We have many recipes for chili on this site. This one is more of the ‘original’ chili if you want. It consists mainly of meat – has very little beans – and has quite a bit of sauce. It is spicy enough to leave a bite but not too much so as to make you sweat! Serve it with shredded Cheddar cheese, corn bread and sour cream on the side if you wish. This is what you are going to need for this:

1 pound ground beef
1 pound ground pork
1 large onion – chopped
¾ cup chopped bell pepper
2 TBS minced garlic
2 large green chilies – seeded and chopped
28 oz. chopped tomatoes
1 TBS tomato paste
2 TBS + 1 tsp. chili powder
3 cups chicken stock
2 – 8 oz. cans kidney beans – drained
Salt & Pepper/ Oil

• Heat a large skillet with some oil. Add the meats and brown. Drain the excess fat and set aside.
• Wipe skillet and add a little more oil. Add the onion, bell pepper, garlic and chilies. Cook for about 5 minutes until vegetables are softened and translucent. Add the tomatoes, tomato paste and 2 TBS chili powder. Mix well. Add 2 cups chicken stock and stir well. Cover skillet with aluminum foil and simmer for 1 hour – stirring occasionally.
• Add the beans to the meat and the remaining chicken stock and 1 tsp. chili powder. Mix well. Cover and simmer for another 30 minutes.
• Serve as is or with shredded cheese, corn bread or sour cream on the side.
• Enjoy!

Print the Super Bowl Chili Recipe Here

Other chili recipes:
Black Eyed Pea Chipotle Chili
Vegetarian Stagg Chili
Butternut Corn Black Bean Chili
Slow Cooker White Chicken Chili
Vegetarian Black Bean Chipotle Chili
Left Over Brisket Chili
Spicy Beef Chili
Chili con Carne

This soup is absolutely delicious and healthy. It is virtually fat-free and is loaded in nutrients. Here is what you need for this:

Serves eight
3 cups raw lentils – thoroughly rinsed
1 tsp. salt
8 cups water
2 TBS olive oil
1 small white onion – coarsely chopped
½ a bell pepper – chopped
2 celery stalks – chopped
2 garlic cloves – minced
1 chili pepper – membrane and seeds removed – chopped (optional)
2 carrots – peeled and diced
½ TBS dry oregano
1 tsp. paprika
1 tsp. cumin
3 small tomatoes – peeled and chopped
½ TBS honey
1 TBS Balsamic vinegar
1 TBS lemon juice
Salt & Pepper

Place the lentils, salt and water in a large pot and simmer for about 1 ½ hours. Add more water if necessary.

Heat the oil in a skillet. Add the onion, bell pepper, celery, garlic, chili pepper and carrots. Sauté for about 5 to 6 minutes until vegetables are softened. Add the vegetables to the lentils. Add the oregano, cumin and paprika. Season with salt and pepper. Simmer for another 45 minutes.

Add the tomatoes, honey, vinegar and lemon juice. Mix well. Simmer for an extra 30 minutes. Serve and enjoy with crusty bread. You can garnish with chopped parsley and chopped green scallions.

CALORIES 246.75; FAT 0.9 grs (sat 0.13; mono 0.13; poly 0.38); PROTEIN 15.92 grs ; FIBER 8.06 grs; CARBS 44.79 grs; CHOLESTEROL 0.00 mg; IRON 4.96 mg; SODIUM 604.69 mg; CALCIUM 64.67 mg

Print the Lentil Soup Recipe Here

Here is a nice variation from your typical chili. The butternut and corn will counter the heat and make an interesting dish. Go ahead and adjust the spices according to your resistance to spicy heat!

You will need:
1 pound ground beef
1 small or 1/2 large butternut squash, peeled and chopped
1 cup thawed corn kernels
1 large yellow onion, chopped
6 garlic cloves, minced
1/2 green bell pepper, chopped
2 jalapeno peppers, seeded and chopped
2 TBS. chili powder
1 tsp. cayenne pepper
1 tsp. chipotle pepper
1 TBS ground cumin
8 oz. chicken broth
1 -14.5 oz. can diced tomatoes
2 – 14.5 cans black beans
Sour cream, finely chopped red onion, cilantro and corn chips for garnish

Heat a large pot and add the beef. Season generously with salt and pepper. Brown, stirring often. Drain excess fat and set aside.

