Facing a fridge full of leftover chili? Don’t let it go to waste! We’ve gathered 28 creative and delicious ways to transform that comforting chili into exciting new dinners. From quick weeknight meals to cozy family favorites, these ideas will inspire you to see your leftovers in a whole new light. Get ready to fall in love with chili all over again—let’s dive in!
Chili-Stuffed Bell Peppers
Every home cook needs this hearty, customizable dish in their rotation. Expect bold flavors with minimal effort—perfect for weeknights or meal prep. Let’s get stuffing.
Ingredients
– 4 large bell peppers (any color you like)
– 1 lb ground beef (or turkey for a lighter option)
– 1 can (15 oz) of kidney beans, drained and rinsed
– 1 can (15 oz) of diced tomatoes
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 tbsp chili powder
– 1 tsp cumin
– A pinch of salt and black pepper
– 1 cup shredded cheddar cheese
– A splash of olive oil
Instructions
1. Preheat your oven to 375°F.
2. Slice the tops off the bell peppers and remove the seeds and membranes.
3. In a large skillet, heat a splash of olive oil over medium-high heat.
4. Add the chopped onion and cook for 3-4 minutes until softened.
5. Add the minced garlic and cook for another 30 seconds until fragrant.
6. Add the ground beef and cook until browned, about 5-7 minutes, breaking it up with a spoon.
7. Stir in the chili powder, cumin, salt, and black pepper.
8. Add the drained kidney beans, diced tomatoes, and cooked rice, mixing well.
9. Let the mixture simmer for 5 minutes to blend the flavors.
10. Stuff the bell peppers with the chili mixture, packing it in firmly.
11. Place the stuffed peppers in a baking dish and cover with foil.
12. Bake for 25 minutes at 375°F.
13. Remove the foil, sprinkle the shredded cheddar cheese on top, and bake for another 10 minutes until the cheese is melted and bubbly.
14. Let the peppers cool for 5 minutes before serving to set the filling.
Last bites deliver a satisfying crunch from the pepper paired with a savory, cheesy finish. Leftovers reheat beautifully for lunch the next day—try topping with a dollop of sour cream or fresh cilantro for extra zest.
Spicy Chili Mac and Cheese
Kick off your comfort food game with this spicy twist on a classic. It’s cheesy, hearty, and packs just enough heat to keep things interesting.
Ingredients
– 1 pound of ground beef
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 can of diced tomatoes (14.5 ounces)
– 1 can of kidney beans, drained and rinsed (15 ounces)
– 2 tablespoons of chili powder
– 1 teaspoon of cumin
– A pinch of cayenne pepper
– 8 ounces of elbow macaroni
– 2 cups of shredded cheddar cheese
– 1 cup of milk
– 2 tablespoons of butter
– Salt to taste
Instructions
1. Brown the ground beef in a large skillet over medium-high heat for about 5-7 minutes, breaking it up with a spoon as it cooks.
2. Add the chopped onion and minced garlic to the skillet, sautéing for 3-4 minutes until the onion is translucent.
3. Stir in the diced tomatoes, kidney beans, chili powder, cumin, and cayenne pepper, then reduce heat to low and simmer for 10 minutes to let flavors meld.
4. Meanwhile, cook the elbow macaroni in a pot of boiling salted water according to package directions until al dente, about 8-10 minutes, then drain well.
5. In a separate saucepan, melt the butter over medium heat, then whisk in the milk and shredded cheddar cheese until smooth and creamy, about 3-4 minutes.
6. Combine the cooked macaroni with the cheese sauce in the skillet, stirring everything together until evenly coated.
7. Let it sit for 2 minutes off the heat to thicken slightly before serving.
Dig into this dish for a creamy, spicy bite that’s perfect topped with extra cheese or served alongside a crisp salad. The beans add a nice texture contrast to the smooth pasta, making it a crowd-pleaser any night of the week.
Chili Topped Baked Potatoes
Satisfying comfort food doesn’t get easier than chili-topped baked potatoes. This hearty meal combines fluffy potatoes with robust chili for a simple yet delicious dinner. Perfect for busy weeknights or cozy weekends.
