3 Delicious Chili Recipes

by Jessica Smith

Satisfy your comfort food cravings and warm up on cold winter nights with these hearty and nutritious recipes.

RELATED: Eat cheese and still lose weight! Check out these 10 best cheese recipes.

Chili con Carne1. Chili con Carne: This filling chili is made with lean flank steak to help keep the fat content low. Adding both chilies and hot sauce spices things up and boosts your metabolism, but if you prefer a milder meal, omit the Tabasco.

Serves: 8

Ingredients:
3 tablespoons vegetable oil
1 small onion, peeled and diced
1 clove garlic, peeled and minced
1 to 1 1/2 pound flank steak, cooked and cut into 1/2-inch cubes
2 tablespoons chili powder
1 tablespoon smoked paprika
1 tablespoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) can dark red kidney beans, rinsed and drained
1 can (4 ounces) fire-roasted, diced green chilies (mild or hot)
1 can (28 ounces) tomato sauce
1 quart beef broth
4 dashes Tabasco hot pepper sauce (optional)
4 tablespoons shredded Mexican cheese blend (optional)

Directions:
Warm oil in a soup pot over medium heat. Sauté onions and garlic until translucent. Add flank steak and all dry seasonings, stirring to coat meat. Add beans, chilies, tomato sauce, and broth. Raise the heat to medium high and bring just to a boil. Reduce heat and simmer for 10 to 15 minutes or until ready to serve. Taste for heat level and add additional hot pepper sauce if desired. Sprinkle with cheddar cheese and serve.

Nutrition score per serving: 305 calories, 13g fat (2g saturated), 51.5g carbs, 17.5g protein, 19g fiber, 10g sugars

Recipe provided by Sous Vide Supreme.

Sun-dried tomato chili2. Sun-dried tomato chili: This delectable blend of produce and beans offers 24 percent of your daily recommended intake of iron, a key mineral for building muscle, in each serving. And while you know tomatoes provide cancer-fighting lycopene, sun-dried tomatoes have three times the lycopene of fresh and it's almost twice as bioavailable, a 2007 study found, so your body absorbs it more efficiently.

Serves: 12

Ingredients:
1 cup sun-dried tomatoes
3 cups diced tomatoes
1 tablespoon olive oil
1 small onion, chopped
1 jalapeño pepper, diced
2 celery stalks, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium zucchini, chopped
2 cups canned black beans, rinsed and drained
2 cups canned red kidney beans, rinsed and drained
2 cups water
3 tablespoons chili powder
1 tablespoon ground cumin
Salt and black pepper, to taste

Directions:
Blend sun-dried tomatoes and 1/2 cup diced tomatoes until smooth, then set aside. In a large pot, heat olive oil over high heat. Add onion and cook until tender, about 5 minutes. Stir in jalapeño, celery, peppers, and zucchini and cook until vegetables are tender, about 10 minutes. Add blended tomatoes, remaining diced tomatoes, beans, and water. Season with chili powder, cumin, salt, and black pepper and simmer on low for about 30 minutes.

Nutrition score per serving: 224 calories, 2g fat (
Recipe provided by Anna Forkan and Kristen Overlock of Revitalive.

RELATED: 40 Easy Recipes Under 400 Calories

Multi-bean chili3. Multi-bean chili: Anyone who thinks you need meat for a stick-to-your-ribs (but not your belly), high-protein meal needs to try this vegan chili. A blend of legumes makes for a variety of tastes and textures, plus protein and fiber to keep you full for hours. It's also great the next day and freezes well, says Jackie Keller, executive chef for NutriFit.

Serves: 8

Ingredients:
Olive oil cooking spray
1 cup chopped onion
1/2 cup chopped green bell pepper
3 cloves garlic, crushed
2 cups canned black beans, rinsed and drained
1 cup canned red beans, rinsed and drained
1/4 cup diced chilies (optional)
1 cup corn kernels
1 cup uncooked lentils, sorted and rinsed
1 teaspoon chili powder
5 medium tomatoes, chopped
Cayenne pepper, to taste

Directions:
Spray a large pot with olive oil cooking spray and bring to medium heat. Add onion, bell pepper, and garlic and cook, stirring occasionally, until onion is translucent but not brown, about 5 minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer at least 30 minutes covered (longer cooking time yields more flavorful results). Check for seasoning and add more chili powder or cayenne pepper to taste.

Nutrition score per serving: 374 calories, 1g fat (0g saturated), 69g carbs, 25g protein, 13.5g fiber

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