Delicious, healthy Chili Con Carne is a blend of beef, two types of beans, veggies, tomatoes and spices, all simmered together for a rich, satisfying meal. This easy chili recipe comes together quickly in one pot and is freezer-friendly! The perfect fall and winter comfort food!
Chili Con Carne is a classic meal that makes a great Sunday dinner and is equally delicious for a quick weeknight meal or add it to your meal prep for a busy week.
Not only is this chili con carne recipe incredibly delicious, it takes very little effort to put together and everything cooks in one pot (just like my turkey and butternut squash chili!) ! Quick and easy – sauté the veggies, brown the meat, and then simmer for about 20 minutes! Top your bowl with your favorite chili toppings and dig in!
What’s in Chili Con Carne?
One of the best things about this chili recipe is that it’s completely versatile. I’ve listed my favorite ingredients below, but feel free to substitute or completely leave out any ingredient to suite your family’s taste preference.
- Olive oil – For cooking down the veggies.
- Onion & garlic – A must for any chili recipe!
- Green bell pepper – Adds a slightly spicy and aromatic flavor. If you want to use red bell peppers instead, that works too!
- Spices – We’re using a blend of chili powder, oregano, and salt.
- Tomato paste – Helps to thicken the chili and also adds delicious flavor.
- Chipotle chili in adobo – This gives the chili the perfect amount of smoky heat without being overly spicy.
- Beef – I used grass-fed ground beef for this recipe, but you can easily sub in ground bison, ground turkey or even ground chicken, if you’d like.
- Broth – I recommend using a low-sodium chicken broth because then you can control the amount of salt in the soup. Feel free to use beef broth, if preferred.
- Diced tomatoes – Fire-roasted tomatoes are my go-to for chili and soup recipes because they’re super flavorful. If you don’t have diced tomatoes available, use canned crushed tomatoes.
- Beans – We’re using both kidney beans and pinto beans, which add plenty of fiber and extra protein.
How to Make Chili Con Carne
This chili recipe is definitely a winner! It’s SO tasty and super easy! Here’s the simple process, but for the full, printable recipe, reference the recipe card at the bottom of the page.
- Sauté. The first step in making chili con carne is to sauté the veggies with the seasonings until they are fragrant and beginning to soften. Now, add the tomato paste, chipotle chili and adobo sauce; stir. Add the ground beef and cook, breaking up with a wooden spoon.
- Simmer. Pour in the broth and simmer for about 10 minutes before adding in the tomatoes and beans. Bring chili to a boil and cook uncovered for about 10 minutes.
- Serve. Once cooked to your liking, ladle chili into bowls and top with your favorite chili toppings and enjoy!
Quick tip: I like to use 90% lean, grass-fed ground beef. It’s very flavorful without tons of extra grease.
What to Serve with Chili Con Carne
We love enjoying chili con carne with grated cheddar cheese, a dollop of Greek yogurt, avocado and crunchy tortilla chips. You can also serve it with tasty sides like:
- Healthy Skillet Cornbread
- Homemade Guacamole
- Pico De Gallo
- Baked Sweet Potato Fries or Baked Potatoes
Recipe Variations
There are many ways to customize chili to your taste preference! Here are some great options:
- Turkey – Use ground turkey instead of the beef.
- Bean-less – Use 1 1/2 pounds ground beef and omit the beans.
- Vegetarian – Sub in ground veggie crumbles or cooked lentils in place of the meat.
- Spicy – Add 1-2 tablespoons of hot sauce to taste and/or add in a dash or two of cayenne pepper or red pepper flakes.
- Beans – I’ve used a blend of kidney and pinto beans in this chili. You can substitute other types of beans, including black beans and Great Northern beans.
Storage & Reheating Chili
Chili con carne will keep in your fridge for about 1 week. Once your chili is completely cooled, just place it in an airtight container (or multiple, if you’d like to meal prep it) without any additional toppings and place it in the fridge. To reheat it, simply pop it in the microwave using a microwave safe bowl, or you can reheat it on the stovetop.
Can you freeze Chili Con Carne?
Yes! This chili recipe is a great candidate for the freezer. Place the chili into gallon-sized freezer bags or airtight freezer-safe containers. Freeze for up to 3 months. Remember to label the chili with the date, so you remember when you placed it into the freezer. When you’re ready to enjoy the chili, thaw it in the refrigerator overnight, then reheat it on the stovetop or microwave until it is warmed through.
More chili recipes to try:
Looking for more chili recipes? Try our other healthy favorites!
- Clean Eating Turkey Chili
- Chicken + White Bean Chili
- Cinnamon Spiked Lamb + Chickpea Chili
- Sweet Potato + Black Bean Chili
If you make and enjoy this chili con carne, be sure to leave a comment and ★ rating below letting me know how they turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).
Chili Con Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 1 green bell pepper chopped
- 4 cloves garlic chopped
- 1/2 tsp kosher salt
- 1 tbsp chili powder
- 1 tsp dried oregano
- 1 tbsp tomato paste
- 1 chipotle chili in adobo coarsely chopped, with 1 tablespoon sauce
- 1 pound grass-fed ground beef
- 1- 14.5 ounce can low-sodium chicken broth
- 1- 14.5 ounce can diced tomatoes
- 1- 14.5 ounce can kidney beans, rinsed and drained
- 1- 14.5 ounce can pinto beans
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onion, pepper, garlic, salt, chili powder, and oregano. Cook for about three to five minutes or until the veggies are fragrant and beginning to soften.
- Stir in the tomato paste, chipotle chili and sauce; cook for another minute before adding the ground beef, breaking it up with a wooden spoon, and cook until the meat is browned (about 5 minutes).
- Add the broth and simmer for about 10 minutes. Stir in the tomatoes and the beans; bring to a boil. Cook, uncovered, stirring occasionally; until thick (about 10 minutes).
- Ladle chili into bowls and top with your favorite chili toppings (ie. cheese, scallions, Greek yogurt, etc).
Emily says
Omg!!! I made this A little leery because I have made lots of healthier options chili’s from online recipes and none are that great but this was freaking delicious my whole family loved it. Oh also I messed up a tad. I didn’t know what the chipotle stuff was so I didn’t get it and I thought it was a whole can of tomato paste (small one). Also I added a tap. Of pepper flakes. It was dangerously good like I could have just kept eating it.
Dani says
YAY! So glad to hear how much you enjoyed this recipe Emily. Thanks for letting me know.
Joyce Gansen says
I can’t wait to try your recipe but I have one question. Was I suppose to drain the pinto beans as well as the kidney beans? Your recipes are amazing. Thank you!!
Dani says
Yes! Drain them. I will note that now.
Sandra Walter says
I have tried dozens of recipes. This is the best and easiest recipe ever. I use olive oil and add extra meat (3# for a double recipe.)
Dani says
Hi Sandra! So glad you enjoyed this recipe. Thanks for taking the time to leave a review.
Nic says
This was AMAZING! By far the best chili I have ever had! This is now going to be my staple recipe! Thanks Dani:)!
Connie M Norris says
I always cook the meat by itself first so I can drain off the fat without losing the flavoring from the other ingredients. It all works out in the end.
Tina says
So, so, so good! My family LOVED it! Thank you 🙂
Dani says
Hi Tina! I’m so glad you enjoyed it, thanks for letting me know.