Recipe-Healthy Beef Chili

This delicious chili recipe has vegetables added in for a healthy spin on an old favorite. It can be made a little heart healthier by using ground turkey or chicken breast for the ground beef.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Dish
Cuisine American, Gluten-Free
Servings 4 Servings


  • 1 Tablespoon extra virgin olive oil
  • 1 Cup Onions diced
  • 1 Cup Carrots (about 2-3) diced
  • 1/2 Cup Celery (about 2 stalks) diced
  • 1/4 Cup Red Bell Pepper diced
  • 1/4 Cup Mushrooms either white button or portabella, chopped
  • 4 Cloves garlic minced
  • 1 Pound Lean Ground Beef preferably free range, organic
  • 1 Tablespoon Chili Powder
  • 2 Teaspoon Ground cumin
  • 1 Teaspoon dried oregano
  • 1/2 Teaspoon Ground Coriander
  • 16 Ounces diced tomatoes
  • 1/2 Cup Good White Wine
  • 16 Ounce Can Kidney Beans drained and rinsed
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon black pepper


  • In a 6 quart Dutch oven, heat the olive oil. Add onions, carrots, celery, bell pepper, mushrooms, garlic and salt. The salt will help to sweat the veggies. Cover and cook over medium heat, stirring occasionally, until the onions are soft and translucent, about 15 minutes.
  • Add in the beef, breaking it up with a pancake turner; saute' until no longer pink, about 5 minutes.
  • Add in the chili powder, cumin, oregano, and corriander. Stir.
  • Add the tomatoes, kidney beans, wine and black pepper and stir. Reduce heat to low, cover pot and simmer, stirring occasionally.
  • Simmer for at least 1 hour, but personally, I think this is better the longer it cooks or even as leftovers.


If you like your chili hot, you can add 1 teaspoon finely chopped, seeded jalapeno pepper. Or to taste. If you've been following my blog for any length of time, you know that this isn't an option in my household. My hubby hates spicy foods.
Serve with a yummy gluten-free cornbread, or crusty gluten-free sourdough bread.
Keyword Beef, Gluten-Free, Main Dish, Recipe