Sweater Weather Chili

Lazy Girl Cooking: Sweater Weather Chili

It’s October 1st, the weather’s turning chilly, and what better meal to make than chili? This recipe is warm, nourishing, and full of flavour — the kind of bowl that makes you want to curl up while the leaves fall outside. Made in the Instant Pot with ground chicken, lentils, black beans, and a blend of cozy spices, it comes together easily and feeds you for days.

And because no chili night is complete without cornbread, I paired this recipe with Bob’s Red Mill Gluten-Free Cornbread — golden, crumbly, and perfect for dipping right into the bowl.

👀 Watch the video before you make it! Trust me, seeing how easy this is will convince you to actually make it - YouTube | Instagram | TikTok.

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What You’ll Need

For the Chili

• 2 medium onions, diced
• 1 lb ground chicken
• 4 Roma tomatoes, diced
• 1 jar (23 fl oz) strained tomatoes (Passata di Pomodoro)
• 1 cup no-salt-added chicken broth
• 1 bell pepper, diced
• 1 can (19 fl oz) green lentils, no salt added, drained & rinsed
• 1 can (19 fl oz) black beans, no salt added, drained & rinsed
• Cracked black pepper, to taste
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp paprika
• 1 tbsp chili powder
• ½ tsp cayenne powder (more if you like heat)
• 1 tsp Italian seasoning
• 1 tsp powdered garlic
• 1 tsp salt (adjust to taste)
• A sprinkle of nutmeg
• A pinch of hing (asafoetida), optional
• Olive oil for sautéing

For the Cornbread

• 1 package Bob’s Red Mill Gluten-Free Cornbread Mix
• 2 large eggs
• ½ cup melted butter (or oil of choice)
• 1½ cups milk (or non-dairy milk of choice)

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How To Make It

Make the Chili

1. Sauté the onions.
   Set your Instant Pot to Sauté mode. Add a drizzle of olive oil, then the diced onions. Cook until they glisten and start to turn translucent.
2. Brown the chicken.
   Add in the ground chicken and cook until about 90% done, breaking it up with a spoon as it browns.
3. Build the base.
   Stir in the diced Roma tomatoes, strained tomatoes, and chicken broth. Add the diced bell pepper and give everything a good stir.
4. Add the spices.
   Sprinkle in cracked black pepper, coriander, cumin, paprika, chili powder, cayenne, Italian seasoning, powdered garlic, salt, a sprinkle of nutmeg, and (optionally) a pinch of hing. Stir well to combine so all the flavours come together.
5. Add beans and lentils.
   Gently fold in the rinsed green lentils and black beans.
6. Pressure cook.
   Switch the Instant Pot to Pressure Cook on high for 12 minutes. Let it naturally release for 10 minutes, then quick-release any remaining pressure.
7. Re-season.
   Give it a taste and adjust seasonings as needed — a little more salt, pepper, or spice if desired.

No Instant Pot? No problem.
You can easily make this on the stovetop. After adding all ingredients, bring your chili to a gentle boil, then reduce to low heat. Cover and let it simmer for 30–40 minutes, stirring occasionally, until the flavours meld and the consistency thickens.

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Make the Cornbread

1. Preheat the oven.
   Set your oven to 375°F (190°C) and lightly grease an 8x8-inch baking pan or line it with parchment paper.
2. Mix the batter.
   In a large bowl, combine the cornbread mix, eggs, melted butter, and milk until just mixed — don’t overdo it.
3. Bake it.
   Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the centre comes out clean.
4. Cool and slice.
   Let it cool slightly, then slice into squares and serve warm alongside your chili.

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To Serve

I topped my chili with sliced avocado and a dollop of Greek yogurt, and served it with a side of Bob’s Red Mill Gluten-Free Cornbread. The avocado adds a cool, creamy contrast, while the yogurt gives a tangy brightness that balances all those rich, cozy flavours.

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Final Thoughts

• Using no-salt-added beans and broth gives you full control over salt — always taste before adjusting.
• For a deeper flavour, try adding a pinch of cinnamon or ½ tbsp cocoa powder before cooking.
• This chili keeps beautifully in the fridge, and it’s even better the next day — the flavours have had time to settle and really absorb.
• It also freezes well for easy meal prep.

This Sweater Weather Chili is my go-to for cozy autumn nights — simple, satisfying, and perfect for those lazy days when you still want something homemade.

With love from my kitchen to yours,

—Neena