Ingredients
– 4 large russet potatoes
– a couple tablespoons of olive oil
– a good pinch of salt
– 1 pound of ground beef
– 1 diced onion
– 2 minced garlic cloves
– 1 can (15 ounces) of kidney beans, drained
– 1 can (15 ounces) of diced tomatoes
– 2 tablespoons of chili powder
– 1 teaspoon of cumin
– a splash of water
– shredded cheddar cheese for topping
– sour cream for serving
– chopped green onions for garnish
Instructions
1. Preheat your oven to 400°F.
2. Scrub the potatoes thoroughly under running water to remove any dirt.
3. Pat the potatoes dry with a clean towel.
4. Prick each potato several times with a fork to allow steam to escape during baking.
5. Rub the potatoes all over with olive oil.
6. Sprinkle the potatoes generously with salt.
7. Place the potatoes directly on the oven rack with a baking sheet on the rack below to catch any drips.
8. Bake for 45-60 minutes until the skins are crispy and the insides are tender when pierced with a fork.
9. While the potatoes bake, heat a large skillet over medium-high heat.
10. Add the ground beef and cook for 5-7 minutes, breaking it up with a spoon until browned.
11. Drain excess fat from the skillet.
12. Add the diced onion and cook for 3-4 minutes until softened.
13. Add the minced garlic and cook for 1 minute until fragrant.
14. Stir in the chili powder and cumin, coating the meat mixture evenly.
15. Add the drained kidney beans and diced tomatoes with their juices.
16. Pour in a splash of water to help create the sauce.
17. Bring the chili to a simmer, then reduce heat to low.
18. Cover and let it simmer for 15-20 minutes, stirring occasionally, until thickened.
19. Split the baked potatoes open lengthwise with a knife.
20. Fluff the insides gently with a fork.
21. Spoon the hot chili over each potato.
22. Top with shredded cheddar cheese, allowing it to melt slightly from the heat.
23. Add a dollop of sour cream on top.
24. Sprinkle with chopped green onions for freshness.
Tip: For extra crispy potato skins, rub them with oil and salt before baking. Tip: Let the chili simmer uncovered for the last few minutes if you prefer a thicker consistency. Tip: Customize your toppings with jalapeños, bacon bits, or avocado slices.
Tender baked potatoes provide the perfect base for the rich, savory chili. The melted cheese and cool sour cream create a delightful contrast in temperatures and textures. Serve this dish with a simple green salad or crusty bread for a complete, satisfying meal that everyone will love.
Cheesy Chili Nachos
Perfect for game day or a quick dinner, these cheesy chili nachos come together fast with minimal effort. Packed with bold flavors and satisfying crunch, they’re a crowd-pleaser every time.
Ingredients
– A bag of tortilla chips
– A couple of cups of your favorite chili (canned or homemade)
– A generous handful of shredded cheddar cheese
– A dollop of sour cream
– A few slices of jalapeño
– A sprinkle of chopped cilantro
– A squeeze of lime juice
Instructions
1. Preheat your oven to 350°F to get it ready for baking.
2. Spread the tortilla chips in a single layer on a baking sheet to ensure even cooking.
3. Spoon the chili evenly over the chips, covering most areas for full flavor in every bite.
4. Sprinkle the shredded cheddar cheese on top, making sure it’s distributed well for maximum meltiness.
5. Bake in the preheated oven for 8-10 minutes, until the cheese is fully melted and bubbly.
6. Remove from the oven and let it cool for 2 minutes to avoid burning your mouth.
7. Add dollops of sour cream on top for a creamy contrast to the spicy elements.
8. Scatter the jalapeño slices over the nachos to add a kick of heat.
9. Sprinkle with chopped cilantro for a fresh, herby note.
10. Squeeze lime juice over everything to brighten the flavors and cut through the richness.
What makes these nachos stand out is the perfect crunch from the chips against the gooey cheese and hearty chili. Serve them straight from the baking sheet for a fun, shareable meal, or top with extra jalapeños if you like it spicy.
Chili and Cornbread Casserole
A cozy, one-dish meal that combines spicy chili and sweet cornbread. Perfect for busy weeknights or casual gatherings. It’s hearty, comforting, and easy to make.
Ingredients
– A pound of ground beef
– A chopped onion
– A couple of minced garlic cloves
– A 15-ounce can of kidney beans, drained
– A 15-ounce can of diced tomatoes
– A tablespoon of chili powder
– A teaspoon of cumin
– A cup of cornmeal
– A cup of all-purpose flour
– A tablespoon of baking powder
– A quarter cup of sugar
– A cup of milk
– A quarter cup of vegetable oil
– An egg
– A cup of shredded cheddar cheese
Instructions
1. Preheat your oven to 375°F.
2. Brown the ground beef in a large skillet over medium-high heat for 5-7 minutes, breaking it up with a spoon.
3. Add the chopped onion and minced garlic, cooking for another 3-4 minutes until softened.
4. Stir in the drained kidney beans, diced tomatoes, chili powder, and cumin, bringing it to a simmer for 5 minutes. Tip: For extra flavor, let the chili simmer uncovered to thicken slightly.
