I LOVE having chili in the Fall and Winter…whether it’s for a party, a football game or just because it’s chilly outside (hhahahaah – like my play on words) it is a staple at my house this time of year.
Here are four of my FAVORITE child recipes – HEALTHY and TASTY of course!
All Meat and Veggie Chili – Paleo Recipe
- 1½ pounds ground beef
- 2 cloves garlic, chopped
- 2 tablespoons (30 ml) oil
- 1½ cups onion, diced, about 1 large onion
- ½ cup chopped celery, about 1 stalk
- 1½ cups carrots,peeled and diced, about 4 medium carrots
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper (optional)
- 4 cups zucchinis, diced, about 2-3 medium zucchinis
- 1 15-ounce can tomato puree or tomato sauce
- 1 15-ounce can diced tomatoes
- In your seasoned skillet or 5-6 quart large cast iron pot, brown beef and garlic. Cook over medium heat until beef is thoroughly cooked and browned. Drain off excess fat, set aside.
- Add oil, onions, celery, carrots, and seasonings to the skillet and cook until translucent over medium-high heat, about 5-7 minutes. Once onions are golden and veggies are midway cooked, add zucchini and cook for 2 minutes, making sure you stir everything well.
- Add cooked beef, tomato puree/sauce, and tomatoes into the pot and stir well. Bring everything to a boil, stirring frequently, reduce heat and simmer for 20 minutes.
- Check on the amazing mixture every so often and stir. Serve immediately.
Tips: I serve mine with brown rice or paleo cornbread and green beans
Whole30 Chocolate Chili Recipe
It may sound weird…but it’s good…..I promise!!
- 1 tablespoons coconut oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef (I used 90/10 lean beef)
- 1/2 teaspoon dried oregano leaves
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 3/4 tablespoon unsweetened cocoa
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 can (6 ounces) tomato paste
- 1 can (14.5 ounces) fire-roasted, chopped tomatoes
- 1 can (14.5 ounces) beef broth
- Heat the coconut oil in a pan over medium heat.
- 2. Add your diced onions and garlic and cook until the onions are translucent, about 10 minutes.
- Transfer the cooked onions to your crockpot. Next, add the beef to the same pan that had your onions.
- Cook the beef until just no longer pink. Transfer the beef and all the juice to your crockpot.
- In a separate bowl, mix together all of your spices.
- Pour the spices into the pan and cook for just a minute until fragrant.
- Then, add your tomato paste and beef broth.
- Stir until the tomato paste, beef broth, and spices are all combined, about 2 minutes.
- Pour the sauce into your crockpot.
- Finally, add the tomatoes to your crockpot. Give everything a good stir, cover, and cook on high for 3 hours.
Tips: serve with avocados and jalapeños
Healthy Vegetarian Quinoa Chili
10 minPrep Time
25 minCook Time
35 minTotal Time
- 2 cups yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 TBSP olive oil
- 2 cups crushed tomatoes
- 1 cup corn [frozen or fresh]
- 1 can spicy chili beans with sauce [15 oz]
- 1 can black beans, drained and rinsed [15 oz]
- 2 TBSP chili powder
- 1 TBSP cumin
- 1 tsp dried oregano
- 1/2 tsp smoked paprika, plus extra to taste
- salt and pepper to taste
- 1 cup quinoa [red, white, or a mix of both]
- 1.5 cups water or veggie broth
- diced jalapenos or cayenne pepper for a kick
- veggie broth or tomato sauce to adjust chili thickness
- all the toppings your heart desires
- Chop your peppers and onion and mince your garlic.
- Heat a tablespoon of oil in a Dutch oven or a large pot on medium-high heat.
- Add onions, peppers, and garlic and cook for about 5 minutes to tenderize the veggies.
- Next add crushed tomatoes, corn, chili beans, black beans, and spices; stir to mix.
- Reduce heat to medium-low and simmer, covered, for 25-30 minutes.
- While your chili simmers, rinse your quinoa.
- Add quinoa to a small pot with water or vegetable broth to boil [1.5 cups] and bring to a rolling boil.
- Once boiling, reduce heat to lowest setting and cover [with the lid propped open a bit to vent] for 12-13 minutes or until quinoa is fluffy. Fluff with a fork and add to the pot of chili.
- Total cook time for the chili will be about 25-30 minutes but feel free to leave it simmering on the stove for a little longer, on the lowest setting, if desired to mingle the flavors even further.
- Scoop out a bowlful, pile on the toppings, sit back, and enjoy!
The Best Healthy Turkey Chili
- 2 teaspoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 medium red bell pepper, chopped
- 1 pound extra lean ground turkey or chicken (99%)
- 4 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt, plus more to taste
- 1 (28-ounce) can diced tomatoes
- 1 1/4 cups chicken broth
- 2 (15 oz) cans dark red kidney beans, rinsed and drained
- 1 (15 oz) can sweet corn, rinsed and drained
- For topping: cheese, avocado, tortilla chips, cilantro, sour cream
- Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently. Next add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
- Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary. Garnish with anything you’d like.
- Makes 6 servings, about 1 1/2 cups each.
I hope you enjoy all of these recipes! Don’t forget to share this blog with others – sharing is caring!