Healthy & Hearty Chili Recipe (A Family Favorite!)

If you're looking for a warm, comforting meal that's packed with flavor and nourishing ingredients, this Healthy Chili Recipe is about to become your go-to. Whether you're cozying up on a cold night or feeding a hungry crew, this chili delivers big-time on both taste and wholesomeness.

Made with simple ingredients like grass-fed beef (or ground chicken!), fresh veggies, and a blend of cozy spices, this chili is a total crowd-pleaser—especially thanks to one secret ingredient: low-sodium V8 juice. Don’t knock it 'til you try it—it brings everything together with rich, savory depth.

Let’s dive in!

🛒 Ingredients You’ll Need:

• 1 lb. grass-fed beef (or pasture-raised ground chicken)

• Olive oil

• 1 Vidalia onion, diced

• 2 red bell peppers, chopped

• 1 tsp minced garlic

• 1/4 cup parsley (fresh or dried)

• 3 tbsp chili powder

• 2 tsp cumin

• 1 tsp sugar

• 1 tsp oregano

• 1 tsp Celtic sea salt

• 1 tsp coarse black pepper

• 1/2 tsp cayenne pepper

• Dash of coconut aminos (I use Bragg’s)

• 46 oz low sodium V8 juice (trust me on this one—it’s the magic!)

• 2 (15 oz) cans diced tomatoes (I love Hunt’s no salt added)

• 1 (15 oz) can tomato sauce

• 2 (16 oz) cans light kidney beans, drained & rinsed

• 1 (16 oz) can dark red kidney beans, drained & rinsed

🍳 Instructions:

1. Brown the meat:
   In a large saucepan, cook the ground beef or chicken over medium heat until fully cooked and no longer pink. Transfer to a strainer to drain excess fat.

2. Sauté the veggies:
   In the same pan, add a splash of olive oil and toss in the onions and bell peppers. Cook for about 5 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes.

3. Flavor boost:
   Add a dash of coconut aminos and parsley to the veggie mix. Give it a good stir, then remove from heat.

4. Add the spices:
   Stir in chili powder, cumin, cayenne, sugar, oregano, salt, and pepper until everything is nicely coated and aromatic.

5. Bring it all together:
   Return the cooked meat to the pan and stir to combine. Then pour in the V8 juice, diced tomatoes, tomato sauce, and all the beans. Mix well.

6. Simmer magic:
   Return to medium heat and bring the chili to a boil. Once boiling, reduce heat to low and let it simmer uncovered for 30 minutes to 2 hours—stirring occasionally so all those flavors meld beautifully.

🧀 How to Serve:

Ladle into bowls and top with your favorite dairy-free shredded cheese, avocado, or even a dollop of dairy-free sour cream. Cornbread or tortilla chips on the side? Highly recommended.

💡 Tips & Tricks:

• Want a thicker chili? Simmer uncovered a little longer.

• Like a smoky vibe? Add a pinch of smoked paprika or a chopped chipotle pepper in adobo.

• Meal prep dream: This chili stores beautifully in the fridge or freezer.

This recipe is pure comfort food without the compromise—protein-packed, veggie-loaded, and deeply flavorful. It’s a cozy night in, ready to be shared with family, friends, or your future self (leftovers FTW!).

Let me know if you try it—tag me with your chili masterpiece! 🍲✨

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Healthy & Hearty Chili

Yield: 10

Author: Laura Paquin

Prep time: 20 MinCook time: 2 H & 30 MTotal time: 2 H & 50 M

A flavorful, veggie-packed chili made with clean ingredients and a V8 juice twist! Perfect for cozy nights and meal prep.

Ingredients

• 1 lb. grass-fed beef (or pasture-raised ground chicken)
• Olive oil
• 1 Vidalia onion, diced
• 2 red bell peppers, chopped
• 1 tsp minced garlic
• 1/4 cup parsley (fresh or dried)
• 3 tbsp. chili powder
• 2 tsp cumin
• 1 tsp sugar
• 1 tsp oregano
• 1 tsp Celtic sea salt
• 1 tsp coarse ground black pepper
• 1/2 tsp cayenne pepper
• Dash of coconut aminos
• 46 oz. low sodium V8 juice
• 2 (15 oz.) cans diced tomatoes
• 1 (15 oz.) can tomato sauce
• 2 (16 oz.) cans light kidney beans, drained & rinsed
• 1 (16 oz.) can dark red kidney beans, drained & rinsed

Instructions

1. Brown meat in a large pan over medium heat. Drain and set aside.
2. Sauté onions and bell peppers in olive oil for 5 mins. Add garlic and cook 2 more mins.
3. Stir in coconut aminos and parsley. Remove from heat.
4. Add all spices and mix well.
5. Return meat to pan and stir. Add V8 juice, tomatoes, tomato sauce, and beans.
6. Bring to a boil, then reduce heat and simmer for 30 mins–2 hrs., stirring occasionally.
7. To Serve:
8. Top with dairy-free cheese, avocado, or your favorite toppings. Great with cornbread or tortilla chips!

Notes

• Want a thicker chili? Simmer uncovered a little longer.
• Like a smoky vibe? Add a pinch of smoked paprika or a chopped chipotle pepper in adobo.
• Meal prep dream: This chili stores beautifully in the fridge or freezer.