Does anyone know a good and healthy Chili Recipe?

Question

I need a good and healthy chili recipe! Preferably one that you've tried and liked. Thanks!!!

Answer 1

2 medium onions, chopped (1 cup)
1 tablespoon vegetable oil
1 medium red bell pepper, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
2 tablespoons chopped fresh garlic
2 pounds ground turkey
2 tablespoons ground cumin
1 tablespoon dried oregano leaves
1 tablespoon chili powder
1 can (4 ounces) chopped green chilies, drained
2 jalapeño chilies, seeded and chopped
1 can (14 1/2 ounces) whole roma (plum) tomatoes
About 4 cups water
1 can (15 ounces) black beans, drained
1 can (15 to 16 ounces) kidney beans, drained
Salt
Pepper

Cook onions in oil in large Dutch oven or saucepan over medium heat about 10 minutes or until onions are tender. Add green and red bell peppers and garlic; cook 2 to 3 minutes. Add turkey; cook 3 to 4 minutes or until turkey is no longer pink. Add cumin, oregano, chili powder, green chilies, jalapeño chilies, tomatoes and water; reduce heat to low. Cover and simmer about 30 minutes.

Add beans; simmer 15 to 20 minutes longer. (If necessary, thin chili with additional water to desired consistency.)

To serve, season with salt and pepper.


Variation

Vegetarian Chili: Prepare chili as directed, except substitute 1 can (16 ounces) pinto beans, drained, for the turkey. Add pinto beans with black beans and kidney beans.

http://www.chili-recipes.com/

Prep and Cook Time: 30 minutes

Ingredients:
1 medium onion chopped
1 medium green bell pepper diced about ¼ inch pieces
1-1/2 cups + 1 TBS vegetable broth
6 medium cloves garlic, chopped
2 cans black beans, drained
1 can (8oz) tomato sauce
1 can (15oz) diced tomatoes, (do not drain)
2 TBS ground cumin
2 TBS red chili powder
2 TBS dried oregano
1 cup corn kernels, fresh or frozen
¼ cup fresh chopped cilantro
salt & black pepper to taste


Directions:



Heat 1 TBS broth in a medium size soup pot. Healthy Sauté onion and bell pepper in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic, cumin, red chili powder and continue to sauté for another minute.

Add 1 ½ cups broth and rest of ingredients, except cilantro and corn. Simmer for another 20 minutes uncovered. Add corn and cook for another 2 minutes. Add chopped cilantro and season with salt & pepper to taste.

Serves 4

8 ounces meatless "ground meat"
14 ounce can tomato puree
1 cup chopped, frozen bell peppers
1-3/4 ounce package chili seasoning
1/2 cup water
15 ounce can of kidney, black, or navy beans; do not drain beans. Combine all ingredients in sauce pan. Bring to a boil.
Reduce heat. Simmer for 10-12 minutes stirring occasionally

Answer 2

No cut-and-paste here, just a vegetarian chili that I've tried and do like once in a while. High in fiber, almost zero fat (the cheese adds fat, though; you can use low fat), low in sodium.

Though the recipe calls for cinnamon, the first time I made this, my wife and I both agreed it tasted too "cinnamony" so we leave it out now. I'm including it in the recipe, but it's optional; you may or may not like it that way.

Vegetarian Chili

2 c. kidney beans, cooked
2 c. pinto beans, cooked
1 lg. onion, chopped
1 lg. green pepper, chopped
1 lg. carrot, chopped
1 tsp. garlic powder
2 1/2 c. boiling water
1 beef bouillon cube
1 c. tomato juice
1 (8-oz.) can tomato sauce
3 T. chili powder
1 (4-oz.) can green chilies
3/4 tsp. cumin
3/4 tsp. oregano
1/2 tsp. cinnamon
1 bay leaf
1/8 tsp. hot sauce

Put beans in large kettle, barely cover with water; bring to boil. Mix boiling water with bouillon; add to beans with rest of ingredients. Simmer, uncovered, 45 minutes. Top each serving with 3 tablespoons shredded cheddar cheese and 1 tablespoon plain yogurt. Serves 6.

Answer 3

I would contact the American Heart Association to check out resources. They have a book called ""Your Heart: An Owners Manual"". They also have some good recipes/books for healthy cooking. Secondly, your county extension bureau has resources. My students are developing a new cookbook! If you have a Big Lots store near you they have a very good seasoning called No Salt Seasoning, its their own version, (cost 2/$1), and it actually tastes good. Also remember no more garlic or onion salts- use the powder instead. Lots of big bookstores have heart healthy cookbooks that are well worth investing in. The Healthy Choice line of foods were developed after the CEO of Conagra had a heart attack. His wife made him see the light about the need for low fat - low sodium convenience foods. They aren't perfect but are good in a pinch. Some KIA apparently did not like any of our answers-

Answer 4

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 5

'The Best Vegetarian Chili in the World'

INGREDIENTS
1 tablespoon olive oil
1/2 medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 (28 ounce) cans whole peeled tomatoes, crushed
1/4 cup chili powder
1 tablespoon ground black pepper
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
DIRECTIONS
Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

Answer 6

HEALTHY AND HEARTY CHILI

2 c. uncooked kidney beans
7 c. water
2/3 c. soy grits
3 c. crushed tomatoes, canned or fresh
2 to 3 bay leaves
3 tbsp. sunflower oil
2 c. onion, chopped (4 onions)
6 cloves garlic, minced
1 c. green pepper, chopped (1 lg. or 2 sm. peppers)
1 c. carrots, chopped (2 sm. carrots)
2 sm. dried or fresh chili peppers, chopped fine
1 tsp. basil
1 1/2 tsp. oregano
1 tsp. cumin seed
1/2 tsp. ground coriander
1/2 tsp. chili powder
1 tsp. salt
1/4 to 1/2 tsp. cayenne pepper

Soak kidney beans in water 6 to 8 hours. Bring to boil in 4 quart pot. Cover and simmer until soft (1 1/2 to 2 hours). Add soy grits and canned or fresh tomatoes along with bay leaves. Continue to simmer 30 minutes more, covered. Heat oil in cast iron fry pan and saute onions, garlic, green pepper, and carrots, along with chili peppers, basil, oregano, cumin, coriander and chili powder until onions brown. Add to bean mixture, adding more water, if necessary. Add salt and cayenne (1/4 tsp. if you like mild chili). Cook 20 minutes, covered. This recipe freezes well. Serve with corn bread or rolls.

Answer 7

Buy extra lean ground beef (I buy 4% fat)
They sell spicy beans (they have tons of fiber)
And I buy chopped somato in a can that has mexican spices already in it
a small tomato past can

Brown meat...drain add the rest.....great and super easy. No chopping etc.

I wish I remembered the brand names for the bean and the tomatos....I buy them at Target though....

Answer 8

all the ones i've tried were good even from the can but I urge vegetarian for health reasons according to modern medicine
u mightplug into a search engine or even food network for sundry recipes to choose from bon appetite

Answer 9

I KNOW A RECEIPE FOR A HOT MEXICAN CHILI. NOW THIS IS A JOKE, DON'T TAKE THIS SERIOUSLY. HOW DO YOU MAKE A HOT MEXICAN CHILI?----- STICK A ICICLE UP HIS A--.(RECTUM)
SORRY.