Our Make Ahead Healthy Chili Recipe allows you to maximize flavor and minimize time in the kitchen. It comes together quickly in a crockpot, instant pot, or pot on your stove. Plus, it freezes well and is just as good on the second day as on the first. This recipe can easily be your new favorite meal!
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Healthy Chili? Yep!
One of our favorite reasons for using this recipe is its adaptability. Ground turkey was never a favorite at our house…until folks did not realize they were eating it. A flavorful sauce evens the playing field for ground turkey or beef.
Using leaner cuts of meat or simply replacing the meat with extra beans makes it easy to customize this meal to fit your family’s appetites and preferences. We have used ground pork, turkey, chicken, and beef with yummy results. Because the chili seasonings are so flavorful, you can use whatever meat you have. You could also use several different kinds of meat to mix and match.
Adding specific spices adds incredible flavor. Building a flavorful base from the beginning is key. Adding spices early in the cooking process ensures that the spices are not only in the sauce but also in each bite.
Beans can be customized the same way. Pintos are one of the most economical beans available, and they are great for Milly’s levels. Dark red kidney beans also work well for her, so we add some for variety. Experiment with the beans until you find out what type works best for the blood sugar levels at your house, and then make sure they are staples in your pantry.
This same recipe is easy to use with a mix of different beans for a vegetarian chili recipe. In addition, it is also an excellent way to add a “Meatless Monday” to your rotation. Meatless meals are often less expensive if dried beans are purchased and precooked before use. A less expensive meal means money is redirected to a different need in our budget and enjoying a dinner that works well for blood sugar levels.
Chili Recipe Possibilities
I am a HUGE believer in batch cooking. Every meal is purposefully cooked to provide leftovers for lunches or a second dinner with a few minor adjustments. Every weekend, we prepare a protein for the week. Sometimes it is a batch of shredded chicken breasts; sometimes it is browning ground turkey, beef, or chicken. Quite often, we even add in some beans to stretch our budget and possibilities. We use this chili recipe other weeks and then flip the leftovers into new meals throughout the week.
Add Your Favorite Toppings
Sour cream, Greek nonfat yogurt, cheeses (Pepper Jack, Monterey, and Cheddar are our favorites!), baked tortilla chips…the endless possibilities. We also add avocado, cilantro, oregano, or pepper strips.
Toss It Up with a Salad
This chili recipe is filling enough to stand alone, but soup and salad is a restaurant classic. Who says you can’t use that for inspiration? One of our favorite meals is a big bowl of steaming chili and a cool, crunchy salad.
Stuff a Baked Potato
When there is still chili left but we still need a quick meal, baked potatoes to the rescue! We try to keep a few baked potatoes in the fridge, ready to grab with short notice. The resistant starch in the refrigerated potatoes and the beans help keep Milly’s levels steady, and adding some Greek nonfat yogurt and cheese also increases the protein levels.
Dip with Chips or Crackers
There are lots of low-carb or carb-healthy chips and crackers in grocery stores. Baked options are plentiful as well. If your crew only likes the “real” chips or crackers, crumble a few on the top and satisfy the cravings!
Make Ahead Chili
Equipment
- 1 Pressure cooker Option 1
- 1 Slow Cooker Option 2
- 1 Dutch oven Option 3
- 1 Slotted spoon
- 1 measuring spoon set
- 1 measuring cup set
- 1 Can opener
- 1 Colander
Ingredients
- 3 Tbsp Chili Powder
- 1 Tbsp Onion Powder
- 2 tsp Garlic salt
- 1 14.5 oz Diced Tomatoes
- 1 30 oz Pintos
- 1 16 oz Gr. Turkey
- 1 30 oz Crushed Tomatoes
- 1 15 oz Dark red kidney beans
- 1 packet Stevia or Monk Fruit sweetener
- 1 cup Fat-free broth
Instructions
- Using your preferred cooking method, brown the ground turkey or meat of choice.1 16 oz Gr. Turkey
- Drain the ground turkey in the colander and thoroughly rinse in warm water to remove excess fat
- Add the ground turkey and spices into the pot and stir in added spices3 Tbsp Chili Powder, 1 Tbsp Onion Powder, 2 tsp Garlic salt
- Open the cans of beans and pour contents into colander1 15 oz Dark red kidney beans, 1 30 oz Pintos
- Rinse the beans with water to remove the canning liquid
- Add the tomatoes and broth.1 14.5 oz Diced Tomatoes, 1 30 oz Crushed Tomatoes, 1 cup Fat-free broth
- Add the packet of sweetener (add additional sweetener if you like a sweeter chili)1 packet Stevia or Monk Fruit sweetener
- Mix well.
- Cook until all the flavors meld and the chili is cooked through
Cooking Times
- Pressure Cooker – After adding all ingredients (brown the meat beforehand), cook on normal pressure for 30 minutes. Use a quick release, or allow the chili pressure to release as it simmers. Estimate an additional 20 minutes for a slow release.
- Slow Cooker – Add all ingredients to the slow cooker after browning the meat. Cook on low for 4-6 hours or 2-4 hours on high.
- Dutch Oven- Brown the meat and add all additional ingredients. Stir frequently and bring chili to a slow simmer for 45 minutes.
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