5. In a medium bowl, whisk together the cornmeal, flour, baking powder, and sugar.
6. In another bowl, mix the milk, vegetable oil, and egg until combined.
7. Pour the wet ingredients into the dry ingredients, stirring just until moistened. Tip: Don’t overmix the batter to keep the cornbread tender.
8. Spread the chili mixture evenly in a 9×13-inch baking dish.
9. Drop spoonfuls of the cornbread batter over the chili, spreading it gently to cover most of the surface.
10. Sprinkle the shredded cheddar cheese on top.
11. Bake for 25-30 minutes, until the cornbread is golden brown and a toothpick inserted comes out clean. Tip: Check at 25 minutes to avoid overbaking.
12. Let it cool for 5-10 minutes before serving.
Hearty and satisfying, this casserole has a spicy chili base topped with sweet, crumbly cornbread. The cheese adds a creamy melt that ties it all together. Serve it with a dollop of sour cream or a side salad for a complete meal.
Chili Quesadillas
Unbelievably easy and satisfying, these chili quesadillas come together in minutes. Perfect for a quick lunch or weeknight dinner. Customize the spice level to your preference.
Ingredients
– 2 cups of leftover chili (or your favorite canned variety)
– 4 large flour tortillas
– 2 cups of shredded cheddar cheese
– A couple of tablespoons of vegetable oil
– A dollop of sour cream for serving
– A handful of chopped fresh cilantro
Instructions
1. Heat a large skillet over medium heat (about 350°F).
2. Spread 1/2 cup of chili evenly over one half of a tortilla, leaving a 1-inch border to prevent spillage.
3. Sprinkle 1/2 cup of shredded cheddar cheese over the chili.
4. Fold the tortilla in half, pressing gently to seal the edges.
5. Add 1/2 tablespoon of vegetable oil to the hot skillet and swirl to coat.
6. Place the filled tortilla in the skillet and cook for 3–4 minutes, until the bottom is golden brown and crispy.
7. Flip the quesadilla using a spatula and cook for another 3–4 minutes until the second side is golden and the cheese is fully melted.
8. Tip: For extra crispiness, press down lightly on the quesadilla with the spatula while cooking.
9. Remove the quesadilla from the skillet and let it rest on a cutting board for 1 minute to set the filling.
10. Repeat steps 2–9 with the remaining tortillas, chili, and cheese, adding more oil to the skillet as needed.
11. Tip: Keep cooked quesadillas warm in a 200°F oven while preparing the others.
12. Slice each quesadilla into wedges using a sharp knife or pizza cutter.
13. Tip: Wipe the skillet clean between batches to avoid burning any residual bits.
14. Serve immediately with a dollop of sour cream and a sprinkle of chopped fresh cilantro.
Zesty and comforting, these quesadillas have a crispy exterior with a molten, cheesy chili center. Try serving them with pickled jalapeños or a side of guacamole for an extra kick.
Chili-Packed Enchiladas
Never underestimate the power of a good enchilada. These chili-packed versions deliver serious flavor with minimal effort. Perfect for weeknight dinners or feeding a crowd.
Ingredients
– 2 cups of shredded chicken
– 1 can of black beans, drained and rinsed
– 1 cup of shredded cheddar cheese
– 8 flour tortillas
– 2 cups of red enchilada sauce
– A couple of tablespoons of olive oil
– A pinch of salt
– A splash of lime juice
Instructions
1. Preheat your oven to 350°F.
2. Heat a couple of tablespoons of olive oil in a skillet over medium heat for 1 minute.
3. Add 2 cups of shredded chicken and cook for 3-4 minutes until warmed through.
4. Stir in 1 can of drained and rinsed black beans and cook for another 2 minutes.
5. Remove from heat and mix in a pinch of salt and a splash of lime juice.
6. Warm 8 flour tortillas in the microwave for 20 seconds to make them pliable.
7. Spoon the chicken and bean mixture evenly onto each tortilla.
8. Roll up each tortilla tightly and place seam-side down in a baking dish.
9. Pour 2 cups of red enchilada sauce over the top of the rolled tortillas.
10. Sprinkle 1 cup of shredded cheddar cheese evenly over the sauce.
11. Bake in the preheated oven for 20 minutes until the cheese is bubbly and golden.
12. Let cool for 5 minutes before serving. Ultimate comfort food with a spicy kick. The tortillas stay tender while the filling packs a hearty, savory punch. Try topping with fresh cilantro or a dollop of sour cream for extra zest.
