This post may contain affiliate links. Please read my disclosure policy.
About This Recipe
Chili may be one of my favorite go-to recipes! It is a comfort meal for me and one that almost always hits the spot. I love making this chili in bulk for the week and switching up how/what I eat it with.
It is an awesome recipe to meal prep and fun because you can switch it up to make it your own, like with the ideas below.
Why You’ll Love This Healthy Harvest Chili
- Comfort food in a lightened up meal with lots of healthy veggies!
- High protein, low carb and low fat! Less than 200 calories per serving.
- Dump and go! Let this recipe simmer in the crockpot all day!
- Great for meal prep or freezing for later.
- Gluten-free and dairy-free! Can easily be adjusted to any dietary preference!
- Vegetables: onion, bell peppers, carrots, celery, sweet potato.
- Ground beef – I used 93/7
- Beef broth
- Diced tomatoes
- Tomato sauce
- Spices: chili powder, cumin, garlic powder, onion powder, cinnamon, salt and black pepper
- Beef – I used 93/7 beef, but feel free to use whatever % beef you prefer or that fits your dietary needs. Ground chicken, ground turkey, and I’m sure even meat substitute would work as well!
- Vegetables – don’t like carrots, peppers, celery, onions, or sweet potato – no worries! Switch the vegetables up to some that sound good to you! Or double up on the ones already in this one. This is chili – there are no rules here!
- Spices – I used the classic spices here that I love with chili. But again, there are no rules here. Want the chili to have some more depth? Add a tsp of cocoa powder. Want it to have a kick of spice? Add some paprika.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Spray a large skillet with cooking spray. Add olive oil (if desired – I found I didn’t need to), minced garlic and onion. Cook on medium-high heat, continually stirring, until onions start to brown – about 3 minutes, then transfer to slow cooker.
2. Return skillet to medium-high, add beef and cook stirring occasionally until beef has browned.
3. Add the peppers, carrots, celery and sweet potato. Add the beef broth, diced tomatoes, tomato sauce, and all the spices. Stir to combine.
4. Cover with lid and cook on low heat for 4-5 hours.
What To Serve Harvest Chili With
- Sour cream (or plain Greek yogurt) on top – love the creaminess this adds!
- Avocado on top – pure heaven here
- Cheese on top – enough said 😉
- Grilled cheese sandwich – also enough said!
- On top or alongside rice, cauliflower rice, spaghetti squash, anything that suits your fancy!
- Bread – Toast, roll, biscuit, you name it – bread is ALWAYS a good idea, especially when chili is involved. How else are you supposed to soak up every last drop?!
- Tortilla chips or saltine crackers
- Cornbread – another classic pairing!
Can I freeze this healthy chili?
Yes! This chili freezes and reheats very well. I love having some on hand in the winter months to just pull out and quickly heat up!
Can I double or triple the recipe?
Yes! I would also recommend doing this so you do have some leftovers to freeze! But it can easily be doubled or tripled to feed larger parties or to have more prepped for the week.
Can I make this chili in an instant pot or on the stovetop?
To make in instant pot, set instant pot to saute setting, add beef and cook for about 5 minutes, crumble up, then cook for another couple of minutes until brown. Take beef out, then saute onions as well. Add the rest of the ingredients, close lid and seal vent, then adjust setting to high pressure for 15 minutes. Once cooking is complete, let pressure release naturally for 10 minutes, then use the quick release method to release any remaining pressure.
To make on the stove top, brown the onion, brown the beef, add the other ingredients then simmer 2 – 3 hours over low heat.
- 3 cloves garlic minced
- 2 small onion (300g) diced
- 1 lb. 93/7 lean ground beef
- 2 bell peppers (400g) diced
- 2 large carrots (170g) sliced
- 3 celery stalks (190g) diced
- 1 medium sweet potato (250g) cubed
- 2 cups beef broth (480ml)
- 1 14 oz can diced tomatoes in juices
- 1 8 oz can tomato sauce
- 3 Tbsp chili powder
- 1 Tbsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cinnamon
- 1 tsp salt
- 1/2 tsp pepper
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Scroll for macros and MyFitnessPal code.
- Spray a large skillet with cooking spray. Add olive oil (if desired – I found I didn’t need to), minced garlic and onion. Cook on medium-high heat, continually stirring, until onions start to brown – about 3 minutes, then transfer to slow cooker.
- Return skillet to medium-high, add beef and cook stirring occasionally until beef has browned.
- Drain most of the fat from the beef, leaving about 2 Tbsp in with beef (this is optional, I think it ads flavor but you can drain it all if you’d prefer). Pour browned beef into slow cooker.
- Add the peppers, carrots, celery and sweet potato. Add the beef broth, diced tomatoes, tomato sauce, and all the spices. Stir to combine.
- Cover with lid and cook on low heat for 4-5 hours.
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.