground Beef and up to 2 hours For Chuck Steak or until steak falls apart easily. If you simmer for longer and the mixture thickens too much, add another 1/2 to 1 cup of broth during the last 10 minutes of cooking.
- (Optional but highly recommended) Working in batches add finishing ingredients of your choosing, mix into chili and taste test. Adjust amount and continue the process until the flavor is to your liking. Serve with toppings of your choice.
Seriously Hot Texas Beef Chili
Category
Chili
Servings
4-6
Prep Time
5 minutes
Cook Time
40 minutes to 2 hours
Ingredients
- 3 lb. ground beef or chuck roast, fat trimmed and cubed
- 1 Tbsp canola or avocado oil
- 1 medium onion, chopped
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 4 Tbsp RawSpiceBar Chili Starter Blend
- 1/2 tsp. cayenne pepper or more if you dare
- 1 tsp. kosher salt
- 2 cups low-sodium beef broth
Finishing Ingredients (Optional but highly recommended)
- 1 Tbsp apple cidar vinegar
- 1 Tbsp hot sauce
- 1 Tbsp molasses
- 1 Tbsp Worcestershire sauce
- Salt to taste
- Others to try: cocoa powder, brown sugar, bourbon, coffee
Toppings
Grated Cheese
Sour cream
Tortilla Chips
Avocado
Scallions
Directions
- For Ground Beef - Heat the oil in a large pot with a lid over medium heat. Brown the beef and remove from pot and set aside.
For Chuck Steak - Heat the oil in a large pot with a lid over medium high heat. Working in batches sear the cubed steak on two sides. Remove and set aside. - Add the onion and bell pepper and cook, stirring regularly, until softened, 5-7 minutes. Add the garlic, Chili Starter Blend, cayenne pepper and salt and cook for 1-2 minutes, stirring well, until fragrant.
- Add the beef and broth and bring to a simmer. Reduce heat to low, cover, and simmer for at least 20 minutes For Ground Beef and up to 2 hours For Chuck Steak or until steak falls apart easily. If you simmer for longer and the mixture thickens too much, add another 1/2 to 1 cup of broth during the last 10 minutes of cooking.
- (Optional but highly recommended) Working in batches add finishing ingredients of your choosing, mix into chili and taste test. Adjust amount and continue the process until the flavor is to your liking. Serve with toppings of your choice.
Mildly Hot Texas Beef Chili
Category
Chili
Servings
4-6
Prep Time
5 minutes
Cook Time
40 minutes to 2 hours
Ingredients
- 3 lb. ground beef or chuck roast, fat trimmed and cubed
- 1 Tbsp canola or avocado oil
- 1 medium onion, chopped
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 4 Tbsp RawSpiceBar Chili Starter Blend
- 1 tsp. kosher salt
- 2 cups low-sodium beef broth
Finishing Ingredients (Optional but highly recommended)
- 1 Tbsp apple cidar vinegar
- 1 Tbsp hot sauce
- 1 Tbsp molasses
- 1 Tbsp Worcestershire sauce
- Salt to taste
- Others to try: cocoa powder, brown sugar, bourbon, coffee
Toppings
Grated Cheese
Sour cream
Tortilla Chips
Avocado
Scallions
Directions
- For Ground Beef - Heat the oil in a large pot with a lid over medium heat. Brown the beef and remove from pot and set aside.
For Chuck Steak - Heat the oil in a large pot with a lid over medium high heat. Working in batches sear the cubed steak on two sides. Remove and set aside. - Add the onion and bell pepper and cook, stirring regularly, until softened, 5-7 minutes. Add the garlic, Chili Starter Blend and salt and cook for 1-2 minutes, stirring well, until fragrant.
- Add the beef and broth and bring to a simmer. Reduce heat to low, cover, and simmer for at least 20 minutes For Ground Beef and up to 2 hours For Chuck Steak or until steak falls apart easily. If you simmer for longer and the mixture thickens too much, add another 1/2 to 1 cup of broth during the last 10 minutes of cooking.