Wipe the pot and add some olive oil. Add the onion and cook for 8 to 10 minutes until soft and translucent. Add the garlic and cook, stirring, for 1 minutes. Add the squash, bell peppers and jalapenos. Mix well and cook for 4 to 5 minutes. Add the dry spices and mix well. Cook for another minute, until fragrant. Add the chicken broth, tomatoes with their juice and the beans with their liquid. Return the beef to the pot and mix well. Season with salt and pepper. Bring to a boil, cover pot and reduce heat. Simmer for 30 minutes. Add the corn and bring back to a simmer. Cook for an extra 30 minutes.

Ladle chili into deep bowls and garnish with sour cream, finely chopped red onion and cilantro. Serve with corn chips or corn bread. Enjoy!

Print the Butternut, Corn & Black Bean Recipe Here

Other chili recipes:

Black Eyed Pea Chipotle Chili
Vegetarian Stagg Chili
Super Bowl Chili
Slow Cooker White Chicken Chili
Vegetarian Black Bean Chipotle Chili
Left Over Brisket Chili
Spicy Beef Chili
Chili con Carne

Black beans burgers are a great alternative to beef. They are full of protein and very low in fat. You can go ahead and make a sandwich with them or serve them as I did with a cabbage, tomato, cilantro and lime salad. Here is what you need for this:

2 – 15 oz. cans black beans –drained and rinsed
1 large garlic clove
3 TBS mayonnaise
½ tsp. ground cumin
½ tsp. dried oregano
1 small chipotle pepper (or ½ a large) – optional
1/3 cup bread crumbs
¼ cup minced red onion
1 TBS chopped cilantro

• Place on of the cans of drained and rinsed beans in the food processor.
• Place the second can into a bowl.
• Add the garlic, mayo, cumin, oregano. Chipotle and bread crumbs to the food processor. Process until beans are mashed and all ingredients are incorporated.
• Add the mashed beans to the bowl of whole beans. Add red onion and cilantro.
• Mix well and form patties.
• Heat a skillet with a little bit of oil. Add the patties and cook until bottom forms a brown crust. Flip burger and cook until second sides browns as well.
• Serve in a sandwich with salsa, sour cream, lettuce, red onion and tomato OR topped with cabbage salad.

CABBAGE SALAD:
1 small green cabbage head – sliced
2 medium tomatoes – chopped
¾ cup chopped cilantro
1 large lime – juiced
Salt to taste
• Mix cabbage, tomatoes and cilantro in a bowl. Add lime juice and season with salt.

Patty no bread or salad – CALORIES 220.75; FAT 4.41 grs (sat 0.48; mono 1.21; poly 2.06); PROTEIN 11.44 grs ; FIBER 12.77 grs; CARBS 42.07 grs; CHOLESTEROL 3.75 mg; IRON 4.11 mg; SODIUM 1702.68 mg; CALCIUM 146.96 mg

Print the Black Bean Burger Recipe Here

Lentils are so nutritious I try and feed them to my family at least 3 times a month. This little legume comes in red, green and brown and can be used for stews, soups and salads. Lentils are loaded in protein, being the third-highest level of a plant based protein – after soybeans and hemp. They are also a good source of iron. They are nutty in flavor and are the only bean you do not need to soak overnight. This salad can be made as a side or as a light vegetarian meal.

Serves four

4 cups cooked brown lentils
3 scallions – chopped (whites, light green and dark green parts)
3 TBS chopped sun-dried tomatoes
1 small green bell pepper – cored, seeded and diced
1 cup peeled, seeded and chopped cucumber
¼ cup finely chopped parsley
Balsamic Vinaigrette

Place all the ingredients in a bowl. Add the dressing and toss well to coat. Serve and enjoy!

Salad w/o dressing – CALORIES 255.48; FAT 1.6 grs (sat 0.23; mono 0.59; poly 0.49); PROTEIN 18.86 grs ; FIBER 16.99 grs; CARBS 44.45 grs; CHOLESTEROL 0.00 mg; IRON 7.3 mg; SODIUM 953.7 mg; CALCIUM 60.52 mg

FOR THE BALSAMIC VINAIGRETTE DRESSING:
This is basically a vinaigrette dressing with oregano. I only make it when I make Greek salad but it is great on any salad you like. I always add a little sugar to this to complement the red wine vinegar.
Makes about one and a half cups of dressing
½ cup extra virgin olive oil
½ cup Balsamic vinegar
½ TBS dried oregano leaves
½ tsp. salt
½ tsp. black pepper

Whisk all the ingredients in a bowl until emulsified. Refrigerate for up to 1 week. Mix well before using.

