Lean Low Calorie Beef Chili

There’s something about a big pot of chili simmering on the stove that makes everything feel right. It’s one of those meals that I can make on a Sunday afternoon and know my family will be happy when dinner rolls around. But I don’t want to feel guilty about seconds, especially when I’m trying to keep things on the lighter side.

That’s why this low calorie beef chili has become my go-to recipe. I use lean ground beef and load it up with beans and veggies to keep it filling without all the extra fat. The best part? Nobody at my table has ever complained that it tastes “healthy.” They just ask for another bowl.

Want it spicier? Add more cayenne. Prefer it mild? Cut back on the chili powder. This recipe is flexible enough to make everyone happy, which is exactly what I need on a busy weeknight.

What Kind of Ground Beef Should I Use?

For this low calorie chili, 96% lean ground beef is the way to go if you’re watching calories and fat content. That said, if you can only find 93% lean at your local store, it’ll still work great – you might just want to drain off any excess fat after browning. Some people worry that super lean beef will be dry or flavorless, but in a chili with all these spices and tomatoes, it stays plenty moist and picks up tons of flavor from the other ingredients. If you’re really trying to cut calories even further, you could swap in ground turkey or chicken, though you’ll lose some of that classic beefy chili taste.

Options for Substitutions

This chili recipe is pretty forgiving, so feel free to make a few swaps based on what you have:

• 96% ground beef: You can use 93% lean ground beef if that’s what you have, though it will add a few more calories. Ground turkey or chicken breast work well too if you want to keep it lean. For a vegetarian option, try crumbled firm tofu or extra beans.
• Kidney and pinto beans: Any combination of beans works here – black beans, navy beans, or even chickpeas. You can also use just one type if that’s all you’ve got on hand.
• Green bell pepper: Red, yellow, or orange bell peppers are all fair game. You can also use poblano peppers for a mild kick or jalapeños if you like more heat.
• Tomato juice and purée: If you’re missing one, you can use crushed tomatoes or diced tomatoes instead. Just add a bit of water to reach your desired consistency.
• Fresh vegetables: Don’t have fresh onion, celery, or bell pepper? Frozen diced vegetables work in a pinch – just add them straight to the pot without thawing.
• Spices: Missing cumin or oregano? The chili will still taste good without them, though they do add nice depth. You can also use a pre-made chili seasoning packet if you’re short on individual spices.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chili is not browning the ground beef properly – you want to break it up into small crumbles and let it develop some color, not just turn it gray, which adds depth of flavor to the final dish.

Another common error is skipping the fat-draining step after cooking the beef, as even 96% lean beef releases some fat that can make your chili greasy if left in.

Don’t add the beans right at the beginning if you’re cooking for the full 4 hours, since they can turn mushy – instead, stir them in during the last hour of cooking for better texture.

Finally, resist the urge to lift the lid and stir constantly, as each time you do this, you release heat and add 15-20 minutes to your cooking time, so just let the slow cooker do its job.

What to Serve With Beef Chili?

I love serving beef chili with a bunch of toppings on the side so everyone can customize their bowl – think shredded cheese, sour cream, diced onions, and fresh cilantro. Cornbread or corn muffins are always a hit alongside chili, and they’re perfect for soaking up all that rich tomato-based broth. If you want to make it more filling, serve it over rice, baked potatoes, or even tortilla chips for a fun chili-cheese-fries vibe. A simple side salad with ranch dressing or some crunchy coleslaw helps balance out the heartiness of the chili too.

Storage Instructions

Store: Chili is one of those recipes that actually tastes better the next day! Let it cool completely, then transfer to an airtight container and keep it in the fridge for up to 5 days. The flavors really meld together nicely after sitting for a bit.

Freeze: This chili freezes like a dream, which makes it perfect for meal prep. Portion it out into freezer-safe containers or bags and it’ll keep for up to 3 months. I like to freeze individual servings so I can grab just what I need for a quick lunch or dinner.

Reheat: Warm it up on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway through. If it seems a bit thick after storing, just add a splash of water or broth to loosen it up.

Estimated Nutrition

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

• Calories: 2100-2300
• Protein: 190-210 g
• Fat: 45-55 g
• Carbohydrates: 210-230 g

Ingredients

• 3 tbsp chili powder (freshly ground preferred for more flavor)
• 1 tsp ground cumin
• 1/8 tsp cayenne pepper (add more for extra heat)
• 1/2 tsp dried oregano
• 1 medium onion (diced into 1/2-inch pieces)
• 15 oz pinto beans (canned, drained and rinsed)
• 3/4 cup diced celery
• 15 oz red kidney beans (canned, drained and rinsed)
• 1 tsp ground black pepper
• 1/2 cup diced green bell pepper
• 1.5 tsp garlic powder
• 2 lb ground beef (93/7 lean for lower fat)
• 1/2 tsp sugar
• 1 tbsp kosher salt
• 29 oz tomato puree (or tomato paste for more concentrated flavor)
• 1 quart tomato juice

Step 1: Prepare Mise en Place and Spice Blend

• 3 tbsp chili powder
• 1 tsp ground cumin
• 1/8 tsp cayenne pepper
• 1/2 tsp dried oregano
• 1 tsp ground black pepper
• 1.5 tsp garlic powder
• 1/2 tsp sugar
• 1 medium onion
• 3/4 cup diced celery
• 1/2 cup diced green bell pepper

Dice the onion into 1/2-inch pieces, chop the celery and green bell pepper, and set aside in separate bowls.

