Awesome Healthy Beef Chili | Elizabeth Rider
This healthy beef chili recipe is on repeat in my house, especially when it’s cool and rainy and we want something hearty and nourishing to fill us up!
Ground beef chili can be a wonderfully healthy dish when you use high-quality ingredients and make it at home. Grass-fed beef is loaded with high-quality protein and has higher levels of omega-3 fatty acids, which are beneficial for heart health. It also often contains more conjugated linoleic acid (CLA) and antioxidants like vitamin E.
Is ground beef healthy? The short answer is yes, but the quality of the beef matters. Many of the studies done in the 1980s and 90s that concluded beef is bad for you were skewed and did not account for the quality of beef or the rest of the participants’ diets (many of them were eating high-sugar diets, so the results were skewed). More recent research tends to be more nuanced, considering these variables and often showing more favorable results for grass-fed beef in terms of nutritional benefits and health impacts(1).
There are endless variations and personal preferences when it comes to beef chili recipes. Everyone seems to have their own take on this classic dish. However, I find myself returning to this healthy ground beef chili again and again.
I make this recipe sometimes when it’s just M and me at home, and we enjoy it for dinner and lunch the next day (hello, healthy meal prep!). I also often make it for family dinner with the kids and have even tripled this recipe and put out a build-your-own chili bar when we’ve had 15 people over when the family is in town.
Here’s my version of a truly great beef chili. Everyone I serve it to loves it. It’s a does-it-all recipe!
You’ll need:
Healthy Beef Chili ingredients list:
- Ground beef (80/20 is best here)
- Yellow onion
- Red bell pepper
- Fresh garlic
- Chili powder (American chili powder is a blend of spices. I like the one from Savory Spice Shop)
- Ground cumin
- Ground coriander
- (optional) Tomato paste to deepen flavor
- Diced San Marzano tomatoes
- Beef broth
- Kidney beans (or black beans)
- Fine grain sea salt
- Freshly ground black pepper
See the full recipe in the printable recipe card below.
What type of ground beef should I buy?
I look for grass-fed beef when it’s available. Use what works best for you and your family.
When you see numbers like 80/20 or 90/10 on packages of ground beef, these indicate the lean-to-fat ratio of the meat. The first number represents the percentage of lean meat, and the second number represents the percentage of fat.
- 80/20 ground beef means that the beef is made up of 80% lean meat and 20% fat. This is a common ratio for ground beef, offering a good balance of flavor and moisture, making it excellent for burgers, chili, and meatloaf. A little animal fat is good for you, so don’t be afraid of it.
- 90/10 ground beef contains 90% lean meat and 10% fat. This leaner mix is lower in fat and calories, which can be beneficial for those looking to reduce their fat intake. However, when you use 90/10 ground beef, you’ll need to add a little oil to the pot to help it cook, so you’re adding fat anyways, which is why I prefer 80/20. If only 90/10 is available, it works, just be sure to add a few tablespoons of avocado oil or olive oil (or your favorite healthy cooking oil) before you add it to the pan so it cooks properly.
Beef Chili Toppings
A great beef chili needs great toppings! While all of these are optional, they all add something great to this dish. I suggest picking 2-3 of your favorites. Or, put out more in small bowls to make a build-your-own chili bar for dinner.
- Tortilla chips
- Chopped cilantro
- Finely diced white onion (raw white onion is awesome on beef chili!)
- Avocado slices
- Lime wedges
- Pickled jalapeños
- Sliced red onions or pickled red onions
- Shredded cheddar cheese
- Sour cream (or thick Greek Yogurt)
Diced red onions, Diced green onions and/or cornbread crumbles also make great chili toppings.
While this recipe is just one take on a truly great beef chili, it’s packed with flavorful ingredients that come together beautifully. Feel free to experiment with additional spices or vegetables to make it your own signature dish.
Find more healthy chili recipes and healthy dinner recipes over in the recipe archive. And be sure to sign up for my email list to get recipes like this delivered straight to your inbox every week.
- 1 pound ground beef (use 80/20 or 85/15; 90/10 is almost too lean here)
- 1 yellow onion, diced
- 1 red bell pepper (or sweet red Italian pepper), diced
- 2–3 cloves garlic, minced, pressed, or grated
- 1 tablespoon chili powder (American Chili powder is a blend of spices and different brands taste different. I use the one from Savory Spice Shop.)
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- Optional: 2 tablespoons tomato paste (deepens the tomato flavor), or 1 (8-ounce can of plain tomato sauce)
- 1 (28-ounce) can of diced San Marzano tomatoes (without basil)
- 1 cup beef broth (or chicken broth or water)
- 1 can kidney beans, drained and rinsed (or any beans you prefer; black beans are also nice here)
- Fine grain sea salt or Kosher salt, to taste, and freshly ground black pepper
Toppings of choice: I like cilantro, avocado, onions, lime, and tortilla chips. See more options in the notes.
- Heat a large stockpot or Dutch oven over medium-high heat. If your beef is extra lean, add a few tablespoons of avocado oil or olive oil. If you have 80/20 ground beef, you can skip the oil.
- Add the ground beef to the pot and don’t touch it for 2 minutes so it can start to brown. Then break it up with a wooden spoon as it cooks for about 5 to 6 minutes, letting some of it brown. Season with 1/2 teaspoon salt and a few spins of freshly ground black pepper.
- Add veggies: Once the beef has started to brown and the fat has started to render, add the diced yellow onion and diced red bell pepper and sauté for an additional 5 minutes until the veggies are soft.
- Add seasoning:Â Reduce the heat to medium. Add the minced garlic, chili powder, cumin, and coriander. Cook for 2-3 minutes until fragrant.
- Add the tomatoes: If using the tomato paste, stir it in now to coat the beef mixture, then let it cook for 1-2 minutes. If using the tomato sauce, add it with the diced tomatoes. Add the diced tomatoes to deglaze the bottom of the pan, using your spoon to scrape up any browned bits (that’s flavor!).Â
- Add the broth (or water), and drained and rinsed kidney beans. Season with another 1/2 teaspoon of sea salt. Bring the beef chili to a boil, then reduce the heat to low and let it simmer for 10-15 minutes to thicken. Adjust salt according to taste.
- Serve hot with your favorite toppings such as sliced or pickled jalapeños, fresh cilantro, avocado, shredded cheddar cheese, and tortilla chips on top. Don’t forget a squeeze of lime juice for added zing!
Notes
More topping ideas: Shredded cheddar cheese, sour cream, diced green onions, sliced jalapeños, chopped cilantro, avocado slices, lime wedges, tortilla chips, diced red onions, cornbread crumbles.
