Are you tired of reheating the same old bowl of chili for lunch or dinner? Look no further! We’ve gathered 18 creative and mouth-watering recipes that transform your leftover chili into a whole new meal. From classic comfort foods to bold and innovative twists, these ideas will breathe new life into your favorite chili recipe.
Whether you’re in the mood for something savory and satisfying, like Chili Mac and Cheese or Chili Cornbread Casserole, or something spicy and fun, like Chili Quesadillas or Chili-Topped Loaded Fries, we’ve got you covered. And who says chili has to be just for humans? We’ve also included some adorable ideas for your furry friends, like Chili-Stuffed Sweet Potatoes or Chili Cheese Fries.
In this article, we’ll dive into the world of leftover chili recipes and explore all the possibilities. So grab a spoon, get creative, and let’s get cooking!
Chili-Stuffed Bell Peppers
A flavorful and nutritious twist on classic stuffed peppers, this recipe combines the sweetness of bell peppers with the spiciness of chili.
Ingredients:
– 4 large bell peppers, any color
– 1 can (14.5 oz) diced tomatoes
– 1 lb ground beef or turkey
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup cooked white rice
– 1 tablespoon chili powder
– Salt and pepper to taste
– Shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. Cook ground beef or turkey, onion, and garlic in a large skillet until browned, breaking into small pieces as it cooks.
4. Stir in diced tomatoes, chili powder, salt, and pepper.
5. Stuff each bell pepper with the chili mixture, filling to the top.
6. Cover baking dish with aluminum foil and bake for 25 minutes.
7. Remove foil and bake an additional 10-15 minutes, or until peppers are tender.
Cooking Time: 35-40 minutes
Chili Cheese Nachos
Get ready for a flavor explosion with this simple recipe for Chili Cheese Nachos! Perfect for game day gatherings, movie nights, or just because.
Ingredients:
– 1 bag of tortilla chips
– 1 can of chili (14.5 oz)
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 350°F (180°C).
2. Arrange the tortilla chips in a single layer on a baking sheet.
3. Drizzle the olive oil over the chips and sprinkle with salt and pepper to taste.
4. Spoon the chili evenly over the chips, leaving a small border around the edges.
5. Sprinkle both types of shredded cheese over the chili.
6. Bake for 10-12 minutes or until the cheese is melted and bubbly.
7. Remove from the oven and let cool for a few minutes before serving.
Cooking Time: 10-12 minutes
Chili Mac and Cheese
This recipe combines the creaminess of macaroni and cheese with the bold flavors of chili, creating a hearty and satisfying meal.
Ingredients:
– 8 oz macaroni
– 2 cups water
– 1 tablespoon olive oil
– 1 onion, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– 1 cup shredded cheddar cheese
– 1/2 cup milk
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions; set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and cook until translucent.
4. Add diced tomatoes, chili powder, and cumin; stir well.
5. Combine cooked macaroni, tomato mixture, and red kidney beans in a large mixing bowl.
6. Transfer the mixture to a 9×13 inch baking dish and top with shredded cheese.
7. Pour milk over the cheese and season with salt and pepper to taste.
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 30-40 minutes
Chili Cornbread Casserole
A comforting casserole that combines the flavors of classic chili with a warm and crumbly cornbread, perfect for a cozy night in.
Ingredients:
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp chili powder
– 1/2 tsp cumin
– Salt and pepper to taste
– 1 cup cornbread mix
– 1 cup milk
– 1 egg, beaten
– 2 tbsp butter, melted
Instructions:
1. Preheat oven to 375°F.
2. Cook ground beef, onion, and garlic until browned. Drain excess fat.
3. Add diced tomatoes, chili powder, cumin, salt, and pepper. Simmer for 10 minutes.
4. Prepare cornbread mix according to package instructions. Mix in milk, egg, and melted butter.
5. Grease a 9×13-inch baking dish with butter or cooking spray.
6. Layer cooked chili, cornbread mixture, and shredded cheese (optional). Repeat layers two more times.
7. Top with remaining cornbread mixture and bake for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Chili-Topped Baked Potatoes
Transform humble baked potatoes into a satisfying meal with this simple recipe that combines the comfort of chili with the warmth of melted cheese. Perfect for a weeknight dinner or game-day gathering!
