Chili is one of my favorite healthy meals. It’s so easy to make, the ingredients are affordable, and you can make it work with many different combinations. It’s a regular meal in our household, although my children don’t always like it because it’s too spicy (even when it’s hardly spicy at all), they don’t like peppers, and they don’t like discernible chunks of tomatoes. Sometimes I make a big batch of chili and freeze some of it for a night when the kids are having homemade macaroni and cheese.
- 1 tbs olive oil
- 1 onion chopped
- 2 stalks celery chopped
- 28 oz can diced tomatoes
- 4 cups cooked beans (I like pinto beans, black beans, and kidney beans)
- 2 cups fresh or frozen corn kernels
- 1 chopped bell pepper (or a 4 oz can diced green chilis)
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp salt or more to taste
Heat the oil in a large pot on medium and add the onion. Sauté the onion for about 5 minutes (until soft).
Add the celery and sauté for a few more minutes. Add seasonings.
Add the tomatoes, beans, corn, and pepper. Stir and cook over medium heat for a few minutes.
Bring the chili to a simmer and heat it over medium-low heat for about 20 minutes.
Serve with brown rice or cornbread. Top it off with any of the following: scallions, grated cheese, sour cream, tortilla chips, cilantro, lime juice, guacamole. Feel free to omit any of the ingredients or get creative and add in some others.
If you’re looking for other healthy chili variations, check out my squash chili and my chili con carne recipes.