Seriously Good Healthy Chili Recipe Anyone Can Make

Let’s be honest: when you think of chili, words like “heavy,” “greasy,” or “diet-buster” might come to mind. It’s often seen as the ultimate comfort food indulgence, something you save for a cheat day. You crave that rich, spicy, and satisfying bowl but worry about the calories and fat that usually come with it.

You’re looking for a recipe that delivers all the classic, robust flavor of a slow-simmered chili but aligns with your healthy lifestyle. You want a meal that’s packed with protein and vegetables, something that can support weight loss goals, not sabotage them. The challenge is finding a recipe that doesn’t sacrifice taste for nutrition.

The great news is that yes, chili can be incredibly healthy! By using lean protein like ground turkey, packing it with fiber-rich beans and vegetables, and controlling the sodium with a homemade spice blend, you create a balanced, high-protein meal that’s perfect for weight loss and heart health. After testing countless variations, we’ve perfected the balance of rich flavor and wholesome ingredients in a recipe that delivers on taste and nutrition every single time.

The Seriously Good Healthy Chili Recipe (Updated for 2025)

Our seriously good healthy chili recipe uses lean ground turkey, two types of beans, fire-roasted tomatoes, and a robust spice blend for maximum flavor. The process is simple: brown the meat with onions and peppers, bloom the spices for depth, then combine all the ingredients and let them simmer to perfection. Best of all, this recipe is incredibly versatile and has been tested to provide foolproof results whether you choose to make it on the stovetop, in a slow cooker, or in an Instant Pot.

1. Core Ingredients & Flavor Base

• Ingredients:
  • 1 tbsp olive oil
  • 1 large yellow onion, chopped
  • 2 bell peppers (any color), chopped
  • 3-4 cloves garlic, minced
  • 1.5 lbs lean ground turkey (or 93/7 lean ground beef)
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper
  • 2 tbsp tomato paste
  • 1 (28-ounce) can crushed tomatoes (fire-roasted recommended)
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1.5 cups low-sodium chicken or beef broth
• Instructions:
  1. Sauté Aromatics: Heat olive oil in a large Dutch oven or pot over medium-high heat. Add the chopped onion and bell peppers and cook until softened, about 5-7 minutes.
  2. Brown the Meat: Add the ground turkey to the pot. Cook, breaking it up with a spoon, until it’s browned and no longer pink. Drain any excess fat if necessary.
  3. Bloom Spices: Stir in the minced garlic and cook for 1 minute until fragrant. Add the chili powder, cumin, oregano, smoked paprika, salt, and pepper. Stir constantly for 30 seconds. Add the tomato paste and cook for another minute, stirring to coat the meat and veggies. This step is crucial for deep flavor.

Pro-Tip: Don’t skip “blooming” the spices and cooking the tomato paste. This small step toasts the spices and caramelizes the paste, creating a much richer, less raw-tasting flavor base for your chili.

Pin this ingredient list for your next grocery run!

2. Method 1: Classic Stovetop Simmer

• Instructions:
  1. Combine & Simmer: After completing the “Core Ingredients & Flavor Base” steps in the same pot, stir in the crushed tomatoes, rinsed beans, and broth. Scrape any browned bits from the bottom of the pot.
  2. Bring to a Boil: Increase the heat to bring the chili to a gentle boil.
  3. Reduce & Cover: Once boiling, reduce the heat to low, cover the pot, and let it simmer for at least 45 minutes, stirring occasionally. For best results and deeper flavor, simmer for 1.5 to 2 hours.
  4. Adjust Consistency: If the chili is too thick, add a splash more broth. If it’s too thin, remove the lid for the last 20-30 minutes of simmering to allow it to reduce.

Lesson Learned: The longer you let chili simmer, the more the flavors will meld and deepen. If you have the time, a 2-hour simmer is the gold standard for a truly unforgettable stovetop chili.

Love one-pot meals? Save this classic stovetop method!