1/8 cup dressing – CALORIES 83.47; FAT 13.61 grs (sat 1.0; mono 8.6; poly 3.8); PROTEIN 0.03 grs ; FIBER 0.08 grs; CARBS 6.1 grs; CHOLESTEROL 0.00 mg; IRON 0.09 mg; SODIUM 0.27 mg; CALCIUM 0.92 mg

Print the Lentil & Sun Dried Tomato Salad Recipe Here

I make this soup in a crock-pot which is great because it basically cooks itself and dinner is ready when we are. I use re-hydrated black beans and simply add all the ingredients in at once – except for the garnish of course. This soup is not only delicious it is nutritious with all the protein, fiber and vitamins from the beans and vegetables. You will need to soak the beans over-night so plan ahead for this. Slow cookers work at low temperatures that create moist heat cooking. Therefore, it is really important that you do not uncover the pot until your food is done and ready. Finally, this is a large batch of soup so you will probably have left overs. Pack some thermoses with and send the soup to school of take it to work.

Serves six

16 oz. of soaked black beans
1 medium yellow onion – chopped
3 medium tomatoes – peeled and chopped
1 large carrot – peeled and diced
1 chili pepper – seeded, membrane removed and finely chopped
2 celery stalks with leaves – finely chopped
4 garlic cloves – minced
2 tsp. salt
2 tsp. black pepper
1 TBS cumin
1 tsp. dried oregano
8 cups boiling water
Chopped tomatoes, crumbled fresh cheese and chopped scallion greens for garnish

Place all of your ingredients in a slow cooker. Mix well and cover. Cook on high for 6 hours.
Uncover the pot and- if you have an immersion blender, blend until 3/4 of the soup is creamed. If you do not have one, let the soup cool for a little while and blend 3/4 of it, in batches, in a stand-up blender. Return the creamed soup to the pot with the remaining soup. Mix well. Taste for salt and re-season if necessary.

Ladle into bowls and garnish with chopped tomatoes, crumbled white cheese (I used Cotija) and chopped scallions.

Soup w/o garnish – CALORIES 258.36; FAT 1.34 grs (sat 0.26; mono 0.11; poly 0.47); PROTEIN 15.04 grs ; FIBER 11.95 grs; CARBS 48.49 grs; CHOLESTEROL 0.00 mg; IRON 3.8 mg; SODIUM 816.08 mg; CALCIUM 131.98 mg

Print the Cuban Black Bean Soup Recipe Here

Baked beans are great as a main dish or paired with hot dogs or as a side dish. These call for soaking the beans overnight so plan ahead. I used small white beans but navy or great Northern beans will work just as well. Also, you can bake your beans in a braising pan if you have one or in a casserole dish with a cover. I prefer to use my Dutch oven braising pan because it means less clean up for me! Here is what you are going to need for this recipe:

2 cups small white beans
1/2 pound bacon, preferably maple, sliced into 1 inch pieces
1 large yellow onion, finely chopped
1/4 cup dark molasses
1/4 cup brown sugar
1 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper

Rinse the beans well, making sure to remove all of their dirt. Place the washed beans in a large bowl and cover with boiling water. You need to have about 2 inches of extra water over the beans as these will rehydrate and get bigger in size. Add 1/2 a teaspoon of baking soda to prevent abdominal gas. Soak beans over night.

Place soaked beans in a large pot with the soaking water. Add a little more water if necessary. Bring the beans to a boil, cover and reduce the heat. Simmer for 2 hours until tender. Drain the beans and reserve the liquid.

Preheat the oven to 325 degrees.

