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Hearty and Healthy Non-Vegetarian Chili Recipe
This chili came about because of the need to eat healthy and an urge to eat more vegetables and beans. It isn’t vegetarian due to the use of beef stock, but you can switch that out if you prefer to not include any meat products. The beefy flavor really helps if you’re one of those people who want to eat right without giving up meat.
Not included in the recipe is brown rice. I grew up eating my chili over rice, and I like it that way, so I also made brown rice and spooned this over it to help make it more filling. Feel free to eat this with or without rice, or come up your own “favorite” way of eating it!
For those who are watching their carbohydrates, note that putting it over rice will really pack on those carbs! Brown rice is better than white, but keep a careful eye on those carbs.
Hearty and Healthy Non-Vegetarian Chili
- 3/4 cup celery, chopped
- 2 green bell peppers, chopped
- 1 onion, chopped
- 3 cloves of garlic, finely chopped/diced
- 3/4 cup water
- 1 can (15 oz) diced tomatoes with green peppers
- 1 can (15 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 2 cans (15 oz each) kidney beans, rinsed and drained
- 2 cups low-sodium beef stock, divided
- Light sour cream, optional
- Combine celery, peppers, onion, garlic, and one cup of beef stock in large saucepan and cook over medium heat, stirring occasionally, for about 10 minutes or until the veggies become tender.
- Add the both cans of tomatoes, water, tomato paste, the other cup of beef stock, chili powder, and cumin. Stir together, then add beans.
- Bring it to a boil, then reduce heat and cover. Allow to simmer for about 30 to 45 minutes.
- Serve by itself or over rice. You may choose to add light sour cream to help give it a creamy flavor.
This chili is adapted from several different chili recipes, but I customized it to try to make it something that both my husband and I would love. He was recently diagnosed with Type II diabetes, and so we were looking for meals that were both hearty and healthy. No one likes leaving the table and not feeling full, and since we both love chili, this seemed to be a good place to start. While I can’t provide too much nutritional information because of all the changes I made, this is a “low carb” chili if you do not have it over rice, and it does not contain too much fat or sodium if you select the low sodium or no sodium options.
If you’d like, you can freeze and re-heat this chili. Personally, we normally just eat leftovers until it’s gone because it tastes so good. If you choose to freeze it, it works best if you seal it into an airtight container or freezer bag. You can thaw it overnight in the refrigerator, and then simply put it into a sauce pan and heat until it’s warmed through.