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Spicy Hearty Chili

Total Time

Prep: 35 min. Cook: 1-1/2 hours


10 servings (about 4-1/4 quarts)

"My husband, Jeff, makes THE BEST chili," says Melissa Newman of Danville, Pennsylvania. This recipe is chock-full of healthy vegetables and just enough "heat" to warm you to your toes! TIP: Sometimes the Newmans substitute ground venison or a ground venison-ground beef mix for the ground beef.


  • 1 pound lean ground beef (90% lean)
  • 1 cup chopped onion
  • 10 garlic cloves, minced
  • 2 cups chopped green peppers
  • 1-1/2 cups chopped sweet red peppers
  • 1-1/2 cups chopped celery
  • 3 jalapeno peppers, seeded and chopped
  • 3 cans (14-1/2 ounces each) petite diced tomatoes, undrained
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 can (28 ounces) tomato sauce
  • 1 can (12 ounces) tomato paste
  • 1 cup water
  • 1/2 cup light beer or nonalcoholic beer
  • 3 tablespoons chili powder
  • 1 teaspoon crushed red pepper flakes


  1. In a large saucepan or Dutch oven coated with cooking spray, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the peppers, celery and jalapenos. Cook and stir for 8 minutes or until vegetables are crisp-tender.
  2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.

Nutrition Facts

1-3/4 cups: 261 calories, 4g fat (1g saturated fat), 22mg cholesterol, 764mg sodium, 39g carbohydrate (14g sugars, 12g fiber), 19g protein. Diabetic Exchanges: 3 vegetable, 2 lean meat, 1 starch.

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