If you’ve been in the AK community for a while now, there’s a good chance you’ve made my famous Healthy Turkey Chili. According to many of you in those comments, it might even be your most made AK recipe of all time.
Over 10 years after sharing that recipe, I’m SO excited to share my first-ever healthy beef chili recipe! I’ve been adding more beef to our family’s weeknight meals to mix up the protein and give my boys a little something different to nourish them. My kiddos (and Tony) all gobbled this chili up for dinner, and proudly declared it “mama’s beef chili.”
It’s incredibly easy to make, the ultimate comfort food, and is super nutrient-dense from the beans and veggies. We’re packing in tons of fiber and protein your whole family can feel good about! Simmer it all in one pot or your slow cooker, add your fav toppings, and enjoy any night of the week.
Get one week of high-protein one pan dinner recipes
Looking for more easy, nourishing dinners? Sign up below to get my One Pan High Protein Dinner E-Book, including a full grocery list and meal prep tips!
Everything you’ll need to make this perfect beef chili
My version of beef chili has two types of beans (yes, beans belong in chili!), plus a little boost of veggies. Here’s what you’ll need to make it:
- Produce: we’re cooking down a yellow onion and red bell pepper to start the recipe. I love the added texture that these vegetables give the chili. You’ll also need some fresh garlic.
- Beef: you’ll, of course, need lean ground beef in this recipe.
- Seasonings: we’re adding warming flavors with chili powder, ground cumin, salt, and pepper.
- Tomatoes & broth: you’ll also need a can of crushed tomatoes and low-sodium chicken broth to simmer and cook the chili. I don’t recommend using diced tomatoes because they will be too chunky.
- Sweetener: we’re also adding a couple tablespoons of dark brown sugar to balance out the acidity of the tomatoes and bring out the extra cozy flavors.
- Beans: I like to add a can of pinto beans and a can of kidney beans OR black beans. In my opinion, chili without beans is just a sloppy joe! You’ll get soft, tender bites and plenty of fiber with all of the beans.
Our favorite chili toppings
Chili is (obviously) delicious as is, but you can make your bowl extra special with yummy fix-ins and toppings. We love:
- Tortilla chips or corn chips (like Fritos)
- Shredded cheddar cheese
- Plain Greek yogurt or sour cream
- Fresh chopped cilantro
- Homemade Pickled Jalapeños
- Best Homemade Guacamole Recipe
Can I use a different protein?
You can use any ground meat you’d like in this recipe, though I really do prefer it with ground beef! Alternatively, try any of these alternatives:
- The Best Healthy Turkey Chili (my famous recipe!)
- Actually, the Best Vegetarian Chili Ever
- Healthy White Chicken Chili
- Chipotle Black Bean, Sweet Potato and Quinoa Chili (also vegetarian)
More ways to customize this beef chili
There are tons of easy ways to really make this chili your own:
- Add a kick of heat: if you like your chili spicy, feel free to add a pinch of cayenne pepper with the rest of the spices, and/or top with fresh jalapeños and a drizzle of hot sauce.
- For corn lovers: if you love corn in chili, feel free to add 1-2 cups of canned, fresh, or frozen corn when you stir in the beans.
- Swap the brown sugar: you could also use coconut sugar if you’d like.
- Season to your liking: I always recommend tasting your chili at the end and adding additional salt and pepper as necessary. Everyone’s salt preferences are different and are meant to be adjusted accordingly!
Help! My chili won’t thicken
People often think you need a thickening agent like cornstarch in order to get the right consistency for chili. The key is to simply simmer your chili with the lid OFF until you reach your desired consistency! The liquid in the chili will evaporate over time, so once it’s looking nice and thick to your liking, it’s ready to enjoy.
Can I make it in the slow cooker?
Yes! This is a great, hands-free option for serving a crowd. Hello, chili bar for game day!
- Reduce the chicken broth to 1/2 cup.
- Cook down the onion and bell pepper, then brown the beef before adding them to the crockpot.
- Add the rest of your ingredients and cook the chili on high for 2-4 hours or on low for 5-7 hours.
What to serve with beef chili
Beyond the toppings, here are some delicious pairings:
- The Best Fluffy Moist Cornbread Recipe Ever
- Easy Stove-Top Mac and Cheese (chili mac and cheese, anyone?!)
- Asiago Arugula Pear Salad
- Gluten-Free Cornbread Muffins
- The Best Garlic Bread You’ll Ever Eat
- Brussels Sprouts Kale Honeycrisp Apple Salad with Maple Cider Dressing
Storing & freezing tips
- To store: store this healthy beef chili in airtight containers in the fridge for up to 3-4 days. Remember to let it completely cool, and store it without the toppings. To reheat it, simply do so in the microwave or on the stovetop. Add your toppings once you’re ready to serve!
- To freeze: chili is one of the best freezer-friendly meals. Let it cool completely, then store it in freezer-friendly containers without the toppings and freeze for up to 3 months. To reheat, simply thaw the chili overnight and reheat on the stovetop or in the microwave when you’re ready to eat.
More cozy dinners you’ll love
- Cheesy Beef & Pumpkin Enchilada Skillet
- Brown Butter Sage Orzo with Spicy Sausage & Butternut Squash
- Mom’s Slow Cooker Beef Stew
- Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce
- Mama’s Veggie-Packed Chicken Meatloaf
Get all of my dinner recipes here!
I hope you love this healthy beef chili recipe! If you make it, be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Mama’s Beef Chili
Ingredients
- Chili
- 2 tablespoons avocado oil
- ½ medium yellow onion, diced
- 1 large red bell pepper, diced
- 1 pound lean ground beef
- 1 ½ teaspoons kosher salt, plus more to taste
- Freshly ground black pepper
- 3 garlic cloves, minced
- 3 tablespoons chili powder
- 1 ½ teaspoons ground cumin
- 1 (28-ounce) can crushed tomatoes (not diced!)
- 2 tablespoons packed dark brown sugar
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 (15-ounce) can kidney beans or black beans, drained and rinsed
- ½ cup low-sodium chicken broth, plus more to thin if necessary
- Topping
- Tortilla chips or corn chips (such as Fritos)
- Shredded cheddar cheese
- Whole-milk plain Greek yogurt
- Fresh chopped cilantro
Instructions
- Cook the veggies: In a large pot, warm the oil over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until the veggies begin to soften, 5 minutes.
- Cook the beef: Push the veggies to the outside edges of the pot, then add the beef, season with the kosher salt and lots of freshly ground pepper, and cook, stirring occasionally and breaking up the meat with a wooden spoon, until cooked almost all the way through with just a little pink left, about 5 minutes. Add the garlic, chili powder, cumin, and cook, stirring frequently, until fragrant, about 30 seconds.
- Cook the chili: Stir in the crushed tomatoes, brown sugar, pinto beans, kidney beans (or black beans) and chicken broth. Raise the heat to high and bring to a boil, then reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the flavors are more developed and the chili thickens to your liking, about 30 to 45 minutes. Taste and add additional salt and pepper, as necessary.
- Serve: Transfer the chili to bowls. Top with the chips, cheese, a spoonful of Greek yogurt, and cilantro. Enjoy warm.
Recipe Notes
- Reduce the chicken broth to 1/2 cup.
- Cook down the onion and bell pepper, then brown the beef before adding them to the crockpot.
- Add the rest of your ingredients and cook the chili on high for 2-4 hours or on low for 5-7 hours.
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
