There’s nothing like a giant pot of chili or soup and a football game to really feel that fall is here. This is my easy go-to healthy game day chili recipe. I usually have most of the ingredients on hand, and after you make it once or twice, it’s a cinch to pull together.

To make it, brown 1 pound of ground beef with onion, carrot, garlic, chili powder and cumin, stir in tomato sauce, diced tomatoes, three kinds of beans and a red bell pepper, then let the pot simmer for at least an hour. It feeds 8, and skipping the beef makes it vegan.

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

Why You’ll Love This Game Day Chili

• Feeds a crowd: One pot serves 8, and it holds for hours on the stove for a game day spread.
• Three kinds of beans: Black, kidney and pinto beans make it hearty and filling.
• Mostly pantry ingredients: Canned beans and tomatoes, chili powder and cumin, plus a few fresh vegetables.
• Easy to make vegan: Skip the beef and it’s a hearty three-bean chili.
• Even better the next day: Make it a day or two ahead and reheat it when the game starts.

Healthy Game Day Chili Ingredients

• Ground beef (80/20), or skip it to make the chili vegan
• Yellow or white onion
• Carrot
• Garlic
• Chili powder
• Ground cumin
• Bay leaf
• Tomato sauce
• Diced San Marzano tomatoes
• Black beans, kidney beans and pinto beans
• Red bell pepper
• Jalapeño (optional, for heat)
• Ground cinnamon (optional)
• Sea salt and freshly ground black pepper
• For topping: avocado, cilantro, diced onion and tortilla chips

Find the full amounts in the printable recipe card below.

Ingredient Notes

Ground Beef

I use 1 pound of 80/20 ground beef, and I only buy organic grass-fed beef. Just do the best you can. If you want the chili vegan, skip the beef and start by cooking the onion and carrot in 1 tablespoon of olive oil. The beans make it plenty hearty either way.

Three Kinds of Beans

You’ll use 3 cans of beans here. I mix black, kidney and pinto beans, but feel free to use all one kind or any combination you like. I always drain and rinse canned beans to remove excess sodium and to reduce compounds that sometimes give people tummy troubles.

Tomato Sauce and San Marzano Tomatoes

Two cans of tomato sauce plus two cans of diced tomatoes give the chili a thick, rich base. San Marzano tomatoes are a specific type of tomato from Italy, and they have a nice, naturally sweet flavor. They cost a little more but are well worth it, so use them if you can find them at a good price. I don’t drain the tomatoes; you want those juices. You can also use 4 large fresh tomatoes, diced, in place of the canned diced tomatoes.

Canned Goods

The recipe calls for 14-ounce cans, but anything from 12 to 15 ounces works, so use what’s available in your store. When using canned food, I look for organic and cans with BPA-free linings. Many companies now use BPA-free liners, and some have moved to small boxes instead of cans. If you can’t find them, just do the best you can.

I limit my cans to just beans and tomatoes. Since beans and tomatoes don’t come frozen, I use them out of the can when I don’t have time to think a day ahead and cook beans from scratch.

Carrot and Red Bell Pepper

A grated carrot cooks down into the chili and adds a little natural sweetness, and the red bell pepper goes in with the beans so it keeps a bit of texture. Be your own chef here: add different veggies, beans or spices that sound good to you.

Spices

Two tablespoons of chili powder and 2 teaspoons of cumin season the whole pot, and a bay leaf adds depth while it simmers (pull it out before serving). If you’re up for a new twist, add 1/8 teaspoon of ground cinnamon. It’s delicious. Add a chopped jalapeño if you like heat.

How to Make Healthy Game Day Chili

1. Brown the beef: Heat a large Dutch oven over high heat. Add the beef and cook for 3 minutes, until lightly caramelized. Season with a pinch of salt and pepper, then reduce the heat to medium. (Skip this step for vegan chili.)
2. Build the base: Add the onion and carrot and cook for 4 minutes, until soft. (For vegan chili, heat 1 tablespoon of olive oil before adding the vegetables.) Stir in the garlic, chili powder, cumin, bay leaf and a pinch of salt, and cook for 1 minute, stirring.
3. Add the tomatoes and beans: Stir in the tomato sauce and diced tomatoes, scraping the bottom of the pot. Add the drained beans, bell pepper, jalapeño and cinnamon (if using), 1 teaspoon of salt and ½ teaspoon of black pepper. Simmer for 5 minutes, then taste and add more salt (you’ll likely need another teaspoon). Add up to 1 cup of water if it’s too thick.
4. Simmer: Cover and simmer on low for at least 1 hour, stirring every 15 minutes. The longer it sits, the better it tastes.
5. Serve: Remove the bay leaf and top each bowl with avocado, cilantro, diced onion and crushed tortilla chips.

What to Serve with Game Day Chili

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 a lighter choice than a pile of cheese and sour cream. Put the toppings out in small bowls and let everyone build their own.

• Cornbread: A pan of skillet cornbread on the side never hurts.
• Nachos: Serve it alongside my Sheet Pan Nachos for a full game day spread.
• Snacks: Round out the table with a few healthy Super Bowl snacks.
• Toppings: Sliced avocado, chopped cilantro, finely diced white or red onion, and a few crushed corn tortilla chips (I like the extra-thin ones).

How Much Chili for a Crowd?

One pot serves 8. For a bigger party, double the recipe in a large stockpot. It doubles easily, and the beans and tomatoes keep it budget-friendly.

Make-Ahead, Storage and Reheating

Make ahead: You can make this a day or two ahead. 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 airtight container.

Fridge: Leftovers keep in an airtight container in the fridge for up to 4 days.

Freezer: Let it cool, then freeze it without the toppings in airtight containers for up to 3 months. Here’s the best way to freeze soups and chilis.

Reheating: Reheat it over medium-low heat, stirring now and then. Add a splash of water if it thickened up in the fridge.

Print

Healthy Chili FAQs

What makes this chili healthy?

It’s packed with three kinds of beans, tomatoes, onion, carrot and bell pepper, so you get plenty of fiber and protein in every bowl. I drain and rinse the beans to cut down on sodium, and I top it with avocado instead of a pile of cheese and sour cream.

Can I make this chili vegan?

Easily. Skip the beef and start by cooking the onion and carrot in 1 tablespoon of olive oil. Everything else stays the same, and the beans give it plenty of heartiness.

How long should chili simmer?

At least 1 hour, covered, on low. Stir it every 15 minutes so nothing sticks to the bottom. The longer it sits, the better it tastes, which is why it’s perfect for a long afternoon of football.

How do I keep chili warm for a party?

Keep it in a covered pot on low or move it to a slow cooker on the warm setting. It holds for hours, so guests can help themselves all game long.

Can you freeze chili with beans?

It freezes really well, beans and all. Let it cool, then freeze it without the toppings in airtight containers for up to 3 months. Thaw it in the fridge overnight before reheating.

Can I use different beans?

Use any combination of beans you like, or all one kind. Just keep it to 3 cans total, drained and rinsed.

If you want a different spin, try my Great Beef Chili, Ground Turkey Chili or Vegetarian Chili, or browse all of my healthy chili recipes.

Did you make this chili for the big game? Leave a star rating and a comment below and tell me which beans you used.