Ingredients:
– 4 large baking potatoes
– 1 cup store-bought or homemade chili (any type you like)
– 1/2 cup shredded cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Optional toppings: diced onions, sour cream, diced bell peppers
Instructions:
1. Preheat oven to 400°F (200°C).
2. Scrub the potatoes clean and poke some holes in each with a fork.
3. Rub the potatoes with olive oil and season with salt and pepper.
4. Bake the potatoes for 45-60 minutes, or until tender when pierced with a fork.
5. While the potatoes are baking, heat the chili according to package instructions.
6. Remove the potatoes from the oven and top each one with a spoonful of warm chili, followed by shredded cheese.
7. Return the potatoes to the oven for an additional 2-3 minutes, or until the cheese is melted and bubbly.
Cooking Time: 60-75 minutes
Chili Quesadillas
Elevate your quesadilla game with this simple and flavorful recipe that combines the warmth of chili with the comfort of melted cheese. Perfect for a quick dinner or game-day snack, these Chili Quesadillas are sure to please!
Ingredients:
– 1 can black beans, drained and rinsed
– 1/2 cup cooked ground beef (or substitute with turkey or veggies)
– 1/4 cup chopped onion
– 1/4 cup chili powder
– 1 tablespoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 large tortillas
– Shredded cheese (cheddar or Monterey Jack work well)
– Optional: sour cream, salsa, cilantro for topping
Instructions:
1. Preheat a large skillet over medium-high heat.
2. In a bowl, combine black beans, ground beef, onion, chili powder, cumin, paprika, salt, and pepper.
3. Place a tortilla in the skillet and sprinkle with cheese.
4. Spoon about 1/4 cup of the chili mixture onto half of the tortilla.
5. Fold the tortilla in half to enclose the filling.
6. Cook for 2-3 minutes or until crispy and melted, flipping once.
7. Repeat with remaining ingredients.
Cooking Time: Approximately 10-12 minutes
Chili Dog Casserole
A comforting twist on classic chili dogs, this casserole combines the flavors of hot dogs, canned chili, and melted cheese for a satisfying and easy meal.
Ingredients:
– 1 package hot dogs, sliced
– 1 can (14.5 oz) canned chili
– 1 cup macaroni and cheese
– 1 cup shredded cheddar cheese
– 1/2 cup milk
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. Cook macaroni according to package instructions; drain and set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add sliced hot dogs and cook until browned, about 5 minutes.
4. Stir in canned chili and bring to a simmer.
5. In a separate bowl, combine cooked macaroni and shredded cheese. Add milk and stir until combined.
6. In a 9×13 inch baking dish, arrange hot dog slices in an even layer. Top with the macaroni mixture and remaining chili.
7. Sprinkle shredded cheese on top and bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Chili-Stuffed Sweet Potatoes
A twist on traditional baked potatoes, these sweet potato bundles are filled with a flavorful chili concoction that’s perfect for a cozy night in. This recipe combines the natural sweetness of sweet potatoes with the savory goodness of chili.
Ingredients:
– 4 large sweet potatoes
– 1 can black beans, drained and rinsed
– 1 can diced tomatoes
– 1/2 cup chili powder
– 1/4 cup ground cumin
– 1/4 cup water
– Salt and pepper to taste
– Optional toppings: shredded cheese, sour cream, diced onions, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce sweet potatoes with a fork several times and bake for 45-50 minutes, or until tender.
3. While sweet potatoes are baking, combine black beans, diced tomatoes, chili powder, cumin, and water in a saucepan. Bring to a simmer over medium heat and cook for 10-15 minutes or until the flavors have melded together.
4. Once sweet potatoes are done, slice them open lengthwise and top with the chili mixture, salt, and pepper.
5. Add your desired toppings and serve immediately.
Cooking Time: 1 hour
Chili Cheese Fries
Elevate your snack game with this mouth-watering recipe that combines crispy fries with a rich chili cheese sauce.
Ingredients:
– 2 pounds French fry potatoes, cut into strips
– 1 tablespoon vegetable oil
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup water
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 1 cup shredded cheddar cheese
– Optional: jalapenos, sour cream, or diced onions for added flavor
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss potato strips with vegetable oil and spread on the baking sheet. Bake for 20-25 minutes or until crispy.
3. In a large skillet, combine diced tomatoes, water, chili powder, cumin, salt, and pepper. Simmer over medium heat for 10-15 minutes or until thickened.
