Healthy Recipes – Stovetop Chili

I normally don’t declare recipes the best for just any reason. In fact, if I’m saying something is the BEST, then it’s for a very good reason. Most often because I had multiple people try out a recipe and tell me it’s the best thing they’ve ever tasted; this happens most frequently when I bake cookies.

Little did I expect this turkey chili to surprise me with it’s thick texture and addicting flavor. But my goodness, it is wonderful. And I do have to admit that I’ve made it four times in the past month. It’s one of those recipes you can tuck in your recipe box or bookmark on your phone. Honestly, I’m just obsessed.

Over in my world, we decided to do an eating challenge until Thanksgiving. It’s a mixture between paleo, Whole30 and clean eating. Today marks Day 7 and so far we’ve been successful but still challenged on what to cook or eat for lunch.

The plan is to stick to a grain free, refined sugar free diet with plenty of vegetables and high-protein meats. I think the hardest part might be eliminating alcohol, frozen yogurt and chips.

I don’t know when I became such a chip person, but I’ve been craving them CRAZY the past two days.

For a little background, we’re really just doing this as a challenge to eat healthier and reset cravings. Often times I find us going out for pizza, french fries and beer. Not only is it a waste of money, but it isn’t a healthy habit when you do it too often. I also want to make sure that Tony understands what it means to nourish your body with GOOD, real food made from scratch.

Don’t worry, I’ll keep you posted as we continue along our journey. And as an FYI, the recipes coming your way for the next month were all previously tested and photographed, so please don’t think I’m just eating cookies and pies on my challenge. Although, that could be my next challenge?

Jokes.

For now, I hope this chili brings you comfort during the cooler evenings that are approaching. It’s absolutely wonderful paired with these honey pumpkin cornbread muffins.

Other soup recipes you might :

Slow Cooker Salsa Verde Chicken Chickpea Chili

Slow Cooker Taco Lentil Soup

Butternut Squash, Chickpea & Lentil Moroccan Stew

If you make this recipe, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen. And of course be sure to follow Ambitious Kitchen on Instagram. You can also find me on , , and Pinterest. xo!

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  • 2 teaspoons olive oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 medium red bell pepper, chopped
  • 1 pound extra lean ground turkey or chicken (99%)
  • 4 tablespoons chili powder* (I used McCormick chili powder)
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt, plus more to taste
  • 1 (28-ounce) can diced tomatoes or crushed tomatoes
  • 1 1/4 cups chicken broth
  • 2 (15 oz) cans dark red kidney beans, rinsed and drained
  • 1 (15 oz) can sweet corn, rinsed and drained
  • For topping: cheese, avocado, tortilla chips, cilantro, sour cream
  1. Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently. 

  2. Add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.

  3. Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary. 

  4. Garnish with anything you'd . Makes 6 servings, about 1 1/2 cups each.

*I've gotten a few comments about the chili being too spicy — I used McCormick's Chili Powder in this recipe, which is very mild. You should not use a spicy chili powder. If you're using something else, I would start with 2-3 tablespoons instead of 4.

To make this recipe in the slow cooker: Reduce the chicken broth to 1/2 cup and brown the turkey and onions before adding to the slow cooker. Cook it on high for 3-4 hours or on low for 6-7 hours. This is an awesome tailgating or football party recipe!

Nutrition

Servings: 6 servings

Serving size: 1

Calories: 336kcal

Fat: 3.7g

Carbohydrates: 46.7g

Fiber: 17.4g

Sugar: 9.5g

Protein: 31.8g

Recipe by Monique Volz // Ambitious Kitchen

Photography by Sarah Fennel // Broma Bakery

Source: https://www.ambitiouskitchen.com/seriously-the-best-healthy-turkey-chili/

Tailgate Chili

Healthy Recipes - Stovetop Chili | Johns Hopkins Medicine

×

Try this classic Simple Cooking with Heart chili recipe that's good for your heart. It's ready in 30 minutes!

