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!

It’s ready in about 45 minutes, start to finish. Brown 1 pound of ground beef with onion and red bell pepper, add garlic, chili powder, cumin and coriander, then stir in a big can of San Marzano tomatoes, a cup of beef broth and a can of kidney beans. Let it simmer for 15 minutes until it thickens, and pile on your favorite toppings.

I make this recipe 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 make it for family dinner with the kids. Everyone I serve it to loves it.

Why You’ll Love This Healthy Beef Chili

• One pot, about 45 minutes: Brown, stir, simmer, done. No soaking beans and no all-day simmer.
• Pantry spices: Chili powder, cumin and coriander do all the work.
• Easy to scale: I’ve tripled it for a build-your-own chili bar when 15 of us were together.
• Even better the next day: It makes great leftovers for lunch and freezes well.

Healthy Beef Chili Ingredients

• Ground beef (80/20 is best here)
• Yellow onion
• Red bell pepper
• Fresh garlic
• Chili powder
• 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 with amounts in the printable recipe card below.

Ingredient Notes

Ground Beef (80/20 vs. 90/10)

I look for grass-fed beef when it’s available, but use what works best for you and your family. Grass-fed beef tends to have a little more omega-3 fat than conventional beef, and it has a deep, beefy flavor that’s perfect in chili.

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. 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 anyway, which is why I prefer 80/20. If only 90/10 is available, it works. Just add a few tablespoons of avocado oil or olive oil to the pot before the beef so it browns properly.

Chili Powder

American chili powder is a blend of ground chiles and other spices, and different brands taste different. I use the one from Savory Spice Shop. Use 1 tablespoon for a medium chili, and taste it at the end before you add more.

Tomatoes and Tomato Paste

I use a 28-ounce can of diced San Marzano tomatoes (the kind without basil). They’re sweet and not too acidic, so the chili tastes rich without any added sugar. Two tablespoons of tomato paste is optional, but it deepens the tomato flavor and helps the chili thicken. An 8-ounce can of plain tomato sauce works in its place.

Beans

One can of kidney beans, drained and rinsed, gives you that classic chili look, and they hold their shape as it simmers. Black beans are also nice here, or use any beans you have.

Broth

A cup of beef broth adds savory flavor. Chicken broth or water also works in a pinch.

How to Make Healthy Beef Chili

1. Brown the beef: Heat a large stockpot or Dutch oven over medium-high heat. Add the ground beef and don’t touch it for 2 minutes so it can start to brown, then break it up with a wooden spoon and cook for about 6 minutes. Season with ½ teaspoon of salt and a few spins of black pepper. (If your beef is extra lean, add a few tablespoons of avocado oil or olive oil to the pot first.)
2. Add the vegetables: Add the diced onion and red bell pepper and cook for 5 minutes, until they soften.
3. Toast the spices: Reduce the heat to medium. Stir in the garlic, chili powder, cumin and coriander and cook for 3 minutes, until fragrant.
4. Add the tomatoes: If you’re using tomato paste, stir it in and cook for 2 minutes. Pour in the diced tomatoes and scrape up the browned bits from the bottom of the pot (that’s flavor!).
5. Simmer: Add the broth, the drained and rinsed beans, and another ½ teaspoon of salt. Bring it to a boil, then reduce the heat to low and simmer for 15 minutes, until it thickens. Taste and adjust the salt.
6. Serve: Ladle it into bowls and pile on your favorite toppings.

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 or 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.

What to serve with beef chili: My favorite side is a wedge of warm cornbread. A big green salad or a crunchy slaw balances out the richness, and a bowl of homemade guacamole with tortilla chips makes it feel like a party.

Storage, Freezing and Make-Ahead Tips

Fridge: Beef chili keeps in an airtight container in the fridge for up to 4 days, and it’s even better the next day once the flavors settle in. That’s why I love it for dinner one night and lunch the next.

Freezer: Let the chili cool completely, then freeze it without the toppings for up to 3 months. Thaw it overnight in the fridge. Here’s the best way to freeze chili so it doesn’t take up your whole freezer.

Reheating: Warm it in a pot over medium-low heat, stirring now and then, until it’s hot all the way through. Add a splash of broth or water if it got too thick in the fridge.

Make ahead: Make the whole pot a day before a party, refrigerate it, and reheat it on the stove while you set out the toppings.

Looking for more ideas like this? Here are healthy beef recipes.

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Beef Chili FAQs

Is beef chili healthy?

It can be a really nourishing dinner, and the quality of the beef matters. Many of the older studies that gave beef a bad reputation didn’t account for the quality of the beef or the rest of the participants’ diets. More recent research tends to be more nuanced (1). This chili is packed with protein from the beef and beans, plus fiber from the beans and vegetables, and it’s made with simple, whole ingredients.

What beans are best in beef chili?

I use kidney beans because they hold their shape and have that classic chili look. Black beans are great here too, or use whatever beans you love. Just drain and rinse them first.

How do I make beef chili thicker?

Let it simmer a little longer with the lid off, or stir in 2 tablespoons of tomato paste with the spices. You can also start with a little less broth next time.

Can I make this beef chili in a slow cooker?

You can. Brown the beef, onion and bell pepper on the stove first and stir in the spices (steps 1 through 3 in the recipe card), then add everything to your slow cooker and cook on low for 4 to 6 hours or high for 2 to 3 hours.

Can I make beef chili without beans?

Leave them out and you’ll have a meatier, Texas-style bowl. It will be a little thinner without the beans, so let it simmer uncovered for a few extra minutes.

How long should beef chili simmer?

Once it comes to a boil, 15 minutes on low is all this chili needs to thicken and come together. Unlike a tough cut such as chuck roast, ground beef doesn’t need hours to get tender, so there’s no reason to leave it on the stove all afternoon.

Feeding a crowd? My Healthy Game Day Chili has three kinds of beans and makes a big pot. And if you love chili, try my Ground Turkey Chili, too.

For a change of pace, try my White Chicken Chili, or go meatless with my Easy Black Bean Chili, which is ready in 30 minutes. Find more healthy chili recipes in the recipe archive, and sign up for my email list to get recipes like this in your inbox every week.

Did you make this chili? Leave a star rating and a comment below and tell me which toppings you piled on.