HIGH PROTEIN & FIBER CHILI

Cooler weather means many things… but one big thing that comes with it is allllll of those yummy comfort foods that just aren’t right for summer. One staple of fall and winter is a good ol’ fashioned Chili.

Here’s the thing… we know that everyone has a different chili recipe. Beans, no beans… veggies, chicken v. beef, white chili, red chili- You could debate it all day long! 

But, that is kind of the best part. You can make chili whatever you want it to be, and make it as healthy as you want. 

This is an AMAZING recipe from Ambitious Kitchen. We love that it is a healthy take on a classic chili and that it is full of protein (31.8 g. per serving) and fiber (17.4 g per serving). 

You can always get creative with how you spice it, and with toppings so it suits your taste. 

The other wildly convenient thing about this recipe is that you can make it ahead and freeze it, keep it in the fridge for lunches, make it in your slow cooker, or throw it on your stovetop. Basically, however you prefer to cook- you can make this recipe work! 

Give it a try and let us know how you liked it/ what you did to make it your own! 

Ingredients:

• 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 or crushed 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

Instructions:

1. 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. 

2. 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.

3. 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. 

4. Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.

To make this recipe in the slow cooker: Reduce the chicken broth to 1/2 cup and brown the turkey and onions before adding to the slow cooker. Cook it on high for 3-4 hours or on low for 6-7 hours. This is an awesome tailgating or football party recipe!

Nutrition:

Serving: 1.5cups | Calories: 336cal | Carbohydrates: 46.7g | Protein: 31.8g | Fat: 3.7g | Fiber: 17.4g| Sugar: 9.5g