Tailgate Chili

Calories

297 Per Serving

Protein

31g Per Serving

Fiber

7g Per Serving

Cost Per Serving

$3.44

Calories Total Fat Saturated Fat Trans Fat Polyunsaturated Fat Monounsaturated Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein
297
6.0 g
2.5 g
0.5 g
0.5 g
2.5 g
62 mg
288 mg
29 g
7 g
8 g
31 g

Dietary Exchanges
1 starch, 3 1/2 lean meat, 3 vegetable

  • 1 lb. 95% lean ground beef (or ground white meat chicken or turkey for a healthier option)
  • 1 medium onion (chopped)
  • 1 medium green bell pepper (chopped)
  • 1 medium jalapeño (optional, only if you spicy chili), chopped
  • 4 clove minced, fresh garlic OR
  • 2 tsp. jarred, minced garlic
  • 1 Tbsp. chili powder
  • 1 Tbsp. ground cumin
  • 1/2 tsp. ground coriander
  • 15.5 oz. canned, no-salt-added or low-sodium pinto or kidney beans, rinsed, drained
  • 14.5 oz. canned, no-salt-added, or, low-sodium, diced tomatoes (undrained)
  • 3/4 cup jarred salsa (lowest sodium available)
  1. Spray large saucepan with cooking spray. Cook beef and onion over medium-high heat for 5-7 minutes, stirring constantly to break up beef. Transfer to colander and rinse with water to drain excess fat. Return beef to pan.
  2. Stir in bell pepper, garlic, chili powder, and cumin, and cook for 5 minutes, stirring occasionally.
  3. Add remaining ingredients and bring to a boil. Reduce to simmer, cover and cook for 20 minutes.
  4. Optional – serve topped with low-fat grated cheese, a dollop of fat-free sour cream, sliced avocado, snipped cilantro or chopped green onions.

Tip: if you want 5-alarm chili, add 1 teaspoon cayenne pepper

Print Recipe

Try this classic Simple Cooking with Heart chili recipe that's good for your heart. It's ready in 30 minutes!

Tailgate Chili

Calories

297 Per Serving

Protein

31g Per Serving

Fiber

7g Per Serving

Cost Per Serving

$3.44 View Full Nutritional Info ×

Calories Total Fat Saturated Fat Trans Fat Polyunsaturated Fat Monounsaturated Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein
297
6.0 g
2.5 g
0.5 g
0.5 g
2.5 g
62 mg
288 mg
29 g
7 g
8 g
31 g

Dietary Exchanges
1 starch, 3 1/2 lean meat, 3 vegetable

  • 1 lb. 95% lean ground beef (or ground white meat chicken or turkey for a healthier option)
  • 1 medium onion (chopped)
  • 1 medium green bell pepper (chopped)
  • 1 medium jalapeño (optional, only if you spicy chili), chopped
  • 4 clove minced, fresh garlic OR
  • 2 tsp. jarred, minced garlic
  • 1 Tbsp. chili powder
  • 1 Tbsp. ground cumin
  • 1/2 tsp. ground coriander
  • 15.5 oz. canned, no-salt-added or low-sodium pinto or kidney beans, rinsed, drained
  • 14.5 oz. canned, no-salt-added, or, low-sodium, diced tomatoes (undrained)
  • 3/4 cup jarred salsa (lowest sodium available)
  1. Spray large saucepan with cooking spray. Cook beef and onion over medium-high heat for 5-7 minutes, stirring constantly to break up beef. Transfer to colander and rinse with water to drain excess fat. Return beef to pan.
  2. Stir in bell pepper, garlic, chili powder, and cumin, and cook for 5 minutes, stirring occasionally.
  3. Add remaining ingredients and bring to a boil. Reduce to simmer, cover and cook for 20 minutes.
  4. Optional – serve topped with low-fat grated cheese, a dollop of fat-free sour cream, sliced avocado, snipped cilantro or chopped green onions.

