Healthy Low Calorie Chili

Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.

Here’s my go-to low calorie chili recipe that doesn’t skimp on flavor, packed with lean protein, beans, and plenty of fresh vegetables in a rich tomato base.

This chili has become my family’s favorite comfort food on cold evenings, and I love that I can make a big batch without feeling guilty about seconds. Plus, it tastes even better the next day – perfect for healthy lunch leftovers throughout the week.

What Kind of Ground Beef Should I Use?

For this chili recipe, the 95/5 ground beef specified is a great choice since it keeps the calories lower while still providing plenty of flavor. This ratio means the meat is 95% lean and only 5% fat, which helps prevent your chili from becoming greasy while cooking. If you can’t find 95/5, you can use 93/7 or even 90/10 ground beef – just know that you might need to drain off a bit more fat during cooking. When selecting your ground beef, look for meat that’s bright red in color and feels firm to the touch. If you’re watching your budget, you can also substitute with ground turkey that has a similar lean-to-fat ratio, though this will slightly change the classic beefy flavor of your chili.

Options for Substitutions

This low-calorie chili is pretty flexible and you can make several swaps while keeping it healthy:

• Ground beef 95/5: You can swap the lean ground beef with ground turkey or chicken for even fewer calories. Ground pork will work too, but try to stick with a lean version to keep the calories down.
• Kidney beans: Feel free to use black beans, pinto beans, or any other beans you have on hand. You can even mix different types for more variety.
• Potatoes: Sweet potatoes make a great substitute, or you could use butternut squash. Just keep the chunks similar in size to ensure even cooking.
• Jalapeños: If you want less heat, use just one jalapeño or swap with a can of mild green chiles. For more heat, try serrano peppers instead.
• Gelatin: This is used as a thickener – you can skip it or use 1 tablespoon of cornstarch mixed with cold water instead. For vegetarian options, use agar agar powder.
• Cocoa powder: While this adds nice depth, you can skip it or use a shot of strong coffee instead for that deep flavor.
• Vegetable stock powder: Beef or chicken stock powder works just as well, or you can use a crumbled bouillon cube.

Watch Out for These Mistakes While Cooking

The biggest mistake when making low-calorie chili is rushing the cooking process – letting it simmer slowly for at least 2-3 hours allows the flavors to develop properly and the meat to become tender. Another common error is adding all the spices at once; instead, add half at the beginning and the remaining portion about 30 minutes before finishing to create deeper, more complex flavors. To keep the potatoes from becoming mushy, add them during the last 45 minutes of cooking, and remember to bloom the gelatin in cold water before adding it to the hot chili for the best texture. For the perfect balance of heat, remove the jalapeño seeds and membranes if you want milder chili, or leave them in for extra kick – but always wear gloves when handling hot peppers to protect your hands and eyes.

What to Serve With Chili?

This hearty low-calorie chili is super filling on its own, but there are lots of fun ways to dress it up! A simple bowl of steamed rice or quinoa makes a great base, soaking up all those tasty chili flavors. For toppings, I like to set out bowls of shredded cheese, diced avocado, fresh cilantro, and a dollop of Greek yogurt (which is a great lower-calorie swap for sour cream). If you’re watching your carbs, try serving your chili over a bed of fresh lettuce with some chopped tomatoes for a tasty taco salad-style meal.

Storage Instructions

Keep Fresh: This low-calorie chili tastes even better the next day when all the flavors have had time to mingle! Pop it in an airtight container and keep it in the fridge for up to 5 days. The potatoes might soften a bit over time, but the overall taste stays great.

Freeze: Chili is perfect for batch cooking! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll keep well in the freezer for up to 3 months. I like to freeze individual portions – it makes for super easy meal prep when you need a quick dinner.

Reheat: To warm up your chili, simply heat it in a pot over medium-low heat, stirring occasionally. You can also microwave it in 1-minute intervals, giving it a good stir between each. If it seems a bit thick after storage, just add a splash of water or broth while reheating to reach your desired consistency.

Preparation Time	20-30 minutes
Cooking Time	50-70 minutes
Total Time	70-100 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 160-180 g
• Fat: 70-80 g
• Carbohydrates: 250-270 g

Ingredients

• 900g ground beef 95/5
• 400g kidney beans
• 400g potatoes
• 800g crushed tomatoes
• 3 bell peppers
• 3 jalapenos
• 2 onions (200g)
• 4 cloves garlic
• 250g water
• 18g gelatin
• 20g vegetable stock powder
• 15g cocoa powder
• 6g cumin
• 6g chili powder
• 6g paprika
• 10g oil
• Salt
• Black pepper

Step 1: Prepare Ingredients

Start by preparing the ingredients.

Measure 900 grams (2 pounds) of extra lean ground beef.

Dice 3 red bell peppers and 3 jalapenos into similar-sized pieces.

Chop 2 yellow onions (200 grams total) and prepare 4 cloves of garlic.

Lastly, dice 400 grams of potatoes, ensuring they are clean but leaving the skin on.

Step 2: Prepare the Stock Mixture

In a bowl, combine 250 grams of cold water with 20 grams of vegetable stock powder and 18 grams of dry gelatin.

Stir the mixture thoroughly and set it aside to allow the gelatin to bloom while you prepare the other components.

Step 3: Cook the Ground Beef

Heat a large cast iron pan over medium-high heat and add a touch of oil.

Add the ground beef to the pan, breaking it up to ensure even browning.

If the pan becomes too crowded, cook the beef in batches.

Cook for 3-5 minutes until crispy bits form, then transfer the beef to a large pot.

Step 4: Sauté Vegetables and Toast Spices

In the same cast iron pan, add the diced vegetables (bell peppers, jalapenos, and onions) and sauté for 3-5 minutes until they start to caramelize.

Stir in 6 grams each of chili powder, paprika, and cumin, along with freshly ground black pepper and a pinch of salt.

Add the minced garlic, toasting the spices for 20-30 seconds to deepen the flavors.

Step 5: Deglaze and Combine Everything

Pour the prepared stock mixture into the pan to deglaze it, mixing for another 30 seconds to lift any caramelized bits off the bottom.

Transfer this mixture to the pot with the cooked beef.

Add 800 grams (2 cans) of crushed tomatoes, incorporating a splash of water to clean out the cans, and stir to combine the contents.

Add 400 grams of kidney beans (including the liquid) and 15 grams of cocoa powder.

Mix well to integrate all ingredients.

Step 6: Add Potatoes and Simmer

Add the diced potatoes to the pot, combining all the ingredients thoroughly.

Cover the pot and allow it to simmer for 30-40 minutes until the potatoes are cooked through.

To reduce excess liquid, remove the lid for the last 10 minutes of cooking.

Check the seasoning and adjust with more salt if necessary.

Step 7: Portion and Store

Once the chili is done, evenly distribute it into 5 meal prep containers.

Allow the containers to cool for approximately 10 minutes before sealing them to prevent steam build-up.

Store the containers in the refrigerator for 3-5 days, or freeze them for longer storage, ensuring you have delicious and ready-to-go meals at your convenience.