19 Delicious Low Calorie Chili Recipe Ideas

Ever crave a steaming bowl of chili but worry about the calories? You’re in luck! We’ve gathered 19 delicious, low-calorie chili recipes that deliver all the comfort and flavor without the guilt. From quick weeknight dinners to cozy seasonal favorites, there’s a perfect bowl waiting for you. Get ready to find your new go-to recipe—let’s dive in!

Spicy Turkey and Black Bean Chili

Let’s make chili that’ll clear your sinuses and satisfy your soul. Load up your slow cooker with this spicy turkey and black bean masterpiece—it’s the cozy comfort food you’ll crave all season long.

Ingredients

– 1 lb ground turkey (or ground chicken for variation)
– 2 (15 oz) cans black beans, drained and rinsed
– 1 (28 oz) can crushed tomatoes
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 tbsp olive oil (or any neutral oil)
– 2 tbsp chili powder
– 1 tbsp cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper (adjust for heat preference)
– 1 cup chicken broth (low sodium recommended)
– 1 tsp salt
– 1/2 tsp black pepper
– Optional toppings: shredded cheese, sour cream, chopped cilantro

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes until translucent, stirring frequently.
3. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 lb ground turkey, breaking it apart with a wooden spoon, and cook for 6-8 minutes until no pink remains.
5. Drain any excess liquid from the skillet.
6. Transfer the turkey mixture to a 6-quart slow cooker.
7. Add 2 drained and rinsed cans of black beans, 1 can crushed tomatoes, and 1 cup chicken broth.
8. Sprinkle in 2 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper.
9. Stir all ingredients until thoroughly combined.
10. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
11. Taste and adjust seasoning if needed after cooking.
12. Ladle into bowls and add desired toppings.

You’ll love the thick, hearty texture that holds up beautifully against the smoky heat. This chili develops incredible depth as it simmers, with the black beans maintaining perfect firmness. Try serving it over baked potatoes or with cornbread for the ultimate comfort meal.

Vegetarian Lentil and Tomato Chili

Sizzle up your weeknight dinner game with this protein-packed vegetarian chili. Simmer lentils in rich tomato sauce until perfectly tender. Serve it piping hot with all your favorite toppings for maximum comfort food vibes.

Ingredients

– 1 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp chili powder (adjust for heat preference)
– 1 tsp ground cumin
– 1 cup brown lentils, rinsed
– 1 (28 oz) can crushed tomatoes
– 4 cups vegetable broth
– 1 tsp salt
– ½ tsp black pepper
– 2 tbsp tomato paste
– 1 tbsp lime juice (fresh squeezed preferred)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook for 5-7 minutes until translucent and fragrant.
3. Stir in minced garlic and cook for 1 minute until golden.
4. Sprinkle chili powder and cumin over onions, toasting spices for 30 seconds to release oils.
5. Add rinsed lentils, stirring to coat in spice mixture.
6. Pour in crushed tomatoes and vegetable broth, scraping bottom of pot.
7. Stir in salt, black pepper, and tomato paste until fully incorporated.
8. Bring chili to a boil, then reduce heat to low simmer.
9. Cover pot and simmer for 35-40 minutes until lentils are tender but not mushy.
10. Stir in lime juice just before serving to brighten flavors.

Finish with a generous squeeze of lime over each bowl. The lentils create a hearty, meaty texture while the tomatoes provide deep umami richness. Try serving over baked potatoes or with cornbread for ultimate cozy vibes.

Slow Cooker White Chicken Chili

Ditch the takeout menus—this slow cooker white chicken chili is your new cold-weather hero. Dump everything in, walk away for hours, and come back to creamy, dreamy comfort. Dinner practically cooks itself while you tackle your to-do list (or binge that new show).

