Never underestimate the power of a healthy chili recipe to nourish and satisfy your hungriest fans…
Although my favorite time to make chili is when I have friends and family over to watch football, I love to make chili con carne year-round. It’s full of the protein I crave, and is also balanced with lots of nutrient-and fiber-rich veggies. To boot, it’s super quick and easy to make (and reheat), and I use only the healthiest ingredients.
Besides healthy ingredients, what really makes for a killer chili recipe? The right seasonings….I like to use jalapeño or garlic flavored olive oil to infuse the chili with robust garlic flavor and/or a kick of chili (medium) heat.
I’ve also found that organic marinara sauce helps thicken the chili while elevating it with fresh-from-the-garden flavor. If you like your chili hot and spicy, you may want to try using an organic arrabbiata sauce.
How to Make Chili – Some Pre-Game Rules:
- Veggies and beans – when in doubt, always go more, not less and opt for organic when possible, especially with bell peppers.
- Definitely go organic or grass-fed with the meat.
- Go easy on the seasonings at first and continually taste; add more Mexican seasonings until the flavor evolves to a “now, that’s what I’m talking about!” place.
- Let your gut and passion guide you.
And Now for a Delicious AND Healthy Chili Recipe…
I hope you think my healthy chili recipe is a tasty, high vibrational touchdown too:
- 2 to 3 Tbsp olive oil
- 1-2 chopped onions
- 1-3 cloves garlic, chopped
- 3-4 celery stalks, chopped
- 1-3 organic green or red bell peppers, chopped
- Optional 2-4 carrots, peeled and chopped
- Optional fresh ginger, peeled and grated or finely chopped, to taste
- 1 lb organic or grass-fed ground beef or bison
- 25 to 32 oz (1 large or 2 small cans) kidney beans, rinsed and drained
- 3 cups chopped tomatoes (from a box or can)
- 1 jar of organic marinara or arrabbiata sauce
- 1 tsp honey (to cut the acidity of the tomatoes)
- Salt and pepper, to taste
- Mexican seasonings (cumin, coriander, chili pepper, garlic, etc.), to taste
- Optional finish: grated organic Jack or cheddar cheese
- Optional finish (my favorite!): a drizzle of jalapeño or garlic flavored olive oil
In a large saucepan over low-medium heat, cook the onions, celery and pepper – garlic and carrots too, if you want – for several minutes until the veggies soften. Remove veggies from the pot.
Now it’s time to cook the ground beef until brown. Add salt, pepper and Mexican spices, to taste.
Stir all the cooked veggies back in, then blend in the beans and tomatoes. Add a little honey if you wish, to cut the acidity of the tomatoes.
Is your chili crying out for more flavor? Go another round with the Mexican spices and pepper. Allow chili to simmer at least 10 minutes, then serve your fans.
My favorite finish on each bowl is a generous drizzle of cold-pressed garlic or jalapeño olive oil. Cheese lovers may want to garnish their bowls with grated cheddar or Jack cheese. Serves 4 – 6.
From my heart to yours,
What Olive Oils does HeartMD Institute Recommend?
When searching the globe for the very best olive oils to offer at Vervana.com, Dr. Sinatra found Enzo’s Table to be the best source of Organic Extra Virgin Olive Oil. Enzo produces Extra Virgin and Flavored Olive Oils under the highest standards, and we are proud to now recommend Enzo olive oils to you. We sold them ourselves for over 7 years and continue to use them because we think they are THE BEST! We hope you enjoy them too.
AFFILIATE DISCLOSURE: This page contains affiliate links. Should you purchase products after clicking on them, we may earn commissions. Such commissions help fund the continued operation of this web site. We only recommend products Dr. Sinatra, himself, used and /or sold.
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