3. Method 2: Easy Slow Cooker Chili

• Instructions:
  1. Prepare Flavor Base: Complete the “Core Ingredients & Flavor Base” steps (sautéing veggies, browning meat, blooming spices) in a skillet on the stovetop. This is a crucial step for flavor and is highly recommended.
  2. Transfer to Slow Cooker: Scrape the cooked meat and vegetable mixture into the basin of your slow cooker.
  3. Add Remaining Ingredients: Add the crushed tomatoes, rinsed beans, and broth to the slow cooker. Stir everything to combine.
  4. Cook: Secure the lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

Pro-Tip: While you can dump all raw ingredients into a slow cooker, taking 10 minutes to brown the meat and sauté the aromatics first makes a massive difference in the final flavor. It creates a depth that can’t be achieved otherwise.

Perfect for busy weeknights! Save this slow cooker hack.

4. Method 3: Quick Instant Pot Chili

• Instructions:
  1. Sauté in Pot: Set your Instant Pot to the “Sauté” function. Add the olive oil, onion, and peppers and cook until soft. Add the ground turkey and brown it. Stir in the garlic, spices, and tomato paste as described in the “Flavor Base” steps. Press “Cancel”.
  2. Deglaze: Pour in about 1/2 cup of the broth and scrape all the browned bits from the bottom of the pot to prevent a “Burn” notice.
  3. Layer Ingredients: Add the rest of the broth, then add the rinsed beans. Pour the crushed tomatoes on top of everything, but do not stir.
  4. Pressure Cook: Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 15 minutes.
  5. Release Pressure: Let the pressure release naturally for 10 minutes, then perform a quick release for any remaining pressure. Stir well before serving.

Lesson Learned: The key to avoiding the “Burn” notice in an Instant Pot is layering. Keep the thick ingredients like tomatoes on top, away from the heating element at the bottom. Deglazing the pot is also a non-negotiable step!

Need dinner fast? Pin this 15-minute pressure cooker method!

@clairehodginss

EASY HEALTHY CHILI 🌶🧅🫑 This healthy chili is one of my favorite cozy fall dinners! Each serving is packed with 37g of protein, fiber and lots of flavor. It can even be prepped ahead of time for a quick, easy dinner or lunch! I love using bone broth to add extra protein to this chili, plus bone broth is full of collagen and nutrients that are great for your gut health, and overall health! Makes 4 servings: about 346 calories, 37g protein, 26g carbs, 9g fat each Ingredients: – 1 tsp olive oil – 1 lb lean ground beef – 1 medium white onion, diced – 1 tbsp minced garlic – 15 oz can kidney beans, drained – 15 oz can diced tomatoes – 2 cups beef bone broth – 2 tbsp chili powder – 2 tsp paprika – 1 tsp cumin – 1 tsp dried oregano – 1 tsp salt – 1/4 tsp black pepper How to: – Start by prepping the ingredients: Dice the onion and mince the garlic. Add the chili powder, paprika, cumin, dried oregano, salt and pepper to a small bowl and stir together. – Heat olive oil in a large pot over medium-high heat. Add the ground beef and brown for 3-4 minutes, breaking up as it cooks. – Add onion and garlic and cook for another 2-3 minutes until the onion is softened. – Add drained kidney beans, the whole can of diced tomatoes, bone broth, and the spices. Stir well, then let it come to a boil. – Once it is boiling, turn the heat down to low and cover the pot with a lid. Simmer for 35-45 minutes, stirring occasionally until the chili thickens. – Serve hot, then garnish with your favorite toppings and enjoy! #healthyrecipe #easyrecipe #falldinner #fallrecipe #chili #healthychili #highprotein #cleaneating #mealprep #highproteinmealprep #easydinner #highproteindinner #soupseason

♬ original sound – Claire Hodgins

7 Ways to Customize & Serve Your Healthy Chili

You can customize your healthy chili by swapping meat for lentils (vegetarian), omitting beans (low-carb), or adding a splash of apple cider vinegar for brightness. Serve it with delicious toppings like avocado, plain Greek yogurt, and fresh cilantro, alongside a side of cornbread or a crisp green salad for a complete and satisfying meal. Here’s a chef’s guide to making this chili your own.

