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Cool Chili

All of the flavor, none of the heat!


  • 2 cloves garlic, minced or pressed
  • 1 medium-sized onion, chopped
  • 1-2 tablespoon Stuart’s Spices Cool Chili Seasoning
  • 1 pound ground beef, turkey, or TVP
  • 2 14-ounce cans of beans, we recommend red kidney and pinto
  • 1 can diced tomatoes with green chilis
  • 2 cups your choice of broth
  • 1 8 ounce can tomato sauce
  • Olive oil
  • Salt and pepper to taste
  • Optional: To thicken, add 1-2 tablespoons tomato paste


  1. In a medium-size skillet, heat up 1-2 tablespoons olive oil on a medium-high heat and brown ground beef or turkey and then drain the fat. If using TVP, heat up with a little olive oil.
  2. In a medium-size sauce pot or Dutch oven, sauté onion in 1 tablespoon olive oil until translucent, then add garlic, cooking until fragrant.
  3. Add protein to the onion and garlic mix.
  4. Next add broth and tomato sauce, and tomato paste if desire.
  5. Bring to a boil, then reduce to simmer and add diced tomatoes and beans, letting the flavors cook together for about 10 minutes, adding salt and pepper to taste.
  6. Serve with sour cream and shredded cheese!