- (Optional but highly recommended) Working in batches add finishing ingredients of your choosing, mix into chili and taste test. Adjust amount and continue the process until the flavor is to your liking. Serve with toppings of your choice.
Mildly Hot Chunky Turkey Chili
Category
Chili
Servings
4-6
Prep Time
5 minutes
Cook Time
40 minutes to 2 hours
Ingredients
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 2 Tbsp RawSpiceBar Chili Starter Blend
- 1 tsp. kosher salt
- 1 lb. turkey
- 1 28-ounce can crushed tomatoes
- 2 cups low-sodium turkey or chicken broth
- 1 15-ounce can kidney or black beans, drained and rinsed
Toppings
Grated Cheese
Sour cream
Tortilla Chips
Avocado
Scallions
Directions
- Heat the olive oil in a large pot over medium heat. Add the onion and bell pepper and cook, stirring regularly, until softened, 5-7 minutes. Add the garlic, Chili Starter Blend and salt and cook for 1-2 minutes, stirring well, until fragrant.
- Add the turkey and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
- Add the tomatoes and broth and bring to a simmer. Reduce heat to low, cover, and simmer for at least 20 minutes and up to 90 to develop the flavors. If you simmer for longer and the mixture thickens too much, add another 1/2 to 1 cup of broth during the last 10 minutes of cooking.
- Stir in the beans and cook for 5 minutes, or until warmed through. Serve with toppings of your choice.
Seriously Hot Chunky Turkey Chili
Category
Chili
Servings
4-6
Prep Time
5 minutes
Cook Time
40 minutes to 2 hours
Ingredients
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 2 Tbsp RawSpiceBar Chili Starter Blend
- ½ tsp. cayenne pepper
- 1 tsp. kosher salt
- 1 lb. turkey
- 1 28-ounce can crushed tomatoes
- 2 cups low-sodium turkey or chicken broth
- 1 15-ounce can kidney or black beans, drained and rinsed
Toppings
Grated Cheese
Sour cream
Tortilla Chips
Avocado
Scallions
Directions
- Heat the olive oil in a large pot over medium heat. Add the onion and bell pepper and cook, stirring regularly, until softened, 5-7 minutes. Add the garlic, Chili Starter Blend, cayenne and salt and cook for 1-2 minutes, stirring well, until fragrant.
- Add the turkey and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
- Add the tomatoes and broth and bring to a simmer. Reduce heat to low, cover, and simmer for at least 20 minutes and up to 90 to develop the flavors. If you simmer for longer and the mixture thickens too much, add another 1/2 to 1 cup of broth during the last 10 minutes of cooking.
- Stir in the beans and cook for 5 minutes, or until warmed through. Serve with toppings of your choice.
Smokin' Hot Chunky Turkey Chili
Category
Chili
Servings
4-6
Prep Time
5 minutes
Cook Time
40 minutes to 2 hours
Ingredients
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 2 Tbsp RawSpiceBar Chili Starter Blend
- 2 tsp. cayenne pepper or more if you dare
- 1 tsp. kosher salt
- 1 lb. turkey
- 1 28-ounce can crushed tomatoes
- 2 cups low-sodium turkey or chicken broth
- 1 15-ounce can kidney or black beans, drained and rinsed
Toppings
Grated Cheese
Sour cream
Tortilla Chips
Avocado
Scallions
Directions
- Heat the olive oil in a large pot over medium heat. Add the onion and bell pepper and cook, stirring regularly, until softened, 5-7 minutes. Add the garlic, Chili Starter Blend, cayenne and salt and cook for 1-2 minutes, stirring well, until fragrant.
- Add the turkey and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
- Add the tomatoes and broth and bring to a simmer. Reduce heat to low, cover, and simmer for at least 20 minutes and up to 90 to develop the flavors. If you simmer for longer and the mixture thickens too much, add another 1/2 to 1 cup of broth during the last 10 minutes of cooking.
- Stir in the beans and cook for 5 minutes, or until warmed through. Serve with toppings of your choice.