1. Make it Vegetarian or Vegan

• Step-by-Step Directions:
  1. Swap the Protein: Omit the ground turkey. In its place, use 1.5 cups of brown or green lentils (rinsed) or two cans of extra beans (like pinto beans). You can also use a plant-based ground meat alternative.
  2. Add Umami: Use vegetable broth instead of chicken broth. Add 1 tablespoon of soy sauce or tamari along with the broth to add a savory, “meaty” depth.
  3. Add Veggies: Consider adding 8 oz of chopped mushrooms or finely diced sweet potato with the onions and peppers for more texture and nutrients.

Pro-Tip: Lentils will absorb a lot of liquid. If making lentil chili, you may need to add an extra 1/2 to 1 cup of broth for the perfect consistency.

Share this with your favorite plant-based foodie!

2. Go Low-Carb & Keto-Friendly (No Beans)

• Step-by-Step Directions:
  1. Omit Beans: Simply leave out the black beans and kidney beans.
  2. Bulk it Up: To make up for the missing volume, add extra low-carb vegetables. Good options include 1 cup of chopped zucchini, 8 oz of chopped mushrooms, or 1 cup of chopped cauliflower florets. Add these with the onions and peppers.
  3. Watch the Tomatoes: Be mindful of the carbs in tomatoes. Stick to the amounts in the recipe and ensure your canned tomatoes have no added sugar.

Pro-Tip: To thicken a no-bean chili without carbs, whisk 1/4 teaspoon of xanthan gum with a little bit of the hot broth, then stir it back into the pot during the last 15 minutes of simmering.

Pin this for your keto meal plan!

3. The “Secret Ingredient” for Brighter Flavor

• Step-by-Step Directions:
  1. Add Acidity: After the chili has finished simmering and you’ve turned off the heat, stir in 1 to 2 teaspoons of apple cider vinegar.
  2. Alternative Acids: You can also use a squeeze of fresh lime juice for a similar effect.
  3. Why it Works: The acid cuts through the richness of the chili, brightens all the other flavors, and makes the whole dish taste more balanced and less heavy.

Lesson Learned: Many award-winning chili recipes use a touch of vinegar. It’s a professional chef’s trick that seems counterintuitive but works wonders to wake up the flavors, especially in a dish that has simmered for a long time.

Try this flavor hack and taste the difference!

4. The Best Healthy Toppings

• Materials Needed:
  • Plain Greek Yogurt (instead of sour cream for more protein)
  • Sliced or Diced Avocado (for healthy fats)
  • Fresh Cilantro (for fresh, bright flavor)
  • Chopped Red or Green Onions (for a sharp bite)
  • Sliced Jalapeños (for extra heat)
  • A sprinkle of shredded cheddar or Monterey Jack cheese (a little goes a long way)
  • Crushed tortilla chips (look for baked, not fried)

Pro-Tip: Set up a “toppings bar” when serving a crowd. It allows everyone to customize their bowl to their dietary needs and preferences (e.g., dairy-free, extra spicy) and makes the meal more interactive and fun.

What’s your go-to topping? Pin your favorites!

5. Perfect Healthy Sides for Chili

• Materials Needed:
  • Cornbread: Look for a recipe that uses whole wheat flour or cornmeal and less sugar. Bake as muffins for built-in portion control.
  • Simple Green Salad: A crisp salad with a light vinaigrette perfectly balances the richness of the chili. Think mixed greens, cucumber, and cherry tomatoes.
  • Roasted Vegetables: Simple roasted broccoli or Brussels sprouts add extra nutrients and pair well with the chili’s flavors.
  • Quinoa or Brown Rice: Serve the chili over a scoop of quinoa or brown rice for a heartier, fiber-packed meal.

Pro-Tip: To make the ultimate side, split a baked sweet potato and ladle the chili directly on top. It’s a complete, nutrient-dense meal in one bowl.

Complete your meal! Save these perfect pairing ideas.