Ingredients

– 1.5 lbs boneless, skinless chicken breasts (thawed for even cooking)
– 2 (15 oz) cans great northern beans, drained and rinsed (for creamier texture)
– 1 (4 oz) can diced green chiles (mild or hot, your call)
– 1 medium yellow onion, diced (about 1 cup)
– 3 cloves garlic, minced (fresh packs more punch)
– 4 cups chicken broth (low-sodium recommended)
– 1 cup frozen corn (no need to thaw)
– 1 tsp ground cumin
– 1/2 tsp dried oregano
– 1/4 tsp cayenne pepper (optional, for heat)
– 1/2 cup heavy cream (adds richness)
– 1 cup shredded Monterey Jack cheese (plus extra for topping)
– 2 tbsp olive oil (or any neutral oil)
– Fresh cilantro and lime wedges for serving

Instructions

1. Heat 2 tbsp olive oil in a skillet over medium-high heat until shimmering.
2. Season both sides of 1.5 lbs chicken breasts generously with salt and pepper.
3. Sear chicken for 4-5 minutes per side until golden brown (this builds flavor—don’t skip!).
4. Transfer seared chicken to your slow cooker.
5. Add 1 diced onion, 3 minced garlic cloves, 2 cans drained beans, 1 can green chiles, and 1 cup frozen corn to the slow cooker.
6. Sprinkle in 1 tsp cumin, 1/2 tsp oregano, and 1/4 tsp cayenne (if using).
7. Pour 4 cups chicken broth over everything—liquid should nearly cover ingredients.
8. Cover and cook on LOW for 6 hours or HIGH for 3 hours (chicken should shred easily).
9. Remove chicken with tongs and shred using two forks (pro tip: do this in a separate bowl to avoid scratching the slow cooker).
10. Return shredded chicken to the slow cooker.
11. Stir in 1/2 cup heavy cream and 1 cup shredded cheese until melted and combined.
12. Let chili rest uncovered for 10 minutes to thicken slightly before serving.

Creamy with a subtle kick, this chili’s velvety broth clings to tender chicken and beans. Pile toppings high—extra cheese, fresh cilantro, a squeeze of lime—or scoop it over crispy tortilla strips for crunch. Leftovers? It thickens beautifully overnight, making tomorrow’s lunch even better.

Zucchini and Quinoa Chili

Forget boring chili—this veggie-packed version brings serious flavor without the meat. Fire up your pot for a hearty, protein-rich meal that’s ready in under an hour. Feel the cozy vibes with every spoonful.

Ingredients

– 2 tbsp olive oil (or any neutral oil)
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 medium zucchinis, chopped into ½-inch pieces
– 1 cup quinoa, rinsed
– 2 (15 oz) cans black beans, drained and rinsed
– 1 (28 oz) can crushed tomatoes
– 4 cups vegetable broth
– 2 tbsp chili powder
– 1 tsp cumin
– ½ tsp smoked paprika
– Salt to taste (start with 1 tsp)
– Optional toppings: avocado slices, cilantro, lime wedges

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add chopped zucchini and cook for 4 minutes, stirring frequently, until slightly softened.
5. Pour in rinsed quinoa and toast for 2 minutes, stirring constantly to prevent burning.
6. Add black beans, crushed tomatoes, vegetable broth, chili powder, cumin, and smoked paprika.
7. Bring to a boil, then reduce heat to low and cover the pot.
8. Simmer for 25 minutes, stirring once halfway through, until quinoa is tender and has “tails.”
9. Season with salt, starting with 1 teaspoon and adding more if needed.
10. Remove from heat and let stand for 5 minutes to thicken.

Keep it chunky by stirring gently at the end—overmixing can turn it mushy. Known for its hearty texture and smoky-savory depth, this chili shines with creamy avocado on top or scooped up with tortilla chips for crunch.

Sweet Potato and Black Bean Chili

Tired of boring chili? Transform your dinner game with this smoky, satisfying sweet potato and black bean chili. Packed with flavor and ready in under an hour—this plant-based powerhouse will become your new cold-weather obsession.