Mildly Hot Chunky Turkey Chili
Category
Chili
Servings
4-6
Prep Time
15 minutes
Cook Time
1 - 2 hours
Ingredients
- 1 Tbsp canola or avocado oil
- 1 medium onion, chopped
- 1 bell pepper, diced
- 4 garlic cloves, minced
- 4 Tbsp RawSpiceBar Chili Starter Blend
- 1 tsp. kosher salt
- 1 1/2 cups low-sodium turkey broth
- 1/2 cup coffee
- 2 lb. cooked turkey meat
Finishing Ingredients (Optional but highly recommended)
- 1 Tbsp apple cidar vinegar
- 1 Tbsp hot sauce
- 1 Tbsp molasses
- 1 Tbsp Worcestershire sauce
- Salt to taste
- Others to try: cocoa powder, brown sugar, bourbon, coffee
Toppings
Grated Cheese
Sour cream
Tortilla Chips
Avocado
Scallions
Directions
- Add the onion and bell pepper and cook, stirring regularly, until softened, 5-7 minutes. Add the garlic, Chili Starter Blend, salt and cook for 1-2 minutes, stirring well, until fragrant.
- Add the broth, coffee and turkey meat and bring the entire pot to a boil. Reduce heat to low, cover, and simmer for at least an hour and up to 2 hours. If you simmer for longer and the mixture thickens too much, add another 1/2 to 1 cup of broth during the last 10 minutes of cooking.
- (Optional but highly recommended) Working in batches add finishing ingredients of your choosing, mix into chili and taste test. Adjust amount and continue the process until the flavor is to your liking. Serve with toppings of your choice.
Seriously Hot Chunky Turkey Chili
Category
Chili
Servings
4-6
Prep Time
5 minutes
Cook Time
40 minutes to 2 hours
Ingredients
- 1 Tbsp canola or avocado oil
- 1 medium onion, chopped
- 1 bell pepper, diced
- 4 garlic cloves, minced
- 4 Tbsp RawSpiceBar Chili Starter Blend
- 1/2 tsp. cayenne pepper
- 1 tsp. kosher salt
- 1 1/2 cups low-sodium turkey broth
- 1/2 cup coffee
- 2 lb. cooked turkey meat
Finishing Ingredients (Optional but highly recommended)
- 1 Tbsp apple cidar vinegar
- 1 Tbsp hot sauce
- 1 Tbsp molasses
- 1 Tbsp Worcestershire sauce
- Salt to taste
- Others to try: cocoa powder, brown sugar, bourbon, coffee
Toppings
Grated Cheese
Sour cream
Tortilla Chips
Avocado
Scallions
Directions
- Add the onion and bell pepper and cook, stirring regularly, until softened, 5-7 minutes. Add the garlic, Chili Starter Blend, cayenne pepper and salt and cook for 1-2 minutes, stirring well, until fragrant.
- Add the broth, coffee and turkey meat and bring the entire pot to a boil. Reduce heat to low, cover, and simmer for at least an hour and up to 2 hours. If you simmer for longer and the mixture thickens too much, add another 1/2 to 1 cup of broth during the last 10 minutes of cooking.
- (Optional but highly recommended) Working in batches add finishing ingredients of your choosing, mix into chili and taste test. Adjust amount and continue the process until the flavor is to your liking. Serve with toppings of your choice.
Smokin' Hot Chunky Turkey Chili
Category
Chili
Servings
4-6
Prep Time
5 minutes
Cook Time
40 minutes to 2 hours
Ingredients
- 1 Tbsp canola or avocado oil
- 1 medium onion, chopped
- 1 bell pepper, diced
- 4 garlic cloves, minced
- 4 Tbsp RawSpiceBar Chili Starter Blend
- 1-2 tsp. cayenne pepper or more if you dare
- 1 tsp. kosher salt
- 1 1/2 cups low-sodium turkey broth
- 1/2 cup coffee
- 2 lb. cooked turkey meat
Finishing Ingredients (Optional but highly recommended)
- 1 Tbsp apple cidar vinegar
- 1 Tbsp hot sauce
- 1 Tbsp molasses
- 1 Tbsp Worcestershire sauce
- Salt to taste
- Others to try: cocoa powder, brown sugar, bourbon, coffee
Toppings
Grated Cheese
Sour cream
Tortilla Chips
Avocado
Scallions
Directions
- Add the onion and bell pepper and cook, stirring regularly, until softened, 5-7 minutes. Add the garlic, Chili Starter Blend, cayenne pepper and salt and cook for 1-2 minutes, stirring well, until fragrant.
