Beef / Dinner

Healthier Homemade Chili


The temperature dropped down to about 33 degrees this morning, right around the time I had to leave the house, naturally. It is too early for that kind of cold! It’s only September! And my garden probably didn’t appreciate it either. I picked my first butternut squash yesterday to make some soup. Sooo good. Seems more special when you grow it yourself. πŸ™‚

Since it might possibly have hit 60 today… in the sun… in the middle of town… a warm and hearty dinner like chili seemed in order. I’ve been playing around with the spices on this recipe forever, and I think I’ve finally gotten it to what I consider perfect. It’s also really quick to throw together, maybe ten minutes of actual prep work and cooking down the ground beef, then once it’s all together, it simmers on the stove, burbling away for half an hour while you go read a book or check that game on the computer… oh wait that’s me. Nevermind. πŸ™‚ Just stir it a few times while it’s cooking and it’ll be ready in 30 minutes.  


One of the things I love about chili is how many vegetables you can put in it. I had parts of three different peppers, so I threw them all in.


All those veggies. And that doesn’t even count the beans. πŸ™‚


 I love the combination of the cocoa powder and allspice with all those chili spices. And that little bit of Greek yogurt added at the end makes the flavors really smooth.

Healthier Homemade Chili
Serves 6
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
  1. 1 pound lean ground beef
  2. 1 orange bell pepper, diced
  3. 1 yellow bell pepper, diced
  4. 1 medium onion, diced
  5. 1 Tbsp minced garlic
  6. 1 15 oz can kidney beans, drained and rinsed
  7. 1 15 oz can black beans, drained and rinsed
  8. 1 15 oz can pinto beans, drained and rinsed
  9. 1 28 oz can crushed tomatoes
  10. 1 cup frozen corn, thawed
  11. 2 cups water
  12. 1 Tbsp cocoa powder
  13. 1 Tbsp chili powder
  14. 1 1/2 tsp cumin
  15. 1 tsp oregano
  16. 1/2 tsp garlic powder
  17. 1/2 tsp paprika
  18. 1/2 tsp allspice
  19. 1 tsp salt
  20. 1/2 tsp pepper
  21. 1/2 cup plain nonfat greek yogurt
  1. In a medium stock pot, brown ground beef. Drain excess grease or soak up with a few paper towels.
  2. Add peppers, onions, and garlic and cook until vegetables have softened, about 5 minutes.
  3. Add beans, tomatoes, corn, water, and spices, and stir to combine.
  4. Bring to a boil, reduce heat to low, and simmer for about 30 minutes, stirring occasionally.
  5. Remove from heat and add yogurt. Mix in thoroughly.
  6. Refrigerate or freeze leftovers.
Adapted from Snixy Kitchen
Adapted from Snixy Kitchen
Three Plates Full

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