Ingredients

– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 2 medium sweet potatoes, peeled and cubed into ½-inch pieces
– 1 tbsp chili powder
– 2 tsp ground cumin
– 1 tsp smoked paprika
– 1 (15 oz) can black beans, drained and rinsed
– 1 (15 oz) can diced tomatoes
– 3 cups vegetable broth
– ½ tsp salt
– ¼ tsp black pepper
– Optional toppings: avocado slices, cilantro, lime wedges

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add sweet potato cubes and cook for 3 minutes, stirring to coat in oil.
5. Sprinkle chili powder, cumin, smoked paprika, salt, and black pepper over vegetables.
6. Toast spices for 1 minute while stirring constantly to prevent burning.
7. Pour in diced tomatoes with their juices and vegetable broth.
8. Bring mixture to a boil, then reduce heat to maintain a simmer.
9. Cover pot and simmer for 20 minutes until sweet potatoes are fork-tender.
10. Stir in drained black beans and simmer uncovered for 10 more minutes.
11. Taste and adjust seasoning if needed before serving.
Keep this chili thick and chunky for ultimate comfort—the sweet potatoes break down slightly to create a creamy texture that balances the smoky spices. Top with cool avocado and a squeeze of lime to cut through the richness, or serve over baked potatoes for a double-carb delight.

Lean Beef and Red Pepper Chili

Whip up this smoky, satisfying chili that transforms lean beef and sweet red peppers into a weeknight hero. Grab your Dutch oven—we’re building layers of flavor in under an hour. Your taste buds won’t know what hit ’em.

Ingredients

– 1 lb lean ground beef (90/10 works best)
– 2 tbsp olive oil (or any neutral oil)
– 1 large onion, diced
– 2 red bell peppers, chopped
– 3 garlic cloves, minced
– 2 tbsp chili powder
– 1 tsp cumin
– 1 tsp smoked paprika
– 1 (15 oz) can kidney beans, drained
– 1 (28 oz) can crushed tomatoes
– 1 cup beef broth
– 1 tsp salt
– ½ tsp black pepper

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add ground beef and cook for 5-7 minutes, breaking it up with a wooden spoon until no pink remains.
3. Transfer beef to a plate using a slotted spoon, leaving 1 tablespoon of drippings in the pot.
4. Add diced onion and chopped red peppers to the pot, sautéing for 6-8 minutes until softened.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Sprinkle chili powder, cumin, and smoked paprika over vegetables, toasting for 30 seconds to deepen flavors.
7. Return cooked beef to the pot along with drained kidney beans.
8. Pour in crushed tomatoes and beef broth, stirring to combine all ingredients.
9. Bring chili to a boil, then reduce heat to low and simmer uncovered for 30 minutes.
10. Stir in salt and black pepper during the last 5 minutes of cooking.
11. Remove from heat and let stand for 5 minutes before serving.

Zesty and robust, this chili boasts tender beef chunks swimming in a smoky tomato base with sweet pepper crunch. Pile it over baked potatoes or load up tortilla chips for next-level nachos. The beans add creamy contrast to the lean meat’s hearty texture.

Chili Verde with Pork and Tomatillos

Whip up this vibrant chili verde that transforms simple pork and tomatillos into a flavor explosion. Sear pork until golden, then simmer with roasted tomatillos for a tangy, tender masterpiece. Get ready for a bowl that’s equal parts comforting and electrifying.

Ingredients

– 2 lbs pork shoulder, cut into 1-inch cubes (trim excess fat)
– 1 tbsp vegetable oil (or any neutral oil)
– 1 lb tomatillos, husks removed and rinsed
– 1 large white onion, chopped
– 4 garlic cloves, minced
– 2 jalapeños, seeded and chopped (adjust for heat)
– 1 cup chicken broth (low-sodium preferred)
– 1 tsp ground cumin
– 1/2 cup fresh cilantro, chopped (reserve some for garnish)
– 1 tsp salt (add more if needed)

Instructions

1. Preheat your broiler to high and line a baking sheet with foil.
2. Place tomatillos on the baking sheet and broil for 5-7 minutes until charred and softened, turning once halfway.
3. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.
4. Add pork cubes in a single layer, searing for 3-4 minutes per side until browned.
5. Transfer pork to a plate, leaving drippings in the pot.
6. Add chopped onion to the pot and sauté for 4-5 minutes until translucent.
7. Stir in minced garlic and chopped jalapeños, cooking for 1 minute until fragrant.
8. Return pork to the pot along with any accumulated juices.
9. Add broiled tomatillos, chicken broth, ground cumin, and salt.
10. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours until pork is fork-tender.
11. Stir in chopped cilantro and simmer uncovered for 10 minutes to thicken slightly.