- Add the broth, coffee and turkey meat and bring the entire pot to a boil. Reduce heat to low, cover, and simmer for at least an hour and up to 2 hours. If you simmer for longer and the mixture thickens too much, add another 1/2 to 1 cup of broth during the last 10 minutes of cooking.
- (Optional but highly recommended) Working in batches add finishing ingredients of your choosing, mix into chili and taste test. Adjust amount and continue the process until the flavor is to your liking. Serve with toppings of your choice.
Mildly Hot Chunky Chicken Chili
Category
Chili
Servings
4-6
Prep Time
15 minutes
Cook Time
3 Hours
Ingredients
2 16 oz. cans Great Northern beans
5 ¼ cups low sodium chicken broth
3 cloves garlic, minced
1 large white onion, chopped
2 tablespoons RawSpiceBar Chili Starter Blend
1 tablespoon ground white pepper
1 teaspoon salt
1 tablespoon dried oregano
½ teaspoon ground cloves
1 7 oz. can diced mild green chiles
5 cups diced cooked chicken breast
1 ¾ cups low sodium chicken broth
1 tablespoon diced jalapeño pepper, optional
8 flour tortillas
Toppings
Shredded Monterey Jack cheese
Sour cream
Diced avocado
Fresh Cilantro
Directions
In crock pot or large kettle, combine beans, 5 ¼ cups chicken broth, garlic, onion, Chili Starter Blend, white pepper, salt, oregano, and cloves.
Simmer covered until beans are tender, stirring occasionally, approximately two hours.
Stir in green chiles, diced chicken, 1 ¾ cups chicken broth, and jalapeno to taste.
Cover and simmer for one hour.
To serve, line each bowl with a flour tortilla. Add chili and your favorite toppings!
Seriously Hot Chunky Chicken Chili
Category
Chili
Servings
4-6
Prep Time
15 minutes
Cook Time
3 Hours
Ingredients
2 16 oz. cans Great Northern beans
5 ¼ cups low sodium chicken broth
3 cloves garlic, minced
1 large white onion, chopped
2 tablespoons RawSpiceBar Chili Starter Blend
1 tablespoon ground white pepper
1 teaspoon salt
1 tablespoon dried oregano
½ teaspoon ground cloves
1 7 oz. can diced green chiles
5 cups diced cooked chicken breast
1 ¾ cups low sodium chicken broth
2-3 tablespoons diced jalapeño pepper
8 flour tortillas
Toppings
Shredded Monterey Jack cheese
Sour cream
Diced avocado
Fresh Cilantro
Directions
In crock pot or large kettle, combine beans, 5 ¼ cups chicken broth, garlic, onion, Chili Starter Blend, white pepper, salt, oregano, and cloves.
Simmer covered until beans are tender, stirring occasionally, approximately two hours.
Stir in green chiles, diced chicken, 1 ¾ cups chicken broth, and jalapeno to taste.
Cover and simmer for one hour.
To serve, line each bowl with a flour tortilla. Add chili and your favorite toppings!
Smokin' Hot Chunky Chicken Chili
Category
Chili
Servings
4-6
Prep Time
15 minutes
Cook Time
3 Hours
Ingredients
2 16 oz. cans Great Northern beans
5 ¼ cups low sodium chicken broth
3 cloves garlic, minced
1 large white onion, chopped
3 tablespoons RawSpiceBar Chili Starter Blend
1 tablespoon ground white pepper
1 teaspoon salt
1 tablespoon dried oregano
½ teaspoon ground cloves
1 7 oz. can diced green chiles
5 cups diced cooked chicken breast
1 ¾ cups low sodium chicken broth
3-4 tablespoons diced jalapeño pepper
8 flour tortillas
Toppings
Shredded Monterey Jack cheese
Sour cream
Diced avocado
Fresh Cilantro
Directions
In crock pot or large kettle, combine beans, 5 ¼ cups chicken broth, garlic, onion, Chili Starter Blend, white pepper, salt, oregano, and cloves.