Savory Chili Breakfast Burritos
Nothing beats a hearty breakfast that’s ready in minutes. These savory chili breakfast burritos pack serious flavor and keep you full all morning. Perfect for meal prep or a quick weekday bite.
Ingredients
– A couple of large flour tortillas
– 4 large eggs
– A cup of leftover chili (or canned)
– A half cup of shredded cheddar cheese
– A tablespoon of olive oil
– A splash of milk
– A pinch of salt and black pepper
Instructions
1. Heat a non-stick skillet over medium heat and add the tablespoon of olive oil.
2. In a bowl, whisk together the 4 large eggs, a splash of milk, and a pinch of salt and black pepper until frothy.
3. Pour the egg mixture into the heated skillet and scramble for 3-4 minutes, stirring occasionally, until just set but still moist.
4. Tip: Don’t overcook the eggs—they’ll finish heating in the burrito.
5. Warm the large flour tortillas in a dry skillet for 30 seconds per side or until pliable.
6. Spoon a quarter cup of leftover chili onto the center of each tortilla.
7. Top the chili with a portion of the scrambled eggs.
8. Sprinkle a generous amount of shredded cheddar cheese over the eggs.
9. Tip: Add the cheese while the ingredients are warm to help it melt smoothly.
10. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling.
11. Place the assembled burrito seam-side down in the skillet and heat for 1-2 minutes per side until golden and crisp.
12. Tip: Press lightly with a spatula to seal the burrito and prevent filling from leaking.
13. Remove from heat and let cool for a minute before serving.
Bursting with spicy chili and creamy eggs, these burritos offer a satisfying crunch from the toasted tortilla. Serve them with a dollop of sour cream or sliced avocado for extra richness, or wrap in foil for an easy on-the-go breakfast.
Layered Chili Dip
Keep it simple: this layered chili dip is your go-to for game day or casual gatherings. Kick back and enjoy the bold flavors without the fuss.
Ingredients
– A 16-ounce can of refried beans
– A cup of sour cream
– A packet of taco seasoning
– A couple of cups of shredded cheddar cheese
– A 15-ounce can of chili with beans
– A splash of hot sauce
– A handful of sliced black olives
– A few chopped green onions
Instructions
1. Preheat your oven to 350°F.
2. Spread the refried beans evenly in an 8×8-inch baking dish. Tip: Warm the beans slightly for easier spreading.
3. In a small bowl, mix the sour cream and taco seasoning until well combined.
4. Layer the sour cream mixture over the beans.
5. Sprinkle half of the shredded cheddar cheese over the sour cream layer.
6. Pour the canned chili evenly over the cheese layer.
7. Drizzle the hot sauce over the chili for added kick.
8. Top with the remaining cheddar cheese.
9. Scatter the sliced black olives and chopped green onions over the top.
10. Bake in the preheated oven for 20 minutes, or until the cheese is fully melted and bubbly. Tip: Check at 15 minutes to avoid over-browning.
11. Remove from the oven and let it cool for 5 minutes before serving. Tip: Letting it rest helps the layers set for easier scooping.
A creamy, cheesy base gives way to a spicy chili kick, making every bite a flavor explosion. Serve it warm with tortilla chips for dipping, or get creative by using it as a topping for baked potatoes or nachos.
Chili and Cheese Sliders
Very few dishes deliver such satisfying comfort with minimal effort. These sliders combine hearty chili and melted cheese in perfect harmony. Ideal for game days or casual gatherings.
Ingredients
– 1 pound of ground beef
– 1 packet of slider buns (12 count)
– 2 cups of shredded cheddar cheese
– 1 can (15 oz) of chili beans, undrained
– 1 small onion, finely diced
– 2 cloves of garlic, minced
– 1 tablespoon of chili powder
– A couple of dashes of Worcestershire sauce
– A splash of olive oil
– Salt and black pepper to season
Instructions
1. Preheat your oven to 350°F.
2. Heat a splash of olive oil in a large skillet over medium-high heat.
3. Add the diced onion and cook for 3-4 minutes until softened.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Add the ground beef, breaking it up with a spoon, and cook until browned, about 5-7 minutes.
