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Healthy Blue Ribbon Chili Recipe

This healthy chili recipe blends lean ground beef, colorful vegetables, and a bold mix of spices to create a comforting and flavorful dish. Packed with protein, fiber, and rich taste, it's perfect for anyone looking for hearty healthy recipes with a competition-worthy twist.
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Active Time 1 hour
Course Stew
Cuisine Southern United States
Servings 11 cups

Equipment

  • Large Dutch oven or other heavy-bottomed pot

Ingredients
  

  • 1 pound 93% lean ground beef
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 large yellow onion chopped (about 2 cups)
  • 2 medium green bell peppers chopped (about 2 cups)
  • 1 medium red bell pepper chopped (about 1 cup)
  • 2 small-medium sweet potatoes about 1¼ pounds, peeled and diced into ½-inch cubes (about 3½ cups)
  • 4 cloves garlic minced (about 4 teaspoons)
  • 2 bay leaves
  • 1½ tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons chipotle chili powder
  • 2 teaspoons dried oregano
  • ¼ teaspoon cayenne pepper
  • ⅛ teaspoon ground cinnamon
  • 12 ounces dark or light beer amber beer preferred
  • 2 15-ounce cans fire roasted diced tomatoes in their juices
  • 1 14.5-ounce can low sodium chicken broth
  • 1 15-ounce can reduced sodium dark or light red kidney beans, rinsed and drained
  • 1 15-ounce can reduced sodium cannellini or great Northern beans, rinsed and drained
  • 1 15-ounce can reduced sodium black beans, rinsed and drained
  • ½ teaspoon granulated sugar
  • Toppings optional:
  • Sliced avocado, nonfat plain Greek yogurt, crushed tortilla chips or strips, lime wedges, shredded cheese (Monterey Jack or cheddar)

Instructions
 

  • Brown the Meat: Place a Dutch oven over medium-high heat. Add the ground beef along with salt and pepper, breaking the meat into small chunks as it browns. Cook for about 5 minutes until fully done. Transfer the beef to a paper towel–lined plate using a slotted spoon. Blot gently and set aside.
  • Sauté Veggies and Spices: Lower heat to medium and pour in the olive oil. Once hot but not smoking, toss in the onion, bell peppers, and sweet potatoes. Stir frequently until the onion softens and turns golden, about 10 to 15 minutes. Stir in garlic, bay leaves, and all spices (chili powder, cumin, chipotle chili powder, oregano, cayenne, and cinnamon). Cook about 1 more minute until aromatic.
  • Simmer the Chili: Pour in the beer, scraping up any brown bits at the bottom. Let simmer for 3 minutes. Mix in tomatoes, broth, all three types of beans, and the cooked beef. Reduce heat to medium-low and partially cover. Simmer gently, stirring now and then, for 1 to 1¼ hours, until the chili thickens and the flavor deepens.
  • Finish and Serve: Remove the bay leaves and stir in the sugar. Adjust seasoning to your liking. Serve hot, with any of the suggested toppings for extra flair.

Notes

  • This recipe stores well! Keep leftovers refrigerated for up to 5 days or freeze for up to 3 months. Reheat gently with a splash of water or broth if needed.
  • The cinnamon adds a unique layer of warmth—don’t skip it for that signature blue ribbon flair!
  • To make it vegetarian, omit the beef and add another can of beans or extra vegetables like mushrooms or zucchini.
Keyword chili with sweet potatoes, Healthy chili recipe, healthy recipes, high-fiber chili ideas, homemade chili with beans, lean ground beef chili, low sodium chili recipe, vegetable-packed chili
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