Simmer covered until beans are tender, stirring occasionally, approximately two hours.
Stir in green chiles, diced chicken, 1 ¾ cups chicken broth, and jalapeno to taste.
Cover and simmer for one hour.
To serve, line each bowl with a flour tortilla. Add chili and your favorite toppings!
Mildly Hot Texas Chicken Chili
Category
Chili
Servings
4-6
Prep Time
15 minutes
Cook Time
1 - 2 hours
Ingredients
- 1 Tbsp canola or avocado oil
- 1 medium onion, chopped
- 1 bell pepper, diced
- 4 garlic cloves, minced
- 4 Tbsp RawSpiceBar Chili Starter Blend
- 1 tsp. kosher salt
- 1 1/2 cups low-sodium chicken broth
- 1/2 cup coffee
- 2 lb. cooked chicken meat
Finishing Ingredients (Optional but highly recommended)
- 1 Tbsp apple cidar vinegar
- 1 Tbsp hot sauce
- 1 Tbsp molasses
- 1 Tbsp Worcestershire sauce
- Salt to taste
- Others to try: cocoa powder, brown sugar, bourbon, coffee
Toppings
Grated Cheese
Sour cream
Tortilla Chips
Avocado
Scallions
Directions
- Add the onion and bell pepper and cook, stirring regularly, until softened, 5-7 minutes. Add the garlic, Chili Starter Blend, salt and cook for 1-2 minutes, stirring well, until fragrant.
- Add the broth, coffee and chicken meat and bring the entire pot to a boil. Reduce heat to low, cover, and simmer for at least an hour and up to 2 hours. If you simmer for longer and the mixture thickens too much, add another 1/2 to 1 cup of broth during the last 10 minutes of cooking.
- (Optional but highly recommended) Working in batches add finishing ingredients of your choosing, mix into chili and taste test. Adjust amount and continue the process until the flavor is to your liking. Serve with toppings of your choice.
Seriously Hot Texas Chicken Chili
Category
Chili
Servings
4-6
Prep Time
5 minutes
Cook Time
40 minutes to 2 hours
Ingredients
- 1 Tbsp canola or avocado oil
- 1 medium onion, chopped
- 1 bell pepper, diced
- 4 garlic cloves, minced
- 4 Tbsp RawSpiceBar Chili Starter Blend
- 1/2 tsp. cayenne pepper
- 1 tsp. kosher salt
- 1 1/2 cups low-sodium chicken broth
- 1/2 cup coffee
- 2 lb. cooked chicken meat
Finishing Ingredients (Optional but highly recommended)
- 1 Tbsp apple cidar vinegar
- 1 Tbsp hot sauce
- 1 Tbsp molasses
- 1 Tbsp Worcestershire sauce
- Salt to taste
- Others to try: cocoa powder, brown sugar, bourbon, coffee
Toppings
Grated Cheese
Sour cream
Tortilla Chips
Avocado
Scallions
Directions
- Add the onion and bell pepper and cook, stirring regularly, until softened, 5-7 minutes. Add the garlic, Chili Starter Blend, cayenne pepper and salt and cook for 1-2 minutes, stirring well, until fragrant.
- Add the broth, coffee and chicken meat and bring the entire pot to a boil. Reduce heat to low, cover, and simmer for at least an hour and up to 2 hours. If you simmer for longer and the mixture thickens too much, add another 1/2 to 1 cup of broth during the last 10 minutes of cooking.
- (Optional but highly recommended) Working in batches add finishing ingredients of your choosing, mix into chili and taste test. Adjust amount and continue the process until the flavor is to your liking. Serve with toppings of your choice.