This chili verde boasts tender pork that shreds effortlessly in a tangy, slightly spicy tomatillo broth. Serve it over rice, stuffed into warm tortillas, or topped with avocado slices for a fresh contrast to the rich flavors.

Chickpea and Spinach Chili

Make your weeknight dinners unforgettable with this protein-packed chickpea and spinach chili. Master the art of meatless comfort food that’s ready in under 30 minutes—your taste buds won’t believe it’s vegan.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (adjust to heat preference)
• 2 (15 oz) cans chickpeas, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 2 cups vegetable broth
• 4 cups fresh spinach
• 1/2 tsp salt
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Sauté diced onion for 5 minutes until translucent and fragrant.
3. Add minced garlic and cook for 1 minute until golden—watch closely to prevent burning.
4. Stir in chili powder, cumin, smoked paprika, and cayenne pepper; toast spices for 30 seconds to deepen flavors.
5. Add drained chickpeas and toss to coat in spice mixture.
6. Pour in diced tomatoes with their juices and vegetable broth.
7. Bring chili to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
8. Stir in fresh spinach and salt; cook for 2 minutes until spinach wilts completely.
9. Remove from heat and let rest for 5 minutes to allow flavors to meld.
10. Garnish with fresh cilantro and serve with lime wedges.

Outrageously creamy chickpeas soak up the smoky spices, while wilted spinach adds vibrant color and freshness. Opt for topping with avocado slices or scooping with tortilla chips for extra crunch—this chili’s bold, layered flavors improve overnight, making leftovers even more delicious.

Cauliflower and Bean Chili

Amazing news for cozy season—this plant-based chili delivers serious comfort without the meat. Grab your Dutch oven and let’s transform humble cauliflower and beans into a smoky, spoon-coating masterpiece.

Ingredients

• 1 large head cauliflower, cut into ½-inch florets (stems chopped small)
• 2 tbsp olive oil (or any neutral oil)
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 (15 oz) can diced tomatoes, undrained
• 2 (15 oz) cans kidney beans, rinsed and drained (or pinto beans)
• 2 cups vegetable broth
• 1 tsp smoked paprika
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper

Instructions

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 1 minute.
2. Add diced onion and sauté, stirring frequently, until translucent and lightly golden, about 5–7 minutes.
3. Stir in minced garlic and cook until fragrant, 30 seconds—don’t let it brown.
4. Add cauliflower florets and chopped stems to the pot, spreading in an even layer.
5. Sprinkle chili powder, cumin, smoked paprika, salt, and black pepper over the cauliflower and onion mixture.
6. Stir continuously for 1 minute to toast the spices—this deepens their flavor.
7. Pour in diced tomatoes with their juices, scraping the bottom of the pot to lift any browned bits.
8. Add rinsed kidney beans and vegetable broth, stirring to combine.
9. Bring the chili to a boil, then immediately reduce heat to low and cover the pot.
10. Simmer for 25–30 minutes, stirring once halfway, until cauliflower is tender but not mushy.
11. Uncover and cook 5 more minutes to slightly thicken the chili if desired.

Rich and hearty, this chili boasts tender cauliflower that soaks up the smoky tomato broth. Serve it over baked sweet potatoes, top with avocado slices, or scoop it up with tortilla chips for a satisfying crunch.

Butternut Squash and Kidney Bean Chili

Oven-roasted butternut squash transforms this chili from basic to brilliant. Toss it with smoky spices, then simmer with kidney beans for a hearty, plant-powered meal that’ll have everyone asking for seconds.

