Hooray for National Chili Day!

It's the perfect time of year to serve up a warm bowl of this heart-healthy comfort food. Perfect for cozy nights in or for feeding a crowd; leftovers are great for lunch and easy to freeze for later! Try our recipes below, they're: Low-Carb, High-Protein, easy to make, and oh so delicious; what more could you ask for? Enjoy!

SLOW COOKER 3 BEAN CHILI

This easy slow cooker chili uses lean ground turkey and a whole lotta beans! Top this with your favorite chili toppings and enjoy!

Ingredients:

  • 1.3 lb (20 oz) 99% lean ground turkey breast
  • 1 small onion, chopped
  • 1 (28 oz) can diced tomatoes, drained
  • 1 (16 oz) can tomato sauce
  • 1 (4.5 oz) can chopped chilies
  • 1 (15 oz) can chickpeas, drained
  • 1 (15.5 oz) can black beans, drained
  • 1 (15.5 oz) can small red beans, drained
  • 2 tbsp chili powder
  • 1 tsp cumin

For the Topping:

  • 1/2 cup chopped red onion
  • 1/2 cup chopped fresh cilantro for topping
  • optional toppings: shredded cheddar, avocado

Directions:

  1. Brown turkey and onion in a medium skillet over medium-high heat until cooked through. Transfer to the slow cooker with the beans, chilies, chickpeas, tomatoes, tomato sauce, chili powder and cumin, mixing well.
  2. Cook on high 6 to 8 hours or low 10 to 12.
  3. Garnish with onions, cilantro and your favorite toppings.

Nutrition:

Serving Size: 1 cup

Calories: 231 | Protein: 19.5g | Net Carbs: 19.5g | Fat: 5g 

TURKEY, WHITE BEAN, AND PUMPKIN CHILI

An interesting twist on chili made with pumpkin puree, ground turkey, white beans, green chili and spices. Top this with chopped fresh cilantro, green onions, jalapeños, light sour cream, and/or reduced fat cheddar for a delicious lunch or dinner!

Ingredients:

  • cooking spray
  • 2 lb 99% lean ground turkey
  • 1/2 tsp olive oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 tsp chili powder, to taste
  • 2 bay leaves
  • 2 tsp cumin
  • 1 tsp oregano
  • 2 (15 oz cans) white northern or navy beans, rinsed and drained
  • 15 oz can pumpkin puree (or homemade)
  • 4.5 oz canned chopped green chile
  • 2 cups low sodium chicken broth
  • chopped cilantro and chives for topping
  • salt and pepper to taste 

Directions:

  1. Heat a large heavy sauté pan over high heat and lightly spray with oil.
  2. Add meat and cook, breaking it up until white, about 5 minutes.  Add to crock pot.
  3. Add oil to the sauté pan, then onions and garlic, sauté about 3 - 4 minutes; add cumin and sauté another minute. Add to crock pot.
  4. Add beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves.
  5. Cover and cook on high for 4 hours or low for 8 hours.
  6. Remove bay leaves and adjust seasoning to taste before serving.
  7. Top with cilantro and chives. Enjoy!

Nutrition:

Serving Size: 1 cup

Calories: 272 | Protein: 32g | Net Carbs: 19g | Fat: 2.5

BBQ CHICKEN CHILI

Shredded chicken, beans and BBQ sauce are simmered in one big pot with just a touch of sweetness that puts a delicious spin on traditional chili.

Ingredients:

  • 2 tablespoons olive oil
  • 1 cup red onion, diced
  • 1 jalapeño pepper, seeded and diced
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons smoked paprika
  • 1 tablespoon plus 2 teaspoons chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher salt
  • pinch of red pepper flakes
  • 12 oz cooked boneless, skinless chicken breasts, shredded
  • 12-oz jar roasted red peppers in water, drained and chopped
  • 1 1/2 cups canned cannellini beans, rinsed and drained
  • 1 1/2 cups canned kidney beans, rinsed and drained
  • 3 cups low sodium chicken stock
  • 1 28-oz can diced tomatoes
  • 1/2 cup barbecue sauce
  • reduced fat cheddar cheese, for topping
  • chopped cilantro, for topping

Directions:

  1. Heat a large pot over medium heat and add the olive oil, onion, jalapeño, and garlic.  Cook until soft, about 5 minutes.  Add the paprika, chili powder, cumin, black pepper, salt, and red pepper flakes.  Stir and cook for 2 to 3 more minutes.
  2. Add the chicken, red peppers, beans, chicken stock, tomatoes, and barbecue sauce, stirring to combine.  Cover the pot, lower the heat to medium low, and cook for 20 minutes.  Remove the lid and taste, adjusting the seasoning to taste, if needed.  Cover and cook another 10 minutes.
  3. Spoon the chili into bowls and top with cheddar cheese and cilantro. Enjoy!

Nutrition:

Serving Size: 1 cup

Calories: 237 | Protein: 23g | Net Carbs: 17g | Fat: 7


Cristian Mayo
Cristian Mayo

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Note: Some flavors may not be available in every size.