This healthier beef chili will be your new go-to chili recipe the whole family will love! It's got a rich blend of flavors and lots of vegetables and beans.
You'll use lean ground beef to lower the fat content, but this is still a protein-rich and filling meal.
This is the best chili recipe for a chilly day when you want a warming and hearty meal.
It's a classic beef chili with two types of beans, bell peppers, tomatoes, and a flavorful spice blend. This one-pot meal does take some simmering time, but it's not hard to make, and you can pull it together for a weeknight meal.
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Ingredients
Here's what you'll need to make this easy homemade chili recipe.
- Lean Ground Beef
- Canned Red Kidney Beans
- Canned Black Beans
- Canned Fired Roasted Diced Tomatoes
- Red Onion
- Red Bell Pepper
- Beef Broth or Beef Stock
- Tomato Paste
- OIive Oil or Avocado Oil
- Kosher Salt
- Smoked Paprika
- Ground Cumin
- Chili Powder
- Ground Black Pepper
See the recipe card for quantities.
Instructions
Heat the oil in a large dutch oven over medium-high heat. Once it's hot, add the diced onion and bell pepper and sauté for 5 minutes, stirring occasionally.
Add the minced garlic and allow it to cook for 30 seconds.
Then add the tomato paste, salt, paprika, cumin, chili powder, and ground black pepper. Stir and sauté for 1 minute.
Add the ground beef to the pot and break it up with the back of a spoon. Allow it to cook for 4 to 5 minutes or until browned.
Add the beef broth, kidney beans, black beans, and diced tomatoes to the pot. Increase the heat and bring to a low boil.
Cover and allow to simmer for 15 minutes on low or medium heat. Then remove the lid and stir. Allow the chili to simmer for another 15 minutes until reduced.
Serve immediately or save in the refrigerator for up to 4 days.
More Great Chili Recipes
Try one of our other favorite ways to make chili.
- Ground Turkey Chili
- Black Bean Chili Recipe
- Black Bean Chili Recipe
- Chicken Chili with Black Beans
- Slow Cooker Turkey Pumpkin Chili
Substitutions & Variations
Here are some optional swaps you can make to this recipe.
- Spices - feel free to increase the heat level of this chili - if you'd like it hotter, add another type of dried chile powder or cayenne pepper. Check out our whole post on the best spices for chili.
- Tomatoes - you can sub the diced tomatoes for the same amount of tomato sauce.
- Peppers - you can swap the diced bell pepper for a small can of diced green chiles.
Toppings for Chili
You don't need to add anything else to this chili, but if you do like toppings, here are some great ideas!
- Cheese - grated cheddar cheese, crumbly feta cheese, shredded pepper jack cheese, or mozzarella cheese are all great options.
- Sliced peppers - you can add some diced sweet bell peppers, diced chipotle peppers, or sliced jalapenos to the top of your bowl.
- Something creamy - add a dollop of sour cream or Greek yogurt to make your chili extra creamy.
- Onions - diced red onion or sliced green onions make for a flavorful, kicky topping.
- Avocado - diced avocado makes for a flavorful and pretty topping as well!
- Chips - corn chips or tortilla chips can also be used as a topping or served alongside to dip in your chili.
Storage
The cooked chili will keep for up to 4 days in the refrigerator when stored in an airtight container. Reheat in a microwave safe bowl.
You can also freeze it for up to 3 months.
Tips for Making this Recipe
Cooking Tips - Stir the chili occasionally as it simmers. If it's sticking to the bottom of the pot, reduce the heat.
Recommended Tools - I highly recommend using a large heavy-bottomed pot to make this recipe. Something like a dutch oven works well because it distributes the heat evenly while the chili simmers.
If you try this recipe, let us know! Connect with us on Instagram and share your photos, or leave us a star rating.
Healthier Ground Beef Chili
This hearty beef chili is made healthier with lean ground beef and the addition of plenty of veggies and beans.
Ingredients
- 2 tablespoons olive oil
- 1 medium red onions onion, diced
- 1 red bell pepper, finely diced
- 3 cloves of garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon ground black pepper
- 1 pound lean ground beef
- 3 cups beef broth
- 1 (14-ounce) can kidney beans, drained and rinsed
- 1 (14-ounce) can black beans, drained and rinsed
- 1 (14-ounce) can fire-roasted, diced tomatoes
Instructions
- Heat the oil in a large Dutch oven or pot over medium-high heat. Once it's hot, add the diced onion and bell pepper and sauté for 5 minutes, stirring occasionally.
- Add the minced garlic and allow it to cook for 30 seconds. Then add the tomato paste, salt, paprika, cumin, chili powder, and ground black pepper. Stir and sauté for 1 minute.
- Add the ground beef to the pot and break it up with the back of a spoon. Allow it to cook for 4 to 5 minutes or until browned.
- Add the beef broth, kidney beans, black beans, and diced tomatoes to the pot. Increase the heat and bring to a low boil.
- Cover and allow to simmer for 15 minutes. Reduce to low heat once the mixture starts to bubble. Remove the lid and stir. Allow the chili to simmer for another 15 minutes, stirring occasionally, until reduced.
- Serve immediately or save in the refrigerator for up to 4 days.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 526Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 101mgSodium: 1314mgCarbohydrates: 37gFiber: 11gSugar: 8gProtein: 45g