Ingredients

– 1 medium butternut squash, peeled and cubed (about 4 cups)
– 2 tbsp olive oil (or avocado oil)
– 1 large yellow onion, diced
– 3 garlic cloves, minced
– 1 tbsp chili powder
– 2 tsp ground cumin
– 1 tsp smoked paprika
– 1/4 tsp cayenne pepper (optional, for heat)
– 1 (28 oz) can crushed tomatoes
– 2 (15 oz) cans kidney beans, rinsed and drained
– 3 cups vegetable broth
– 1 tsp salt
– Fresh cilantro for garnish
– Sour cream for serving (or Greek yogurt)

Instructions

1. Preheat your oven to 400°F.
2. Toss cubed butternut squash with 1 tablespoon olive oil on a baking sheet.
3. Roast squash for 25 minutes until edges are caramelized and tender when pierced with a fork.
4. Heat remaining 1 tablespoon olive oil in a large Dutch oven over medium-high heat.
5. Sauté diced onion for 5 minutes until translucent.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Stir in chili powder, cumin, smoked paprika, and cayenne (if using), toasting spices for 30 seconds to deepen their flavor.
8. Pour in crushed tomatoes, scraping any browned bits from the bottom of the pot.
9. Add rinsed kidney beans, vegetable broth, and salt.
10. Bring chili to a boil, then reduce heat to maintain a gentle simmer.
11. Stir in roasted butternut squash.
12. Simmer uncovered for 20 minutes, stirring occasionally, until chili thickens slightly.
13. Taste and adjust seasoning if needed.
14. Ladle chili into bowls and garnish with fresh cilantro and a dollop of sour cream.

Creamy roasted squash melts into the smoky tomato base, creating a luxuriously thick texture that clings to every bean. The subtle sweetness balances the warm spices perfectly—try serving it over baked potatoes or with cornbread for the ultimate cozy meal.

Turkey and Sweet Corn Chili

Brace yourselves for the coziest bowl of comfort you’ll make all season. This turkey and sweet corn chili brings serious flavor with minimal effort—perfect for busy weeknights when you need something satisfying fast.

Ingredients

– 1 lb ground turkey (or ground chicken)
– 1 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 (15 oz) can black beans, rinsed
– 1 (15 oz) can kidney beans, rinsed
– 1 (15 oz) can diced tomatoes
– 2 cups frozen sweet corn
– 2 cups chicken broth
– 2 tbsp chili powder
– 1 tsp cumin
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– Optional toppings: shredded cheese, sour cream, cilantro

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high heat for 1 minute until shimmering.
2. Add 1 lb ground turkey and cook for 5-6 minutes, breaking it up with a spoon until no pink remains.
3. Add diced onion and cook for 3 minutes until translucent.
4. Stir in minced garlic and cook for 30 seconds until fragrant.
5. Add diced red bell pepper and cook for 2 minutes until slightly softened.
6. Sprinkle in 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
7. Stir constantly for 1 minute to toast the spices.
8. Pour in 2 cups chicken broth, scraping the bottom of the pot to release any browned bits.
9. Add 1 can diced tomatoes with their juices, 1 can rinsed black beans, and 1 can rinsed kidney beans.
10. Stir in 2 cups frozen sweet corn.
11. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
12. Check consistency after 20 minutes—if too thick, add 1/4 cup more broth.
13. Taste and adjust seasoning if needed before serving.

Zesty and hearty, this chili delivers tender turkey chunks swimming in a smoky broth with pops of sweet corn. The beans add creamy texture while the spices create layers of warmth that build with each spoonful. Serve it loaded with cool sour cream and sharp cheddar for the ultimate temperature contrast, or scoop it over baked potatoes for a complete meal.

Low Calorie Chicken and Pinto Bean Chili

Craving comfort food without the guilt? This chili delivers massive flavor with minimal calories. Chop, simmer, and devour—it’s that simple.