Tip: if you want 5-alarm chili, add 1 teaspoon cayenne pepper

This digest-size recipe booklet contains 28 recipes, including Baked Flautas, Carne Asada with Chimichurri Sauce, Macaroni and Cheese with Spinach, Vegetable Migas, Jerk Tilapia Tacos with Zoodle Slaw, and Slow Cooker Thai Chicken Soup; blood pressure info and AHA recommended blood pressure levels; Blood Pressure Measurement Instruction infographic; an inspiring personal story shared by a GR Real Woman; full-color interior and photos; glossy cover; AHA dietary and lifestyle recommendations; Go Red Get Fit info; updated messaging and info about GRFW; and warning signs for heart attack and stroke.

  Shop Heart 

Source: https://recipes.heart.org/en/recipes/tailgate-chili

Healthy Turkey Chili Recipe (Stove Top, Slow Cooker or Instant Pot)

Healthy Recipes - Stovetop Chili | Johns Hopkins Medicine

Home » Dinner Recipes » Healthy Turkey Chili Recipe (Stove Top, Slow Cooker or Instant Pot)

This Healthy Turkey Chili Recipe can be made on the stove top, or in your slow cooker or Instant Pot! Everyone who tries it says this is the best turkey chili!

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Do you love the prep ahead convenience of your slow cooker? Or do you the convenience of the Instant Pot for getting dinner on the table quickly after work? Maybe you don’t have a slow cooker or an Instant Pot and prefer to cook your meals on the stove. Stove, slow cooker or Instant Pot… all three will work to make this Healthy Turkey Chili Recipe for your family.

This chili recipe is based off of the chili that my sister always makes. I’ve made just a few changes to her recipe, as well as tested it in the Instant Pot and slow cooker. I want you to have options when it comes to making chili!

We recommend mixing pasta into the chili leftovers for a new meal the next day. Add some shredded cheese and you have chili mac!

It’s going to be cold and rainy here for the rest of the week… perfect chili weather! If you try this recipe, leave a comment below to let me know how you it. Or share a photo on Instagram and tag me. I love to see what you’re cooking!

This Slow Cooker Turkey Chickpea Chili is my other favorite healthy turkey chili recipe. You can also make it on the stove top or in the Instant Pot using the methods in the recipe card below.

To make this Healthy Turkey Chili Recipe on the stove top:

  • If you don’t have a slow cooker or Instant Pot, or you just prefer to have a pot of chili simmering away on your stove, the stove top method is for you!
  • You’ll cook everything in one pot, so clean up is easy.
  • Simmer your chili for 1-2 hours before serving, depending on how much time you have.

To make this Healthy Turkey Chili Recipe in the slow cooker:

  • If you prefer to prep dinner early in the day, the slow cooker method is for you.
  • I have this 5 quart slow cooker and highly recommend it.
  • The chili cooks on high for 3-4 hours or low for 6-8 hours. You can let it cook for up to 10 hours on low if you’ll be the house all day for work.
  • You will need to brown the turkey in a pan on the stove before you can cook the chili in your slow cooker. You’ll cook the onion in the same pan.
  • Before transferring the onion and meat to your slow cooker, add the garlic, spices and tomato paste. Then stir in the broth and scrape up any bits from the bottom of the pan.
  • You might also my Slow Cooker White Chicken Chili.

To make this Healthy Turkey Chili Recipe in the Instant Pot:

  • My favorite way to make this Healthy Turkey Chili Recipe is in my Instant Pot because it really develops the flavors of the chili in a short amount of time.
  • Since Instant Pots have a saute setting, you can soften the onion and brown the meat right in the Instant Pot!
  • The first time I made this chili in my Instant Pot, I got a “burn” warning. I don’t want this to happen to you, so I did more recipe testing to find some tricks to avoid it: (1) After adding the broth, stir the ingredients well, scraping up any bits from the bottom of the pot. You don’t want any pieces of meat stuck there to burn. (2) Add the tomatoes and beans last and do not stir them in. High starch foods beans can cause your Instant Pot to give a “burn” warning, so we don’t want them near the bottom of the pot.
  • Try my classic Instant Pot Beef Chili next!

