Clean Eating Chili!

Today, I wanted to share some clean eating chili recipes. Chili is a staple at our house during the winter. We make some version every week. It is easy, hearty, and satisfying!



This hot, flavorful chili is so tasty, even meat eaters will love this recipe.
Total Time: 35 min.
Prep Time: 15 min.
Cooking Time: 20 min.
Yield: 10 servings, about 1 cup each
Ingredients:
2 lbs. seitan
Nonstick cooking spray
1 medium onion, chopped
2 cloves garlic, finely chopped
1 habanero pepper, seeded and deveined, chopped (use gloves to handle)
1 tsp. chili powder
½ tsp. paprika
½ tsp. sea salt (to taste; optional)
1 dash ground black pepper
1 14.5 oz can black beans, do not drain
1 14.5 oz can kidney beans, do not drain
2 medium tomatoes, chopped
Preparation:
1. Place seitan in food processor; pulse until it has the consistency of ground beef. Set aside.
2. Heat large skillet, lightly coated with spray over medium-high heat.
3. Add onion; cook, stirring frequently, for 5 to 7 minutes, or until translucent.
3. Add garlic, habanero pepper, and seitan; cook, stirring frequently, for 3 to 4 minutes, or until seitan is golden brown.
4. Add chili powder, paprika, salt (if desired), and pepper; cook, stirring frequently, for 2 more minutes.
5. Add black beans, kidney beans, and tomatoes; cook, stirring frequently, for 5 to 7 minutes, or until mixture is heated through.
Tip: Serve chili on top of cooked whole grain pasta (½ cup). Any remaining chili can be frozen to be reheated at a later time.
Tip: If you find habanero too spicy, substitute with jalapeño.





This hearty chili is great for dinner and reheats wonderfully for lunch.
Total Time: 29 min.
Prep Time: 10 min.
Cooking Time: 19 min.
Yield: 6 servings
Ingredients:
1 Tbsp. olive oil
1 medium onion, chopped
1 clove garlic, chopped
3 cups low-sodium organic vegetable broth
4 oz. all-natural tomato paste
1 (4-oz.) can diced green chiles (with liquid)
½ tsp. ground cumin
½ tsp. chile powder
1 (16-oz.) can black beans, drained, rinsed
1 (16-oz.) can cannellini (white) beans, drained, rinsed
Preparation:
1. Heat oil in medium saucepan over medium-high heat.
2. Add onion and garlic; cook, stirring frequently, for 3 to 4 minutes, or until tender.
3. Add broth, tomato paste, chiles, cumin, chili powder, black beans, and cannellini beans. Bring to a boil. Reduce heat to low; cook at a gentle boil, stirring occasionally, for 15 minutes.
4. Ladle evenly into six serving bowls.

It takes only about 10 minutes of prep to make a pot of this filling double bean chili. We used white cannellini beans and red pinto beans along with simple, low-calorie ingredients that add lots of flavor. Try this recipe as it is, and then if you want to pump up the spice, increase the cumin and chili powder to your liking.

Double Bean Chili
Total Time: 48 min.
Prep Time: 10 min.
Cooking Time: 38 min.
Yield: 6 servings, about 1 cup each
Ingredients:
2 tsp. olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
4 cloves garlic, crushed
1 (28-oz.) can crushed tomatoes
1 (15-oz.) can pinto beans, drained, rinsed
1 (15-oz.) can cannellini (white) beans, drained, rinsed
1 Tbsp. chili powder (or to taste)
½ tsp. dried oregano
½ tsp. ground cumin
¼ tsp. sea salt
Preparation:
1. Heat oil in medium saucepan over medium-high heat.
2. Add onion, bell pepper, and garlic; cook, stirring frequently, for 5 to 6 minutes, or until onion is translucent.
3. Add tomatoes, pinto beans, cannellini beans, chili powder, oregano, cumin, and salt. Bring to boil, stirring occasionally. Reduce heat to medium-low; cook, covered, stirring occasionally, for 30 minutes.


Chili is a winter staple for us because it’s hearty, nutritious, and, most importantly, warm! It’s is a great meal to make ahead and freeze for a quick, high-protein lunch or dinner when you’re too busy to cook. This recipe calls for two cans of kidney beans, but you can use any beans you like, or try two different colors of beans, like we did here.
Total Time: 35 min.
Prep Time: 10 min.
Cooking Time: 25 min.
Yield: 6 servings
Ingredients:
1 tsp. olive oil
1 large onion, chopped
1 medium red bell pepper, chopped
1 medium yellow (or orange) bell pepper, chopped
1 lb. raw 93% lean ground turkey
1 (28-oz.) can chopped tomatoes
2 cans (15-oz. each) kidney beans, rinsed, drained
1 tsp. chili powder
½ tsp. sea salt
Crushed red peppers (to taste; optional)
12 Italian parsley sprigs, chopped
Preparation:
1. Heat oil in a large saucepan over medium-high heat.
2. Add onion and bell peppers; cook, stirring frequently, for 4 to 5 minutes, or until onion is soft.
3. Add turkey; cook for 4 to 5 minutes, or until turkey is browned
4. Add tomatoes, beans, chili powder, salt, and red peppers; cook, stirring frequently, for 10 to 15 minutes.
5. Divide chili into 6 serving bowls and garnish with parsley if desired.

Nina Pears