6. Drain any excess grease from the skillet.
7. Tip: For extra flavor, don’t overcrowd the pan—cook in batches if needed.
8. Stir in the chili powder, a couple of dashes of Worcestershire sauce, salt, and black pepper.
9. Add the undrained chili beans and simmer for 5 minutes, stirring occasionally.
10. Slice the slider buns in half horizontally and place the bottom halves in a baking dish.
11. Spread the chili mixture evenly over the bottom buns.
12. Sprinkle the shredded cheddar cheese on top of the chili.
13. Place the top halves of the buns over the cheese.
14. Tip: Press down gently to help the sliders hold together while baking.
15. Cover the baking dish with foil and bake for 10 minutes.
16. Remove the foil and bake for another 5 minutes until the cheese is fully melted and buns are golden.
17. Tip: Let them rest for 2-3 minutes before serving to set the layers.
18. Cut into individual sliders and serve warm.
Fantastically gooey and savory, these sliders boast a tender texture with a slight crunch from the toasted buns. The melty cheese and robust chili create a mouthwatering combo that’s hard to resist. Try serving them with a side of pickles or a dollop of sour cream for an extra kick.
Chili Tater Tot Casserole
Unbelievably easy and satisfying, this chili tater tot casserole brings comfort food to a whole new level. Perfect for busy weeknights or game day gatherings, it’s a crowd-pleaser every time.
Ingredients
– 1 pound of ground beef
– 1 can (15 ounces) of chili beans, undrained
– 1 can (10.5 ounces) of condensed tomato soup
– 1 bag (32 ounces) of frozen tater tots
– 2 cups of shredded cheddar cheese
– 1 small onion, diced
– 2 cloves of garlic, minced
– 1 tablespoon of chili powder
– A pinch of salt and black pepper
– A splash of water if needed
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet over medium-high heat, brown the ground beef until no pink remains, about 8-10 minutes, breaking it into crumbles with a spoon.
3. Add the diced onion and minced garlic to the skillet, cooking for 3-4 minutes until softened and fragrant.
4. Stir in the chili powder, salt, and black pepper, toasting the spices for 1 minute to enhance their flavor.
5. Pour in the undrained chili beans and condensed tomato soup, mixing well to combine; add a splash of water if the mixture seems too thick.
6. Let the chili simmer for 5 minutes over medium heat, allowing the flavors to meld together.
7. Transfer the chili mixture to a 9×13 inch baking dish, spreading it into an even layer.
8. Arrange the frozen tater tots in a single layer on top of the chili, covering it completely.
9. Sprinkle the shredded cheddar cheese evenly over the tater tots.
10. Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and golden brown and the tater tots are crispy.
11. Remove from the oven and let it rest for 5 minutes before serving to set the layers.
Great for scooping up with a fork, this casserole boasts a hearty texture with crispy tots and melty cheese. The savory chili base pairs perfectly with the cheesy top—try serving it with a dollop of sour cream or fresh chopped cilantro for an extra kick.
Chili-Stuffed Zucchini Boats
Let’s make these zucchini boats—they’re hearty, easy, and perfect for a quick dinner. Loaded with chili and cheese, they bake up tender and satisfying.
Ingredients
– 4 medium zucchinis
– a pound of ground beef
– a can of kidney beans, drained
– a can of diced tomatoes
– a couple of cloves of garlic, minced
– an onion, chopped
– a cup of shredded cheddar cheese
– a tablespoon of chili powder
– a teaspoon of cumin
– a splash of olive oil
– salt and pepper to season
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Slice the zucchinis in half lengthwise and scoop out the seeds with a spoon to create boats.
3. Brush the zucchini halves lightly with olive oil and season with salt and pepper.
4. Heat a tablespoon of olive oil in a skillet over medium-high heat.
5. Add the chopped onion and minced garlic, sautéing for about 3 minutes until softened.
6. Add the ground beef, breaking it up with a spoon, and cook for 5-7 minutes until browned.
7. Stir in the chili powder and cumin, cooking for 1 minute to toast the spices.
8. Add the drained kidney beans and diced tomatoes, simmering for 5 minutes until thickened.
9. Spoon the chili mixture evenly into the zucchini boats, packing it in firmly.
10. Top each boat with shredded cheddar cheese.
11. Bake in the preheated oven for 20-25 minutes, until the zucchini is tender and the cheese is bubbly and golden.
12. Let cool for 5 minutes before serving to set the filling.
Hearty and flavorful, these boats have a tender zucchini base that holds up the spicy chili filling. The melted cheese adds a creamy contrast—try serving them with a dollop of sour cream or fresh cilantro for extra zest.
Conclusion
Now you have endless ways to reinvent leftover chili! We hope these creative ideas inspire your next meal. Try a recipe, share your favorite in the comments, and pin this article to your Pinterest boards for easy reference. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
