Healthy Chili
This 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.
Servings: 8 people
Calories: 370kcal
Cost: $1.82
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
*Chipotle peppers in adobo give this chili a great flavor, but they can be very spicy. I always start by adding just one pepper and a little adobo sauce from the can, and taste the chili before adding more. This will help you get just the right amount of heat.
*Tip: Since you likely won't be using the whole can of chipotle peppers in adobo, try one of these methods for storing the leftovers. Add one pepper and a little sauce to each slot of an ice cube tray and place in the freezer. Once frozen, place them all in a plastic bag. Alternately, you can freeze each pepper in their own small container.
Topping Ideas
- Nonfat greek yogurt/sour cream
- Shredded cheddar cheese
- Green onions/diced red onions
- Jalapeño slices
- Diced avocado
- Fresh cilantro
- A squeeze of lime juice
Nutrition
Calories: 370kcal | Carbohydrates: 53.2g | Protein: 26.8g | Fat: 5.1g | Saturated Fat: 1.3g | Cholesterol: 40mg | Sodium: 688.8mg | Potassium: 768.3mg | Fiber: 20.9g | Sugar: 7.8g