Ingredients

• 1 lb boneless, skinless chicken breasts, diced into ½-inch pieces
• 1 tbsp olive oil (or any neutral oil)
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• ½ tsp smoked paprika
• 1 (15 oz) can pinto beans, rinsed and drained
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 cups low-sodium chicken broth
• Salt and black pepper, to taste
• Optional toppings: fresh cilantro, lime wedges, plain Greek yogurt

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
2. Add diced chicken and season with a pinch of salt and black pepper.
3. Sear chicken for 4–5 minutes, stirring once, until lightly browned on all sides.
4. Transfer chicken to a clean plate using a slotted spoon.
5. Add chopped onion to the same pot and sauté for 3–4 minutes until translucent.
6. Stir in minced garlic and cook for 30 seconds until fragrant.
7. Sprinkle chili powder, cumin, and smoked paprika over the onions and toast for 1 minute to deepen flavors.
8. Pour in diced tomatoes with their juices, scraping the bottom of the pot to lift any browned bits.
9. Add rinsed pinto beans and low-sodium chicken broth.
10. Return seared chicken to the pot and bring the mixture to a boil.
11. Reduce heat to low, cover, and simmer for 20 minutes until chicken is tender and broth has thickened slightly.
12. Season with additional salt and pepper if needed before serving.

Hearty and satisfying, this chili boasts tender chicken and creamy beans in a smoky, tomato-rich broth. Top with a dollop of Greek yogurt for creaminess or serve over baked sweet potatoes for a complete meal. Leftovers taste even better the next day—if they last that long!

Three Bean and Vegetable Chili

Overwhelm your taste buds with this protein-packed chili that transforms simple ingredients into a flavor explosion. One pot, 30 minutes, and you’ve got a hearty meal that satisfies every craving. This plant-based wonder proves comfort food doesn’t need meat to deliver serious satisfaction.

Ingredients

– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can (15 oz) black beans, rinsed
– 1 can (15 oz) kidney beans, rinsed
– 1 can (15 oz) pinto beans, rinsed
– 1 can (28 oz) crushed tomatoes
– 2 tbsp chili powder (adjust for heat preference)
– 1 tsp cumin
– 1 tsp smoked paprika
– 1 cup vegetable broth
– 1 cup frozen corn
– 1 tbsp lime juice

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add diced onion and cook for 4-5 minutes until translucent, stirring frequently.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add chopped bell pepper and cook for 3 minutes until slightly softened.
5. Sprinkle chili powder, cumin, and smoked paprika over vegetables, toasting for 1 minute to release oils.
6. Pour in crushed tomatoes, scraping bottom to incorporate browned bits.
7. Add all three types of rinsed beans and vegetable broth.
8. Bring mixture to a boil, then reduce heat to maintain a simmer.
9. Cover and simmer for 15 minutes, stirring occasionally.
10. Stir in frozen corn and continue simmering uncovered for 5 minutes.
11. Remove from heat and stir in lime juice.
12. Let stand for 5 minutes to allow flavors to meld.
Zesty lime cuts through the rich tomato base while three types of beans create varying textures in every spoonful. Serve over baked potatoes for ultimate comfort or scoop with tortilla chips for game-day perfection.

Fish Chili with Cilantro and Lime

Zesty and unexpected, this fish chili flips everything you know about comfort food. Grab your Dutch oven and let’s transform flaky white fish into a bright, spicy masterpiece that’ll have everyone begging for seconds.

Ingredients

– 1 lb firm white fish fillets (cut into 1-inch chunks)
– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion (diced)
– 3 garlic cloves (minced)
– 1 jalapeño (seeds removed for less heat)
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1 (14.5 oz) can diced tomatoes (undrained)
– 1 (15 oz) can white beans (rinsed)
– 4 cups fish or vegetable broth
– 1/4 cup fresh cilantro (chopped)
– 2 limes (cut into wedges)
– Salt to taste

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and diced jalapeño, cooking for 1 minute until fragrant.
4. Sprinkle chili powder and cumin over vegetables, toasting for 30 seconds to deepen flavors.
5. Pour in diced tomatoes with their juices, scraping any browned bits from the bottom.
6. Add rinsed white beans and fish broth, bringing to a boil.
7. Reduce heat to medium-low and simmer uncovered for 15 minutes to develop flavors.
8. Gently place fish chunks into the simmering broth, ensuring they’re submerged.
9. Cook fish for 4-6 minutes until opaque and flaky, avoiding stirring to prevent breaking.
10. Remove from heat and stir in chopped cilantro.
11. Squeeze juice from one lime wedge directly into the chili.
12. Season with salt to taste, starting with 1/2 teaspoon.

