Warming Up with Chili Con Carne on National Chili Day – A Cozy Recipe with a Healthy Twist
Ah, National Chili Day – that perfect excuse on the fourth Thursday of February to embrace the ultimate comfort food. Today (February 26, 2026), we're celebrating chili con carne, the hearty, spicy stew that's been warming bellies since its early roots in the American Southwest. Legend has it that chili con carne ("chili with meat") traces back to Texas chuckwagon cooks and frontier chili stands in the 1800s – a simple mix of meat, chilies, and spices that evolved into the beloved dish we know today. Some say it even became Texas's official state dish in 1977!
Whether you're team "beans or no beans," team "super spicy" or "mild," or team "load it with toppings," chili is all about gathering around a steaming pot on a chilly day. And here in Mostar, with winter still lingering, nothing hits the spot quite like it.
To make this classic even better (and sneak in more veggies without anyone noticing!), use Cabera Organic Frozen Vegetables. Their premium organic broccoli florets, cauliflower, or mixed veggies go straight from freezer to pot – no chopping, no waste, just pure freshness and nutrition. Here's my go-to upgraded chili con carne recipe that's quick enough for a weeknight but feels like a weekend treat.
Cabera-Boosted Chili Con Carne (Serves 6–8 | Prep: 15 min | Cook: 45 min)
Ingredients:
500 g ground beef (or plant-based alternative for a veggie version)
1 large onion, diced
3 garlic cloves, minced
2 tbsp chili powder (adjust for heat!)
1 tsp cumin, 1 tsp paprika, salt & pepper to taste
1 can (400 g) kidney beans, drained
1 can (400 g) diced tomatoes
200–300 ml beef or vegetable broth
1 bag Cabera Organic Frozen Broccoli Florets or Cauliflower (or mix!) – about 400–500 g
Optional toppings: grated cheese, sour cream, fresh cilantro, avocado, green onions, tortilla chips
Instructions:
In a large pot over medium heat, brown the ground beef with the onion and garlic until the meat is no longer pink. Drain excess fat if needed.
Stir in chili powder, cumin, paprika, salt, and pepper – let the spices bloom for 1–2 minutes.
Add the diced tomatoes (with juice), beans, and broth. Bring to a simmer.
Toss in the Cabera Organic Frozen Vegetables straight from the bag – no thawing required! They’ll soften beautifully and absorb all those rich flavors.
Cover and simmer for 30–40 minutes, stirring occasionally. Taste and adjust seasoning (more chili for fire, more broth if too thick).
Serve hot in deep bowls with your favorite toppings.
Pro tip: Ladle it over baked Cabera Organic Fries for the ultimate loaded comfort meal!
