Back to Spicy Hearty Chili

Print Options


Card Sizes

Spicy Hearty Chili Recipe

Spicy Hearty Chili Recipe

"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.
TOTAL TIME: Prep: 35 min. Cook: 1-1/2 hours YIELD:10 servings


  • 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. Yield: 10 servings (about 4-1/4 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

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