Smokin' Hot Texas Chicken Chili
Category
Chili
Servings
4-6
Prep Time
5 minutes
Cook Time
40 minutes to 2 hours
Ingredients
- 1 Tbsp canola or avocado oil
- 1 medium onion, chopped
- 1 bell pepper, diced
- 4 garlic cloves, minced
- 4 Tbsp RawSpiceBar Chili Starter Blend
- 1-2 tsp. cayenne pepper or more if you dare
- 1 tsp. kosher salt
- 1 1/2 cups low-sodium chicken broth
- 1/2 cup coffee
- 2 lb. cooked chicken meat
Finishing Ingredients (Optional but highly recommended)
- 1 Tbsp apple cidar vinegar
- 1 Tbsp hot sauce
- 1 Tbsp molasses
- 1 Tbsp Worcestershire sauce
- Salt to taste
- Others to try: cocoa powder, brown sugar, bourbon, coffee
Toppings
Grated Cheese
Sour cream
Tortilla Chips
Avocado
Scallions
Directions
- Add the onion and bell pepper and cook, stirring regularly, until softened, 5-7 minutes. Add the garlic, Chili Starter Blend, cayenne pepper and salt and cook for 1-2 minutes, stirring well, until fragrant.
- Add the broth, coffee and chicken meat and bring the entire pot to a boil. Reduce heat to low, cover, and simmer for at least an hour and up to 2 hours. If you simmer for longer and the mixture thickens too much, add another 1/2 to 1 cup of broth during the last 10 minutes of cooking.
- (Optional but highly recommended) Working in batches add finishing ingredients of your choosing, mix into chili and taste test. Adjust amount and continue the process until the flavor is to your liking. Serve with toppings of your choice.
Mildly Hot Chunky Veggie Chili
Category
Chili
Servings
4-6
Prep Time
10-15 minutes
Cook Time
30 - 40 minutes
Ingredients
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 1 bell pepper, diced
- 2 medium carrots, diced
- 2 garlic cloves, minced
- 2 Tbsp RawSpiceBar Chili Starter Blend
- 1 tsp. kosher salt
- 1 28-ounce can crushed tomatoes
- 2 cups low-sodium vegetable broth
- 1 15-ounce can kidney or black beans, drained and rinsed
Toppings
Grated Cheese
Sour cream
Tortilla Chips
Avocado
Scallions
Lettuce
Directions
- Heat the olive oil in a large pot over medium heat. Add the onion, bell pepper, and carrots and cook, stirring regularly, until softened, 5-7 minutes. Add the garlic, Chili Starter Blend and salt and cook for 1-2 minutes, stirring well, until fragrant.
- Add the tomatoes, beans, and broth and bring to a simmer. Reduce heat to low, cover, and simmer for 20 to 30 minutes to develop the flavors
- Serve with toppings of your choice.
Seriously Hot Chunky Veggie Chili
Category
Chili
Servings
4-6
Prep Time
10-15 minutes
Cook Time
30 - 40 minutes
Ingredients
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 1 bell pepper, diced
- 2 medium carrots, diced
- 2 garlic cloves, minced
- 2 Tbsp RawSpiceBar Chili Starter Blend
- ½ tsp. cayenne pepper
- 1 tsp. kosher salt
- 1 28-ounce can crushed tomatoes
- 2 cups low-sodium vegetable broth
- 1 15-ounce can kidney or black beans, drained and rinsed
Toppings
Grated Cheese
Sour cream
Tortilla Chips
Avocado
Scallions
Lettuce
Directions
- Heat the olive oil in a large pot over medium heat. Add the onion, bell pepper, and carrots and cook, stirring regularly, until softened, 5-7 minutes. Add the garlic, Chili Starter Blend, cayenne and salt and cook for 1-2 minutes, stirring well, until fragrant.
- Add the tomatoes, beans, and broth and bring to a simmer. Reduce heat to low, cover, and simmer for 20 to 30 minutes to develop the flavors
- Serve with toppings of your choice.
