How to Make the Perfect Spicy Hearty Chili with Gladstone Sauce
This chili’s a no-fuss, adaptable recipe that works with whatever you’ve got in the fridge. Got ground beef? Great. Prefer turkey or going meat-free? That works, too. Toss in your favourite beans and crank up the heat with Gladstone Hot Sauce—or keep it mild if that’s your thing. It’s quick to whip up on a weeknight and somehow even better the next day. Perfect for leftovers or impressing anyone who’s hungry. Your call—customize it your way!
This hearty spicy chili is everything you want in a bowl—bold, flavourful, and ready in just 45 minutes. It serves 4-6 people, making it perfect for dinner tonight and leftovers tomorrow.
Don’t forget to check out the photos below.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6-8
Ingredients
2 lbs ground turkey (or ground meat of your choice)
2 (400 ml) cans diced or whole Italian tomatoes
1 (398 ml) can black beans, drained and rinsed
1 (398 ml) can kidney beans, drained and rinsed
1 (284 ml) can organic tomato soup
2 cups chicken, beef or vegetable stock
1 large onion, diced
2 bell peppers, diced (any colours)
2 celery stalks, diced
2-3 tbsp olive oil
2 tbsp taco seasoning
½ tsp ground cumin
½ tsp ground coriander
1 tsp onion powder
1 tsp garlic powder
1 tsp chili powder
¼ tsp cayenne powder
¼ cup - ½ cup (or more to taste) Gladstone Original Hot Sauce
Salt and pepper to taste
Optional toppings: shredded cheese, sour cream, avocado slices, tortilla chips, or fresh cilantro
Instructions
Dice all the vegetables (onion, bell peppers, and celery) and drain and rinse the beans. Set aside for easy assembly.
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the ground turkey (or your choice of meat) and cook until browned, breaking it up. Remove the meat from the pot and set aside.
In the same pot, add the diced onion and celery. Sauté for 5-7 minutes you can add a little extra olive at this point if needed. Stir frequently until the vegetables are just softened and starting to release their moisture, add in the peppers and cook for an additional 2 minutes. Scrape up any browned bits from the bottom of the pot for added flavour.
Stir in taco seasoning, ground cumin, ground coriander, onion powder, garlic powder, and a pinch of salt and pepper. Cook for 1-2 minutes to toast the spices and deepen the flavours.
Return the browned meat to the pot. Add the diced or whole tomatoes (with their juice), black beans, kidney beans, organic tomato soup, stock of your choice, and hot sauce. Stir everything until well combined.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, stirring occasionally to let the flavours meld together. To thicken the chili, remove the lid and cook down for an additional 15-20 minutes.
Adjust the seasoning as needed, adding more hot sauce for extra spice or a pinch of salt and pepper to balance the flavours.
Ladle the chili into bowls and garnish with your favourite toppings. Pair with cornbread, crusty bread, or tortilla chips for a hearty meal.
This chili will keep for up to 3 days in an airtight container or up to 6 months in the freezer.
Your New Go-To Chili Recipe Awaits
And there you have it—a bold, hearty, spicy chili that’s easy to make, packed with flavour, and perfect for any occasion. Whether you’re serving it for dinner, meal prepping for the week, or just craving something warm and satisfying, this chili has you covered.
If you give it a try, let me know in the comments! I’d love to hear how you made it your own. Don’t forget to follow us on social media @gladstonesauce for more videos and recipes like this, and check us out for more meal inspiration. Enjoy the heat! 🌶️
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