Though it is becoming more chili, it doesn't mean you have to be!
Try this hearty, yet healthy chili, whose whole food, clean ingredients will leave you surprising satisfied and seriously full! I guarantee you will think it is the best chili recipe you have made, especially if you enjoy sweeter chili. Okay, I have to admit, this chili was runner-up at our Church's Chili Cook-off (The true winner's Chili was some serious spicy goodness!). However, it lost to a tie-break, so we can still call it the best chili recipe :)
The Best Chili Recipe: Superfood Chili
I've been making chili for about 3 years now. Since my husband thinks I have "The Best Chili Recipe" we make it a lot, especially in the fall!
One of the reasons I love making chili so much is because it is impossible to mess up! Chili gives you a chance to be adventurous in the kitchen without having the risk of messing up your dinner. If you try this recipe and throw in some new ingredients, please tell me! I'd love to add them to my recipe as well!
I used to make chili that was loaded with processed foods and sugar because I thought that's what I needed to make the best chili recipe. Each time make it, I have made a point to make it cleaner that that previous batch, and each time it turns out even tastier!!
I've recently added two interesting ingredients that have really taken the flavor to the next notch: kale and sweet potatoes! Okay, so I don't think the kale adds that much flavor, but any chance I get to add this superfood to a meal, I do it.
Since I stopped adding sugar, I wanted to see if adding some sweeter veggies would keep that sweet flavor, and adding sweet potatoes did not disappoint. I have come to the conclusion that you can add anything to chili to make it good, so you might as well add good, whole food options!
This recipe is very similar to the Turkey Bean Chili you can find in The Daniel Plan Cookbook, as I used this recipe to first start making healthy chili. I have since added a few ingredients and substituted a few, and think I have finally found the best chili recipe! If you are looking for a good cookbook, you need to check The Daniel Plan Cookbook out! It has over 100 whole food recipes, and even teaches readers about how to eat well on a budget, use healthy substitutes, and make cooking and eating together a fun filled memory, not a dreaded chore.
You will notice I didn't add measurements for the veggie portion. If you really need them, use a cup of each vegetable. Honestly, just throw in as many vegetables as possible. Each time I make it I wish I put more in! Make it your goal to have vegetables make up over half your pot.
I recommend doubling or tripling this recipe, and using it as lunch throughout the week, or freezing it for another week. Chili is always better when reheated. (I honestly don't know why, but it is!)
The Best Chili Recipe: Super-food Chili
Don't let the long list of ingredients scare you. You can make this chili in 30 minutes!
- 1 tbs coconut oil
- at least 1 cup of every veggie in your fridge (I'm not kidding!), including but not limited to:
- Bell Peppers
- Red Onion
- Sweet Potatoes
- 1-2 jalapeno peppers (optional)
- 2 tbs tomato paste
- 1 tbs minced garlic
- 1 pound ground meat (turkey, buffalo, venison, beef. I typically double the recipe and do 1 lb of ground turkey and 1 lb. ground beef.)
- 1 tbs chili powder
- 1 tsp cumin
- 2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 can black beans, drained and rinsed
- 1 can cannellini or white navy beans, drained and rinsed
- 2 cups low sodium veggie or chicken broth.
1. In a large pot, heat coconut oil over medium heat. Add all the veggies (celery, carrots, bell peppers, red onion, kale, sweet potatoes, tomatoes, jalapeno), and cook until soft, stirring occasionally. Load this meal up with veggies! I promise you can never have enough!! if your veggies start to brown, turn the heat down a bit.
2. Add tomato paste, and cook two minutes, stirring continuously. Add the garlic, and cook for 1 minute.
3. Add ground meat to the pot. Break up meat with the back of a wooden spoon or spatula. Cook until meat is no longer pink. Add chili powder, cumin, oregano, salt, and pepper. Though I gave measurements, I don't measure. It's always better when I wing it! :) Cook for 2 minutes, allowing the spices to release their flavors. Stir once or twice.
4. Add the beans and broth. Cover and heat until the chili starts to bubble. Enjoy!
I find this recipe best if I cook it the day before I want to eat it. There is something about reheating chili that makes its the best chili recipe ever! Hope you enjoy this recipe, and comment how it turned out!!