Smokin' Hot Chunky Veggie Chili
Category
Chili
Servings
4-6
Prep Time
10-15 minutes
Cook Time
30 - 40 minutes
Ingredients
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 1 bell pepper, diced
- 2 medium carrots, diced
- 2 garlic cloves, minced
- 2 Tbsp RawSpiceBar Chili Starter Blend
- 1-2 tsp. cayenne pepper or more if you dare
- 1 tsp. kosher salt
- 1 28-ounce can crushed tomatoes
- 2 cups low-sodium vegetable broth
- 1 15-ounce can kidney or black beans, drained and rinsed
Toppings
Grated Cheese
Sour cream
Tortilla Chips
Avocado
Scallions
Lettuce
Directions
- Heat the olive oil in a large pot over medium heat. Add the onion, bell pepper, and carrots and cook, stirring regularly, until softened, 5-7 minutes. Add the garlic, Chili Starter Blend, cayenne and salt and cook for 1-2 minutes, stirring well, until fragrant.
- Add the tomatoes, beans, and broth and bring to a simmer. Reduce heat to low, cover, and simmer for 20 to 30 minutes to develop the flavors
- Serve with toppings of your choice.
Smokin' Hot Texas Veggie Chili
Category
Chili
Servings
4-6
Prep Time
30 minutes
Cook Time
2 hr 30 mins
Ingredients - Vegan Meat
- 1080 grams extra-firm tofu, drained and dried with paper towels
- 3 Tbsp canola oil
- 1/3 cup nutritional yeast
- 1/4 cup white miso paste
- 2 Tbsp soy sauce
- 1/2 tsp. black pepper
- 1 Tbsp garlic powder
- 2 Tbsp tomato paste
Chili
- 2 Tbsp olive oil
- 3 garlic cloves, minced
- 4 Tbsp RawSpiceBar Chili Starter Blend
- 2 cups low-sodium vegetable broth
- 1 cup water
- 1 tsp. cayenne pepper
- 1 tsp. kosher salt
- 2 Tbsp cornstarch
- 1 Tbsp sugar
- 1 1/2 Tbsp white vinegar
Toppings
Grated Cheese
Sour cream
Tortilla Chips
Avocado
Scallions
Lettuce
Directions
- Pre-Heat Oven to 350
- In a large bowl, combine the canola oil, nutritional yeast, white miso paste, Soy Sauce, freshly ground black pepper, garlic powder, and tomato paste, until a smooth soft paste has formed.
- Crumble the drained and dried with paper towels tofu into bite-sized pieces (2 cm radius aprox) and place inside the large bowl. Mix well, using a sturdy spatula until all the tofu's been coated.
- Line two baking sheets with parchment paper. Spread the coated tofu evenly over the lined baking trays. Bake in batches, on the middle rack of the oven for 45 minutes. Take out of the oven to stir through. Place back inside and bake again for 10-20 more minutes, or until it's looking chewy and dry. Be careful not to burn it!
- In a large non-stick skillet, over medium-low heat, heat the olive oil, and sauté the chopped onion and minced garlic for 3-4 minutes. Stir in the vegetable broth, RawSpiceBar Chili Starter Blend and cayenne pepper.
- Dissolve the cornstarch in the 1 cup of water, until there are no lumps. Add it to the skillet. Bring the skillet to a simmer. Reduce the heat to a low simmer and cook until there are approximately 2 cups of liquid left. It takes about 1 hour.
- Stir in the sugar, distilled white vinegar, and baked tofu bites, and let simmer for 10 more minutes. Turn off the heat and let it rest for 30 minutes before serving. Recipe adapted from Vegan V Vocals
Seriously Hot Texas Veggie Chili
Category
Chili
Servings
4-6
Prep Time
30 minutes
Cook Time
2 hr 30 mins
Ingredients - Vegan Meat
- 1080 grams extra-firm tofu, drained and dried with paper towels
- 3 Tbsp canola oil
- 1/3 cup nutritional yeast
- 1/4 cup white miso paste
- 2 Tbsp soy sauce
- 1/2 tsp. black pepper
- 1 Tbsp garlic powder
- 2 Tbsp tomato paste
Chili
- 2 Tbsp olive oil
- 3 garlic cloves, minced
- 4 Tbsp RawSpiceBar Chili Starter Blend
- 2 cups low-sodium vegetable broth
- 1 cup water
- 1/2 tsp. cayenne pepper
- 1 tsp. kosher salt
- 2 Tbsp cornstarch
- 1 Tbsp sugar
- 1 1/2 Tbsp white vinegar
Toppings
Grated Cheese
Sour cream
Tortilla Chips
Avocado
Scallions
Lettuce
Directions
- Pre-Heat Oven to 350
- In a large bowl, combine the canola oil, nutritional yeast, white miso paste, Soy Sauce, freshly ground black pepper, garlic powder, and tomato paste, until a smooth soft paste has formed.
