- 1 Tablespoon olive oil
- 1 Pound 92 % lean ground beef
- 1 onion, chopped
- 1 large carrot, chopped
- 2 celery stalks, chopped
- 1 bell pepper, seeded and diced
- 2 Cups water
- 1 28-ounce crushed tomatoes
- 1 14-ounce can kidney beans, rinsed and drained
- 2 Tablespoons chili powder
- 1/2 Teaspoon cumin
- 1/2 Teaspoon dried oregano
- 1 Teaspoon salt
- 1/2 Teaspoon black pepper
- Plain Greek yogurt
- Scallions, thinly sliced
- Avocado, peeled, pitted, and diced
- Lime juice
- Fresh salsa
- Cilantro, chopped
Heat the oil in a large pot over medium heat. Place the beef in the pot and cook until evenly brown. Stir in onion, carrot, celery, and pepper, and cook until tender. Pour water into the pot. Mix in the tomatoes and kidney beans. Season chili powder, cumin, oregano, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
Pour into chili bowls and garnish with plain Greek yogurt, scallions, avocado, lime juice, salsa, and cilantro.
- 1 pound beef round, trimmed and cut into 1/2-inch chunks
- Salt & freshly ground pepper, to taste
- 1 ½ tablespoons canola oil, divided
- 3 onions, chopped
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 6 cloves garlic, minced
- 2 jalapeno peppers, seeded and finely chopped
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 2 teaspoons dried oregano
- 12 ounces dark or light beer
- 1 28-ounce can diced tomatoes
- 8 sun-dried tomatoes, (not packed in oil), snipped into small pieces
- 2 bay leaves
- 3 19-ounce cans dark kidney beans, rinsed
- ¼ cup chopped fresh cilantro
- 2 tablespoons lime juice
Season beef with salt and pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add half the beef and cook, stirring occasionally, until browned on all sides, 2 to 5 minutes. Transfer to a plate lined with paper towels. Repeat with another 1 1/2 teaspoons oil and remaining beef.
Reduce heat to medium and add remaining 1 1/2 teaspoons oil to the pot. Add onions and bell peppers cook, stirring frequently, until onions are golden brown, 10 to 20 minutes. Add garlic, jalapenos, cumin, chili powder, paprika and oregano. Stir until aromatic, about 2 minutes.
Add beer and simmer, scraping up any browned bits, for about 3 minutes. Add diced tomatoes, sun-dried tomatoes, bay leaves and reserved beef. Cover and simmer, stirring occasionally, until beef is very tender, 1 1/2 to 2 hours.
Add beans cook, covered, stirring occasionally, until chili has thickened, 30 to 45 minutes. Remove bay leaves. Stir in cilantro and lime juice. Adjust seasoning with salt and pepper.
Make Ahead Tip: The chili will keep, covered, in the refrigerator for up to 2 days or in the freezer for up to 2 months.
Tip: For a hot, smoky chili, add 1 tablespoon chopped chipotle pepper in adobo sauce.
Mitch Mandel and Thomas MacDonald
Though we've never been shy about professing our undying affection for chili, it's not without its dangers: namely, soaring sodium counts and reliance on fatty ground beef. Go lean by using ground turkey and build flavor with spices, beer, and a bit of chocolate.
Get our recipe for Turkey Chili.
15 Healthy Chilis That Are Totally Changing The Chili Game
They're packed with superfoods and general awesomeness. Plus, get more great chili recipes!
BUY NOW Le Creuset Dutch Oven, $329.95
Who said chili has to have meat anyways?
BUY NOW: Le Creuset Dutch Oven, $369.95, amazon.com.
You'll be making this easy turkey chili on repeat all year long.
BUY NOW: Hamilton Beach Slow Cooker, $27 amazon.com.
Braising only sounds fancy: This easy chili slow-cooks short ribs until they're fall-apart tender. Sweet potatoes and jalapeños round it out.
A jar of salsa verde builds the sauce in this zesty recipe, made hearty with protein-packed quinoa and black beans.
Roasted pork loin rubbed in cumin, brown sugar, and cayenne tastes insanely delicious when stewed with tomatoes and cauliflower.