4. Arrange baked fries in a serving bowl. Pour the chili sauce over the fries and sprinkle with shredded cheddar cheese.
5. Serve immediately and enjoy! (Optional: add jalapenos, sour cream, or diced onions on top)
Cooking Time: 30-40 minutes
Chili-Stuffed Pasta Shells
A twist on classic pasta shells, this recipe adds a spicy kick with chili-filled filling and melted mozzarella cheese. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 12-15 jumbo pasta shells
– 1 pound ground beef
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon chili powder
– 1/2 teaspoon cumin
– Salt and pepper to taste
– 1 cup shredded mozzarella cheese
– 1 egg, beaten (for egg wash)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package directions. Drain and set aside.
3. In a large skillet, cook ground beef, onion, and garlic until browned, breaking up meat into small pieces.
4. Add chili powder, cumin, salt, and pepper; stir to combine.
5. Stuff cooked pasta shells with the meat mixture and place in a 9×13-inch baking dish.
6. Top with shredded mozzarella cheese and drizzle with egg wash (beaten egg mixed with 1 tablespoon water).
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Chili Pizza with Cornmeal Crust
This recipe combines the flavors of chili and pizza to create a unique and delicious dish perfect for a quick weeknight dinner or game-day gathering.
Ingredients:
– 1 cup cornmeal
– 1/2 cup all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon olive oil
– 1 cup chili (homemade or store-bought)
– 8 ounces shredded mozzarella cheese
– Optional toppings: diced onions, bell peppers, jalapeños, cilantro
Instructions:
1. Preheat oven to 425°F.
2. In a bowl, mix together cornmeal, flour, salt, and baking powder.
3. Add olive oil and stir until mixture forms a crumbly dough.
4. Press dough into a 12-inch pizza pan or baking sheet.
5. Spread chili over the crust, leaving a small border around edges.
6. Top with mozzarella cheese and desired toppings.
7. Bake for 15-20 minutes or until crust is golden brown and cheese is melted.
Cooking Time: 15-20 minutes
Chili Taco Salad
This recipe combines the flavors of chili and taco salad to create a hearty and satisfying dish that’s perfect for a weeknight dinner or lunch. With ground beef, beans, and crunchy tortilla chips, this salad is sure to become a family favorite.
Ingredients:
– 1 lb ground beef
– 1 can black beans, drained and rinsed
– 1 can diced tomatoes
– 1 packet chili seasoning
– 6 cups mixed greens
– 1 cup shredded cheddar cheese
– 1/2 cup tortilla chips, crushed
– Optional toppings: diced onions, sour cream, salsa
Instructions:
1. Cook ground beef in a large skillet over medium-high heat until browned, breaking into small pieces as it cooks.
2. Add chili seasoning and cook according to package instructions.
3. In a large bowl, combine mixed greens, cooked ground beef, black beans, diced tomatoes, and shredded cheese.
4. Sprinkle crushed tortilla chips on top of the salad.
5. Serve immediately and add optional toppings as desired.
Cooking Time: 20-25 minutes
Chili-Stuffed Empanadas
Transform traditional empanadas with a twist of spicy chili goodness. These crispy, cheesy pastry pockets are perfect for a quick snack or satisfying meal.
Ingredients:
– 1 package of empanada dough (homemade or store-bought)
– 1 cup cooked chili (beef or vegetarian)
– 1/2 cup shredded cheddar cheese
– 1 egg, beaten
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out empanada dough to a thickness of about 1/8 inch.
3. Place a tablespoon or two of chili down the center of each piece of dough, leaving a 1/2-inch border around it.
4. Sprinkle shredded cheese over the chili.
5. Fold the dough over the filling, pressing edges together with a fork to seal.
6. Brush tops with beaten egg and sprinkle with salt and pepper.
7. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Chili and Cheese Stuffed Omelette
Chili and Cheese Stuffed Omelette Recipe
Elevate your breakfast game with this hearty and flavorful omelette stuffed with chili, cheese, and a hint of spice. Perfect for a quick and satisfying morning meal.