- Crumble the drained and dried with paper towels tofu into bite-sized pieces (2 cm radius aprox) and place inside the large bowl. Mix well, using a sturdy spatula until all the tofu's been coated.
- Line two baking sheets with parchment paper. Spread the coated tofu evenly over the lined baking trays. Bake in batches, on the middle rack of the oven for 45 minutes. Take out of the oven to stir through. Place back inside and bake again for 10-20 more minutes, or until it's looking chewy and dry. Be careful not to burn it!
- In a large non-stick skillet, over medium-low heat, heat the olive oil, and sauté the chopped onion and minced garlic for 3-4 minutes. Stir in the vegetable broth, RawSpiceBar Chili Starter Blend and cayenne pepper.
- Dissolve the cornstarch in the 1 cup of water, until there are no lumps. Add it to the skillet. Bring the skillet to a simmer. Reduce the heat to a low simmer and cook until there are approximately 2 cups of liquid left. It takes about 1 hour.
- Stir in the sugar, distilled white vinegar, and baked tofu bites, and let simmer for 10 more minutes. Turn off the heat and let it rest for 30 minutes before serving. Recipe adapted from Vegan V Vocals
Mildly Hot Texas Veggie Chili
Category
Chili
Servings
4-6
Prep Time
30 minutes
Cook Time
2 hr 30 mins
Ingredients - Vegan Meat
- 1080 grams extra-firm tofu, drained and dried with paper towels
- 3 Tbsp canola oil
- 1/3 cup nutritional yeast
- 1/4 cup white miso paste
- 2 Tbsp soy sauce
- 1/2 tsp. black pepper
- 1 Tbsp garlic powder
- 2 Tbsp tomato paste
Chili
- 2 Tbsp olive oil
- 3 garlic cloves, minced
- 4 Tbsp RawSpiceBar Chili Starter Blend
- 2 cups low-sodium vegetable broth
- 1 cup water
- 1 tsp. kosher salt
- 2 Tbsp cornstarch
- 1 Tbsp sugar
- 1 1/2 Tbsp white vinegar
Toppings
Grated Cheese
Sour cream
Tortilla Chips
Avocado
Scallions
Lettuce
Directions
- Pre-Heat Oven to 350
- In a large bowl, combine the canola oil, nutritional yeast, white miso paste, Soy Sauce, freshly ground black pepper, garlic powder, and tomato paste, until a smooth soft paste has formed.
- Crumble the drained and dried with paper towels tofu into bite-sized pieces (2 cm radius aprox) and place inside the large bowl. Mix well, using a sturdy spatula until all the tofu's been coated.
- Line two baking sheets with parchment paper. Spread the coated tofu evenly over the lined baking trays. Bake in batches, on the middle rack of the oven for 45 minutes. Take out of the oven to stir through. Place back inside and bake again for 10-20 more minutes, or until it's looking chewy and dry. Be careful not to burn it!
- In a large non-stick skillet, over medium-low heat, heat the olive oil, and sauté the chopped onion and minced garlic for 3-4 minutes. Stir in the vegetable broth and RawSpiceBar Chili Starter Blend.
- Dissolve the cornstarch in the 1 cup of water, until there are no lumps. Add it to the skillet. Bring the skillet to a simmer. Reduce the heat to a low simmer and cook until there are approximately 2 cups of liquid left. It takes about 1 hour.
- Stir in the sugar, distilled white vinegar, and baked tofu bites, and let simmer for 10 more minutes. Turn off the heat and let it rest for 30 minutes before serving. Recipe adapted from Vegan V Vocals
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