Super Charged Chili


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Ah, the enticing aroma of tomatoes and spices bubbling on the stove; the warming comfort in each rich forkful. Who doesn’t love a good bowl of chili?

If you enjoy a great bowl of chili as much as I do, you have to try my special recipe.  It’s full of flavor and I’ve amped up the nutritional value to make it super charged! It’s brimming with lean proteins, fiber, antioxidants, healthy nutrients, and carefully selected spices known for their metabolism boosting, anti-inflammatory properties. This recipe is on the mild side so, both young and old can dig in and enjoy! If you prefer a spicier dish, you can easily heat things up to your taste. Just increase the amount of chipotle and ancho chili powder in the recipe.


Yield: 10 cups

Serving size: 1 cup

Calories: 241
Fiber: 10.4 grams
Protein: 24.6 grams
Fat: 1.5 grams
Sugar: 7.1 grams
Carbs: 32.6 grams
Potassium: 889.3 grams

Percent of Daily Values, based on a 2,000 calorie diet
Vitamin A: 25%
Vitamin C: 38.6%
Calcium: 6.9%
Iron: 15.2%



1 1/2 lbs ground meat, such as turkey, chicken, bison, or beef
1 bell pepper, chopped
2 Tbsp extra virgin olive oil
1/2 clove of elephant garlic or 2 cloves garlic, minced
1 large onion, chopped
1 1/2 Tbsp paprika
1/2 Tbsp dried oregano
3/4 tsp turmeric powder
1/8 tsp chipotle chili powder
3/4 tsp cumin
1/2 tsp ancho chili powder
2 tsp dried cilantro
2 tsp organic raw cacao powder
1 cup water
2 cans beans,15 oz each, rinsed and drained (I used cannellini and adzuki, because they were in my cupboard. You can use any 2 that you like.)
1 can diced tomatoes, 28 oz
2 cups tomato puree
sea salt & black pepper


  1. Add the oil to a large, deep pan on the stove top.
  2. Place the peppers in the pan. Stirring frequently, cook them over medium heat for 1-2 minutes, until they just slightly begin to soften.
  3. Add the onions and garlic to the pan. Sprinkle with a pinch of salt. Continue to stir and cook until the onions become light yellow and translucent.
  4. Shredding with your fingers, add the ground meat to the pan. Using your spoon to break the meat apart, continue cooking and stirring until the meat is cooked through.
  5. Remove from the heat. Carefully drain all of the liquid from your pan.
  6. Sprinkle all of the spices evenly over the mixture, and mix well.
  7. Add the water to the pan, and mix well again.
  8. Add the beans and tomato products to your pan. Mix well, cover, and return to medium-high heat.
  9. Allow mixture to come to a slow boil. Lower the heat and allow the covered chili to simmer, for at least 5 minutes.
  10. Uncover the chili. Add salt and pepper to taste. On low heat, continue to cook the chili for an additional 5 minutes or so, to thicken.
  11. Serve immediately. Any leftovers may be stored under refrigeration, in a covered container. Tastes even better the next day!

Eat well, and enjoy!

If you’d like to know more about some of the ingredients used in today’s recipe, read:

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