Other tips and tricks for making this Healthy Turkey Chili Recipe:

  • You can make this recipe even healthier by adding more veggies. I recommend chopped bell peppers (add them with the onion) or chopped spinach (fresh or frozen, stir it in at the end, after cooking).
  • Use your favorite kinds of beans. The recipe calls for black, pinto and kidney beans. Chickpeas or cannellini beans are other good options.
  • Stir in cooked pasta and shredded cheddar cheese to make an easy chili mac. Or, for a vegetarian chili mac try my Slow Cooker Vegetarian Chili Mac recipe.
  • You can make this chili up to two days ahead and store it in the refrigerator. It also freezes well for up to two months.

Print Pin

This Healthy Turkey Chili Recipe can be made on the stove top, or in your slow cooker or Instant Pot! Everyone who tries it says this is the best turkey chili!

Course Main Course

Cuisine American

Keyword chili recipe, healthy chili, healthy turkey chili, instant pot chili, slow cooker chili, turkey chili

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 20 mins

Servings 6 servings

Calories 459kcal

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 pound lean ground turkey
  • 4 cloves garlic minced
  • 1 tablespoon brown sugar
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 tablespoons tomato paste
  • 2 cups low sodium chicken broth or one 14.5 ounce can
  • 28 ounce can fire roasted crushed tomatoes
  • 15 ounce can kidney beans rinsed and drained
  • 15 ounce can black beans rinsed and drained
  • 15 ounce can pinto beans rinsed and drained
  • For topping: shredded cheese, sour cream or plain Greek yogurt as desired

To Make on the Stove Top:

  • Heat olive oil in a Dutch oven or large pot over medium-high heat. Add the onion and cook 2 minutes, until onion starts to soften. Add the ground turkey and cook, stirring to crumble the meat, until turkey is cooked through, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds.
  • Add the brown sugar, chili powder, cumin, oregano, salt, pepper and tomato paste. Stir to combine. Add the broth and stir, scraping up any bits from the bottom of the pot.
  • Stir in the crushed tomatoes and beans.
  • Bring to a boil, then reduce heat to low and simmer for 1-2 hours, stirring occasionally. Cover the chili during the first part of the cook time, and then uncover during the last 30 minutes to thicken.
  • Serve chili with toppings, as desired.

To Make in the Slow Cooker:

  • Heat olive oil in a large skillet over medium-high heat. Add the onion and cook 2 minutes, until onion starts to soften. Add the ground turkey and cook, stirring to crumble the meat, until turkey is cooked through, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds.
  • Turn off the heat and add the brown sugar, chili powder, cumin, oregano, salt, pepper and tomato paste. Stir to combine. Add the broth and stir, scraping up any bits from the bottom of the pot. Pour the mixture into your slow cooker insert.
  • Add the crushed tomatoes and then beans to the slow cooker and stir.
  • Cook on high for 3-4 hours or low for 6-8 hours.
  • Stir and serve chili with toppings, as desired.

