3-Bean Healthy Chili Recipe ~ Food Buddy

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.

One of my favorite ways to eat healthy in fall and winter is soups: and at the top of the list is this insanely-tasty healthy chili recipe! It’s got a savory, hearty flavor even though it’s meatless.

I can’t tell you how many times I’ve made this recipe: everyone always loves it! It’s a simple dinner full of good-for-you ingredients, like a trio of protein-packed beans, quinoa, and loads of spices.

Why This Is a Healthy Chili

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? To me, a healthy chili is loaded with vegetables instead of the traditional meat. It’s also full of good-for-you ingredients that are full of valuable nutrients, and not loads of added sodium like canned chili. Here are some of the heavy hitting ingredients:

Beans: pinto, kidney, and black beans
Quinoa: packed with plant-based protein
Tomatoes, onions, and corn
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

It can be difficult to load flavor into a vegetarian chili because, well, meat tastes really good. So I’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:

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.

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 my favorite toppings to load up that chili:

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?

Healthy chili — Pepitas make a great chili topping!

Pairings for a Complete Meal

This chili pairs well with cornbread or cornbread muffins. To keep it extra healthy, I love to pair it with a green salad like my butter lettuce salad, kale salad, or chopped salad.

For more ideas, check out my favorite sides to serve with chili.

Storage and Make-Ahead Tips

This healthy chili is great for meal prep. I often make it on Sunday and portion it into containers for quick lunches throughout the week.

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. For longer storage, you can freeze portions in freezer-safe containers for up to 3 months.

To reheat, warm gently on the stovetop over medium heat, adding a splash of water if it’s too thick. The microwave works too!

Dietary Notes

Vegetarian, gluten-free, vegan, plant-based, and dairy-free (with vegan toppings).