I’m not going to lie – I’m really not a soup person. I can hardly believe it constitutes a meal because I’m just simply never full after a bowl of soup. But that’s just me! Soup lovers everywhere, I still appreciate you.
BUT Chili is a different matter. With the beans, ground meat of choice (or veggie crumbles!), and vegetables, a bowl of chili is comforting and satisfying. This chili recipe is easy, healthy, and is a perfect option to meal prep for the week because it is such a low maintenance dish.
Let’s give soups everywhere a run for their money!!
Healthy Chili (No Crockpot Needed!)
- 1/2 pound veggie crumbles or ground meat if you are not vegetarian or vegan
- 3/4 can kidney beans
- 3/4 can cannellini beans
- 2 cups canned crushed tomatoes
- 1/3 bag frozen corn
- 1 white onion chopped
- 1 bell pepper chopped
- Cayenne pepper
- Cumin Powder
- Coriander Powder
- Garlic Powder
In lieu of the above spices, you can use a taco seasoning or chili seasoning packet
- Olive oil
- Chives for topping
- Avocado for topping
In a medium pot, brown your meat or veggie crumbles in one 1 TBSP of olive oil.
In a separate pan, sauté your whole chopped white onion until brown and translucent. Transfer cooked onions to the pot when your meat is done cooking, and cook together.
Add all spices or your chili/taco seasoning packet (I like to add my own spices so I can control the taste and add more or less of what I want). I didn't measure the spices but I would estimate that I used about 1 tsp of each and added more to taste.
While the spices, meat, and onions are cooking together, sauté the corn and bell pepper in olive oil, garlic powder, salt, and pepper. Now add the canned and crushed tomatoes to the pot with about 1.5 cups of water.
Add stir-fry veggies to the pot of chili. You can add more water if it gets too thick. Simmer for about 30 minutes -- you can leave it on low for up to an hour, stirring intermittently - it will only make the flavors come together even better! Top with chives, s+p, avocado!