This is my go to Best Healthy Chili Recipe. I love making big batches of this healthy chili and having it for many healthy lunches and freezer dinners for weeks at a time. This recipe is completely customize-able. You can make it with anything you want. Shredded chicken or lean ground beef are great options, you can also put in any veggies you like, corn, carrots, squash, zucchini and sweet potatoes are perfect additions and/or replacements. The heat is adjustable as well I make mine pretty mild, but for more heat just increase the spices a bit and add some jalapenos or a dash sriracha sauce or hot sauce.
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The Best Healthy Chili
- 1 tbsp olive oil
- 1 medium Onion Small diced
- 2 cloves garlic
- 1 cup Sliced Mushrooms
- 1 large Green Pepper Chopped
- 1 pound Ground Turkey Ground Beef or Chicken
- 1 15 oz can Kidney Beans Drained and rinsed
- 1 15 oz can Chili Beans Drained and rinsed
- 1 28 oz can Diced Tomatoes
- 1 28 oz can Crushed Tomatoes
- 2 cups Beef Broth
- 1 1/2 tbsp chili powder
- 1/2 tbsp Cumin
- 1/2 tsp cayenne pepper
- 1 tbsp honey
- salt and pepper To Taste
Add olive oil, onion, mushrooms, peppers and garlic to a large skillet and saute 3 to 4 minutes until slightly tender. Add ground turkey and cook until done, crumbly, brown and no longer pink.
In a Crock Pot, Dutch Oven or Large Pot, Combine Diced Tomatoes, Crushed Tomatoes, Rinsed Beans, Beef Stock and Seasoning and Stir well
Add Meat Mixture and Stir well.
Crock Pot version: Cover and cook on high for 3 to 4 hours, or 6 to 8 hours on low.
Dutch Oven version: (My Favorite version) Cover and cook at 375F for 2-3 hours.
Stove Top version: Cover and cook for 1 hour on medium heat. Stirring Often.
** Nutritional Info, Provided by the Lose It App.
1 Cup Serving – Calories – 270, Fat – 9g, Carbs – 27, Protein – 22g, Fiber – 7g,
WW Smartpoints – 7 points WW Points Plus – 7 points
This Recipe is clean and customizable also 21 day fix approved and Weight Watchers Friendly. Also can be paleo if you omit the beans and replace with more veggies!
**Freezer Friendly Recipe. I like to freeze this chili in muffin tins in 1/2 cup portions. or freeze in 1 cup portions in Rubbermaid containers.
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