by: Ali Brown, RD, LD
In my house, chili is a hearty comfort food consumed in the fall and winter months. However, while chili isn’t necessarily bad for you, some bowls can add up to over 700 calories after toppings are added. While working with clients who are following anti-inflammatory diets we found that chili can be part of a healthy diet! So we have come up with healthier anti-inflammatory chili recipes.
A few tips for keeping your chili “lean” include:
- Watch your toppings: high-fat toppings like sour cream and cheese should be limited (or avoided if you can’t resist the temptation). There are plenty of other add-ins that can bring variety to your chili.
- Choose a lean meat: Choose the leanest meat you can find at the store, or make sure to remove the fat from your pan before using.
- Cut carbs: you can GREATLY reduce the carb content in your chili by eliminating the beans. We often have customers tell us that they don’t even miss the beans in our hearty chili.
Chili Seasoning Mix
- 4 Tbsp chili powder
- 2 ½ tsp ground coriander
- 2 ½ tsp ground cumin
- 1 ½ tsp garlic powder
- 1 tsp dried oregano
- ½ tsp cayenne pepper
- Mix all ingredients until well combined. Store in an airtight container in a cool dry place for up to 2 months.
If you’re interested in an anti-inflammatory lifestyle and more information and recipes like this, check out The Official Anti-Inflammatory Diet Masterclass. Or email us at info@VitalityConsultantsLLC.com for more details.