This healthy slow cooker chili is so cozy and delicious. Packed with protein, this healthy chili simmers for eight hours in the crockpot until it is absolutely perfect. Don’t have a slow cooker? No problem, I provide stovetop instructions as well. With just the right amount of spices and so much flavor, this easy fuss-free chili recipe is one that the whole family will enjoy.
The Best Healthy Slow Cooker Chili
Is there anything better than a hot cozy bowl of chili on a crisp day? Even on a hot day, in the middle of summer, I’m a chili loving girl. Not only is it so easy to make, chili is packed protein which makes it a great option for a satisfying lunch or dinner.
Watch How to Make This Recipe
This healthy slow cooker chili recipe is incredibly flavorful and so easy to make. Made with just the right combination of spices, this recipe only takes a few minutes of hands on cooking before going into the slow cooker for simmer away for hours. You can start the chili in the morning and have a warm and comforting dinner ready by the end of the day.
This yummy recipe is made with real food ingredients and is naturally gluten free. It’s a healthy dish that everyone will love.
Healthy Slow Cooker Chili Recipe Ingredients
Ground Beef:Â This is the classic protein to use in chili. I prefer to use 85/15 ground beef because it has a bit more flavor and I will be draining any excess fat but you could also use 90/10.
Beans: Two cans of dark kidney beans is all you need. If you like, feel free to use one can of kidney beans and one can of black beans.
Garlic and Onion:Â Fresh onion and garlic add so much flavor to this chili.
Tomatoes:Â Fire roasted diced tomatoes are a great option but regular canned diced tomatoes will also work.
Green Chiles:Â If you have never added green chiles to your chili you are missing out. They add such a great flavor.
Seasoning and Spices:Â No need for a pre-made chili seasoning packet in this recipe. A blend spices like chili powder and paprika as well dried herbs give this chili its flavor.
Broth:Â Beef broth is the preferred choice but vegetable and chicken broth will also work.
Ingredient Substitutions
- Kidney Beans: if you don’t have kidney beans you can swap them for black beans or white beans if you prefer.Â
- Ground Beef: you can easily sub turkey or chicken for ground beef if you prefer.Â
- Broth: vegetable or chicken broth will work well in this recipe if that’s all you have!
How to Make a Good Chili in a Slow Cooker
Step One: Heat a large skillet over medium-high heat. Once the skillet is hot, add in a drizzle of oil and then add the ground beef. Brown the beef, breaking it up as it cooks and then drain any excess fat.
Step Two:Â Next add the diced onion and minced garlic and cook for four to six more minutes until the onion is tender.
Step Three: Transfer the ground beef mixture to your slow cooker. Add in the kidney beans, diced tomatoes, green chiles, spices, and broth. Stir everything together until well combined.
Step Four: Cover and cook the chili on high for five to six hours or on low for seven to eight hours.
Step Five: When the chili is finished cooking, give it a taste and season with salt and pepper to taste. Serve the chili immediately garnished with your favorite toppings like sour cream, green onion, avocado, or cheddar cheese.
Can I Make This Chili Recipe on the Stovetop?
Yes! You can definitely make this chili on the stovetop instead of in the slow cooker if you are pressed for time. Everything comes together in around thirty minutes which makes it a great (and quick!) weeknight dinner option. To make this chili on the stovetop:
- Heat a large heavy bottomed pot over medium-high heat. Once the pot is hot, add a tablespoon of avocado or coconut oil. Add the ground beef to the pot and brown the meat, breaking it up as it cooks.
- Once the ground turkey is fully cooked through, add in the diced onion and garlic. Give everything a good stir and let it cook for a few minutes until the onion is tender.
- Next, add the kidney beans, canned tomatoes, green chiles, spices, bay leaves, salt, pepper, and broth. Stir until everything is well combined and then bring the chili to a boil. Reduce the heat and allow the chili to simmer for 30-45 minutes.
- After the chili has simmered, give it a taste and adjust the seasoning as needed. Spoon into bowls, serve with your favorite toppings, and enjoy!
How to Store
You can store this chili in an air-tight container in the fridge for 3-5 days. You can also freeze your chili! Store it in a freezer safe storage container for up to three months.
How to Serve Your Chili
The best way to serve a hot bowl of chili, in my personal opinion, is loaded up with all of your favorite toppings. What is so great about chili is that it is an allergen-friendly recipe (no dairy, grains, or gluten) so it is perfect for just about everyone. Each bowl can then easily be customized to fit each person’s individual dietary needs.
Here are a few classic and delicious ways to serve your chili:
- Serve it over white or brown rice to make things even heartier
- Top it with shredded cheddar cheese
- Add a dollop of sour cream or plain greek yogurt
- Garnish with chopped cilantro and lime juice
- Crumble a few of your favorite corn chips over the top
- Sprinkle on plenty of green onion and a few slices of fresh avocado
- Finish your bowl off with fresh sliced jalapeño for extra heat
More Easy Chili, Soup, and Stew Recipes
- Black bean soup
- Salsa Verde Chicken Soup
- Easy Pumpkin Chili
- Healthy White Bean Turkey Chili
- Sweet Potato Black Bean Chili
- Bacon Sweet Potato Chili
- Southwest Chicken Chili
I hope you give this Slow Cooker Chili a try! It’s easy to make and delicious! If you do give this recipe a try, let me know!Â
Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.
Print
Healthy Slow Cooker Chili
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 tablespoon coconut or olive oil
- 1.5 pounds ground beef
- 1 medium white onion, diced
- 4 cloves garlic, minced
- 2 – 16oz can dark kidney beans
- 1 – 14.5oz can fire roasted diced tomatoes (regular canned diced tomatoes will work too)
- 2 – 4oz can diced green chiles
- 1 cup chicken or beef broth
- 1 bay leaf
- 2 tablespoons chili powder
- 1/2 tablespoon cumin
- 2 teaspoons salt, plus more to taste
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 teaspoon black pepper, plus more to taste
Method
- Heat a large skillet over medium-high heat. Once the skillet is hot, add in a drizzle of oil and then add the ground beef. Brown the beef, breaking it up as it cooks and then drain any excess fat.
- Add the diced onion and minced garlic and cook for four to six more minutes until the onion is tender.
- Transfer the ground beef mixture to your slow cooker. Add in the kidney beans, diced tomatoes, green chiles, spices, bay leaf, and broth. Stir everything together until well combined.
- Cover and cook the chili on high for five to six hours or on low for seven to eight hours.
- When the chili is finished cooking, give it a taste and season with salt and pepper to taste. Serve the chili immediately garnished with your favorite toppings like sour cream, green onion, avocado, or cheddar cheese.
Notes
- Substitute ground turkey for ground beef if you prefer.
- To cook this chili on stovetop: Heat a large heavy bottomed pot over medium-high heat. Once the pot is hot, add a tablespoon of avocado or coconut oil. Add the ground beef to the pot and brown the meat, breaking it up as it cooks. Once the ground turkey is fully cooked through, add in the diced onion and garlic. Give everything a good stir and let it cook for a few minutes until the onion is tender. Next, add the kidney beans, canned tomatoes, green chiles, spices, bay leaves, salt, pepper, and broth. Stir until everything is well combined and then bring the chili to a boil. Reduce the heat and allow the chili to simmer for 30-45 minutes. After the chili has simmered, give it a taste and adjust the seasoning as needed. Spoon into bowls, serve with your favorite toppings, and enjoy!
Recipe by:Â Ashlea Carver / All the Healthy Things |Â Photography by:Â THE MINDFUL HAPA
