National Chili Day

National Chili Day

Who doesn't love a big bowl of hot chili on a cold rainy day? Chili is the ultimate cold-weather comfort food. More than simply delicious, all of our healthy chili recipes are easy and are often made with ingredients you already have on hand. What's more, chili is an easy freezer meal you can make on a slow weekend to have on hand for those busy nights. Celebrate national chili day with these simple recipes to make your favorite chili recipes healthier but still hearty and satisfying! 

Hearty Chicken Chili

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*Serves 2

Per Serving: Calories 297, Protein 31g, Total Fat 6g, Carbs 29g, Fiber 7g


  • 1/2 lb ground chicken breast

  • 1/2 onion, chopped

  • 1/2 green bell pepper, chopped

  • 1/2 jalapeno, chopped

  • 1 tsp. minced garlic

  • 1/2 tbsp. ground cumin

  • 1/4 tsp ground coriander

  • 1/2 can low-sodium pinto beans, drained & rinsed

  • 1/2 can diced tomatoes, undrained

  • 1/2 cup salsa


  • Spray large saucepan with cooking spray.

  • Cook chicken and onion over medium-high heat for 5-7 minutes, stirring constantly to break up chicken. Return chicken to pan.

  • Stir in bell pepper, garlic, chili powder, and cumin, and cook for 5 minutes, stirring occasionally.

  • Add remaining ingredients and bring to a boil.

  • Reduce to simmer, cover and cook for 20 minutes.

Slow Cooker 3-Bean Chili

Recipe makes 4 servings, serving size is 1 cup.  

Calories 231, Protein 19.5g, Total Fat 5g, Carbohydrates 27.5g, Fiber 8g.


  • 1/2 Pound (8 oz) 99% Lean Ground Turkey Breast

  • 1/2 Small Onion, Chopped

  • 1/2 (14 oz) Can Diced Tomatoes, Drained

  • 1/2 (8 oz) Can Tomato Sauce

  • 1/2 (2.25 oz) Can Chopped Chilies

  • 1/2 (7.5 oz) Can Chickpeas, Drained

  • 1/2 (8 oz) Can Black Beans, Drained

  • 1/2 (8 oz) Can Small Red Beans, Drained

  • 1 Tablespoon Chili Powder

  • 1/2 Teaspoon Cumin

  • 1/4 Cup Chopped Red Onion (for topping)

  • 1/4 Cup Chopped Fresh Cilantro (for topping)


  • 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.

  • Cook on high 6 to 8 hours or low for 10 to 12 hours.

  • Garnish with red onions & cilantro.

Warm-Me-Up Turkey Chili


*Serves 4

Per Serving: Calories 272, Protein 30g, Total Fat 4g, Carbs 38g, Fiber 12g


  • 1 tablespoons olive oil

  • 1/2 pound ground turkey

  • 1/2 cup chopped onion

  • 1/2 cup celery stalks, chopped

  • 1/2 cup green or red bell pepper, seeded and chopped

  • 1/2 cup poblano chile peppers, seeded and chopped

  • 3 tsp minced garlic 1 tablespoons ground cumin

  • 1/2 tablespoon chili powder

  • 1/2 tablespoon dried oregano dash of crushed red pepper

  • 1/2 can (28oz) tomato puree

  • 1 cans (28oz) diced tomatoes

  • 1/2 can (15oz) black beans, rinsed and drained

  • 1/2 can (15oz) can pinto beans, rinsed and drained


  • In a large pan heat oil over medium-high heat.

  • Add ground turkey; cook and stir until browned.

  • Remove half of the turkey. Add onion, celery, peppers and garlic. Cook for 5–6 minutes or until the onion is tender, stirring occasionally.

  • Stir in cumin, chili powder, oregano, crushed red pepper and salt. Cook and stir for 2 minutes more.

  • Return turkey to pan. Add tomato puree and undrained tomatoes to pan; stir to combine. Bring to boiling; reduce heat.

  • Simmer, covered, for 30 minutes, stirring occasionally. Stir in the drained black and pinto beans. Simmer, covered, for 10 minutes more. Season to taste.

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