Easy Healthy Chili Recipe

I don’t know about you but one thing that I love about the seasons are that food choices and meals we eat change every couple of months. In the Summer, we eat lots of salads and grilled veggies. And in the Fall and Winter we eat more soups and roasted food.

Where we live, it’s pretty much hot from May-October, so once it really does cool down I am SO ready to use the oven more and cook hot foods.


When I was first starting to cook, I thought soups were so intimidating. I was nervous to start making them and never really ate soup when I was growing up. So, it was all foreign to me. But after reading lots of recipes and making a handful of soups, I quickly realized that soup is one of the most forgiving foods. You really can’t mess it up! Not enough liquid? Just add some broth! Too bland? Add some salt and a squeeze of lime. They can be meatless, you can throw in a handful of quinoa, and you can mix and match veggies to create a multitude of different soups.

So, why am I talking so much about soup when we are here for a chili recipe? Well, learning about soup taught me that chili can be the same way!

The great thing about chili is that you can cook it in the crockpot or on the stove. If you plan ahead, you can do crock pot, but if you’re more like me and don’t start thinking about dinner until 5pm, you can also throw together a delicious chili on the stovetop!

Three things that make up a good chili:

  • Beans

  • Seasonings

  • Veggies

Simple, right?

The chili recipe that I am giving you today had meat in it, but I make it allll the time without the meat. Simply skip the meat steps and you’ll be on your way to a vegetarian meal!


1 lb ground turkey

½ onion

½ tsp salt

1-2 TBSP oil

2 cans black beans

2 cans pinto beans

1 can corn

1 can roasted tomatoes

3 TBSP Chili powder

1-2 tsp salt

1 TBSP cumin

1 tsp smoked paprika

2 tsp garlic powder


In a large stock pot, add oil. Heat on medium heat. Add onions and allow to cook for 1-2 minutes. Add turkey and cook for 5-7 minutes, until most of the pink is gone. Add beans and corn. I like to drain the cans most of the way, but leave a little liquid in the can. I don’t drain the corn. Stir. If you feel like there isn’t enough liquid, just add some water. Allow to simmer for a minute or two. Add spices to a separate bowl and mix. Then add spices to chili and stir. Taste. If you feel like you need more seasoning, make another batch of the seasoning in a bowl and add to chili until desired taste.  

I like to serve mine with a squeeze of lime and some cilantro and avocado on top! You can also serve with tortilla chips!