To Make in the Instant Pot (Pressure Cooker):

  • Turn Instant Pot on saute setting. Add the olive oil and onion and cook 2 minutes, until onion starts to soften. Add the ground turkey and cook, stirring to crumble the meat, until turkey is cooked through, about 5 minutes. Turn off the Instant Pot and stir in the garlic.
  • Add the brown sugar, chili powder, cumin, oregano, salt, pepper and tomato paste. Stir to combine. Add the broth and stir well, scraping up any bits from the bottom of the pot.
  • Add the crushed tomatoes and then beans on top of the meat mixture and DO NOT stir in.
  • Seal the Instant Pot lid and turn the valve to sealing. Pressure cook on high pressure (manual) for 12 minutes.
  • Allow the Instant Pot to naturally release for 10 minutes (by leaving it off after it finishes cooking). Then, carefully do a quick pressure release (use a potholder or the handle of a long spoon to carefully turn the steam release valve to venting) to release the remaining steam and pressure. Once the float valve drops down, carefully open the Instant Pot away from you, as the steam will be hot.
  • Stir and serve chili with toppings, as desired.

Serving: 1.5cups | Calories: 459kcal | Carbohydrates: 49g | Protein: 38g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 79mg | Sodium: 834mg | Fiber: 18g | Sugar: 12g

Nutrition information is an estimate.

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Source: https://kristineskitchenblog.com/healthy-turkey-chili-recipe-stovetop-slow-cooker-or-instant-pot/

Best Damn Vegan Chili Ever

Healthy Recipes - Stovetop Chili | Johns Hopkins Medicine

This may in fact just be the Best DamnVegan Chili you’ve ever tried.

Seriously, I’m not one to brag but…..this Chili recipe has placed TWICE now in various Chili Cookoffs.  I’m not kidding,  and it not only came in 2nd place (against 9 other NON-Vegan entries mind you)…… it happened in TEXAS!

Now I lived in the great state of Texas for 5 years, and it was there that I discovered that CHILI was one of the 4 basic food groups.  Meat, onions, peppers?  Yeah, THAT chili.

And something else I learned, is that Texas chili is something you don’t mess with.  Noodles are definitely NOT allowed, let alone carrots or celery or any other weird ingredients.

Imagine my horror one day when I found a popular vegan chili recipe that included amongst other things, dates!  I know right?  Dates!?  

So in order to preserve what is right and true in the world, allow me to introduce you to what Texas Style Vegan Chili is SUPPOSED to be.

Best Damn Vegan Chili Ever | Brand New Vegan

“Chili concocted outside of Texas is usually a weak, apologetic imitation of the real thing. One of the first things I do when I get home to Texas is to have a bowl of red. There is simply nothing better.”
Lyndon B. Johnson, 36th President of the United States

I know….. you’re asking how you can have Texas Chili without the meat?   Well believe it or not, this recipe holds up just fine without any.

Because first and foremost, Texas chili is all about that spice.  That magical blend of spices and peppers that gives Chili that distinctive flavor we all know and love.

But If you do insist on some kind of chewy goodness in your chili, then it’s about finding a substitute that works.

And I’m not talking about those soy-based meatless ‘crumbles’ either.  Those are about as processed and unhealthy as a whole box of twinkies.

There are LOTS of meat alternatives, but just remember this chile will stand up on its own just fine….

Here are just a few ideas…..

  • An extra can of Beans (pinto, kidney, or black)
  • Seitan
  • Dried Bulgur
  • Portobella Mushrooms
  • My Cauliflower Taco Crumbles
  • Butler Soy Curls

Whatever you use, prepare your onions, bell peppers, and garlic first…

Once you’re veggies are nice and translucent, then add in your meat substitute and cooked until heated through, mixing well.

Then add the tomatoes, tomato sauce, broth, beans, and spices.  You can adjust the amount of jalapeño to your own individual taste, basically making this as spicy as you wish.

The Masa Harina is a trick I learned to help thicken the chili.  Nobody s runny chili – right?  Just sprinkle a little on top of the chili and then stir it in.  It also adds just a hint of corn tamale flavor – perfect for Texas Chili.

After everything comes to a nice slow boil, turn down the heat and let it simmer as long as you can stand it.  At least 15 minutes to half an hour – but the longer the better.  And although I haven’t tried it – you could probably just plop all these ingredients in a slow cooker for the day.

Talk about easy.

I never get tired of good Vegan Chili and THIS my friends, is as good as it gets….

