This healthy Beef Chili is a hearty and comforting dish, with rich and robust flavors that warm the soul. The lean ground beef is slow-cooked in a flavorful and spicy tomato-based sauce, infused with a medley of aromatic spices such as cumin, chili and garlic powder, plus oregano.
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**This post was originally published on Dec 2014. It has been updated to be more helpful.
The Best Beef Chili
You’ve just found your new favorite Healthy Beef Chili!
With only 15 minutes of hands-on time, it isn’t labor-intensive. Plus is healthy and delicious! The heat from the chilies is balanced by the sweetness of the onions and the tanginess of the tomatoes, creating a symphony of flavors in every bite.
Chilis made in the slow cooker are a fantastic make-ahead option for families who are constantly on the go, and this beefy version is no different. All you need to do is brown the ground beef in a large skillet, then transfer to a preheated slow cooker along with the remaining ingredients; cover and let it simmer on low for 4 hours.
Serve with a simple green salad, cornbread or my tasty Skinny Cheddar Bay Biscuits for a dinner that will soon be a fan favorite.
🩷 xoxo, Ana
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Ingredients notes:
**A full ingredient list with exact amounts can be found in the recipe card below.**
How To Make This Beef Chili
Be ready! The aroma of the chile simmering on the stove fills the kitchen with a mouth-watering scent. Luckily, the entire prep process takes 15 minutes or less. Top Tip: To save time, get the other ingredients ready while you brown the beef.
In a large skillet or a medium saucepan, brown the ground beef until almost all liquid is gone. Since the beef it’s low fat, you should not have much it.
Once the beef is ready, add the cooked beef and the rest of the ingredients in a large crockpot. Cover the pot and let the chili simmer for 4 hours on low.
Note: Personally, I prefer to cook chili in a crockpot since the flavors have time to develop well together without rushing the process. I have tried cooking it in the instant pot and it just didn’t do it for me 🙂
Cooking it on stove top
If you cook it on the stove top, place all ingredients in a medium to large heavy bottom pot. Simmer on very low heat for 2 hours or until all of the flavors have developed well. Make sure not to cook it on very strong heat since it’ll dry it out too quickly. Stir often so that it doesn’t stick to the bottom.
Tips and Notes
- Serve warm with a side of fluffy and buttery cornbread, making it the perfect meal for a cold winter evening. This dish may also be served with toppings such grated cheese, diced onions, red pepper flakes and sour cream.
How to Store
- Fridge: If you’re planning to eat the leftover chili within a couple of days, store in the fridge in an airtight container.
- Freezer: This chili will perfectly last up to three months in the freezer in an airtight container.
Reheating
Place the chili in a small saucepan and reheat over medium heat, stirring occasionally, until hot; or reheat in the microwave for 2 or 3 minutes per bowl.
More Hearty Soups To Try
Print Recipe:
Healthy Beef Chili
Equipment
- Slow cooker
Ingredients
- 2 pounds 96% ground beef
- 1 quart tomato juice 1 - 29-ounce
- 1 can tomato purée 1 - 15-ounce
- 1 can red kidney beans - drained (15-ounce)
- 1 can pinto beans - drained (15-ounce)
- 1 medium-large onion - chopped
- 3/4 cup diced celery
- 1/2 cup diced green bell pepper
- 3 Tablespoon chili powder - use 1/4 cup to make it spicy
- 1 teaspoon ground cumin
- 1 1/2 teaspoons garlic powder
- 1 Tablespoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sugar
- 1/8 teaspoon cayenne pepper
Instructions
- In a large skillet, brown the ground beef.
- Drain off the fat (if any).
- While the beef is cooking, turn the crockpot to low to start warming it up and start adding the remaining ingredients.
- *See note for cooking it on stovetop.
- Cover the slow-cooker with lid and let the chili simmer for 4 hours on low.
- Serve warm with crackers or cornbread.
Notes
- In a large pot, cook the beef as noted above.
- Add the remaining of ingredients.
- Simmer on very low heat for 2 hours or until all of the flavors have developed well. Make sure not to cook it on very strong heat since it’ll dry it out too quickly.
- Stir often so that it doesn’t stick to the bottom.
Thank you Ana for the great recipe! I am getting ready to cook this delicious Chili Beans 🙂
Thank you for sharing this recipe! I love how easy and healthy it is, with such rich flavors. The slow cooker method is perfect for busy days, and pairing it with cornbread sounds delicious. Can’t wait to try it!
Another Ana successful, and easy, recipe! Always a favorite in our home. Great on second day as well.
Made this yesterday and it came out so good. This will definitely become a staple part of my diet. I’m going to be making more of it to use my extra ingredients.
Great recap on Chile
Awesome! Thanks so much for the feedback Nolan!
Good chili.
Thanks for the feedback!
Looks delicious and I am going to try it when I get back home next week!!!
Yummy, can’t wait to make it! Do you have a preferred brand of chili powder? Love your blog, thank you so much for sharing! 🙂
Thanks so much for the comment Pushpa! I really don’t have a preferred brand for chili powder. Most of the time I end up buying the ones in the little bags in the spices or in the bulk section of my farmers market store. I really appreciate you visiting the blog! Hope to see you soon again 🙂
Absolutely gorgeous photos, and this chili looks so delicious!! I love beef chili, and now I’m majorly craving it. Pinned!
Hi Rachel! Chili is perfect especially during this time of year. Thanks so much for your commend and the pin! Have a fantastic day xo, Ana