This healthy chili recipe is full of good-for-you ingredients and big flavor, featuring a trio of beans, quinoa, and lots of hearty spices.
This post was created in partnership with ALDI. All opinions are our own.
Is it chili season already? Wasn’t it just moments ago we were eating watermelon salad in our flip flops? As the weather changes, foods follow suit: changing from light and bright to hearty and spiced. As much as I hate to admit it: we’re craving all the fall over here! So Alex and I are starting the party with this insanely-tasty healthy chili recipe. It’s got a savory, hearty flavor even though it’s meatless. And it’s full of good-for-you ingredients; a trio of protein-packed beans, quinoa, and loads of spices. We got all of the ingredients at ALDI: our go-to place to stock up on fall ingredients that are high quality, organic, and affordable. Ready to get cooking?
Want to try it too? Let us know if you head to ALDI to stock up and make this recipe! Tell us in the comments below. Or tag us on Instagram using @acouplecooks and @aldiusa.
What makes this a healthy chili recipe?
If you search the internet for healthy chili recipes, you come up with a lot of turkey chilis. But what about making it even healthier by going meatless? We won’t go into the nitty gritty here, but research is showing the value of eating lots of plants. So to us, a healthy chili is loaded with vegetables instead of the traditional meat.
A healthy chili is also loaded with good-for-you ingredients that are full of valuable nutrients! Here are some of the heavy hitting veggies in this chili:
- Simply Nature Organic Beans: pinto, kidney, and black beans
- Simply Nature Organic Quinoa: packed with plant-based protein
- Tomatoes, onions, and corn
- Simply Nature Organic Flax Seed: Optional, but it adds protein and omega 3’s
This recipe works as a family dinner recipe for a weeknight. When entertaining, pair it with our smash hit Best Homemade Cornbread, Cornbread Muffins, Easy Vegan Cornbread or any of these best sides to go with chili.
The flavor secrets to this chili
It can be difficult to load flavor into a vegetarian chili because, well, meat tastes really good. So we’ve had to use a few secrets to making the flavor delicious and satisfying. Here are a few of our tricks to this healthy chili recipe:
- Simply Nature Organic Ketchup: Ketchup brings in a little sweetness and tang to this chili. We like to use organic ketchup because it usually tastes better and is free from high fructose corn syrup.
- A hefty dose of chili powder: Using quite a bit of chili powder helps to bring big flavor. Some chili powders can be spicier than others, so make sure you’re using a brand that fits your spice tolerance.
- Cumin, oregano, fresh garlic, and garlic powder: These spices round out the chili and bring a depth of flavor.
Try our Chili Seasoning in this recipe! Add 6 to 7 tablespoons of the mix instead of the spices.
Toppings for a healthy chili
Loading up chili is the best part, right? But if you’re thinking about healthy chili, the toppings can be a place where calories can add up. One tip we’d say is to add just enough toppings to add flavor, but not so much that someone might say, “Want some chili with that sour cream?”
With that in mind, here are our favorite toppings to load up that chili — and the first one is our favorite new idea!
- Southern Grove roasted and salted pepitas (pumpkin seeds): Not only are they cozy, they add a nice crunch and a bit of plant-based protein
- Plain Greek yogurt, sour cream, Vegan Sour Cream or Cashew Cream (for vegan chili)
- Shredded cheese — just enjoy it in moderation (or omit for vegan chili)
- Thinly sliced green onions or chives
- Tortilla strips — these baked tortilla strips add a crunch!
- Hot sauce
What other chili toppings do you like? Do you do saltine crackers (is that a regional thing)? Would you try our Pickled Jalapeños for a spicy kick?
This recipe is…
Vegetarian, gluten-free, vegan, plant-based, and dairy-free (with vegan toppings).
Print
3-Bean Healthy Chili Recipe
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 8 1x
Description
This healthy chili recipe is full of good-for-you ingredients and big flavor, featuring a trio of beans, quinoa, and lots of hearty spices.
Ingredients
- ¾ cup Simply Nature Organic Quinoa
- 2 small or 1 medium yellow onion
- 3 cloves garlic
- 2 tablespoons olive oil
- ½ cup Simply Nature Organic Ketchup
- ¼ cup chili powder*
- 2 tablespoons dried oregano
- 1 tablespoon garlic powder
- 1 teaspoon cumin
- 1 cup water
- 3 15-ounce cans Simply Nature Organic Beans (we did 1 can each black, pinto and kidney), drained
- 2 28-ounce cans Simply Nature Organic Diced Tomatoes
- 1 cup frozen corn
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce, vegan if desired
- 2 tablespoons ground Simply Nature Flax Seed (optional)
- 1 ½ teaspoons kosher salt
- Optional: 1 tablespoon adobo sauce (from a can of chipotle chilis)**
- To garnish: Sour cream or Greek yogurt (or Vegan Sour Cream or Cashew Cream for vegan), Mexican blend shredded cheese, and Southern Grove Pepitas
Instructions
- Cook the quinoa: Place the quinoa in a saucepan with 1 ½ cups water. Bring to a boil, then reduce the heat to very low. Cover the pot, and simmer where the water is just bubbling for about 15 to 20 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit covered to steam for 5 minutes.