And if someone offers you chili with rutabagas or some other weird ingredients…..  

RUN!  

Source: https://www.brandnewvegan.com/recipes/soups/best-damn-vegan-chili-ever

A Historical Lesson in Disease Containment

Healthy Recipes - Stovetop Chili | Johns Hopkins Medicine

Another physician, this one unnamed, noted that regular motion appeared to help. “Dr. Rush,” he wrote, “informs us that he saw three persons who had been cured of consumption by the hardships of military life in the Revolutionary War.

” The writer himself advised slightly less strenuous activities: horseback riding, hunting, and “muscular training” that could be done indoors. Sanatoriums were designed to allow patients to go out into the open air, with the aim of strengthening their bodies enough to withstand the disease’s assault.

In a 1966 poem, David Cheshire described “white beds placed out, neatly in the sun” and “the delicate, antiseptic scrape of the surf / over the beach” at a French sanatorium—an idyllic scene for a medical facility.

When they weren’t outdoors, patients at some facilities were able to listen to the radio, watch movies, or even attend live talks from visiting lecturers.

Contained within a community of fellow tuberculosis sufferers, they could also socialize inside the facilities—a feature shared now by the emergency hospitals in Wuhan.

“My friends,” Ruth Reed wrote of her fellow patients, “know how to make the days easier.”

Read: The dos and don'ts of social distancing

But the facilities were not resorts. The sanatorium, Cheshire wrote, was “a place / unplagued by uncertainties.

” Patients lived by strict routines intended to help manage their disease, until they grew well enough to return to the wider world.

Despite that “red tape and reliance on rules,” William Garrott Brown, another tuberculosis patient, wrote in 1914, “for the mass of us, a sanitarium is best.” But, he asserted, “the real sanitariums are far too few.”

Once begun, the movement developed quickly; between 1900 and 1925, the number of beds in sanatoriums across the United States increased from roughly 4,500 to almost 675,0000.

But, Mooney, the Johns Hopkins professor, said, “these places never catered toward the vast majority of cases … although provision increased a lot in the early 20th century, it was never really enough to cope with the demand.”

And, he notes, many ailing people lacked the money they needed to buy themselves entry into facilities, or support them and their families while they were there.

“It was more imaginable for a person of resources and wealth to contemplate [going into a sanatorium] than it would be for somebody who was a working-class poor breadwinner,” Mooney said. “Just taking months off work wasn’t a possibility for everyone.”

Questions of disease and civic duty, he said, were complicated by the weight of patients’ other responsibilities: jobs, families, homes that could not easily be left behind.

Even after scientists realized the importance of containment, Western nations failed to build a health infrastructure that could effectively combat the infectious diseases of the 19th and 20th centuries.

Tuberculosis killed hundreds of thousands of people living in Europe and the United States in the 1800s, but as the century turned and a new one began, most people who contracted the disease continued to live at home and go to work.

“I think if you’re going to ask people to do these things”—to enter sanatoriums and isolation hospitals, or even to self-quarantine in their homes for extended periods of time—“you’re going to have to have social-support networks in place,” Mooney said. Spaces can only contain a disease, after all, if the people carrying it have the motivation, and the means, to use them.

We want to hear what you think about this article. Submit a letter to the editor or write to letters@theatlantic.com.

Annika Neklason is an assistant editor at The Atlantic.

