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Video: The finalists of TODAY’s healthiest chili recipe contest

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    >>> back now with dishes too good to be healthy. we asked you to send us your chili recipes. we have the finalists here to compete for the prize.

    >> they are here and leading us through the tasting today is joy bauer. good morning everybody. great to have you here.

    >> you're in for a big treat. this is the most delicious segment of the morning and it's low calorie so there's no guilty whatsoever.

    >> chili is perfect.

    >> tell me what makes it so healthy.

    >> it's green chili . it has a lot of peppers, jalapenos and to make it healthy i don't put the cheese and sour cream on top. instead, green onions and avocados.

    >> you're going to decide who gets crowned the winner.

    >> you put chicken on top.

    >> a regular chili clocks in at 1,000 calories. this one for a bowl, 300 calories, 7 grams of fiber and 28 grams of protein.

    >> 28 grams of protein.

    >> all right. we'll cleanse the palate so we can move on.

    >> wow, that's great.

    >> well done.

    >> thank you.

    >> over here to christine 's recipe.

    >> christine has a thai chili recipe.

    >> i took one of my favorite low fat address piece and added peanut sauce to it.

    >> there's everything thai inspired. it's delicious. he made it because she wanted to start cooking healthy for her new granddaughter just under a year and her bowl, 350 calories. 9 grams of fiber and 27 grams of protein.

    >> how many iterations of this did you have to come up with.

    >> only a couple of times.

    >> i love it.

    >> wow, what a show off.

    >> i like the idea of the peanut butter in there.

    >> that's terrific.

    >> yeah, it's really delicious.

    >> nice.

    >> a bit of a kick at the end too.

    >> we have now a vegetarian. this is called lean and mean chili and abigail conquered this because she is a vegetarian and she is allergic to gluten so this is cool. she adds it.

    >> we saw the commercial.

    >> is it really?

    >> no.

    >> it's a budweiser commercial.

    >> it's definitely the most mispronounced food and also two different types of beans. red kidney beans and i love also that she adds a secret ingredient . it's unsweetened coco powder which delivers antioxidants that help to lower your blood pressure.

    >> does your family love this too?

    >> yes, they do.

    >> are they vegetarian too?

    >> no, i'm the only one.

    >> any hardcore meat eater would eat this happy with a smile on their face.

    >> and you put greek yogurt on top.

    >> 305 calories.

    >> 13 grams of fiber. could imagine in this bowl 13 grams of fiber.

    >> wow.

    >> and 20 grams of protein.

    >> you know?

    >> you're going to decide.

    >> i'm going to decide.

    >> you go ahead.

    >> i have to go with christine 's thai turkey chili.

    >> all amazing.

    >> all the recipes are on today.com.

    >> free quinoa for everybody.

    >> thank you ladies. we're back in a moment. this is "today" on nbc. let's go

TODAY recipes
updated 10/21/2013 8:45:36 AM ET 2013-10-21T12:45:36

Recipe: Lean and mean chili

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

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

Serving Size

Makes 6 servings

Recipe: Really good (for you) green chili

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

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

Serving Size

Makes 12 servings

Recipe: Thai turkey chili

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

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

Serving Size

Makes 6 servings

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