Recipe

Healthy Chili With Lime

A weeknight-friendly beef and bean chili that feels lighter than many classic versions thanks to 90% lean beef and plenty of beans, finished with a surprising hit of lime, cilantro, and a tiny splash of orange to wake the whole pot up.

By Matt Campbell

•

4.8

A bowl of healthy classic chili topped with cilantro and a lime wedge on a wooden table

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Chili has a reputation for being heavy and one-note. This one is the opposite. It still hits all the classic notes you want in a big pot of chili, like cumin warmth, tomato richness, tender beans, and beefy savoriness. But right at the end, we wake it up with fresh lime juice, a little orange zest, and cilantro. The result tastes like your usual cozy bowl, just with better posture.

This is my go-to when I want something that feels like comfort food without feeling like it requires a nap afterward. It is also the kind of chili that somehow tastes even better the next day, which is perfect because you deserve leftovers that do some of the work for you.

A pot of chili simmering on the stove with visible beans and ground beef

Why It Works

Bright finish without “citrus chili” vibes: The lime and orange are subtle. They make the flavors pop instead of turning the pot into salsa.
Lighter than many classic pots: Using 90% lean ground beef plus beans gives you that hearty texture with less grease than higher-fat versions.
Fast flavor build: Toasting the spices in the pot for 30 seconds helps the chili taste more developed in a short simmer.
Easy to adjust: Make it thicker, soupier, spicier, or more mellow using the simple tweaks in the instructions.

Pairs Well With

Storage Tips

How to Store and Reheat

Fridge: Cool chili down, then store in airtight containers for up to 4 days.
Freezer: Freeze in portioned containers for up to 3 months. Leave a little headspace because chili expands when frozen.
Reheat on the stove: Warm over medium-low heat, stirring occasionally, until hot throughout. Add a splash of water or broth if it thickened up.
Reheat in the microwave: Cover loosely and heat in 60 to 90 second bursts, stirring in between, until hot throughout.
Pro tip: Save some lime and cilantro for the bowl, not the pot. Fresh toppings make leftovers taste newly made.

Common Questions

Will the citrus make the chili taste sour?

No, as long as you add it at the end and start small. Lime is doing the same job salt does, it sharpens everything. The orange zest adds aroma more than sweetness.

Can I make this chili without beef?

Yes. Swap the beef for ground turkey or chicken, or go meatless with an extra can of beans plus 8 ounces of chopped mushrooms. Brown the mushrooms well so you still get that savory depth.

How do I make it thicker?

Simmer uncovered an extra 10 to 15 minutes. You can also mash about 1 cup of beans against the side of the pot to naturally thicken the chili.

How do I make it spicier?

Add a minced chipotle in adobo, extra cayenne, or a pinch more red pepper flakes. Finish bowls with pickled jalapeños if you want heat with personality.

Can I make it in a slow cooker?

Yes, but still do the browning step first. Brown the beef and aromatics, toast the spices, then transfer everything except the lime, cilantro, and zest. Cook on low 6 to 8 hours or high 3 to 4 hours. Add citrus and herbs right before serving.

Is this chili mild or spicy?

As written, it lands in the mild-to-medium zone depending on your chili powder. If you skip the cayenne, it is very approachable. If you add cayenne or chipotle, it starts to strut.

Chicken broth or beef broth?

Both work. Beef broth leans classic and a little deeper. Chicken broth keeps it lighter and still flavorful. Either way, low-sodium gives you more control over the salt.

Is it really “classic” if it has beans?

Some people love to debate this. I am firmly in the beans-belong camp, and they make the pot hearty without needing extra meat. If you are Team No Beans, you can leave them out and add an extra 1/2 to 1 cup broth to keep the texture right.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottom pot (5 to 7 quarts)
Wooden spoon or sturdy spatula
Chef’s knife and cutting board
Microplane or fine grater (for orange zest)
Citrus juicer (optional but helpful)
Measuring spoons

I love classic chili, but I also get bored fast. One night I had a pot simmering and realized it tasted good, just a little flat. I did what I always do when a sauce feels sleepy: I grabbed a lime. That single squeeze turned the whole thing on like a porch light. After that, I started adding a little orange zest too, not enough to make it “orange chili,” just enough to make the kitchen smell like something special. Now this is the version I make when I want cozy comfort food that still feels bright and awake.

Healthy Chili With Lime

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 6

Ingredients

1 tablespoon olive oil
1 medium yellow onion, finely chopped
1 green bell pepper, chopped
3 garlic cloves, minced
1 pound lean ground beef (90% lean)
2 tablespoons tomato paste
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon cayenne pepper (optional)
1 teaspoon kosher salt, plus more to taste
1 (28-ounce) can crushed tomatoes
1 1/2 cups low-sodium chicken or beef broth
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 tablespoon apple cider vinegar
1 lime, juiced (start with 1 tablespoon, then taste)
1/2 teaspoon orange zest
1/3 cup chopped cilantro, plus more for serving

Optional toppings

Greek yogurt or sour cream
Avocado
Shredded cheddar or Monterey Jack
Sliced jalapeños
Extra lime wedges

Note on salt: Kosher salt brands vary. If you use a finer, saltier brand, start with 3/4 teaspoon and adjust at the end.

Instructions

Sweat the veggies. Heat the olive oil in a large pot over medium heat. Add onion and bell pepper and cook 5 to 6 minutes, stirring occasionally, until softened. Add garlic and cook 30 seconds.
Brown the beef. Add ground beef and cook 6 to 8 minutes, breaking it up, until no longer pink. If there is excess fat, carefully spoon off a little.
Toast the flavor. Stir in tomato paste and cook 1 minute. Add chili powder, cumin, smoked paprika, oregano, cayenne (if using), and salt. Stir constantly for 30 seconds so the spices bloom and smell extra toasty.
Simmer. Add crushed tomatoes, broth, rinsed and drained beans, and apple cider vinegar. Bring to a gentle boil, then reduce to a steady simmer. Cook uncovered for 20 to 25 minutes, stirring every so often, until the chili thickens to your liking.
Finish bright. Turn off the heat. Stir in lime juice (start with 1 tablespoon), orange zest, and cilantro. Taste and adjust with more lime, salt, or a splash of broth if you want it looser.
Serve. Ladle into bowls and top with Greek yogurt, avocado, extra cilantro, and a lime wedge. Taste as you go, always.

A bowl of chili topped with Greek yogurt, avocado, and cilantro

Nutrition information is estimated.

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