Ingredients:
– 2 large eggs
– 1 tablespoon butter
– 1/4 cup shredded cheddar cheese
– 1/4 cup cooked chili (homemade or store-bought)
– Salt and pepper to taste
– Optional: chopped onions, bell peppers, or jalapeños for added flavor
Instructions:
1. In a small bowl, whisk together eggs and a pinch of salt.
2. Heat butter in a medium non-stick skillet over medium heat.
3. Pour in the egg mixture and cook until the edges start to set (about 2-3 minutes).
4. Sprinkle shredded cheese and cooked chili evenly across half of the omelette.
5. Use a spatula to gently fold the other half of the omelette over the filling.
6. Cook for an additional 30 seconds to a minute, until the cheese is melted and the eggs are fully set.
7. Slide the omelette out of the skillet onto a plate and serve hot.
Cooking Time: 5-6 minutes
Chili-Topped Loaded Fries
Elevate your snack game with these mouth-watering Chili-Topped Loaded Fries! Crunchy French fries smothered in a rich, flavorful chili and topped with melted cheese, sour cream, and diced onions.
Ingredients:
– 2 pounds French fries
– 1 cup beef chili
– 1/4 cup shredded cheddar cheese
– 2 tablespoons sour cream
– 1/4 cup chopped onion
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook French fries according to package instructions.
3. In a separate pan, heat the chili over medium heat until warm and bubbly.
4. Arrange cooked French fries in a single layer on a baking sheet.
5. Spoon the warmed chili evenly over the French fries.
6. Sprinkle shredded cheese over the top of the chili.
7. Drizzle sour cream and sprinkle chopped onion over the cheese.
8. Season with salt and pepper to taste.
9. Bake for 10-12 minutes or until cheese is melted and bubbly.
Cooking Time: 20-22 minutes
Chili-Stuffed Zucchini Boats
A flavorful twist on traditional stuffed zucchini, this recipe combines the sweetness of zucchini with the savory flavors of chili and cheese.
Ingredients:
– 4 medium-sized zucchinis
– 1 can (14.5 oz) diced tomatoes
– 1 cup cooked ground beef or turkey
– 1 tablespoon chili powder
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– 1/2 cup shredded cheddar cheese
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a large skillet, heat the olive oil over medium-high heat. Add the ground beef or turkey and cook until browned, breaking it up into small pieces as it cooks.
4. Add the diced tomatoes, chili powder, cumin, paprika, salt, and pepper to the skillet. Stir to combine.
5. Stuff each zucchini boat with the chili mixture and top with shredded cheddar cheese.
6. Place the stuffed zucchinis on a baking sheet and bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Chili and Rice Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines savory chili with fluffy rice and melted cheese for a satisfying meal. Perfect for a weeknight dinner or a party appetizer.
Ingredients:
• 4 large bell peppers
• 1 cup cooked white rice
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• Salt and pepper to taste
• Shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened.
4. Stir in chili powder, diced tomatoes, beans, salt, and pepper. Bring to a simmer.
5. Stuff each pepper with the chili mixture, then top with rice.
6. Cover with foil and bake for 30 minutes. Remove foil and top with shredded cheese (if using); return to oven for an additional 10-15 minutes or until cheese is melted.
7. Serve warm.
Cooking Time: 45-50 minutes
Chili-Stuffed Crescent Rolls
Elevate your snack game with these savory and sweet chili-stuffed crescent rolls. Flaky pastry filled with a spicy kick of chili and melted cheese – what’s not to love?
Ingredients:
– 1 package of crescent roll dough (8-10 rolls)
– 1/2 cup of chili (homemade or store-bought, mild or hot)
– 1/4 cup of shredded cheddar cheese
– 1 tablespoon of butter, melted
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the crescent dough according to package instructions.
3. Spoon a small amount of chili onto one half of each roll, leaving a 1/4 inch border around the edges.
4. Sprinkle shredded cheese over the chili.
5. Fold the other half of the roll over the filling and press edges to seal.
6. Brush tops with melted butter and season with salt and pepper.
7. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Summary
Get creative with your leftover chili! From savory dishes to sweet treats, these 18 recipes will transform your usual bowl of chili into a culinary masterpiece. Try stuffing bell peppers or sweet potatoes with chili and cheese for a hearty twist. Or, go bold with chili-topped nachos, quesadillas, or loaded fries. You can even turn chili into mac and cheese, cornbread casserole, or pizza. Whatever your taste buds crave, there’s a recipe here to make it happen!
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