Warm Up with 50 Healthy Chili Recipes Made for Clean Eating

Chili has a well-earned reputation for bringing warmth to the table, and it can be genuinely wholesome when built on fresh produce, lean proteins, and mindful seasoning. The fifty bowls below show just how wide the clean-eating spectrum can be, ranging from plant-based classics to adventurous global twists. Each recipe keeps processed shortcuts to a minimum and piles on nutrient-dense ingredients, so you can ladle up with confidence. Grab a spoon and start planning your next cozy meal.

1. Classic Lean Turkey & Bean Chili

Ground turkey, red kidney beans, crushed tomatoes, and a trio of bell peppers create a lighter spin on the all-American standard. Low-sodium broth and a modest amount of olive oil keep the fat in check while smoked paprika punches up flavor. Serve with a handful of fresh cilantro and a squeeze of lime for brightness.

2. Vegan Sweet Potato & Black Bean Chili

Cubed sweet potatoes add natural sweetness and extra beta-carotene to black beans simmered in fire-roasted tomatoes. A blend of cumin, oregano, and cocoa powder lends complexity without animal products. Top with creamy avocado for healthy fats and satisfying texture.

3. White Chicken Chili with Cannellini Beans

Shredded chicken breast and silky cannellini beans mingle in a light broth brightened with green chiles and fresh lime juice. Greek yogurt stands in for heavy cream, delivering tang and protein. A handful of chopped fresh cilantro adds a verdant finish.

4. Quinoa & Red Lentil Chili

Red lentils break down to a creamy base while quinoa keeps its bite, forming a complete plant protein duo. Crushed tomatoes, carrots, and celery provide familiar chili depth alongside chipotle powder for gentle heat. Enjoy over wilted spinach for extra greens.

5. Smoky Bison and Three-Bean Chili

Lean ground bison supplies robust flavor with less saturated fat than beef. Black, pinto, and navy beans bring fiber and color, while fire-roasted tomatoes and ancho chile powder layer on smokiness. A spoonful of plain yogurt cools each hearty bite.

6. Southwest Kale & Pinto Bean Chili

Pinto beans simmer with diced tomatoes, onions, and jalapeños, then chopped kale is stirred in during the last ten minutes so it stays bright. A squeeze of fresh orange juice balances the mild heat. Serve alongside baked corn tortilla strips for crunch.

7. Butternut Squash Turkey Chili

Roasted butternut squash lends a velvety sweetness that pairs well with lean turkey. Chili powder, cinnamon, and a dash of cayenne provide warming spice without overwhelming the palate. Toasted pumpkin seeds on top give an extra nutrient boost.

8. Chickpea Spinach Curry Chili

Chickpeas simmer in a tomato base perfumed with curry powder, garlic, and fresh ginger. A swirl of coconut milk adds silkiness while keeping the dish dairy-free. Baby spinach wilts in just before serving, delivering iron and vibrant color.

9. Slow-Cooker Tomatillo Chicken Chili

Tomatillos and mild green chiles create a bright, tangy backdrop for slow-cooked chicken thighs that shred effortlessly. White beans enrich the stew and soak up zesty flavors. Let everything simmer all day, then finish with fresh cilantro and avocado chunks.

10. Pumpkin Black Bean Chili

Unsweetened pumpkin purée thickens the chili naturally and adds vitamin A. Black beans, diced tomatoes, and chipotle powder give it classic depth with a smoky kick. Toasted pepitas deliver crunch and healthy minerals in every spoonful.

11. Spicy Shrimp and White Bean Chili

Sautéed shrimp join cannellini beans in a tomato base laced with jalapeño and cumin. The seafood cooks quickly, making this a weeknight hero. Finish with a squeeze of fresh lime to accent the delicate shrimp flavor.

12. Lentil Mushroom Umami Chili

Brown lentils and diced cremini mushrooms cook together, creating a meaty texture minus the meat. Tomato paste, tamari, and a hint of smoked paprika amp up savory depth. This bowl pairs well with a slice of whole-grain sourdough.

13. Zucchini Turkey Chili Verde

Ground turkey browns with garlic, then simmers in a salsa verde base enriched by grated zucchini. The squash melts into the broth, adding body without extra calories. Top with minced red onion for a pop of color and crunch.

14. High-Protein Tofu Chili

Extra-firm tofu is crumbled and sautéed with onion, chili powder, and oregano until lightly crisped. Kidney beans and diced tomatoes provide classic chili notes, while tofu doubles the plant-based protein. Garnish with thin jalapeño rings for gentle heat.