- Dice the onions. Mince the garlic.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and saute for 5 to 7 minutes, until tender. Add the garlic and cook for 2 minutes until lightly browned. Add the ketchup and spices and cook for 1 minute until fragrant.
- Add all other ingredients, and throw in the quinoa whenever it is cooked. Simmer for 25 minutes. Serve immediately with toppings. Store leftovers refrigerated for up to 3 days, or frozen for 3 months.
Notes
*Make sure to use a chili powder blend that is mild; most brands marked simply “chili powder” aren’t too spicy. Do not use a hot chili powder like chipotle powder.
**Totally optional, but stirring in adobo sauce adds another level of complexity. Chipotles in adobo sauce are available in a small can; the chilis are packed with adobo sauce, a purée of tomato, vinegar, garlic, and some other spices. You’ll just add the sauce.
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: Healthy chili recipe, Chili recipe, Bean chili recipe, Meatless chili recipe, Vegetarian chili recipe, vegan chili recipe
More healthy fall recipes
Are you feeling it too? Here are some more of our favorite fall recipes:
- Pumpkin Pasta Sauce with Penne: easy pasta with a creamy, savory pumpkin sauce and Parmesan cheese
- Quick Chili Recipe This speed demon quick chili recipe is just the thing: in under 25 minutes you’ve got an easy dinner!
- Instant Pot Wild Rice Soup Recipe: cozy soup that’s dairy free and chock full of nutritious beans and whole grains
- Best Spaghetti Squash Pad Thai: fan-favorite squash recipe using spaghetti squash instead of noodles
- Easy Pumpkin Hummus: savory, warm-hued hummus flavored with pumpkin and cumin
- Cozy Vegetarian Pot Pie: the coziest meal chock full of veggies and a savory gravy
- Baked Gnocchi with Pumpkin Sauce: doughy balls of pasta simmered in a savory pumpkin sauce with goat cheese
Would it work to substitute tomato sauce for the ketchup?
Yes, this should be fine. Just taste and adjust spices once it’s cooked!
What about adding meat in? Any suggestions?
Hello, what kind of adobo sauce do you use? I also found a recipe online to make your own, but still would like to know which one you use as well…
I think we generally use La Costena brand.
I’ve used the adobe sauce from cans of chili’s for two of your recipes now…both which have turned out wonderful! I was wondering if you use the chili’s leftover from the can for anything? I hate to throw them away but not sure if they are really spicy or if i could just add them in to the recipes i’ve been making (chili & tortilla soup). Thanks for all the great recipes! my fam has fully gone pescetarian now for 6 months thanks to all your recipe ideas!
So glad you’re enjoying the recipes! The peppers themselves are delicious but super spicy. We occasionally use them to season beans or grilled items, but we tend to discard them once we’ve used up all of the sauce.
Just wondering how big a serving size is?
Sorry, we don’t have a cup measure for this one!
Ayo girl, dis shit too spicy. Almost blew my head off. 1/4 cup o chilli, damnnnn. Use a teaspoon shawty. Wiiillld.
Ooo maybe you got ahold of some super spicy chili powder? There is some variation in brands. I added a note to make sure to use a chili powder blend that is mild. Most brands marked simply “chili powder” aren’t too spicy — but you can give it a taste before using. Do not use a hot chili powder like chipotle powder — that would definitely blow your face off! Were you using a hot chili powder?
Is the cup of water necessary? I find it makes the dish to watery.
Is the water meant to boil off?
We found that the chili gets very thick without the extra water.
We used almost the same ingredients ( no black beans, so we used chili beans instead).
It was super salty. We even rinsed the beans. At the end we added tomato juice to give a little extra moisture.
I recently had a heart attack and was told plant base meals only if I wanted to save my life. I have tried several different meals so for and thought I’m going to die!! Until I tried this, it has endless amount of flavors that shines through. I am so grateful for this recipe, and will be my number one meal to make. Thank you so much
★★★★★
We love to hear that! So glad you enjoyed the recipe and happy healing to you.
Thank you so much for the recipe. I am going to try this! :)