Perfect for chilly evenings, this chili delivers tender fish in a brothy, aromatic base. Serve it with extra lime wedges for squeezing and warm tortillas for dipping—the bright cilantro and citrus cut through the rich spices beautifully.

Vegan Pumpkin and Red Lentil Chili

Just when you thought chili couldn’t get cozier, this vegan version delivers maximum comfort. Jam-packed with seasonal pumpkin and protein-rich lentils, it’s the ultimate fall bowl. Get ready to wow your taste buds in under an hour.

Ingredients

– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp chili powder
– 2 tsp ground cumin
– 1 tsp smoked paprika
– 1 (15 oz) can pumpkin purée (not pumpkin pie filling)
– 1 cup red lentils, rinsed
– 1 (28 oz) can crushed tomatoes
– 4 cups vegetable broth (low sodium preferred)
– 1 tsp salt (adjust to taste)
– ½ tsp black pepper
– Optional toppings: avocado slices, fresh cilantro, lime wedges

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook for 5-7 minutes until translucent and fragrant.
3. Stir in minced garlic and cook for 1 minute until golden but not browned.
4. Sprinkle chili powder, cumin, and smoked paprika over onions, toasting spices for 30 seconds to deepen flavors.
5. Add pumpkin purée, stirring constantly for 2 minutes until fully incorporated.
6. Mix in rinsed red lentils, ensuring they’re coated with the spiced pumpkin base.
7. Pour in crushed tomatoes and vegetable broth, scraping any browned bits from the pot bottom.
8. Season with salt and black pepper, stirring to combine all ingredients evenly.
9. Bring chili to a boil, then immediately reduce heat to maintain a gentle simmer.
10. Cover pot partially and simmer for 30 minutes, stirring occasionally to prevent sticking.
11. Uncover and cook 10 more minutes until lentils are tender and chili thickens to your preferred consistency.
12. Remove from heat and let stand 5 minutes before serving.

Bold flavors meld together in this thick, hearty chili where creamy pumpkin balances the earthy lentils. The texture holds up beautifully against crunchy tortilla strips or scooped with warm cornbread. For a next-level meal, try it over baked sweet potatoes or stuffed inside roasted bell peppers.

Tofu and Roasted Bell Pepper Chili

Whip up this plant-based powerhouse that’ll make you forget meat ever existed. Grab firm tofu, roast those peppers, and get ready for flavor fireworks in under an hour. Your taste buds won’t know what hit them.

Ingredients

– 1 block (14 oz) extra-firm tofu, pressed and crumbled
– 2 large red bell peppers, chopped
– 1 yellow onion, diced
– 3 cloves garlic, minced
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (15 oz) diced tomatoes
– 2 tbsp olive oil (or any neutral oil)
– 2 tbsp chili powder
– 1 tsp cumin
– 1/2 tsp smoked paprika
– 4 cups vegetable broth
– 1 tbsp tomato paste
– Salt to taste (start with 1/2 tsp)

Instructions

1. Preheat your oven to 425°F.
2. Toss chopped bell peppers with 1 tablespoon olive oil on a baking sheet.
3. Roast peppers for 20 minutes until edges are slightly charred.
4. Heat remaining olive oil in a large pot over medium-high heat.
5. Add diced onion and cook for 5 minutes until translucent.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Add crumbled tofu to the pot and cook for 8 minutes, breaking it up with a spoon.
8. Mix in chili powder, cumin, and smoked paprika, toasting for 1 minute.
9. Pour in vegetable broth and scrape any browned bits from the bottom.
10. Add roasted peppers, kidney beans, diced tomatoes, and tomato paste.
11. Bring to a boil, then reduce heat to low.
12. Simmer uncovered for 30 minutes, stirring occasionally.
13. Season with salt after 20 minutes of simmering.
14. Remove from heat and let stand for 5 minutes before serving.

Expect silky tofu melding with sweet roasted peppers in every spoonful. The beans add creamy texture against the tomato’s bright acidity. Elevate it with avocado slices or scoop it over crispy tortilla chips for maximum crunch.