“,”author”:null,”date_published”:”2020-03-21T15:03:17.000Z”,”lead_image_url”:”https://cdn.theatlantic.com/thumbor/_oOT8HJ_KyralYLOeAfspy9_ApA=/0x962:1963×1984/960×500/media/img/mt/2020/03/GettyImages_92931677_crop/original.jpg”,”dek”:null,”next_page_url”:null,”url”:”https://www.theatlantic.com/health/archive/2020/03/tuberculosis-sanatoriums-were-quarantine-experiment/608335/”,”domain”:”www.theatlantic.com”,”excerpt”:”Tuberculosis sanatoriums offered patients fresh air, entertainment, and socialization—for those who could afford them.”,”word_count”:1,”direction”:”ltr”,”total_pages”:1,”rendered_pages”:1}

Source: https://www.theatlantic.com/health/archive/2020/03/tuberculosis-sanatoriums-were-quarantine-experiment/608335/

Homemade Beef Chili

Healthy Recipes - Stovetop Chili | Johns Hopkins Medicine

Jump to Recipe Print Recipe

A Homemade Beef Chili Recipe that’s healthy, hearty, filling, and so delicious! Made with lean ground beef, beans, diced tomatoes, and chili spices. This easy beef and bean chili make for a perfect weeknight dinner recipe the whole family will enjoy.

This homemade chili recipe is easy to put together, thick, hearty and can be made on your stovetop or slow cooker. This protein-packed chili recipe is made with lean ground beef, beans, and the perfect blend of seasonings.

It may be a bit spicy for some and for children. So, for a mild version, we recommend skipping on the cayenne pepper and use one tablespoon of mild chipotle powder or some paprika and cumin.

We have included a substitution for the chipotle peppers in the recommended substitutions further down.

HOW TO MAKE HOMEMADE CHILI

Making this homemade chili recipe is quite easy. It can be made either on your stovetop or slow cooker.

BEEF CHILI ON STOVETOP

  • Cook onions and garlic: Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the garlic, and cook for another minute, or until fragrant.
  • Add tomato paste and beef:  Next, add the tomato paste and cook, stirring constantly, for 1 more minute. Then add the minced beef and cook, breaking the meat up into smaller chunks, for 8-10 minutes, or until no longer pink.

    Drain the fat from the beef and return the pot to the heat.

  • Stir in seasonings: Next, add the chili powder, cumin, oregano, paprika, cayenne (if using), and a generous pinch of salt and pepper. Cook, stirring often, for 2 minutes to toast the spices.

  • Add the bell peppers, kidney beans, and chopped tomatoes, chipotle peppers, and bring to a
    boil over high heat. Reduce the heat to medium-low and simmer for 20 minutes.
  • Serve: Taste the chili and add additional salt and pepper, if necessary.

Serve the chili in bowls and top with freshly chopped cilantro/ parsley, grated cheddar, sour
cream, and sliced spring onions.

HOW TO MAKE BEEF CHILI IN A SLOW COOKER

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the onion, garlic, minced beef, and a pinch of salt and pepper, and cook for 5 minutes, or until the meat is browned (it doesn’t need to be cooked through at this point). Drain the fat from the beef and stir in the tomato purée.
  3. Transfer the beef mixture to a 6-qt slow cooker, and add the chili powder, cumin, oregano, paprika, cayenne (if using), bell peppers, chipotle peppers, kidney beans, and chopped tomatoes. Season with another pinch of salt and pepper.
  4. Cover and cook on low for 6-8 hours, or high for 5-6 hours. Taste and add additional salt and pepper, if necessary.
  5. Serve the chili in bowls with grated cheddar, sour cream, and thinly sliced spring onions.

SUBSTITUTIONS FOR THE BEEF CHILI

  • Meat: You may use other types of meat ground chicken or turkey.
  • Vegetarian Version: Skip the meat and add more beans white or black beans.
  • Chipotle Peppers in Adobo sauce: This may make the chili spicy for kids. Skip and add a bit more smoked paprika. You may be able to find mild chipotle powder.

BEEF CHILI TOPPINGS

  • freshly chopped cilantro or parsley
  • Grated cheddar cheese
  • Sour cream
  • Avocados
  • Jalapenos
  • Thinly sliced spring onions

Can you use beef broth in chili

Using beef broth is not necessary for this easy homemade chili recipe. The diced tomatoes along with the other ingredients will make enough broth.

