Some healthy and filling chili bean recipes include turkey and bean chili and three-bean vegetarian chili. Black bean chili is not only a healthy vegetarian dish, but it is also a quick last-minute meal idea.
Turkey and bean chili is a healthy, filling recipe that used fat-free chicken broth and low-fat ground turkey in place of fattier meats. In a large pot or saucepan, add 1 1/4 pounds of ground turkey, 1 cup of chopped red onion, 1/3 cup of chopped and seeded poblano pepper and 1 teaspoon of minced garlic. Cook on medium heat just until the turkey is cooked through, stirring often. Add 1 tablespoon of chili powder, 2 teaspoons of dried oregano, 1 teaspoon of ground cumin, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Mix in 2 tablespoons of tomato paste, 1 can of diced tomatoes, 1 can of fat-free, low-sodium chicken broth and 1 can of rinsed and drained cannellini beans. Bring everything to a boil, then simmer for 10 minutes. Top the dish with fresh cilantro and lime wedges.
Another filling and healthy chili recipe is three-bean vegetarian chili requiring pinto beans, cannellini beans and red kidney beans for a hearty stew. First, blacken 2 red bell peppers by seeding them and broiling them for 15 minutes. Once the peppers are cooled, peel of the skin, and chop them into pieces. Meanwhile, place 3 tablespoons of extra-virgin olive oil in a Dutch oven, and cook 1 chopped onion at medium heat. After 15 minutes, add 2 teaspoons of cumin, 1 teaspoon of crushed red pepper, 1 teaspoon of paprika, 1/4 teaspoon of salt and 4 sliced garlic cloves. Cook for 2 minutes, then add the chopped bell peppers, 2 cups of vegetable broth, 1 can of chopped tomatoes and 1 1/2 cups of cubed butternut squash. Simmer the ingredients for 20 minutes before adding 1 can each of pinto, cannellini and red kidney beans. Cook for another 25 minutes before sprinkling with sliced green onions and serving.