There’s nothing like a giant pot of chili or soup and a football game to really feel that Fall is here.

I just love the changing of the seasons – I’ll miss summer but am looking forward to sweaters, boots, holidays, snow and, of course, fall flavors.

This is my easy go-to healthy game day chili recipe. I usually have most of the ingredients on hand, and once you make it once or twice it’s a cinch to pull together.

It also feeds an army, so make it for a party or as a make-ahead meal for a few nights that week.

If you’ve been on my blog a while you’ve probably noticed that I rarely eat beef. In fact, I think this is the first recipe that I’ve ever posted that contains beef. However, grass-fed beef is a whole food and is a great source of omega-3’s, protein, and iron so I think it’s ok every now and again. I gave you the option below to use it or to make this chili vegan. Your choice.

This game day chili recipe is dairy-free – give it a try without the cheese and I know you’ll love it! Avocado makes the perfect garnish here, and it’s way healthier, too.

Healthy Game Day Chili Recipe

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• Author: Elizabeth Rider
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: Serves 8
• Category: Chili, Dinner
• Method: Saute, Simmer
• Cuisine: American

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Description

This cozy, crowd-favorite chili is rich, hearty, and full of flavor—without being heavy. It’s perfect for game day, meal prep, or a casual weeknight dinner. Even better the next day. I use 3 types of beans here, you can use any combo of beans you prefer.

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Ingredients

Units USM

• 1 pound 80/20 lean ground beef
• 1 yellow or white onion, chopped
• 1 carrot, grated or finely chopped
• 2 cloves garlic, pressed or grated
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 bay leaf
• 2 (14-ounce) cans of tomato sauce
• 2 (14-ounce) cans of diced San Marzano tomatoes (or 4 large fresh tomatoes, diced)
• 1 (14-ounce) can of black beans, drained and rinsed
• 1 (14-ounce) can of kidney beans, drained and rinsed
• 1 (14-ounce) can of pinto beans, drained and rinsed
• 1 red bell pepper, chopped
• 1 jalapeño, chopped (optional, for heat)
• Optional: if you’re up for a new twist, add 1/8 teaspoon of ground cinnamon to your chili – it’s delicious
• Sea salt (about 2-3 teaspoons total for the whole pot)
• Freshly ground coarse black pepper

Garnishes:

• Sliced avocado
• Chopped cilantro
• Finely diced white or red onion
• A few organic corn tortilla chips (I like the extra-thin ones)

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Instructions

Brown the beef (or skip for vegan): Heat a large Dutch oven over high. Add beef and cook 2–3 minutes, until lightly caramelized. Season with a pinch of salt and pepper. Reduce heat to medium.

Build the base: Add onion and carrot. Cook 3–4 minutes, until soft. If vegan, add 1 tablespoon olive oil before the vegetables. Stir in garlic, chili powder, cumin, bay leaf, and a pinch of salt. Cook 1 minute, stirring.

Add tomatoes: Stir in tomato sauce and diced tomatoes, scraping the bottom of the pot to deglaze.

Finish the chili: Add beans, bell pepper, jalapeño, cinnamon (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir and simmer 5 minutes. Taste and adjust salt (you’ll likely need another 1 teaspoon). Add up to 1 cup water if the chili is too thick.

Simmer: Cover and simmer on low for at least 1 hour, stirring every 15 minutes. The longer it sits, the better it tastes.

To serve: Top with avocado, cilantro, onion, and crushed tortilla chips.

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Notes

Make-ahead tip: Chili keeps warm for hours in a covered pot or slow cooker on warm. It’s even better the next day.

When using canned food, always look for organic and cans with BPA-free linings. Many companies are now using BPA-free liners and I’ve even seen some move to small boxes instead of cans, which are great. If you can’t find them just do the best you can.

Also, I limit my cans to just beans and tomatoes and never eat other fruits and veggies out of the can – frozen is the 2nd best option to fresh and frozen fruits and veggies are easy to find. Since beans and tomatoes don’t come frozen, I just use them out of the can when I don’t have time to think a day ahead to prepare beans from scratch.

I don’t drain and rinse the tomatoes, you want those juices, but I always drain and rinse canned beans to remove excess sodium, and to reduce compounds that sometimes give people tummy troubles.

A Few Tips:

• In general, always try to use organic ingredients. If you can’t find them, just do the best you can.
• I only buy organic grass-fed beef because I really do think it makes a difference in your health. Again, just do the best you can.
• I use 12-15 ounce cans here; use what is available in your store.
• You can actually make this a day or two ahead. Just let it cool completely and keep it in the refrigerator. If you make it in a Dutch oven, just put the lid on and stick the whole thing in the fridge. Otherwise, store it in a large air-tight container. Reheat over medium-low heat on the day you want to serve.
• San Marzano tomatoes are a specific type of tomato from Italy, and they really have a nice, naturally sweet flavor. They cost a little more but are well worth it. Use them if you can find them at a good price.
• Be your own chef! Add different veggies, beans, or spices that sound good to you. You’ll use 3 cans of beans here, feel free to use all the same mix of them up like I did.