Ground Chicken and Zesty Tomato Chili

Ready to shake up your chili game? This ground chicken version brings zesty tomato vibes that’ll have everyone begging for seconds. Skip the heavy beans—we’re keeping it lean, mean, and totally addictive.

Ingredients

– 1 lb ground chicken (or ground turkey for swapping)
– 1 tbsp olive oil (or any neutral oil)
– 1 yellow onion, diced
– 3 garlic cloves, minced
– 1 red bell pepper, chopped
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 (8 oz) can tomato sauce
– 2 tbsp chili powder
– 1 tsp cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper (adjust for heat preference)
– 1 cup chicken broth (low-sodium recommended)
– Salt to taste (start with 1/2 tsp)
– Fresh cilantro for garnish (optional but recommended)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add diced onion and cook for 4-5 minutes until translucent, stirring frequently.
3. Add minced garlic and cook for 30 seconds until fragrant.
4. Add ground chicken and break it apart with a wooden spoon.
5. Cook chicken for 6-8 minutes until no pink remains, stirring occasionally.
6. Stir in chopped red bell pepper and cook for 3 minutes until slightly softened.
7. Add chili powder, cumin, smoked paprika, and cayenne pepper to the pot.
8. Toast spices with the meat mixture for 1 minute to deepen flavors.
9. Pour in diced tomatoes with their juices and tomato sauce.
10. Add chicken broth and stir everything to combine thoroughly.
11. Bring chili to a boil, then reduce heat to low and cover the pot.
12. Simmer for 25 minutes, stirring halfway through cooking time.
13. Taste and season with salt, starting with 1/2 teaspoon and adjusting as needed.
14. Remove from heat and let stand for 5 minutes before serving.
15. Garnish with fresh cilantro leaves if using.

You’ll love the tender ground chicken swimming in that zesty tomato broth—it’s hearty without feeling heavy. Serve it over crispy tortilla strips or with a dollop of cool Greek yogurt to balance the spice. This chili tastes even better the next day when the flavors have fully melded together.

Eggplant and White Bean Chili

Let’s transform that lonely eggplant into a hearty, meat-free chili that’ll have everyone asking for seconds. This smoky, savory bowl delivers serious comfort without the heaviness.

Ingredients

• 1 large eggplant, diced into ½-inch cubes (no need to peel)
• 2 tbsp olive oil (or any neutral oil)
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• ½ tsp smoked paprika
• 1 (15 oz) can diced tomatoes, undrained
• 2 (15 oz) cans white beans, rinsed and drained
• 2 cups vegetable broth (low sodium preferred)
• ½ tsp salt
• ¼ tsp black pepper
• Optional toppings: avocado slices, fresh cilantro, lime wedges

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add diced eggplant and cook for 8-10 minutes, stirring occasionally, until golden brown and slightly softened.
3. Add diced onion and cook for 4-5 minutes until translucent.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Sprinkle chili powder, cumin, and smoked paprika over the vegetables, stirring constantly for 30 seconds to toast the spices.
6. Pour in diced tomatoes with their juices, scraping any browned bits from the bottom of the pot.
7. Add rinsed white beans, vegetable broth, salt, and black pepper.
8. Bring the chili to a boil, then reduce heat to low and simmer uncovered for 25 minutes.
9. Check seasoning and adjust salt if needed after 15 minutes of simmering.
10. Remove from heat and let stand for 5 minutes before serving to allow flavors to meld.

Keep this chili thick and chunky for maximum texture contrast. The eggplant melts into a creamy base while the beans hold their shape perfectly. Serve it over crispy tortilla chips or with a dollop of cool Greek yogurt to balance the smoky heat.

Conclusion

Here’s a tasty lineup of 19 low-calorie chili recipes to keep your meals exciting and healthy. Whether you’re craving classic beef, vegetarian options, or something spicy, there’s a bowl here for everyone. Give them a try, and let us know which one is your favorite in the comments! Don’t forget to share this roundup on Pinterest to inspire fellow home cooks. Happy cooking!