Want to feed the crew while watching the big game this weekend? Try this classic chili recipe that’s good for your heart – it’s even from the American Heart Association. And it’s ready in just 30 minutes.

Ingredients

• 1 lb. 95% lean ground beef (or ground white meat chicken or turkey for a healthier option)
• 1 medium onion (chopped)
• 1 medium green bell pepper (chopped)
• 1 medium jalapeño (optional, only if you like spicy chili), chopped
• 4 cloves minced, fresh garlic OR 2 tsp. jarred, minced garlic
• 1 Tbsp. chili powder
• 1 Tbsp. ground cumin
• ½ tsp. ground coriander
• 15.5 oz. canned, no-salt-added or low-sodium pinto or kidney beans, rinsed, drained
• 14.5 oz. canned, no-salt-added, or, low-sodium, diced tomatoes (undrained)
• ¾ cup jarred salsa (lowest sodium available)

Directions

1. Spray a large saucepan with cooking spray. Cook beef and onion over medium-high heat for 5-7 minutes, stirring constantly to break up beef. Transfer to a colander and rinse with water to drain excess fat. Return beef to pan.
2. Stir in bell pepper, garlic, chili powder, and cumin, and cook for 5 minutes, stirring occasionally.
3. Add remaining ingredients and bring to a boil. Reduce to simmer, cover and cook for 20 minutes.
4. Optional – serve topped with low-fat grated cheese, a dollop of fat-free sour cream, sliced avocado, snipped cilantro or chopped green onions.

Tip: If you want 5-alarm chili, add 1 teaspoon cayenne pepper

Nutrition

Calories: 297, Protein: 31g, Fiber: 7g

Cold days call for warm, hearty comfort food and, boy, do I have the perfect recipe for you today. This Meaty Comfort Chili has all of the warmth, flavor and comfort that you could ask for in a healthy dinner. This recipe tastes even better the next day!

You have several serving options with this chili. Serve it in bowls, topped with a sprinkle of cheese, a dollop of sour cream and a sprinkle of fresh green onions. Scoop it over freshly baked sweet potato. Use it to dress up a serving of scrambled eggs. Serve it, chilled, over a large salad. The possibilities are endless. Enjoy!

Servings: 12

Here’s what you need…

• 6 oz. hot turkey Italian sausage, loose
• 1 yellow onion, chopped
• 1 jalapeno pepper, chopped and seeded
• 2 Tablespoons chili powder
• 2 Tablespoons coconut sugar OR honey
• 1 Tablespoon ground cumin
• 3 Tablespoons tomato paste
• 1 cup chopped green bell pepper
• 1 teaspoon dried oregano
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon salt
• 2 bay leaves
• 1 lb ground beef
• 1 ¼ cups Merlot or other fruity red wine
• 2 (15oz) cans no-salt-added kidney beans, drained
• 1 (28oz) can no-salt-added whole tomatoes, undrained and coarsely chopped
• 1 Tablespoon garlic, minced
• Sour cream (optional garnish)
• Shredded cheese (optional garnish)
• Green onion (optional garnish)
• Diced tomatoes (optional garnish)

Directions:

1. Heat a large heavy bottomed pot over medium-high heat. Add the sausage, onion, bell pepper, garlic, ground beef and jalapeno to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.
2. Add chili powder, coconut sugar, cumin, tomato paste, oregano, black pepper, salt and bay leaves and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
3. Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with the garnishes.

Nutritional Analysis: One serving equals: 284 calories, 1g fat, 79mg sodium, 28g carbohydrate, 12g fiber, and 16g protein