15. Cauliflower Rice Beef Chili

Lean ground beef shares the pot with cauliflower rice, trimming carbs and sneaking in vegetables. Bell pepper, onion, and tomatoes build volume and flavor. Ladle into bowls and scatter sliced scallions for freshness.

16. Coconut Milk Thai Red Chili

Thai red curry paste meets chili powder for a fusion bowl starring chickpeas and sweet bell peppers. Light coconut milk offers creaminess while keeping things vegan. Thai basil lends an aromatic lift right before serving.

17. Instant Pot Venison Chili

Lean venison browns quickly, then pressure cooks with tomatoes, black beans, and poblano peppers in under 30 minutes. Cocoa powder deepens the flavor without added sugar. Chopped chives add mild onion notes on top.

18. Green Pepper & Barley Chili

Pearl barley brings chewy texture and extra fiber while green bell peppers contribute vitamin C. A tomato base with smoked paprika ties everything together. This chili thickens further overnight, making leftovers even better.

19. Carrot Ginger Chickpea Chili

Puréed roasted carrots form a naturally sweet base balanced by zesty fresh ginger. Chickpeas add heft, while cayenne supplies gentle warmth. Finish with a dollop of plain yogurt to mellow the spice.

20. Black-Eyed Pea and Collard Chili

Black-eyed peas simmer with diced tomatoes, onion, and garlic until tender. Thinly sliced collard greens cook in the final minutes, preserving nutrients and color. A dash of apple cider vinegar sharpens each spoonful.

21. Mediterranean Chickpea Olive Chili

Kalamata olives, capers, and oregano give this chickpea chili sunny coastal flair. Crushed tomatoes and red pepper flakes supply familiarity and gentle heat. Serve with a drizzle of extra-virgin olive oil for silky richness.

22. Chipotle Sweet Corn Chili

Fire-roasted corn kernels and diced tomatoes host pinto beans in a chipotle-spiked sauce. A pinch of smoked sea salt deepens the barbecue-style notes. Fresh cilantro cools the gentle kick.

23. Peanut Butter Mole Chili

Natural peanut butter melts into a tomato base seasoned with ancho chile, cocoa, and cinnamon, echoing traditional mole flavors. Black beans and diced chicken supply protein and texture. Sprinkle toasted sesame seeds for nutty contrast.

24. Cabbage Roll Inspired Beef Chili

This bowl channels stuffed cabbage rolls with lean beef, brown rice, and shredded green cabbage simmered in tomato sauce. Paprika and garlic echo Eastern European comfort. A spoonful of vinegar brightens the finished dish.

25. Golden Turmeric Vegetable Chili

Diced carrots, zucchini, and cauliflower stew in a broth tinted gold by ground turmeric. White beans add creaminess and plant protein. Coconut milk tempers the spice and enriches the texture.

26. Citrus Lime White Bean Chili

Cannellini beans soak up a broth infused with fresh lime juice, zest, and a hint of jalapeño. Cumin and coriander deliver gentle warmth. Pair with a crisp cabbage slaw for contrast.

27. Portobello & Quinoa Chili

Diced portobello mushrooms mimic beefy chew, while red quinoa thickens the stew and adds protein. Tomato paste, oregano, and smoked paprika boost flavor. A quick basil garnish provides herbal freshness.

28. Adzuki Bean Miso Chili

Nutty adzuki beans meet umami-rich white miso in a tomato-free base. Carrots, leeks, and celery round out the flavor profile. Sprinkle sliced scallions just before serving for a bright crunch.

29. Broccoli Stem & White Turkey Chili

Don’t toss those broccoli stems—dice them and let them soften alongside shredded turkey in a mild green-chile broth. Cannellini beans add creaminess without dairy. Finish with grated lime zest for zing.

30. Eggplant Lentil Chili

Roasted eggplant cubes soak up smoky spices and mingle with protein-rich brown lentils. Tomato purée and balsamic vinegar create a balanced sweet-savory backdrop. Serve over a scoop of quinoa for extra body.

31. Apple Cinnamon Pork Chili

Lean ground pork joins diced apples and white beans in a lightly spiced cinnamon-tomato broth. The fruit lends delicate sweetness that complements the meat. A dash of cider vinegar sharpens the flavors at the end.

32. Salsa Verde Haddock Chili

Flaky haddock cooks gently in jarred salsa verde and low-sodium vegetable broth, keeping prep simple. White beans give body without overpowering the mild fish. Finish with cilantro and thinly sliced radish for crunch.

