Healthy 30-Minute Stovetop Chili

I like to call this "whatever you have" chili because this recipe can be tweaked and adjusted based on what you have available in your kitchen cabinets. Chili is one of my go-to meals during chilly months. Not just because it is warm, comforting, healthy, and easy to make but because it is customizable based on what you're in the mood for, your macros, and the ingredients you have on hand.

The macros you see above are for the ingredients I used, but I'll give you some swaps, additions, and options. Then, get creative with what you have!

Swaps, additions, and suggestions for easy healthy chili:

1. Where most chili recipes call for tomato sauce and/or tomato paste, this version includes two cans of petite diced tomatoes (since that is all I had) and a thickening agent—I used sourdough discard. Swap one can of tomatoes for 1/2 cup tomato sauce and 1tbs tomato paste.
2. Swap out the beans for garbanzo beans or cannellini beans. Or, double up on your favorites!
3. Use chicken broth instead of beef broth. Or, use a few heaping tablespoons of Better Than Bouillon and add 1 cup of water.
4. Add green chilis, 1/4 tsp of cayenne pepper, a jalapeno, and/or chipotle peppers in adobo sauce for an extra spicy kick.
5. Before eating, top with chips, cheese, avocado, and/or sour cream.

There you have it! An easy and healthy stovetop chili that is customizable based on what you have on hand. If you choose to adjust ingredients, use THIS TUTORIAL to log it correctly in MacrosFirst and THIS TUTORIAL to log it correctly in MacrosFirst.

 

Instructions

1. Sauté onion, garlic, and carrots (5 minutes).
2. Add ground beef and cook until no pink remains.
3. Add peppers, beans, tomatoes, broth and spices.
4. Add thickening agent if desired.
5. Let simmer for 30 minutes or until you're ready to enjoy.