This Italian-inspired chili is packed with spicy turkey sausage and leafy kale for a tomato-y chili.
BUY NOW: Cuisinart Classic Chef's Knife, $15amazon.com.
Spiked with cayenne, this addictive chili recipe is easy enough to throw together on a weeknight.
What ingredients make this a healthy chili recipe?
- I already mentioned the bison, which add protein and vitamins
- canned pumpkin &ndash packed with vitamin A. Bonus is that it helps thicken the chili and you can&rsquot really taste it
- butternut squash &ndash tons of good stuff, including vitamins C and E (use frozen for easiest and best results)
- shallots &ndash contain flavonoids and all kinds of other healthy stuff
- tomatoes &ndash fiber, vitamins, folate and antioxidants
- carrots &ndash more vitamin A plus K and potassium
And, well you get the idea. We are packing this with as much nutrition as we can. Feel free to customize with whatever veggies, squash, onions, etc. you like.
Next up, bone broth vs. plain chicken broth for added protein. If you can&rsquot find it, regular broth is fine. I found this at Walmart.
For carrots (or other veggies) that you want to blend into the chili, I love using my mini chopper to get a fine chop on them in less than 10 seconds.
- 1 (15 ounce) can pumpkin puree
- 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can garbanzo beans, drained
- 1 (15 ounce) can black beans
- 1 (15 ounce) can whole kernel corn
- 1 (14.5 ounce) can canned diced tomatoes
- 1 cup chopped onion
- 2 jalapeno peppers, chopped
- 2 tablespoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon ground cayenne pepper
- 1 cup water
- 1 ½ tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon ground black pepper
- 1 dash salt
Combine pumpkin puree, kidney beans, garbanzo beans, black beans, corn, diced tomatoes, onion, jalapeno peppers, oregano, garlic powder, and cayenne in a large pot. Simmer over medium heat, about 40 minutes.
Stir water, chili powder, cumin, black pepper, and salt into the pot. Reduce heat to low, cover, and simmer until flavors combine, about 20 minutes.
Beans for Chili Recipe
If you’re looking for beans for chili recipe, you have many different options.
Depending on your personal preference, allergies, or what’s on sale, you can make different types of bean chili recipe options.
Special tip: always get canned beans, unless you have huge bags of beans on hand, it’s far easier to use a $.99 can of organic beans to make your chili recipe with beans.
The most common Beans for Chili Recipe:
Having grown up in New Orleans, I also often like to throw red beans into my bean chili recipe, it’s just one of those ingredients I always seem to have on hand.
You can pretty much add any kind of bean to your chili recipes. I just recommend staying away from chickpeas, unless you’re doing a white chili recipe. And even then they’re not ideal.
The easiest way to make a chili recipe with beans, is to get canned beans. You won’t have to spend hours cooking them, and it’s a simple as draining and rinsing a can of beans, and then dropping it into the chili at the very end.
WHEN MAKING CHILI GO LARGE
This recipe makes a pretty good size pot of chili. Making chili is an event for me and it’s inevitable that people come over when they find out I’m making it. The size of this recipe is based on the amount of ground beef that’s used. But I love chili, and when I make it, I splurge on it for several meals. Then I portion out what is left and freeze it for those spur of the moment meals that always seem to pop up when you don’t have time. So you can still maintain awesome low sodium belly filling meal. You can always use this recipe and scale down.
Healthy Chili - Recipes
Fall is here and I love to fill my home with warming scents and comforting foods to compliment the change of season. This heart healthy chili recipe is one of my family’s staples this time of year. It combines a mix of fibers, plant-based proteins and heart healthy herbs. This tasty chili is also rich in antioxidants such as vitamin C, lycopene, and anthocyanins that support the integrity of our blood vessels.
