There’s nothing like a hearty batch of chili simmering on the stovetop to kick off the fall season. Catering to meat-eaters and vegetarians alike, chili is the perfect foundation for loads of veggies, beans and warming spices. Whether you prefer your bowl sans the meat or packed with lean beef and topped with avocado, chili is a simple, comforting and totally customizable meal that’s sure to please all taste buds. To keep the sodium in check, go for low-sodium versions of beans, tomatoes and stock. Make one of these healthy chili recipes for dinner tonight, and enjoy leftovers throughout the week!
1. BEEF & SWEET POTATO CHILI | SPICY SOUTHERN KITCHEN
This slow cooker chili may not have beans, but it sure doesn’t skimp on flavor! The sweet potatoes help round out the robust spices and provide a hefty dose of vision-boosting vitamin A. Since it cooks in the Crock-Pot, you can start it in the morning and have a delicious, filling meal ready to go by dinnertime. Recipe makes 6 servings. Nutrition information calculated with 1 teaspoon of salt.
Nutrition (per serving): Calories: 314; Total Fat: 9g; Saturated Fat: 4g; Monounsaturated Fat: 3g; Cholesterol: 93mg; Sodium: 861mg; Carbohydrate: 25g; Dietary Fiber: 6g; Sugar: 13g; Protein: 36g
2. WHITE BEAN TURKEY CHILI | COOKING LIGHT
Looking for a real crowd-pleaser? This one-pot wonder uses cooked turkey rather than deli meat to boost the flavor and keep the salt content at bay. Feel free to use skinless boneless chicken breasts as an easy alternative. Recipe makes 8 servings at 1 cup each.
Nutrition (per serving): Calories: 281; Total Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 40mg; Sodium: 623mg; Carbohydrate: 34g; Dietary Fiber: 8g; Sugar: 3g; Protein: 26g
3. SLOW COOKER TURKEY CHILI | SKINNYTASTE
This mild, kid-friendly chili made with lean turkey, corn and tomatoes is great for big get-togethers or school lunches. It tastes even better the next day! Garnish with a couple crushed baked tortilla chips, a sprinkle of low-fat shredded cheddar cheese and cubed avocado. Recipe makes 5 servings at 1 cup each.
Nutrition (per serving): Calories: 222; Total Fat: 3g; Saturated Fat: 0g; Monounsaturated Fat: 1g; Cholesterol: 74mg; Sodium: 719mg; Carbohydrate: 20g; Dietary Fiber: 3g; Sugar: 7g; Protein: 32g
4. ONE POT BEEF & THREE-BEAN CHILI | THE HEALTHY MAVEN
This no-fuss, one-pot recipe makes dinner (and leftovers) for the whole family a breeze. It uses 3 different kinds of beans in addition to ground beef for a simple, filling meal. Try using beef stock instead of chicken stock for extra oomph. Recipe makes 8 servings.
Nutrition (per serving): Calories: 357; Total Fat: 12g; Saturated Fat: 5g; Monounsaturated Fat: 6g; Cholesterol: 50mg; Sodium: 846mg; Carbohydrate: 39g; Dietary Fiber: 11g; Sugar: 9g; Protein: 27g
5. SLOW COOKER WHITE BEAN CHICKEN CHILI VERDE | MAEBELLS
Store-bought salsa verde takes this simple, filling chili to the next level. For extra- fresh flavor, add a squeeze of lime juice when it’s done simmering. Top with baked tortilla chips or your other favorite Mexican additions. Recipe makes 6 servings.
Nutrition (per serving): Calories: 358; Total Fat: 2g; Saturated Fat: 1g; Monounsaturated Fat: 0g; Cholesterol: 88mg; Sodium: 744mg; Carbohydrate: 33g; Dietary Fiber: 7g; Sugar: 3g; Protein: 46g
6. MOROCCAN CHICKPEA CHILI | COOKING LIGHT
Who says you need meat to make a satisfying chili? This vegetarian chili is loaded with chickpeas, veggies and Moroccan spices for a fun and flavorful twist on traditional chili. Put the spices hiding at the back of the cabinet to good use! Recipe makes 4 servings at 1 1/2 cups each.
Nutrition (per serving): Calories: 215; Total Fat: 6g; Saturated Fat: 0g; Monounsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 565mg; Carbohydrate: 36g; Dietary Fiber: 9g; Sugar: 17g; Protein: 8g
7. FALL HARVEST VEGETARIAN CHILI WITH KALE | THE ROASTED ROOT
Make the most of fall produce with this unique recipe. With four cups of kale leaves, this scrumptious chili makes eating more of the superstar veggie a walk in the park. The spices are well-balanced with sweet potatoes, apples and butternut squash. Recipe makes 5 servings.
Nutrition (per serving): Calories: 248; Total Fat: 8g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 399mg; Carbohydrate: 84g; Dietary Fiber: 11g; Sugar: 8g; Protein: 12g
8. ROASTED RED PEPPER QUINOA CHILI | FIT FOODIE FINDS
This hearty chili calls for roasted red peppers for extra-smoky flavor. Quinoa, northern white beans and kidney beans add a vegetarian-friendly protein punch and fiber boost. Don’t skimp on the pure maple syrup—it really brings out the different flavors! Recipe makes 8 servings.
Nutrition (per serving): Calories: 249; Total Fat: 2g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 673mg; Carbohydrate: 48g; Dietary Fiber: 12g; Sugar: 10g; Protein: 13g
9. HEARTY CROCK-POT LENTIL CHILI | UPROOT KITCHEN
Lentils in chili? You bet! Let this vegan chili simmer in the slow cooker all day for a ready-to-eat meal at dinnertime. Fire-roasted tomatoes and jalapeño add an extra spicy kick. Make a big batch to freeze, and reheat later! Recipe makes 7 servings.
Nutrition (per serving): Calories: 305; Total Fat: 1g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 236mg; Carbohydrate: 57g; Dietary Fiber: 11g; Sugar: 9g; Protein: 27g
10. PEANUT BUTTER VEGETARIAN CHILI | EATING BIRD FOOD
Some people swear by adding “secret” ingredients to their chili, from brown sugar and cinnamon to beer and lime juice. Peanut butter and cocoa powder may sound like funky additions, but they add a great richness to this “meaty” vegetarian chili. Serve with warm corn bread. Recipe makes 7 servings.
Nutrition (per serving): Calories: 340; Total Fat: 7g; Saturated Fat: 3g; Monounsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 719mg; Carbohydrate: 57g; Dietary Fiber: 12g; Sugar: 6g; Protein: 15g