With the cooler temps, it has me craving all the soups. This healthy and easy chili is my new favorite! I wanted to remake a classic recipe that I grew up with, my mom’s red chili! She had a few funky ingredients in it so I knew I wanted to create a version that still had the tastes from home that I remember. Also, if you haven’t added noodles to your chili You’re going to love this!
Healthy and Easy Chili
What you need to make Healthy and Easy Chili:
- Grass-fed ground beef
- Petite Diced tomatoes
- Red Kidney Beans
- Mild Chili Beans
- Tomato Sauce
- Tomato Paste
- Beef Broth
- Yellow onion
- Brown sugar
- Garlic clove
- Chili powder, cumin, sea salt, pepper
- Optional: Banza spaghetti noodles
Can I use ground turkey?
Yes! You can definitely swap out the ground beef for ground turkey here.
Do I have to use noodles?
No, but I promise you will love it if you do! I used the Banza Chickpea Spaghetti here but any noodle would work. Just cook it according to package before adding it in. Also, you can prep the noodles and add them in when you want it!
How to make this Chili:
- Start by sautéing the minced garlic and onion on the stove. Add in the grass-fed ground beef.
- In large pot, add diced tomatoes, beef broth, water, tomato sauce, red kidney beans, chili beans, tomato paste, sautéed beef with onion, brown sugar and beef broth.
- Bring to a boil for a minute or two.
- Add in spices and then simmer for 45 minutes. Stir occasionally.
- Cook spaghetti or noodles according to package. Drain and set aside.
- Once chili has simmered for 45 minutes, add in noodles. If adding in noodles, add an additional cup of water. Stir to mix thoroughly. Remove from heat and let sit for 10 minutes.
- If making a bowl, add chili, shredded cheddar cheese, greek yogurt and avocado. Enjoy!
Best way to store chili:
- I love using these containers! They hold up well and come in all different sizes. This chili makes a lot too!
- If you’re not able to eat it all in a week, freeze it! I love freezing soups to easily reheat at another time. Store them in large freezer bags. If you do plan to freeze, I recommend keeping the noodles out of the pasta and only adding in when you are having them the day of.
If you like this recipe, you may also enjoy these on One Balanced Life:
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- 1 package grass-fed ground beef
- 1 garlic clove, minced
- 1 yellow onion
- 1/4 cup + 1 tbsp tomato paste
- 1 1/2 cup beef broth
- 1 cup water (+ 1 cup if adding noodles)
- 8oz tomato sauce
- 1 can 14.5 petite diced tomatoes
- 1 can 16oz dark red kidney beans
- 1 can 16oz mild chili beans
- 1 tbsp cumin
- 2 tbsp chili powder
- 1 tbsp + 1 tsp brown sugar
- 1/2 tsp sea salt
- optional: 1 package spaghetti noodles (I used the Banza Chickpea)
- toppings (optional): shredded cheddar cheese, greek yogurt, red pepper flakes and avocado
- Start by adding the minced garlic and onion to the pan to saute. Add in ground beef to brown.
- In large pot, add all cans: tomato sauce, diced tomatoes, chili beans, red kidney beans, tomato paste, beef broth and water.
- Add in sauteed onion and beef. Mix togher. Bring heat to a boil for a minute or two.
- Add in seasonings and brown sugar and bring to a simmer for 45 minutes.
- Cook pasta according to package.
- Once chili has simmered for 45 minutes add in pasta and mix throughly. Add in additional cup of water here if adding in pasta.
- Take off heat and let sit for a few minutes.
- Make a bowl and top with shredded cheddar cheese, greek yogurt and avocado.
until next time...