Plus you need the chili to have a thick consistency. If the chili is too thick and you would to add broth, any broth will work whether you add beef, chicken, or vegetable broth. Careful not to add too much broth.

About one cup should be enough.

Do you drain beans for chili

We prefer to drain and rinse beans regardless of what we are preparing. Rinsing beans is a personal preference since the starchy liquid it comes in is harmless.

When using the beans on salads, we would say definitely yes do rinse them! The slimy liquid contains starch and is high in sodium.

Rinsing is a better practice that will also remove that metallic taste of canned beans.

How to store beef chili

Place the leftover beef chili in an airtight container and store it in the fridge for 3-4 days. You may freeze for up to 3 months. To serve again, reheat in microwave or pot over your stovetop.

This is the best beef chili recipe ever! So easy to make and super delicious. We hope you love it as much as we do. If you make it, we would love to get some feedback. Please take a moment to come back and leave a review. Also, don’t forget to share it with your friends and family!

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Print RecipeHomemade chili recipe made with lean beef, beans, diced tomatoes, and chili spices.

  • 1 Tbsp Extra-Virgin Olive Oil
  • ½ Large White Onion chopped
  • 3 Garlic Cloves minced
  • 2 Tbsp Tomato Purée (paste)
  • 1½ lbs Lean Ground Beef
  • 1½ Tbsp Chili Powder
  • 1 Tsp Ground Cumin
  • 1 Tsp Dried Oregano
  • 1 Tsp Smoked Paprika
  • ½ Tsp Cayenne Pepper (optional)
  • Kosher salt and freshly ground black pepper to taste
  • 2 Bell Peppers diced
  • 2-3 Chipotle Peppers in Adobo Sauce
  • 15 oz Kidney Beans, one can drained
  • 15 oz Chopped/Diced Tomatoes
  • Freshly chopped cilantro or parsley
  • Grated cheddar cheese
  • Sour Cream
  • Thinly sliced spring onions
  • Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
  • Stir in the garlic, and cook for another minute, or until fragrant. Add the tomato purée and cook, stirring constantly, for 1 more minute.
  • Add the minced beef and cook, breaking the meat up into smaller chunks, for 8-10 minutes, or until no longer pink. Drain the fat from the beef and return the pot to the heat.
  • Add the chili powder, cumin, oregano, paprika, cayenne (if using), and a generous pinch of salt and pepper.
  • Cook, stirring often, for 2 minutes to toast the spices. Add the bell peppers, kidney beans, and chopped tomatoes, chipotle peppers, and bring to a boil over high heat.
  • Reduce the heat to medium-low and simmer for 20 minutes. Taste the chili and add additional salt and pepper, if necessary.
  • Serve the chili in bowls and top with freshly chopped cilantro/ parsley, grated cheddar, sour cream, and sliced spring onions.
  • Heat the olive oil in a large skillet over medium heat.
  • Add the onion, garlic, minced beef, and a pinch of salt and pepper, and cook for 5 minutes, or until the meat is browned (it doesn’t need to be cooked through at this point).
  • Drain the fat from the beef and stir in the tomatopurée. Transfer the beef mixture to a 6-qt slow cooker, and add the chili powder, cumin, oregano, paprika, cayenne (if using), bell peppers, chipotle peppers, kidney beans, and chopped tomatoes.
  • Season with another pinch of salt and pepper. Cover and cook on low for 6-8 hours, or high for 5-6 hours.
  • Taste and add additional salt and pepper, if necessary. Serve the chili in bowls with grated cheddar, sour cream, and thinly sliced spring onions.

Calories: 211kcal | Carbohydrates: 16g | Protein: 22g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 374mg | Potassium: 693mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1862IU | Vitamin C: 45mg | Calcium: 59mg | Iron: 4mg

  • Homemade Vegetable Beef Soup

Source: https://healthyfitnessmeals.com/homemade-beef-chili/