Winter recipe: Healthy chili options
It’s that time of year when we can pull out the recipes for one of the most classic cold-day dishes– chili.
When you think chili, your mind may jump to ground beef but this list shows the breadth the dish now encompasses, with vegan/vegetarian, chicken and turkey options included.
Stay warm!
With turkey, black beans and kidney beans for protein and sweet potato for complex carbohydrate, a bowl of this delicious chili is the perfect post- cold long run meal.
Ready in just 35 minutes, this chili recipe is vegan/vegetarian friendly. Black beans and quinoa provide a dose of vegetarian protein. Top with avocado for a healthy fat source.
Pumpkin might not be the first ingredient that comes to mind when you think chili, but that’s part of what makes this recipe so great. The author is keen to underline that this is a savoury pumpkin recipe–no cinnamon, nutmeg or pumpkin spice here!
Whether you’re actually vegetarian, or just trying to make “Meatless Monday” a thing in your household, this is a healthy chili recipe that won’t leave you missing the meat aspect.
Twenty minutes is really all the time you want to spend on a weeknight meal, but it is unfortunate when that means sacrificing flavour. This recipe means you don’t have to sacrifice anything. Ground turkey instead of beef keeps things light.
6) Siracha black bean and butternut chili
For those who like a bit of heat, this spicy chili is an absolute must-try. Butternut squash cubes and hidden cups of shredded kale keep this dish hearty and healthy. This recipe makes a big serving, so make sure to invite friends.
A hearty meal with 39 grams of protein and only three grams of sugar, for under 300 calories sounds like a winner to us. Light is not a synonym for boring in the case of this recipe– cayenne pepper, cumin and chili powder make sure that this is a chili you won’t forget.
Daunted by the complicated process of making an elaborate chili recipe? Look 
no further than this super simple offering made up of only five ingredients. Can be made in a slow-cooker or on the stove.
This recipe makes approximately 10 servings, so it’s great for feeding a crowd (especially if there are any vegans/vegetarians in your crowd).
This is your most typical, just-like-my-mom-used-to-make chili recipe.