In a small bowl, combine the chili powder, ground cumin, cayenne pepper, dried oregano, ground black pepper, garlic powder, and sugar—this spice blend will be your flavor foundation and will distribute evenly when mixed with the beef.

I prefer freshly ground chili powder when I can find it because it has a much brighter, more complex flavor than pre-ground.

Step 2: Brown the Beef and Build Initial Flavor

• 2 lb ground beef
• spice blend from Step 1

Heat a large skillet over medium-high heat and add the ground beef, breaking it into small pieces as it cooks.

Once the beef is no longer pink and has started to brown (about 5-7 minutes), sprinkle the spice blend from Step 1 over the meat and stir well to coat evenly.

This technique blooms the spices in the rendered fat, deepening their flavors significantly before they go into the slow cooker.

Cook for another 1-2 minutes until fragrant, then carefully pour off any excess fat, leaving just a light coating in the pan—using 93/7 lean beef means there won’t be much fat to drain.

Step 3: Assemble Chili in Slow Cooker

• browned seasoned beef from Step 2
• prepared vegetables from Step 1
• 29 oz tomato puree
• 1 quart tomato juice
• 15 oz pinto beans
• 15 oz red kidney beans
• 1 tbsp kosher salt

Transfer the browned, seasoned beef from Step 2 to your slow cooker, scraping any browned bits from the pan.

Add the diced onion, celery, and green bell pepper from Step 1, then pour in the tomato puree and tomato juice.

Add the drained and rinsed pinto beans and red kidney beans (rinsing removes excess sodium and starch for a cleaner flavor).

Stir in the kosher salt and mix everything thoroughly to combine.

I like to stir the chili well at this point to ensure all the flavors are distributed evenly throughout.

Step 4: Slow Cook and Develop Flavor

Cover the slow cooker and set it to low.

Cook for 4 hours, which allows the vegetables to soften completely, the beans to absorb all the flavors, and the spices to meld into a cohesive, rich sauce.

Resist the urge to lift the lid during cooking, as this releases heat and extends the cooking time.

At the 2-hour mark, you can quickly stir if desired to check doneness and ensure even cooking, but keep this brief.

Step 5: Finish and Serve

Once the chili has cooked for 4 hours, it’s ready to serve.

The beef should be tender, the vegetables soft, and the sauce rich and flavorful.

Ladle into bowls and serve warm.

This chili actually tastes even better the next day as the flavors continue to develop, so consider making it ahead if you have time.

Lean Low Calorie Beef Chili

Delicious Lean Low Calorie Beef Chili recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 25 minutes mins

Cook Time 2 hours hrs 45 minutes mins

Total Time 4 hours hrs 12 minutes mins

Servings 8 servings

Calories 2200 kcal

Ingredients

  

• 3 tbsp chili powder (freshly ground preferred for more flavor)
• 1 tsp ground cumin
• 1/8 tsp cayenne pepper (add more for extra heat)
• 1/2 tsp dried oregano
• 1 medium onion (diced into 1/2-inch pieces)
• 15 oz pinto beans (canned, drained and rinsed)
• 3/4 cup diced celery
• 15 oz red kidney beans (canned, drained and rinsed)
• 1 tsp ground black pepper
• 1/2 cup diced green bell pepper
• 1.5 tsp garlic powder
• 2 lb ground beef (93/7 lean for lower fat)
• 1/2 tsp sugar
• 1 tbsp kosher salt
• 29 oz tomato puree (or tomato paste for more concentrated flavor)
• 1 quart tomato juice

Instructions

 

• Dice the onion into 1/2-inch pieces, chop the celery and green bell pepper, and set aside in separate bowls. In a small bowl, combine the chili powder, ground cumin, cayenne pepper, dried oregano, ground black pepper, garlic powder, and sugar—this spice blend will be your flavor foundation and will distribute evenly when mixed with the beef. I prefer freshly ground chili powder when I can find it because it has a much brighter, more complex flavor than pre-ground.
• Heat a large skillet over medium-high heat and add the ground beef, breaking it into small pieces as it cooks. Once the beef is no longer pink and has started to brown (about 5-7 minutes), sprinkle the spice blend from Step 1 over the meat and stir well to coat evenly. This technique blooms the spices in the rendered fat, deepening their flavors significantly before they go into the slow cooker. Cook for another 1-2 minutes until fragrant, then carefully pour off any excess fat, leaving just a light coating in the pan—using 93/7 lean beef means there won't be much fat to drain.
• Transfer the browned, seasoned beef from Step 2 to your slow cooker, scraping any browned bits from the pan. Add the diced onion, celery, and green bell pepper from Step 1, then pour in the tomato puree and tomato juice. Add the drained and rinsed pinto beans and red kidney beans (rinsing removes excess sodium and starch for a cleaner flavor). Stir in the kosher salt and mix everything thoroughly to combine. I like to stir the chili well at this point to ensure all the flavors are distributed evenly throughout.
• Cover the slow cooker and set it to low. Cook for 4 hours, which allows the vegetables to soften completely, the beans to absorb all the flavors, and the spices to meld into a cohesive, rich sauce. Resist the urge to lift the lid during cooking, as this releases heat and extends the cooking time. At the 2-hour mark, you can quickly stir if desired to check doneness and ensure even cooking, but keep this brief.
• Once the chili has cooked for 4 hours, it's ready to serve. The beef should be tender, the vegetables soft, and the sauce rich and flavorful. Ladle into bowls and serve warm. This chili actually tastes even better the next day as the flavors continue to develop, so consider making it ahead if you have time.