Recipe

Bright Simple Chili Recipe

A lighter, fresher take on classic chili with citrus, cilantro, and a punchy green finish. Cozy enough for weeknights, bright enough to make you go back for “just one more bite.”

By Matt Campbell

•

4.8

Jump to Recipe

Most chili recipes are built like a winter coat: thick, heavy, and proud of it. I love those too, but sometimes you want chili that feels like it opened a window, turned on some music, and added a hit of lime.

This Bright & Herbal Chili still has all the cozy stuff we crave: tender beans, juicy ground turkey (or beef if you’re feeling classic), and a tomato base that actually tastes like tomatoes. The twist is what happens at the end. Lime goes into the pot, and a quick green herb finish goes on top, turning the whole thing from “good” into “wait, why is this so fresh?”

It’s weeknight-friendly, pantry-friendly, and forgiving if you’re the type to eyeball spices (hi, same). Taste as you go. Your future self will thank you.

Why It Works

Bright finish, not flat heat: Lime zest and juice plus fresh herbs wake up the chili without making it sour.
Big flavor fast: Tomato paste gets toasted, spices bloom, then broth loosens the browned bits for a deeper, rounder base.
Layered spice: Chili powder for warmth, cumin for depth, and a little smoked paprika for that subtle “been simmering all day” vibe.
Flexible texture: Mash a few beans for thickness, or keep it brothy and spoonable.

Pairs Well With

Storage Tips

How to Store It

Fridge: For best food-safety, cool quickly and refrigerate within 2 hours. Store in an airtight container for up to 4 days. The flavor gets even better overnight.
Freezer: Freeze in portion containers for up to 3 months. Leave a little headspace since it expands.
Reheat: Warm on the stovetop over medium-low, stirring occasionally. Add a splash of broth or water if it thickened up.
Keep it bright: Store the herb topping separately and add it after reheating for the freshest flavor. If you’ve got leftover lime, squeeze a little on right before serving.

Common Questions

What makes this chili “bright”?

Lime zest and juice go into the pot at the end, plus a fresh herb mix (cilantro, scallions, and a little jalapeño) that goes on top. It’s the same idea as finishing a stew with lemon, but with a chili-friendly twist.

Can I make it without cilantro?

Absolutely. Swap in flat-leaf parsley or a mix of parsley and basil. You can also do scallions plus lime and call it a day.

Is this spicy?

As written, it’s mild to medium depending on your chili powder. For more heat, add chipotle in adobo or a pinch of cayenne. For less, skip the jalapeño and use a mild chili powder.

Can I make it vegetarian?

Yes. Skip the meat, add an extra can of beans (pinto or cannellini are great), and use vegetable broth. If you want more body, stir in 1 cup of cooked lentils or a handful of chopped mushrooms while sautéing the onion.

How do I thicken chili without adding flour?

Mash 1 cup of beans in the pot or blend a ladleful of chili and stir it back in. Both give you a thicker, creamier texture while keeping the ingredient list simple.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottomed pot (5 to 7 quarts)
Wooden spoon or silicone spatula
Microplane or fine grater (for lime zest)
Chef’s knife and cutting board
Can opener

I started making this style of chili when I realized I was treating weeknight dinners like a punishment. You know the drill: big pot, same flavor, and by day three you’re eating it out of a container with the fridge door open like a raccoon.

The fix wasn’t reinventing chili. It was just finishing it like I finish everything I actually want to eat: something fresh, something acidic, and a little green chaos on top. One lime and a handful of herbs later, suddenly the leftovers felt brand new. That’s my kind of kitchen win.

Bright Simple Chili Recipe

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 6

Ingredients

1 tablespoon olive oil
1 large yellow onion, diced
1 poblano pepper, diced (or green bell pepper for milder)
4 garlic cloves, minced
1 pound ground turkey (or ground beef)
2 tablespoons tomato paste
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 to 1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper
1 (28-ounce) can crushed tomatoes
2 cups low-sodium chicken broth (or vegetable broth), plus more as needed
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained
1 tablespoon brown sugar or honey (optional, balances acidity)
1 lime, zested, plus juice to taste

Bright Herb Finish (Topping)

1 packed cup cilantro leaves and tender stems, chopped
3 scallions, thinly sliced
1/2 jalapeño, thinly sliced (optional)
1 tablespoon olive oil
Pinch salt

Optional Toppings

Sour cream or Greek yogurt
Shredded cheddar or Monterey Jack
Crushed tortilla chips
Extra lime wedges

Instructions

Sauté the base. Heat olive oil in a large pot over medium heat. Add onion and poblano. Cook 6 to 8 minutes, stirring occasionally, until softened and starting to pick up a little color.
Add garlic and brown the meat. Stir in garlic for 30 seconds. Add ground turkey. Cook 5 to 7 minutes, breaking it up, until no longer pink. If you’re using ground beef and there’s a lot of fat in the pot, carefully spoon off the excess.
Toast the paste and spices. Clear a small spot in the pot and add tomato paste. Stir it around for 1 minute until it darkens slightly. Add chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir 30 to 60 seconds until everything smells toasty and bold.
Simmer. Pour in crushed tomatoes and broth, scraping up any browned bits from the bottom of the pot. Stir in beans and (if using) brown sugar or honey. Bring to a gentle boil, then reduce to a simmer. Cook uncovered for 20 to 25 minutes, stirring occasionally. If it reduces more than you like, splash in a bit more broth. If you’ve got time, simmer 10 minutes longer for a thicker, deeper flavor.
Thicken if you want. For a thicker chili, mash about 1 cup of beans against the side of the pot with your spoon, then stir back in. Simmer 5 minutes more.
Make the bright herb finish (topping). In a small bowl, mix cilantro, scallions, jalapeño (optional), olive oil, and a pinch of salt. This is your fresh, green topper. Keep it out of the pot for maximum pop.
Brighten and serve. Turn off the heat. Stir in lime zest. Then add lime juice to taste (start with half, taste, then add more if you want it punchier). Taste and adjust salt. Ladle into bowls and spoon the herb finish over the top. Add sour cream, cheese, or crunchy chips if you’re feeling extra.

Tip: If the chili tastes a little flat, it usually needs one of three things: more salt, more lime, or a small pinch of sugar to balance the tomatoes. Add in tiny increments and taste after each.

Nutrition information is estimated.

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