Looking to Lose Weight? Here are 3 of the Tastiest Chili Recipes
Jan 18, 2016 06:24 AM EST | By Beverly Abad
Ready to get fired up?
Whether you're craving for a little sizzle or looking for a full blazing experience, you're in for a flaming treat. Not only does chili taste good, it's also good for you. Dr. Susan Biali, a Vancouver general practitioner with a degree in dietetics, tells BestHealthMag.com, "Chilies add wonderful flavor and kick to foods, and have very few calories." She also calls chilies "no-lose" food because not only do they add more flavor to your meals, they also boost metabolism, help burn fat, and keep humans feel full longer. That's great news for individuals who are looking to lose a few pounds!
Check out this list of unique and tasty meals that you can whip up for special occasions... or even when you're just craving for something spicy!
1. Buffalo Chicken Mini-Meatball Chili - Love buffalo wings? Then you're sure to love this recipe too! According to LiveStrong.com, making little meatballs out of ground chicken creates a fun element and cilantro adds a Tex-Mex factor to this dish.
- 1 1/2 lb ground chicken
- 1/4 cup cilantro, minced
- 1 tsp salt
- 2 cups Pinto Beans, dry (cooked in water)
- 1 cup strained tomatoes
- 1/4 cup hot sauce original
- 1/4 cup chicken broth
- 4 clove garlic, minced
- 1 pepper Red Fresno Chiles, minced
- 2 oz tomato paste
- 1 tbsp avocado oil
- 1 tbsp ground ancho Chile
For the meatballs:
1 ½ lbs ground chicken
¼ cup minced cilantro; ¾ cup whole before chopping
1 tsp salt
- Preheat oven to 400 degrees.
- Mix meatball ingredients and form into approximately 3 dozen small meatballs; roast on a parchment-lined cookie sheet in oven for 10 minutes.
- Heat medium sized pot on med-high heat; add oil, chile, garlic, and spices and saute for 2 minutes.
- Add tomato products, hot sauce, and stock; bring to a boil and allow to reduce for 5 minutes.
- Add meatballs and beans, and heat through.
- Use jarred strained tomatoes
- Use jarred tomato paste
- Use cooked pinto beans
2. Pat's Famous Beef and Pork Chili - As its name suggests, this dish is a surefire hit for kids and adults alike. Originally created by The Neelys from Food Network's popular show "Down Home with the Neelys", this delicious recipe yields 4 to 6 servings and is fairly easy to prepare.
- 6 slices thick-cut applewood smoked bacon, cut into 1/2-inch pieces
- 4 cloves garlic, finely chopped
- 2 medium onions, finely chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon chipotle chili powder
- 2 teaspoons dried oregano
- 1 tablespoon smoked paprika
- Salt and freshly ground black pepper
- 1 pound 85 percent lean ground beef
- 1 pound ground pork
- 1 cup beer (recommended: Budweiser)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (24-ounce) can crushed tomatoes
- 1 (24-ounce) can diced tomatoes, with juice
- Lime wedges, for garnish
- Sour cream, for garnish
- Shredded Cheddar, for garnish
- Sliced scallions, for garnish
- In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally.
- Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon.
- Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes.
- Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes.
- Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary.
- Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.
3. 30-minute Turkey Chili - In a hurry? This go-to recipe is your BFF! This sumptuous dish packs on all the spicy goodness of chili plus the comfort of a home-cooked meal.
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 5 cloves garlic, chopped
- 1 medium yellow onion, chopped
- 1 tablespoon tomato paste
- 1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
- 1 pound ground turkey or 12 ounces soy crumbles
- One 12-ounce Mexican lager-style beer
- One 15 1/2-ounce can kidney beans, rinsed and drained
- One 14 1/2-ounce can whole peeled tomatoes, with their juice
- Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes.
- Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more.
- Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes.
- Add the beer and simmer until reduced by about half, about 8 minutes.
- Add the tomatoes--crushing them through your fingers into the skillet--along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
- Ladle the chili into bowls and serve with the garnishes of your choice.
Note: A skillet's larger surface area reduces sauces faster than simmering in a saucepan.
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