Tired of the same old, unhealthy chili recipes? This comforting classic gets a nutritious makeover, packed with protein, fiber, and flavor making it the perfect meal for anyone looking to fuel their body without sacrificing taste.

Whether you’re looking for a cozy meal on a chilly day or a filling option that won’t derail your wellness goals, this healthy chili recipe is a must-try. Loaded with fresh vegetables, lean protein, and a blend of spices that pack a flavorful punch. I also add a scoop of GutHealth Prebiotic Fiber. Fiber is a must for healthy digestion and for promoting gastrointestinal health. Each serving of this vegan, gluten-free dietary supplement provides 12 grams of soluble fiber (nearly half the recommended daily allowance!) and prebiotic Chicory Root inulin. It’s completely dissolvable and flavorless, so no one will ever know it’s been added!

This dish is both delicious and nourishing. Get ready to enjoy a bowl of chili that fuels your body, warms your soul, and keeps you feeling great.

Enjoy!

Easy, Healthy Chili

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Ingredients

  

• 2 tablespoons avocado or other neutral oil
• 2 pounds ground meat like beef bison turkey or chicken.
• 2 cups kidney beans
• 2 cups chopped onions
• 2 tablespoons minced garlic
• 1 large red bell pepper cored deveined and chopped
• 1 cup chopped celery
• 1 jalapeño pepper cored deveined and finely chopped
• 2 tablespoons tomato paste
• ½ tablespoon dried oregano
• 1 tablespoon garlic powder
• 2 bay leaves
• 4 tablespoons chili powder
• 2 teaspoons ground cumin
• 24 oz can fire-roasted diced tomatoes
• 1 cup beef or chicken broth
• pickled jalapeño slices optional, see recipe
• 1 ½ tsp Salt and pepper to taste

Garnishes

• Sliced green onions
• Chopped yellow onions
• Diced avocado
• Fresh or pickled jalapeño slices

Instructions

 

• Cook meat in Dutch oven over medium heat until brown and broken up. Transfer the meat to a bowl.
• Add avocado oil to Dutch oven. Add onion, celery, bell pepper, jalapeño, and garlic. Cook until tender, or about 5 minutes. Stir occasionally.
• Add chili powder, oregano, cumin, tomato paste, garlic powder, bay leaves, salt, and pepper. Stir until completely combined.
• Add beef broth, or a combination of beef broth and pickled jalapeño juice, depending on how spicy you like your chili, kidney beans, as well as diced tomatoes with their juice. Stir.
• Add meat back to the Dutch oven. Bring everything to a low boil. Reduce the heat to low to medium-low. Simmer the chili for 20-25 minutes for 45 minute chili. Can be simmered on low for up to 2 hours. Stir occasionally.
• Remove the Dutch oven from heat and let chili rest for 5-10 minutes before serving. Garnish with avocado, sliced green onions, chopped yellow onions, and jalapeño.