6. Meal Prep & Freezing Guide

• Step-by-Step Directions:
  1. Cool Completely: Allow the chili to cool completely to room temperature before storing. This is crucial for food safety.
  2. Refrigerate: Store in an airtight container in the refrigerator for up to 5 days. The flavor actually gets better on day two!
  3. Freeze: Ladle cooled chili into freezer-safe bags or containers. If using bags, lay them flat to freeze for easy, stackable storage. Leave a little headspace for expansion.
  4. Label & Store: Clearly label the container with the date. Chili can be frozen for up to 3 months.
  5. Reheat: Thaw frozen chili overnight in the fridge. Reheat gently on the stovetop or in the microwave until warmed through.

Lesson Learned: Freeze chili in individual portions. It’s perfect for a quick lunch or dinner for one, and it thaws and reheats much faster than a large, solid block of chili.

Your future self will thank you! Pin this meal prep guide.

7. Add Hidden Veggies for a Nutrient Boost

• Step-by-Step Directions:
  1. Grate Finely: Use a box grater or food processor to finely shred vegetables like zucchini, yellow squash, or carrots.
  2. Sauté with Aromatics: Add the shredded vegetables to the pot at the same time as the chopped onions and bell peppers.
  3. Cook Down: Because they are finely grated, they will cook down and “melt” into the chili sauce, becoming virtually undetectable while adding moisture, vitamins, and fiber.

Pro-Tip: A cup of riced cauliflower is another fantastic hidden veggie option. It adds bulk and nutrients with a very mild flavor that gets completely absorbed by the chili spices.

Save this sneaky trick for a picky eater-approved meal!

Key Takeaways: Your Quick Guide to Seriously Good Healthy Chili

• Build Your Base: Always brown your meat and “bloom” your spices and tomato paste before adding liquids. This is the #1 rule for deep, rich flavor.
• Choose Lean & Smart: Use lean ground turkey or beef, low-sodium broth, and load up on fiber-rich beans and vegetables to maximize nutrition.
• Low and Slow is Best: Whether on the stove or in a slow cooker, a long, gentle simmer is key to letting the flavors meld perfectly.
• Don’t Forget the Finish: A small splash of acid like apple cider vinegar or lime juice at the end will brighten the entire dish.
• Freeze for Later: Chili is the perfect meal prep dish. It freezes beautifully and tastes even better the next day.

People Also Ask About Healthy Chili

Is chili healthy when trying to lose weight?

Absolutely. A healthy chili recipe is excellent for weight loss because it’s high in protein and fiber from lean meat and beans, which helps keep you full and satisfied for longer. By controlling the ingredients, you create a low-calorie, nutrient-dense meal that can help boost metabolism and control appetite.

What is the secret ingredient that makes chili taste better?

A “secret ingredient” that elevates chili is a small amount of acid added at the end of cooking. One to two teaspoons of apple cider vinegar or a squeeze of fresh lime juice can brighten the flavors, cut through the richness, and make the entire dish taste more complex and balanced.

How can I make my chili healthier without sacrificing flavor?

To make chili healthier without losing flavor, use lean protein (93/7 ground turkey or beef), use low-sodium broth, and pack it with extra vegetables like peppers, onions, and even hidden zucchini. The real key is to build a powerful flavor base by blooming your own spice blend (chili powder, cumin, smoked paprika) in the pot.

What is a healthy side to have with chili?

Healthy sides that pair wonderfully with chili include a simple green salad with vinaigrette, roasted vegetables like broccoli, or a baked sweet potato. If you want a starch, serving the chili over a scoop of quinoa or brown rice is a great option. For a lighter take on cornbread, look for a whole-grain, low-sugar recipe.

Final Thoughts

Making a delicious, comforting, and genuinely healthy chili is not only possible but also incredibly easy and rewarding. This recipe proves that you don’t have to choose between a meal that tastes good and a meal that is good for you. With a foundation of lean protein, fiber-filled beans, and a symphony of spices, you have a powerhouse dish that works for a cozy night in, a week of meal-prepped lunches, or feeding a crowd.

Don’t be afraid to experiment! Use this recipe as your blueprint and make it your own by trying the different cooking methods, swapping in vegetables you love, or creating your own signature toppings bar.

What’s your must-have chili topping? Let me know in the comments below