Healthy chili recipes

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Chili with vegetables
Your mouth will water when you finish making your healthy chili dish
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Enjoy these delicious and nutritious recipes.

Ground Turkey And Black Bean Chili

One of the most delicious healthy chili recipes around, this recipe replaces ground beef with a leaner turkey and includes heart-healthy ingredients such as olive oil, onion, peppers and tomato paste. Low in fat and high in fiber, this delicious and nutritious recipe has it all.


  • 1 tbsp extra virgin olive oil
  • 2 cups finely chopped red pepper
  • 1 cup chopped onion
  • ½ cup finely chopped carrot
  • 2 large garlic cloves, minced
  • 4 tsp chili powder
  • 2 tsp ground cumin
  • 1 lb ground turkey breast
  • 2 15oz cans black beans
  • 3 cups canned chicken broth
  • 1 lb tomato paste
  • Heat olive oil in a large saucepan or Dutch oven over medium heat.
  • Add pepper, onion, carrot and garlic; sauté until tender – usually about 12 minutes.
  • Add chili powder and cumin and stir.
  • Increase heat to medium high and add turkey; break up with a spoon and sauté until turkey is no longer pink, usually about three minutes.
  • Add beans, broth and tomato paste and bring to a boil.
  • Reduce heat and simmer until liquid thickens, stirring occasionally for about one hour.
  • Season with salt and pepper and serve.

Healthy chili recipes like this one are easy to find.

Vegetable Chili

Another alternative to a meat-based chili – this is one of the tastiest, healthy chili recipes around. Chocked full of tomatoes, celery, onions and peppers, this chili will deliver your daily servings of vegetables as well as a mouthful of great taste. Enjoy!


  • 2 ¼ cups chopped fresh tomatoes
  • ¼ cup soaked sun dried tomatoes
  • 2/3 cup chopped celery
  • ½ cup chopped sweet onion
  • 1 cup chopped green pepper
  • 1 jalapeno slice
  • 1 cup fresh cilantro
  • ¾ tsp sea salt
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1/8 tsp cayenne pepper
  • ¼ tsp coriander
  • 1 tbsp honey


Plan-ahead preparation

  • Soak ¼ cup sun dried tomatoes for approximately one hour. Place in a small bowl or glass measuring cup and cover with purified water.
  • This recipe calls for red kidney beans, which must be sprouted ahead of time. A sprouted bean has much more nutrition than a dried bean. To sprout, soak 1 cup of red kidney beans in purified water overnight, drain and rinse. Drain and rinse over a two or three-day period until they begin to sprout. Slow cook them on the lowest temperature of a crock-pot until tender.
  • Note: If you want the full health benefits of the beans, complete the sprouting process. Otherwise, canned beans will do fine.

Prepare the chili

  • Place all of the above ingredients in the food processor and puree.
  • Pour mixture in a bowl and gently stir in 2 cups of finely chopped zucchini and ¼ cup finely chopped sweet onion along with the cup of red kidney beans.
  • Serve alone or over brown rice.

Tofu Chili

Perfect for the vegetarian in the family, this meatless chili recipe packs a healthy one-two punch of protein in the form of tofu and kidney beans. Delicious!


  • 1 package of tofu
  • 2 tbsp soy sauce
  • 1 tbsp A-1 sauce
  • 2 tbsp oil
  • 1 tsp garlic, minced
  • 1 onion, chopped
  • 1-1/2 tsp chili powder
  • 1-1/2 tsp cumin, ground
  • 1 can tomatoes, chopped
  • 1 can tomato sauce
  • 2 cans red kidney beans


  • Thaw tofu quickly by placing bag in boiling water. Tofu that is thawed is easily crumbled. Rinse with cool water. Take tofu from bag and squeeze to remove excess water. Shred into small pieces with a fork.
  • Medium heat a large skillet or a heavy cook pot.
  • In a bowl, combine tofu, soy sauce and A-1 sauce. Add oil and sauté garlic and onion; then add cumin and chili powder. Add tofu mixture to seasoned onions in the pot and mix well. Add chopped tomatoes with juice, tomato sauce and two cans of beans.
  • Cook for 15-20 minutes.

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