Healthy chili

I make this chili all the time and it always shocks me how I get a really big portion, high in fiber and pretty good in protein for very low calories. I use lean pork instead of turkey, but either is good. http://www.snixykitchen.com/2012/09/19/healthy-turkey-and-veggie-chili/

This one is also quite good. If sodium is an issue, you can always make your own taco seasoning instead of using the sodium bomb that is packaged taco seasoning. http://www.skinnytaste.com/2008/11/crock-pot-chicken-taco-chili-4-pts.html

My chili recipe uses ground turkey (get 93% lean stuff, or whatever number you like), onion and carrots, lots of beans (good fiber and carb source, buy the no/low sodium cans if you're mindful of sodium), and no sodium canned tomatoes. Add chili seasonings (I use chili powder, garlic powder, and cumin mostly), and simmer until done.

Usually, my ratio is 2-3 cans each of tomatoes and beans (the ~15 oz size), one pound of lean turkey, whatever amount of onions and carrots on hand, and season to taste. I think this comes out to roughly 200 calories per one cup (240g by weight) serving. Heck, have two bowls for 400 calories.

I used skinnytaste 3 beans turkey chili and it was really good and low cal, however I won't use the 99% turkey next time, it wasn't very filling... will try with 93%.

I used mushrooms for half of the beef. It was great. Baby bellas have a meaty taste and texture, so it was a great substitute.

Smokey Beef and Vegetable Chili
http://soupspiceeverythingnice.blogspot.com/2012/12/smokey-beef-and-vegetable-chili.html
Makes about 10 cups; Serves 6 to 8

2 tsp. olive oil
8 oz lean ground beef (93% lean)
8 oz cremini (baby bella) mushrooms, chopped
1 medium onion, diced
1 bell pepper, chopped
2 ribs celery, chopped
1 (6 oz) can tomato paste
2 Tablespoons chili powder
1/2 Tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 (10 oz) can tomatoes with diced green chilies (with liquid)
1 (15 oz) can of fire roasted diced tomatoes (with liquid)
1 (15 oz) can of red kidney beans (drained and rinsed)
1 (15 oz) can of pinto beans (drained and rinsed)
2 cups water

Heat olive oil in a dutch oven over medium heat; brown the ground beef, breaking into small pieces with the spoon. Add a dash of salt and pepper while cooking.

Add mushrooms, onion, bell pepper and celery to dutch oven, cook until onion is translucent. Add tomato paste and spices, stir and cook until fragrant, add the remaining ingredients. Stir until all ingredients are combined thoroughly.

Over medium heat, bring to a simmer. Reduce the burner to low, cover and continue simmering 50−60 minutes, stirring occasionally.

besaro wrote: »

i just load mine up with lots of carrots, sweet potatoes, less beans. its pretty low cal if you don't use a ton of oil to saute your veggies. garnish with yogurt. voila

yogurt in chili? I think I'm gonna hurl.

I'm eating this right now: http://community.myfitnesspal.com/en/discussion/10017074/turkey-squash-and-black-bean-chili#latest

And it is delicious!!

Iowa Girl Eats Signature Spicy Smoky Sweet Chili is outstanding.

iowagirleats.com/2014/09/24/signature-spicy-smoky-sweet-chili-crock-pot-friendly/

Here's a tip: if you want to keep the cost down, chili is very cheap if done right. You can get the higher fat meat and RINSE it after frying it almost done, then add in some herbs (sage, thyme, other "sausage-y" herbs.Minced and rinsed 30% fat beef only has 1 gram of fat more per serving than rinsed 10% fat beef.

I don't like to add the cooked meat until near the end so it doesn't get really mushy and weird. Caramelize your onions and peppers(and mushrooms if ya use em), don't be afraid to use a little oil to do this since it's spread out over about 10 servings if you make a decent sized chili. Add salt and texas pete, a lot more herbs when it's finished, and a LOT of garlic. I would skip the beans altogether. I like to have it with cilantro-yogurt. Just chop up cilantro, add to yogurt, and cool it a few hours.