Healthier Ground Beef Chili

Why You’ll Love This Recipe

I enjoy this chili because it comes together easily in one pot and has the perfect balance of smoky, spicy, and savory flavors. The fire-roasted tomatoes give it a depth of flavor, while the beans and lean beef make it filling and wholesome. It’s a great dish for meal prep, family dinners, or even game day gatherings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
2 tablespoons olive oil
1 medium red onion diced
1 red bell pepper finely diced
3 cloves 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
14 ounces (1 can) kidney beans drained and rinsed
14 ounces (1 can) black beans drained and rinsed
14 ounces (1 can) fire-roasted diced tomatoes

Directions

1. I heat the olive oil in a large pot over medium heat.
2. I add the diced onion and red bell pepper, cooking for about 5 minutes until they soften.
3. I stir in the garlic and tomato paste, cooking for another minute until fragrant.
4. I add the salt, smoked paprika, cumin, chili powder, and black pepper, stirring well to coat the vegetables.
5. I add the ground beef and cook, breaking it apart with a spoon, until it’s browned all over.
6. I pour in the beef broth, kidney beans, black beans, and fire-roasted tomatoes.
7. I bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 30–40 minutes until the chili thickens and flavors come together.
8. I taste and adjust seasoning before serving.

Servings and Timing

This recipe makes about 6 servings. It takes me around 15 minutes to prepare and about 40 minutes to cook, so the total time is just under an hour.

Variations

Sometimes I add corn for extra sweetness or swap the beef for ground turkey or chicken for a lighter option. If I want more spice, I add diced jalapeños or a pinch of cayenne pepper. For a smoky kick, I like stirring in a little chipotle in adobo.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze portions for up to 3 months. When reheating, I warm the chili on the stovetop over medium heat or in the microwave, adding a splash of broth if it’s too thick.

FAQs

Can I make this chili vegetarian?

Yes, I leave out the beef and use extra beans or lentils instead.

Do I have to use fire-roasted tomatoes?

No, but I like them because they add a smoky flavor. Regular diced tomatoes work fine too.

Can I make this in a slow cooker?

Yes, I brown the beef and vegetables first, then transfer everything to the slow cooker and cook on low for 6–8 hours.

What toppings go well with this chili?

I like adding avocado, shredded cheese, sour cream, cilantro, or tortilla chips.

Can I use ground turkey instead of beef?

Yes, I often swap ground turkey for a leaner option.

How do I thicken chili if it’s too soupy?

I let it simmer longer uncovered or mash some of the beans into the broth.

Is this chili spicy?

It’s mildly spiced. If I want more heat, I add extra chili powder or fresh chili peppers.

Can I use fresh tomatoes instead of canned?

Yes, but I usually cook them down a bit longer to get the same depth of flavor.

How long does chili last in the freezer?

It keeps well for up to 3 months in a freezer-safe container.

Can I double this recipe?

Yes, I often double it for meal prep or to feed a crowd it scales well.

Conclusion

I love making healthier ground beef chili because it’s flavorful, filling, and so easy to adapt. It’s a dish that brings comfort and warmth while still being packed with nourishing ingredients. Whether I’m cooking it for family or freezing extra for later, it always hits the spot.

Print