Delicious Healthy Chili
A hearty, flavorful chili featuring pinto beans, ground beef, and a blend of spices, perfect for comforting meals and suitable for family dinners or gatherings.
Ingredients
- 2 cups dry pinto beans ⓘ
- salt ⓘ
- 1 pound ground beef (optional) ⓘ
- 1 large onion, chopped ⓘ
- 3 tablespoons chili powder to taste ⓘ
- 2 tablespoons cumin ⓘ
- 2 tablespoons paprika ⓘ
- 1 tablespoon pepper ⓘ
- 1.5 jalapeno peppers, minced ⓘ
- 6 cloves garlic, minced ⓘ
- 1 can (24 oz) stewed tomatoes, sliced or cut up ⓘ
- 1 package frozen corn (12 oz) ⓘ
- 1 bunch cilantro, chopped ⓘ
- 2 tablespoons cornstarch ⓘ
Instructions
- Soak pinto beans overnight or add 2 inches of water above beans. Bring to a boil.
- Boil beans for 20 minutes.
- Let beans stand for 1 hour, then drain.
- Add more water until 2 inches above beans and add 1 tablespoon salt.
- Bring to a boil and simmer for 3 to 4 hours, adding water as needed.
Tips & Substitutions
For a vegetarian option, omit the ground beef and add extra vegetables like bell peppers or zucchini. If you prefer a spicier chili, increase the amount of jalapenos or add crushed red pepper flakes. You can also substitute pinto beans with black beans or kidney beans. Soaking beans overnight ensures even cooking and reduces cooking time.
Serving Suggestions
Serve this delicious healthy chili hot, garnished with fresh cilantro and a dollop of sour cream or avocado slices. It pairs beautifully with cornbread or tortilla chips. For a complete meal, consider serving alongside a fresh salad or as part of a Quick Taco Platter for a fun family dinner.
Storage & Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, use a microwave or stovetop, adding a bit of water if the chili has thickened. For longer storage, freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Delicious Healthy Chili contains roughly 1188 calories, with 50g protein, 169g carbohydrates, and 57g fat. It is an excellent source of vitamin A (313% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (196% of the Daily Value). Note that it is relatively high in sodium, at 2627mg per serving (114% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. After soaking and boiling the beans, transfer them to the slow cooker along with all the ingredients and cook on low for 6-8 hours or on high for 3-4 hours. This method develops deeper flavors.
How can I thicken my chili?
To thicken your chili, you can mix 2 tablespoons of cornstarch with a little cold water and stir it into the chili towards the end of cooking. Alternatively, let it simmer uncovered to reduce the liquid. This will yield a heartier texture.
Can I use canned beans instead of dry?
Absolutely! If you're short on time, you can substitute dry pinto beans with 2 cans of pinto beans. Be sure to rinse and drain the canned beans before adding them to the pot. Reduce the cooking time since they are pre-cooked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).