Healthy Chili Recipe : Award Winning

Looking for award-winning healthy recipes? Just yesterday I won 2nd place with this healthy chili recipe during a chili cook-off at work. Since it is chilly weather right now I thought this would be a great recipe for those cool nights. This recipe is a modified recipe I found in The Biggest Loser: 6 Weeks to a Healthier You: Lose Weight and Get Healthy For Life! It is now my go-to healthy chili recipe.

Note that this photo shows both diced tomatoes and Ro-Tel. You can use both or either one in your chili recipe, I usually prefer to just use the diced tomatoes. Here in South Florida, I don’t wait for the cool weather to make chili, because I would only have a short window to do so. Chili is one of my favorite things to make because it is easy and tasty! The great thing about chili is you can make a large batch that can give you a couple of pre-ready lunches.

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Award Winning Chili Recipe

Colleen Shibley

When the air is cool & leaves are falling it is time to dig out the crock pot and make a bowl of this Award Winning Healthy Chili Recipe.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Calories 396 kcal

Ingredients

  

1x2x3x

• 3 cup onions chopped
• 1 pound turkey sausage I use Jennie-O Sweet Italian
• 28 oz diced tomatoes
• 15 oz dark red kidney beans rinsed and drained
• 15 oz pinto beans rinsed and drained
• 1 can fat-free low-sodium chicken broth
• 2 tbsp garlic chopped
• 2 tbsp chili powder I usually add a little more for good measure
• 1 tbsp fresh oregano or 1 tsp dried
• 1 tsp ground cumin
• 1 tsp mustard powder
• jalapenos if desired

Instructions

 

• Coat frying pan with cooking spray.
• Cook onions over medium-high heat until soft or just starting to brown.
• Add ground turkey and/or sausage and cook until no longer pink.
• Transfer into a dutch oven or crock pot (I like to use the crock pot and let it cook for a while).
• Add tomatoes, kidney beans, pinto beans, broth, garlic, chili powder, oregano, cumin, and mustard powder.
• Bring to a boil over high heat, then reduce the heat to low.
• Cover and simmer for 20 minutes.

Notes

If you are using a crock pot you can just put it in and let it cook/simmer until you are ready to eat.

Nutrition

Serving: 1 servings | Calories: 396 kcal | Carbohydrates: 51 g | Protein: 30 g | Fat: 10 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 0.4 g | Cholesterol: 60 mg | Sodium: 439 mg | Potassium: 1.042 mg | Fiber: 16 g | Sugar: 7 g | Vitamin A: 966 IU | Vitamin C: 21 mg | Calcium: 143 mg | Iron: 6 mg

Nutrition information has been calculated using an autogenerating online calculation and is intended for informational purposes. For accurate nutritional information, you should calculate the nutritional information with the actual ingredients used.

Keyword Chili, Stew

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