Healthy Chili
This healthy chili is as hearty and savory as the best of them, but with a twist: we sneak in a ton of vegetables and swap out ground beef for leaner protein.
When the weather begins to cool, the first thing I start craving is a warm bowl of chili. Over the years I have slowly evolved my Dad’s competition-worthy chili (which has about a hundred ingredients) to this simplified, healthier version. While his chili is absolutely amazing – I will post the recipe at some point – not all of us have time for something that complicated in everyday life. So, here is a much simpler version that still tastes great.
As I’m sure you know by now, Rick and I are really trying to focus on getting more vegetables into our diet. Because of that, I took a chance and added whatever vegetables we had in the fridge into the crock pot to make this chili extra healthy.
I know it might sound crazy – two whole zucchinis? But trust me – you can’t even taste them. I know it’s hard to believe, but this recipe will trick even the pickiest eaters into getting that extra serving of veggies. With our homemade Chili Seasoning, this recipe has so much flavor I’m willing to bet it will become your new favorite chili!
Slow Cooker vs. Stove
Ok, so I’ll be honest here. The main reason I use the slow cooker for this recipe is because it is big. Yes, you can use a giant stock pot on the stove instead. The cook time will be shorter, so if you are looking for more of a one-pan, one-hour recipe, that would be the way to go. Just follow the directions using only the stock pot, and simmer about 45 minutes with the lid on.
With that said, I wholeheartedly believe that the longer chili cooks and sits, the better it tastes. For this reason, I prefer the slow cooker method. (Also because I can just leave it cooking for several hours instead of hovering in the kitchen.)
Meal Prep
Chili will always be one of the ultimate meal prep recipes. Why? Because it tastes better after a few days in the fridge. Even once frozen and reheated, the flavors seem to be bolder.
If you’re going to freeze your chili, just be sure to put it into individual serving sized containers that are microwave safe. (Like these ones). Then you can just thaw in the fridge, or pop directly into the microwave for a quick lunch or weeknight dinner!
Healthy Chili
Equipment
- Slow cooker (optional)
Ingredients
- 1 package ground chicken or turkey, 19oz we used chicken but either is fine
- 1 large onion diced
- 2 medium zucchini diced (about 2.5 cups)
- 2 large carrots shredded (about 2 cups)
- 2 bell peppers diced. (any color is fine. About 2 cups total)
- 5 cans beans* 1-2 can chili beans, others can be assorted. Drain all beans besides chili beans
- 1 Can diced tomatoes and chiles
- 1 Can diced tomatoes I used diced tomatoes with basil, garlic, and oregano – but any will work
- 3 Chipotle peppers in adobo, finely diced* 1-3 peppers, depending on how spicy you like it.
- 6 Cloves fresh garlic minced
- Salt & Pepper to taste This will vary based what kinds of beans and tomatoes you use, so I like to let it simmer for a while and then taste it before adding these.
- 2 tsp Chili seasoning* I like to make my own chili seasoning, but you can use a store-bought seasoning instead.
Instructions
- Heat a skillet over medium heat. Add ground chicken and 1 tsp chili seasoning. Cook for about 10 minutes, crumbling as you stir.
- Meanwhile, in a large pot/dutch oven, heat olive oil and add vegetables. Cook for 5-10 minutes or until vegetables are tender and onions are translucent.
- Add everything to the crock pot and turn on high. Cover and cook several hours. (I let it cook for about 3, but if you need to leave it all day you can put it on low heat.) Either serve right away or let cool and place into storage containers.
Notes
- Nonfat greek yogurt/sour cream
- Shredded cheddar cheese
- Green onions/diced red onions
- Jalapeño slices
- Diced avocado
- Fresh cilantro
- A squeeze of lime juice
