Best Amish Chili Recipe

Healthy and full of flavor, this Amish chili recipe is perfect for meal prep or warming up during our cold New York winters.

Chili is one of those meals that starts to pop up towards the end of summer when my counter baskets begin to overflow with various types of tomatoes and peppers. It’s an easy way to use up whatever you have lying around, and can be stretched to feed many hungry bellies with just a few hours notice.

It’s healthy enough for weekday lunches yet hearty enough for dinner during Northeastern blizzards.

This recipe has transformed over many years of cooking by blending several recipes together. The end result is the best Amish chili recipe you have right here!

We love to eat this chili over warm rice that has been piled high with sour cream, shredded cheddar, pickled jalapeños, and diced onion. It’s honestly the best.

When we grow tired of the same thing, I make the layered chili dip that I have included beneath the recipe. The kids love it and it takes all of 3 minutes to throw together when I don’t feel much like cooking.

Recipe Variations and Substitutions

Because my husband has a strong family history of high cholesterol, I tend to stick to ground poultry meats over red meat when making large batches of things.

Ground turkey can easily be substituted for ground beef if that’s what you have on hand. If using beef, choose a good quality 85% ground. Drain well before you add the cooked meat to the pot.

Add or omit any legumes or vegetables you may prefer. Zucchini, mushrooms, different blends of peppers, and cored/seeded tomatoes work well. If you have a nightshade sensitivity, it’s best to avoid this dish all together.

Best Amish Chili Recipe

Ingredients

• 3 pounds ground meat (turkey, beef, or veal work well)
• 1 large onion, diced
• 4 large bell peppers, diced
• 4 cans of diced tomatoes (14.5oz)
• 1 can tomato sauce (15oz)
• 1 can red kidney beans
• 1 can chick peas (garbanzo beans)
• 1 can cannellini beans
• 1 cup corn (fresh or frozen)
• 1/4 cup chili powder
• 2 tbsp ground cumin
• 2 tbsp garlic powder
• 2 tbsp salt
• 1 tsp ground pepper
• 1.5 tbsp sugar
• 1 tsp dry Italian herb seasoning
• 1 tsp cayenne pepper (optional)
• Oil for sauteing

Instructions:

If you are using dry beans, soak and pre-cook them before starting this recipe.

1. Cook ground meat over medium heat until browned and juices run clear. Drain and set aside.
2. While the turkey is cooking, chop the onion and bell peppers.
3. Saute the onion in oil over low-medium heat until the onion becomes fragrant. Stir every now and then to prevent sticking.
4. Add the canned beans, corn, and diced bell peppers to the pot. Stir and saute for 2 to 3 minutes. If you pre-cooked beans, don’t add them to the pot yet.
5. Add tomato sauce, diced tomatoes, pre-cooked beans, cooked ground meat, and all dry seasonings to the pot. Stir until well incorporated.
6. Bring to a low boil, stirring often then reduce heat to a simmer. Simmer the chili uncovered for 4 to 5 hours. Stir occasionally.
7. Serve when desired thickness is achieved.

Amish Chili Recipe in the Slow Cooker Instead

This recipe can be converted for a slow cooker by cutting the ingredients in half. Follow the rest of the recipe as written and cook on the Low setting for 5 to 6 hours.

Best Ever Leftover Chili Dip

I don’t think we’ve ever had turkey chili last long enough in the refrigerator to actually get sick of it. Part of the reason is probably because we switch it up and include it in a few different meals. Our favorite is the chili dip.

Here’s how you make it:

1. Spread one 8oz package of cream cheese evenly along the bottom of a glass pie dish or an 8×8 casserole dish.
2. Ladle in cold leftover chili and spread evenly over the cream cheese.
3. Add one final layer of shredded cheddar cheese to coat the chili.
4. Bake at 350F for 30 minutes or until heated through and the cheese is melted.

Serve with tortilla chips for an easy, lazy weeknight dinner.

Easy freezer meal prep

This recipe makes A LOT of chili. If you don’t think you’ll have enough mouths to feed before it spoils, it freezes beautifully for meals in the future. Freeze in quart sized food storage containers or gallon size freezer bags that have been flattened for easy storage.

More Cozy Weather Recipes

New York Italian Spaghetti Sauce (Gravy)

Farmhouse Beef Barley Soup

Old Fashioned Beef Stew (Slow Cooker)

Coconut Lentil Chickpea Curry

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