7 Easy, Healthy Chili Recipes to Make Tonight (2024)

1 tbsp extra-virgin olive oil

2 lbs ground turkey, 93 percent lean

2 15-oz cans chili beans, drained and rinsed

2 28-oz cans diced tomatoes with juice, no salt added

1 6-oz can tomato paste, no salt added

1 large yellow onion, diced

2 yellow bell peppers, diced

3 ribs celery, chopped

1 jalapeño, seeded and chopped (skip for a more mild chili)

2 cubes beef bouillon

2 tbsp chili powder (use less for a more mild chili)

1 tbsp Worcestershire sauce

2 tbsp minced garlic

1 tbsp dried oregano

1 tsp dried basil

2 tsp ground cumin

1 tsp ground black pepper

Lime wedges and a dollop of plain Greek yogurt, for serving (optional)

1

Heat a large stockpot over medium-high heat. Add olive oil and turkey to hot pot, cooking until evenly browned. Break turkey into small pieces as it cooks.

2

Add remaining ingredients and stir. Cover and simmer over low heat for at least 2 hours, stirring occasionally.

3

Adjust seasoning as desired and serve.

Nutrition Facts

1 large onion, diced

2 ribs celery, chopped

2 cloves garlic, minced

2 15-oz cans chickpeas, drained and rinsed

2 cups butternut squash, diced

2 cups low-sodium vegetable broth

1 15-oz can tomato sauce, no salt added

1 tsp paprika

2 tsp chili powder

½ tsp cumin

2 cups cooked wild rice

1

Place all ingredients except rice in a slow cooker. Stir to evenly combine and cook on high for 4 hours.

2

Serve over wild rice.

Nutrition Facts

Amount per serving

2 tbsp extra-virgin olive oil

1 large white onion, diced

3 ribs celery

1 red bell pepper, chopped

2 15 oz cans cannellini beans, drained and rinsed

1 tbsp ground cumin

1 tsp dried oregano

¾ tsp kosher salt

½ tsp freshly ground black pepper

4 cups low-sodium vegetable or chicken broth

1 cup chopped kale

1 tbsp Parmesan cheese

1 pinch crushed red pepper flakes (optional)

Parsley, for garnish (optional)

1

Place a Dutch oven over medium heat. Add oil and then onion, celery, and pepper. Cook, stirring occasionally, until all of the vegetables are tender, about 8 to 10 minutes.

2

Add beans, cumin, oregano, salt, and pepper. Cook, stirring frequently, until fragrant, about 3 to 5 minutes.

3

Stir in the broth and bring to a light boil. Reduce the heat to simmer and add kale. Cover and simmer until kale is tender, about 15 minutes.

4

Serve with a light sprinkling of Parmesan cheese and crushed red pepper flakes and parsley, if using.

Nutrition Facts

Amount per serving

2 tbsp extra-virgin olive oil

1 medium onion, diced

3 ribs celery, sliced

3 cloves garlic, minced

2 large sweet potatoes, peeled and finely chopped

1–2 tbsp chili powder

2 tsp ground cumin

2 tsp paprika

½ tsp kosher salt

½ tsp freshly ground black pepper

1 28-oz can of no-salt-added diced tomatoes, with juices

2 cups low-sodium vegetable broth or chicken broth

1 15-oz can no-salt-added black beans, drained and rinsed

Chopped fresh cilantro, for garnish (optional)

1

Place a large pot over medium heat. Add olive oil and onion, and sauté until onion becomes translucent, about 5 minutes. Add celery, garlic, and sweet potatoes, and sauté until vegetables begin to soften, about 3–4 minutes.

2

Stir in chili powder, cumin, paprika, salt, and pepper.

3

Pour in diced tomatoes, broth, and black beans, and bring chili to a light boil. Reduce heat and simmer, uncovered, until mixture has reduced slightly, about 25 minutes.

4

Garnish with cilantro, if desired, and serve.

Nutrition Facts

Amount per serving

2 tbsp extra-virgin olive oil

1 medium yellow onion, chopped

1 cup baby portobello mushrooms, quartered

1 medium sweet potato, peeled and cubed

3 cloves garlic, minced

½ tsp ground cinnamon

2½ tsp ground cumin

2 tsp chili powder

1 tsp onion powder

½ tsp kosher salt

½ tsp freshly ground black pepper

1 15-oz can kidney beans, drained and rinsed

1 medium zucchini, chopped

1 cup frozen corn

1 15-oz can no-salt-added diced tomatoes, with juice

2 cups low-sodium vegetable broth

1 15-oz can pumpkin puree

1

Place a large pot over medium heat. Add olive oil, onion, mushrooms, and sweet potato. Cook, stirring frequently, until the onion softens, about 5 minutes. Add garlic and cook until it becomes fragrant, about 1 minute more.

2

Add cinnamon, cumin, chili powder, onion powder, salt, and pepper and cook for 1 minute.

3

Add remaining ingredients, reduce heat, cover, and simmer for 20 minutes, stirring occasionally. Serve and enjoy.

Nutrition Facts

Amount per serving

2 tbsp extra-virgin olive oil

1 yellow onion, diced

1 red bell pepper, chopped

3 ribs celery, sliced

1 red chile pepper, minced (seeds removed for a more mild flavor)

4 cloves garlic, minced

½ tsp kosher salt

½ tsp freshly ground black pepper

2 tbsp chili powder

½ tsp cayenne pepper

1 tsp smoked paprika

1½ cups dry yellow lentils, thoroughly rinsed in cold water and drained

2 cups low-sodium vegetable or chicken broth

1 28-oz can diced tomatoes

1 6-oz can tomato paste

1 15-oz can black beans, drained and rinsed

1 lime, sliced into 6 wedges (optional)

¼ cup fresh cilantro, chopped, for garnish

1

Place a large pot over medium heat. Add oil, onion, bell pepper, celery, chile pepper, and garlic. Cook, stirring frequently, until vegetables begin to soften, about 4–5 minutes.

2

Add salt, pepper, chili powder, cayenne, and paprika and stir to combine.

3

Add lentils, broth, tomatoes, tomato paste, and black beans. Cover and simmer over low heat until the lentils are tender, about 30 minutes.

4

Serve with a lime wedge, if using, and garnish with cilantro.

Nutrition Facts

Amount per serving

2 tbsp extra-virgin olive oil

1 yellow onion, chopped

2 ribs celery, sliced

1 orange bell pepper, diced

3 cloves garlic, minced

1 cup dry quinoa

½ tsp ground cumin

½ tsp kosher salt

¼ tsp freshly ground black pepper

4 cups low-sodium vegetable or chicken broth

3 cups baby spinach, roughly chopped

¼ cup lightly salted cashews, roughly chopped

1

Place a large Dutch oven over medium heat. Add onion, celery, and bell pepper and cook until onion is translucent, about 5 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant, about 1 minute more.

2

Stir in quinoa, cumin, salt, pepper, and broth. Bring to a boil, reduce heat, cover, and simmer until quinoa has absorbed much of the liquid, about 20 to 25 minutes.

Nutrition Facts

Amount per serving