Chili with Naan

30 min Prep Time
1.5 hr Cook Time

Chili, is there anything more hearty and welcoming than a hot bowl on a cold night? This classic dinner idea is perfect for your winter weekend. Transform a quick and simple meal into something special by tearing apart a few warm pieces of Stonefire® Naan to enjoy the perfect scoop.

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  • 1 package Stonefire® Original Naan
  • 2 Tablespoons olive oil
  • 1 Medium onion (diced)
  • 1 Large red bell pepper (seeded and chopped)
  • 3 Large cloves garlic (minced)
  • 1 1/2 Pounds 80/20 ground beef (grass-fed is best)
  • 28 Ounce can crushed tomatoes (undrained)
  • 14.5 Ounce can diced tomatoes with chiles (mild or spicy depending on your preference)
  • 1/2 cup water
  • 2) 15 ounce cans black beans (drained and rinsed)
  • 15 Ounce can sweet corn (drained and rinsed)
  • 2 Tablespoons ground cumin
  • 1 to 2 Tablespoons* chili powder
  • 1 Tablespoon chipotle chili powder
  • 1 Tablespoon brown sugar
  • Sour cream, shredded cheese (to garnish)


  • In oil in a large pot, add the onion and bell pepper and saute until softened, about 4 minutes.
  • Add the garlic and cook for one additional minute.
  • Add the ground beef and cook until no longer pink, about 8 to 10 minutes.
  • Stir in the crushed tomatoes, diced tomatoes, beans and corn.
  • Add the chili powders, sugar, and water. Stir to combine.
  • Cover pot and let simmer for 1 1/2 hours, stirring occasionally.
  • Preheat oven to 400 °F
  • Place Naan on a baking tray and heat according to package instructions.
  • Remove from oven, slice and serve with the chili – chili can be garnished with sour cream or yogurt, shredded cheese and sliced green onions if desired.

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