Tired of the same old dinner routine? Craving a healthy and delicious meal that's packed with flavor and benefits? Then look no further! This anti-inflammatory chili recipe is the perfect solution for a quick, easy, and satisfying dinner. It's bursting with vibrant vegetables, lean protein, and warming spices known for their anti-inflammatory properties, making it a healthy and delicious choice for your weeknight meals. This recipe is perfect for those seeking healthy meal options, easy recipes, or quick dinner ideas. Homemade cooking has never been easier!
Ingredients:
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup vegetable broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- 1 lb lean ground turkey or chicken (optional)
- Fresh cilantro, for garnish (optional)
Instructions:
Get Started:
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Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir frequently to prevent burning.
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Add the garlic and bell peppers and cook for another 3-5 minutes, until slightly tender.
Build the Flavor:
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Stir in the crushed tomatoes, kidney beans, black beans, vegetable broth, chili powder, cumin, turmeric, and cayenne pepper (if using). Season with salt and pepper to taste.
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If using ground meat, add it to the pot now and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Simmer to Perfection:
- Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 20 minutes, or up to an hour, stirring occasionally. The longer it simmers, the richer the flavor will become. This allows the flavors to meld together beautifully and creates a truly delicious dish.
Serve & Enjoy:
- Taste and adjust seasonings as needed. Garnish with fresh cilantro, if desired. Serve hot with your favorite toppings, such as shredded cheese, sour cream (or Greek yogurt for a healthier option), avocado, or a dollop of plain yogurt.
Cooking Tips for the Best Chili:
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Spice it up: Adjust the amount of cayenne pepper to your liking. For a milder chili, omit it altogether. For extra heat, add a pinch of red pepper flakes.
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Add more veggies: Feel free to add other vegetables to your chili, such as corn, zucchini, or carrots.
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Make it meatier: For a heartier chili, add 1 pound of ground beef or a combination of ground meats.
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Slow Cooker Option: This recipe can easily be adapted for a slow cooker. Combine all ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
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Thicken it up: If you prefer a thicker chili, simmer it uncovered for the last 15-20 minutes of cooking time to allow some of the liquid to evaporate. You can also blend a portion of the chili with an immersion blender for a creamier texture.
Variations:
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Vegetarian Chili: Omit the ground meat and add 1 cup of cooked lentils or quinoa for extra protein.
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White Chili: Use great northern beans instead of kidney and black beans, and add a can of diced green chilies for a different flavor profile.
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Sweet Potato Chili: Add one diced sweet potato along with the other vegetables for added sweetness and nutrients.
Nutritional Information (per serving, approximate):
This will vary based on specific ingredients and portion sizes. Use a nutrition calculator for a more precise measurement once you’ve added your ingredient quantities. Generally, this chili is a good source of fiber, protein, and vitamins, making it a nutritious addition to a balanced diet.
This anti-inflammatory chili is a great example of how easy and delicious healthy eating can be. It's a perfect weeknight meal, full of flavor and good-for-you ingredients. Enjoy!