Does anyone know a good and healthy Chili Recipe?

I need a good and healthy chili recipe! Preferably one that you've tried and liked. Thanks!!!Does anyone know a good and healthy Chili Recipe?
2 medium onions, chopped (1 cup)


1 tablespoon vegetable oil


1 medium red bell pepper, chopped (1 cup)


1 medium green bell pepper, chopped (1 cup)


2 tablespoons chopped fresh garlic


2 pounds ground turkey


2 tablespoons ground cumin


1 tablespoon dried oregano leaves


1 tablespoon chili powder


1 can (4 ounces) chopped green chilies, drained


2 jalape帽o chilies, seeded and chopped


1 can (14 1/2 ounces) whole roma (plum) tomatoes


About 4 cups water


1 can (15 ounces) black beans, drained


1 can (15 to 16 ounces) kidney beans, drained


Salt


Pepper





Cook onions in oil in large Dutch oven or saucepan over medium heat about 10 minutes or until onions are tender. Add green and red bell peppers and garlic; cook 2 to 3 minutes. Add turkey; cook 3 to 4 minutes or until turkey is no longer pink. Add cumin, oregano, chili powder, green chilies, jalape帽o chilies, tomatoes and water; reduce heat to low. Cover and simmer about 30 minutes.





Add beans; simmer 15 to 20 minutes longer. (If necessary, thin chili with additional water to desired consistency.)





To serve, season with salt and pepper.








Variation





Vegetarian Chili: Prepare chili as directed, except substitute 1 can (16 ounces) pinto beans, drained, for the turkey. Add pinto beans with black beans and kidney beans.





http://www.chili-recipes.com/





Prep and Cook Time: 30 minutes





Ingredients:


1 medium onion chopped


1 medium green bell pepper diced about 录 inch pieces


1-1/2 cups + 1 TBS vegetable broth


6 medium cloves garlic, chopped


2 cans black beans, drained


1 can (8oz) tomato sauce


1 can (15oz) diced tomatoes, (do not drain)


2 TBS ground cumin


2 TBS red chili powder


2 TBS dried oregano


1 cup corn kernels, fresh or frozen


录 cup fresh chopped cilantro


salt %26amp; black pepper to taste








Directions:











Heat 1 TBS broth in a medium size soup pot. Healthy Saut茅 onion and bell pepper in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic, cumin, red chili powder and continue to saut茅 for another minute.





Add 1 陆 cups broth and rest of ingredients, except cilantro and corn. Simmer for another 20 minutes uncovered. Add corn and cook for another 2 minutes. Add chopped cilantro and season with salt %26amp; pepper to taste.





Serves 4





8 ounces meatless ';ground meat';


14 ounce can tomato puree


1 cup chopped, frozen bell peppers


1-3/4 ounce package chili seasoning


1/2 cup water


15 ounce can of kidney, black, or navy beans; do not drain beans. Combine all ingredients in sauce pan. Bring to a boil.


Reduce heat. Simmer for 10-12 minutes stirring occasionallyDoes anyone know a good and healthy Chili Recipe?
'The Best Vegetarian Chili in the World'





INGREDIENTS


1 tablespoon olive oil


1/2 medium onion, chopped


2 bay leaves


1 teaspoon ground cumin


2 tablespoons dried oregano


1 tablespoon salt


2 stalks celery, chopped


2 green bell peppers, chopped


2 jalapeno peppers, chopped


3 cloves garlic, chopped


2 (4 ounce) cans chopped green chile peppers, drained


2 (12 ounce) packages vegetarian burger crumbles


3 (28 ounce) cans whole peeled tomatoes, crushed


1/4 cup chili powder


1 tablespoon ground black pepper


1 (15 ounce) can kidney beans, drained


1 (15 ounce) can garbanzo beans, drained


1 (15 ounce) can black beans


1 (15 ounce) can whole kernel corn


DIRECTIONS


Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.


Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.
all the ones i've tried were good even from the can but I urge vegetarian for health reasons according to modern medicine


u mightplug into a search engine or even food network for sundry recipes to choose from bon appetite
No cut-and-paste here, just a vegetarian chili that I've tried and do like once in a while. High in fiber, almost zero fat (the cheese adds fat, though; you can use low fat), low in sodium.





Though the recipe calls for cinnamon, the first time I made this, my wife and I both agreed it tasted too ';cinnamony'; so we leave it out now. I'm including it in the recipe, but it's optional; you may or may not like it that way.





Vegetarian Chili





2 c. kidney beans, cooked


2 c. pinto beans, cooked


1 lg. onion, chopped


1 lg. green pepper, chopped


1 lg. carrot, chopped


1 tsp. garlic powder


2 1/2 c. boiling water


1 beef bouillon cube


1 c. tomato juice


1 (8-oz.) can tomato sauce


3 T. chili powder


1 (4-oz.) can green chilies


3/4 tsp. cumin


3/4 tsp. oregano


1/2 tsp. cinnamon


1 bay leaf


1/8 tsp. hot sauce





Put beans in large kettle, barely cover with water; bring to boil. Mix boiling water with bouillon; add to beans with rest of ingredients. Simmer, uncovered, 45 minutes. Top each serving with 3 tablespoons shredded cheddar cheese and 1 tablespoon plain yogurt. Serves 6.
HEALTHY AND HEARTY CHILI





2 c. uncooked kidney beans


7 c. water


2/3 c. soy grits


3 c. crushed tomatoes, canned or fresh


2 to 3 bay leaves


3 tbsp. sunflower oil


2 c. onion, chopped (4 onions)


6 cloves garlic, minced


1 c. green pepper, chopped (1 lg. or 2 sm. peppers)


1 c. carrots, chopped (2 sm. carrots)


2 sm. dried or fresh chili peppers, chopped fine


1 tsp. basil


1 1/2 tsp. oregano


1 tsp. cumin seed


1/2 tsp. ground coriander


1/2 tsp. chili powder


1 tsp. salt


1/4 to 1/2 tsp. cayenne pepper





Soak kidney beans in water 6 to 8 hours. Bring to boil in 4 quart pot. Cover and simmer until soft (1 1/2 to 2 hours). Add soy grits and canned or fresh tomatoes along with bay leaves. Continue to simmer 30 minutes more, covered. Heat oil in cast iron fry pan and saute onions, garlic, green pepper, and carrots, along with chili peppers, basil, oregano, cumin, coriander and chili powder until onions brown. Add to bean mixture, adding more water, if necessary. Add salt and cayenne (1/4 tsp. if you like mild chili). Cook 20 minutes, covered. This recipe freezes well. Serve with corn bread or rolls.
I KNOW A RECEIPE FOR A HOT MEXICAN CHILI. NOW THIS IS A JOKE, DON'T TAKE THIS SERIOUSLY. HOW DO YOU MAKE A HOT MEXICAN CHILI?----- STICK A ICICLE UP HIS A--.(RECTUM)


SORRY.
Buy extra lean ground beef (I buy 4% fat)


They sell spicy beans (they have tons of fiber)


And I buy chopped somato in a can that has mexican spices already in it


a small tomato past can





Brown meat...drain add the rest.....great and super easy. No chopping etc.





I wish I remembered the brand names for the bean and the tomatos....I buy them at Target though....