Slim and scrumptious! Viewers' healthiest chili recipes

After sorting through diet-friendly and delicious submissions from our "Too Good To Be Healthy" competition, we've narrowed it down to these three savory and low-calorie chili recipes from our viewers.

Lean and mean chili
Servings:

Makes 6 servings

Ingredients

    • Canola oil spray
    • 1 cup yellow onion, chopped
    • 1/2 cup red pepper, julienned
    • 1/2 cup carrots, julienned (or pre-cut matchstick)
    • 1 tablespoon fresh minced garlic
    • 32 oz. organic vegetable broth (fat-free & no added MSG)
    • 1- 28 oz. can of Hunts diced tomatoes with basil, garlic & oregano
    • 1- 16 oz. can of light red kidney beans, drained
    • 1-16 oz. can of reduced sodium garbanzo beans, drained
    • 1 cup organic red quinoa, rinsed and uncooked
    • 1 tablespoon + 2 teaspoons chili powder
    • 1/2 teaspoon ground mustard
    • 1 teaspoon Hershey’s Special Dark Cocoa Powder
    • Pinch of baking soda
    • 1 ripe avocado, sliced for garnish (optional)
    • Fat-free plain Greek yogurt, for garnish (optional)

Preparation

Baking Directions:

Spray and heat a large non-stick sauce pan with canola oil and sauté onion, pepper, carrots and garlic until onions become translucent. Reduce heat to medium.Slowly add vegetable broth, tomatoes, kidney beans, garbanzo beans, and uncooked red quinoa. Stir mixture and add chili powder, ground mustard, dark cocoa powder and pinch of baking soda. Stir and simmer 25 minutes covered until quinoa has finished cooking, when the germ separates from the kernel.Ladle into bowls. Add a dollop of Greek yogurt and slice of avocado for garnish.

Tips:

Nutritional value: 305 calories per serving

Really good (for you) green chili
Servings:

Makes 12 servings

Ingredients

    • 1 large onion (about 1 cup), chopped
    • 6 garlic cloves
    • 1 tablespoon olive oil
    • 1 teaspoon Kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 1 tablespoon ground cumin
    • 1 teaspoon ground coriander
    • 1 tablespoon chili powder
    • 1 teaspoon oregano
    • 5 medium jalapeno peppers, seeded
    • 8 medium Anaheim peppers, seeded and halved
    • 3 pounds tomatillos, paper like skins removed, washed and quartered
    • 4 cups low-sodium vegetable broth
    • 3 tablespoons fresh lime juice
    • 1/3 cup finely crushed tortilla chips
    • 2 (16oz) cans Pinto Beans, drained
    • 1 rotisserie chicken, skin removed and meat shredded (about 4 cups)
    • 1/4 cup chopped cilantro leaves
    • 3 tablespoons fresh lime juice, for garnish (optional)
    • 3 diced avocados, for garnish (optional)
    • 1 bunch sliced scallions, for garnish (optional)

Preparation

Baking Directions:

In a large (14 cup) food processor chop onion and garlic.In a large Dutch oven add olive oil and heat over medium heat. Add the onions and garlic, and sauté until soft and fragrant — about 5 minutes.Next in the same food processor chop jalapeño peppers and Anaheim peppers, set aside.Add the salt, pepper, cumin, coriander, chili powder, and oregano to the Dutch oven, and continue to sauté for 1 minute. Then add the chopped peppers into the pot.Next, in the same food processor chop tomatillos and add them to Dutch oven.Stir in the vegetable broth, lime juice and crushed tortilla chips. Bring to a boil and then lower heat to a simmer for 1.5 hours, stirring occasionally.At the end of the cooking time turn up the heat to medium and add the beans, chicken and cilantro and simmer for an additional 15-20 minutes, just until heated through.Serve the chili in individual bowls topped with diced avocado, a squeeze of lime juice and sprinkle of scallions.

Tips:

Nutritional value: 300 calories per serving

Thai turkey chili
Servings:

Makes 6 servings

Ingredients

    • 20 oz package extra lean (99%) ground turkey breast
    • 1 tablespoon minced garlic
    • 2 tablespoons minced ginger
    • 1 tablespoon cumin
    • 1 tablespoon chili powder
    • 1/2 teaspoon red hot pepper flakes
    • 1 cup chopped green onions
    • 2 cups shredded carrots
    • 2 red bell peppers, chopped
    • 1/3 cup soy sauce, reduced-sodium
    • 1 - 28 oz can crushed tomatoes
    • 1 - 15 1/2 oz can black beans, drained & rinsed
    • 3 tablespoons peanut butter
    • 1 bunch fresh cilantro, chopped

Preparation

Baking Directions:

In a large 4-6 quart size pot, cook turkey, garlic and ginger until turkey is no longer pink, stirring constantly to break up turkey. Once fully cooked, drain the liquid.Stir in cumin, chili powder and red pepper flakes. Then, add the remaining ingredients (except peanut butter and cilantro). Mix well and bring to a boil over high heat.Reduce to a simmer, cover and cook for 20 -30 minutes until vegetables are tender.Now, stir in peanut butter and cilantro.Spoon into bowls and serve hot.

Tips:

Nutritional value: 350 calories per serving

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