33. Spinach Artichoke Chicken Chili

Shredded chicken breast, quartered artichoke hearts, and baby spinach mimic a classic dip in chili form. A bit of Greek yogurt adds tangy creaminess while staying light. Shave parmesan on top for a salty finish.

34. Roasted Poblano Black Bean Chili

Roasted poblano peppers lend gentle heat and a smoky aroma to black beans and tomatoes. A pinch of cumin and coriander rounds out the spice mix. Serve with a lime wedge to brighten each spoonful.

35. Cashew Cream Vegan Chili

Soaked cashews blend into a silky base that replaces dairy, coating kidney beans and diced vegetables. Smoked paprika and tomato paste supply hearty flavor. A squeeze of lemon balances the richness.

36. Barbecue Jackfruit Chili

Young green jackfruit simmers in a tangy tomato-barbecue sauce alongside black beans. Liquid smoke and chili powder create depth reminiscent of pulled pork. A few pickle pieces on top add brightness and crunch.

37. Spelt Berry Beef Chili

Nutty spelt berries hold their shape during a slow simmer, offering pleasant chew next to lean ground beef. Tomatoes, onion, and poblano peppers deliver classic chili comfort. Chive rings finish the bowl with mild onion notes.

38. Harissa Chickpea Carrot Chili

North African harissa paste spices up chickpeas and sweet carrot rounds in a tomato base. A touch of honey balances the moderate heat. Serve over couscous for a complete meal.

39. Kale Pesto Cannellini Chili

White beans simmer with garlic and vegetable broth until tender, then a homemade kale-basil pesto is stirred in off the heat. The result is herbaceous and creamy without cream. Toasted pine nuts add crunch and healthy fats.

40. Gingered Salmon Chili

Cubes of wild salmon poach gently in a tomato broth scented with fresh ginger and garlic. White beans round out the protein profile and soak up the fragrant base. A sprinkle of scallions lifts the flavors right before serving.

41. Beet & Kidney Bean Chili

Roasted beets lend vibrant color and an earthy sweetness that pairs beautifully with kidney beans. A splash of balsamic vinegar balances the natural sugars. Spoon a bit of plain yogurt on top for creamy contrast.

42. Millet & Mixed Bean Chili

Cooked millet thickens the chili and contributes wholesome whole-grain goodness. A trio of black, pinto, and navy beans keeps every bite interesting. Ground coriander and cumin provide warm spice without excess salt.

43. Rosemary White Bean Turkey Chili

Fragrant rosemary and a bay leaf perfume a broth filled with white beans and lean turkey breast. A splash of lemon juice brings brightness once the herbs have worked their magic. Pair with crusty whole-grain bread for dipping.

44. Ranchero Breakfast Chili

Black beans and tomatoes simmer with onion, cumin, and mild green chiles to form a saucy base. Just before serving, crack eggs on top and let them poach right in the pot. The runny yolk blends into the chili, creating built-in creaminess.

45. Gochujang Red Bean Chili

Korean gochujang paste delivers spicy-sweet depth to adzuki or red kidney beans in a tomato base. Grated ginger and garlic layer on freshness. Toasted sesame seeds add nutty notes at serving time.

46. Orange Scented Lentil Chili

Red lentils cook down quickly in a tomato broth perfumed with fresh orange zest and juice. Thyme and smoked paprika balance the citrus with earthiness. This bright, warming bowl pairs well with a simple green salad.

47. Bulgur Wheat Veggie Chili

Bulgur wheat swells in the pot, giving body to tomatoes, zucchini, and corn without needing meat. A pinch of chili flakes keeps things lively. Sprinkle chopped parsley just before ladling into bowls.

48. Curried Butternut and Lentil Chili

Red lentils and tender butternut squash cubes simmer with curry powder, turmeric, and cumin for aromatic warmth. Coconut milk brings silky richness while remaining dairy-free. Cilantro adds a fresh counterpoint to the spices.

49. Adobo Black Bean Pumpkin Chili

Chipotles in adobo sauce give smoky heat to black beans and pumpkin purée. A spoonful of unsweetened cocoa rounds out the flavor and deepens the color. Roasted pumpkin seeds provide texture and healthy fats.

50. Cauliflower Chickpea Korma Chili

Diced cauliflower and chickpeas bathe in a velvety sauce made from cashews, ginger, and mild curry spices. Tomato paste and crushed red pepper add gentle chili character without overpowering korma flavors. A sprinkle of fresh coriander ties everything together.