Total Prep Time: 20 – 30 minutes
Total Cook Time: 1 – 1 ½ hours
Total Servings: 10 – 12
– 2 x 28oz cans of crushed tomatoes
– 1 can of tomato paste
– 1 orange, red OR yellow bell pepper
– 1 green bell pepper
– 3-4 stalks of celery
– ½ red onion
– 1 jalapeno (optional)
– 1 tbsp oregano
– 3 tbsp olive oil
– ½ tsp fennel seed
– 3-4 cloves of garlic
– ¼ cup of chili powder
– ½ tsp of pink Himalayan sea salt
– ½ tsp of black pepper
– ½ tsp crushed pepper flakes (optional)
– 1 can black beans
– 1 can dark red kidney beans
– 1 can garbanzo beans
– 1lb of lean turkey (optional)
1. Add crushed tomatoes and tomato paste to a large crock pot or slow cooker. Turn the temperature dial to medium.
2. Thoroughly rinse all vegetables, then chop them into desired sized chunks. Once finished, add to the slow cooker and stir.
3. Rinse all canned beans in a colander prior to adding them to the slow cooker. Stir.
4. Add all spices and oil to the mix and stir.
5. Optional Turkey: Add 1tsp of olive oil to a medium pan on medium heat. Let the oil heat for 30 seconds and then add 1lb of lean turkey. Cook the turkey by stirring frequently in the pan until light brown (approx. 6-8 minutes). Once finished, add the cooked turkey to the slow cooker.
6. Raise the heat setting on the slow cooker to hot, and let chili cook for 45 min – 1½ hours depending on desired crunch of the vegetables. Stir every 15-20 minutes.
Editor&rsquos Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.
Bring on the Cozy Vibes with 6 Healthy Ways to Eat Chili
If you find yourself stumped on what to cook for dinner this week, a piping hot bowl of chili is sure to satisfy all your cravings. Loaded with hearty veggies and fragrant spices, this one-pot dish is a cold weather must-make. Plus, a big batch can easily be packed up and taken for lunch the next day or reheated for dinner the following night. Choose your favorite from the list below — and don’t be surprised if a neighbor (or three) shows up for dinner unexpectedly.
If you spend a majority of your weekends running back and forth between football and soccer games, this ultra-flavorful chili is the one for you. Simply drop all your ingredients into a slow cooker and dinner will be ready whenever you are. It’s truly a game-winning meal.
Vegetarian Chili Robin Miller
It’s super easy to go meatless for a day (or a few) with this veggie-loaded dish. You’ll use juicy tomatoes, a variety of beans, spicy bell peppers, fiery jalapenos and flavorful onions to make the hearty base and add in fluffy couscous for a finishing touch. Make it on a Sunday to enjoy when you get home from work or school on Monday (and Tuesday, and Wednesday and — you get the point.)
If you have picky eaters in your house, this super cheesy, kid-friendly approach to classic chili is sure to be a hit. Follow the recipe as is for those who like spice and omit a few ingredients for those who don’t – everyone's sure to ask you for a second serving either way.
Chef Name: Ree DrummondFull Recipe Name: Chipotle Chicken ChiliTalent Recipe: Ree Drummondâs Chipotle Chicken Chili, as seen on The Pioneer WomanFNK Recipe: Project: Foodnetwork.com, HOLIDAY/SUPER BOWL/COMFORT/HEALTHYShow Name: The Pioneer WomanFood Network / Cooking Channel: Food Network,Chef Name: Ree Drummond Full Recipe Name: Chipotle Chicken Chili Talent Recipe: Ree Drummond’s Chipotle Chicken Chili, as seen on The Pioneer Woman FNK Recipe: Project: Foodnetwork.com, HOLIDAY/SUPER BOWL/COMFORT/HEALTHY Show Name: The Pioneer Woman Food Network / Cooking Channel: Food Network,Chef Name: Ree DrummondFull Recipe Name: Chipotle Chicken ChiliTalent Recipe: Ree DrummondÃ¢ÂÂs Chipotle Chicken Chili, as seen on The Pioneer WomanFNK Recipe: Project: Foodnetwork.com, HOLIDAY/SUPER BOWL/COMFORT/HEALTHYShow Name: The Pioneer WomanFood Network / Cooking Channel: Food Network
Photo by: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved
Renee Comet, 2013, Television Food Network, G.P. All Rights Reserved
This delicious chili from Ree Drummond is perfect for big batch cooking. Follow Ree's lead and cook your chicken in Mexican beer to infuse it with a sweet flavor unlike any you've ever tasted before.