Heat a large, heavy Dutch oven pan – if you don’t have one use any heavy pan you might have – and add the sliced bacon. Cook until lightly crisped. Remove bacon and place on paper towels. Add the onions to the rendered bacon fat and cook, stirring occasionally, until onions are translucent. Add the beans and all of the other ingredients, including the cooked bacon. Add enough of the beans cooking liquid to cover them. Mix well and bring to a soft boil. If using a braising pan, cover and place pan in the oven. If you are not using a braising pan, transfer the beans to a casserole dish and cover it with its lid or aluminum foil. Bake beans for approximately 4 hours. Check the beans half way through and add some more liquid if they are drying up. Serve and enjoy!

Print the Boston Baked Beans Recipe Here

This recipe is also quite easy to make. It is loaded in flavor and is good for you! You can eat this as a side salad or as a light, vegetarian meal. Here is what you are going to need for 4 people as a side. Go ahead and double or triple the recipe if you want.

1 cup cooked lentils
1/3 cup diced bell pepper
1 scallion – chopped
1/2 a chili pepper – such as jalapeno, serrano or poblano – seeded, membrane removed and diced
1 TBS chopped parsley
1 TBS Dijon mustard
1/4 cup red wine vinegar
1/4 cup olive oil
Salt & Pepper

Place the lentils, bell pepper, chili pepper and scallion in a bowl. Toss to mix well.

In another bowl – place the mustard, vinegar and black pepper. Whisk to mix well. Slowly add the olive oil, while whisking constantly, to emulsify your vinaigrette.

Add the vinaigrette to the lentils. Mix well. Serve – preferably at room temperature.

Print the Lentil Salad Recipe Here

Other great lentil recipes:
Lentil Stew w/ Hot Dogs
Red Lentil Soup
Lentil Stew
Vegetarian Lentil Stew
Lentil Stew #2
Braised Lentils and Franks

Here is what you are going to need for this super healthy salad:
1- 15 oz. can garbanzo beans
1- 15 oz.can red kidney beans
1/2 small red onion, finely sliced
1 small red bell pepper, sliced
2 celery stalks, finely chopped
1 medium carrot, finely chopped
Soy ginger vinaigrette dressing

Drain and rinse both kinds of beans. Place them in a bowl and mix with all the other ingredients. Pour soy ginger vinaigrette on mixed salad and toss to coat well. Serve and enjoy!

Print the Garbanzo & Red Kidney Bean Salad Recipe Here

Other Super Healthy Salads:
Radish Lime Salad
Cauliflower Tomato Salad
Quinoa Tabbouleh
Watermelon Salad
Cucumber Red Onion Salad
Spinach Blueberry Salad
Mache Mushroom Salad
Cauliflower Green Bean Salad
Avocado Tomato Salad
Carrot Sardine Salad
Tabbouleh
Roasted Beet Salad
Jicama Bell Pepper Slaw
Avocado Celery Salad
Green Bean Tomato Salad
Bean & Tuna Salad
Cucumber Cotija Salad
Shrimp & Crab Salad
Avocado Tomato Basil Salad
Verdolaga Salad
Garden Salad w/ Garlic Shrimp

Here’s a nice version of chili using black eyed peas, chipotle and sweet potatoes. It can be made fairly easily and it is absolutely quite frugal. The heat from the chipotle is balanced beautifully by the sweetness of the potato. This is what you are going to need for this:

1 pound ground beef
1 large yellow onion – finely chopped
2 large garlic cloves – minced
2 TBS chili powder
1/2 TBS ground cumin
1 large chipotle pepper in adobo
4 large tomatoes – peeled and diced
2 – 15 oz. cans black eyed peas with their liquid
1 cup peeled and diced sweet potatoes (about 3 small ones)
1 cup chicken stock
Salt/ Pepper/ Oil

Brown the beef and drain it. Set it aside.

Wipe the pot, add some oil, and add the onion. Cook for about 8 minutes, until soft and translucent. Add the garlic and cook for a couple more minutes.

Move the onions and garlic to the side and add a little more oil. Add the chili powder and cumin. Cook in the oil for 1 minute and mix with the onion. Add the chipotle and mix well. Return the beef to the pot. Add the tomatoes and mix well. Cook for 4 to 5 minutes.

Return the cooked beef to the pot. Add the black eyed peas with their liquid, the sweet potatoes and the chicken stock. Season with salt and pepper. Mix well. Bring the chili to a boil, cover and reduce the heat. Simmer your chili for about 1 hour.

Serve with a side of corn bread and a doll-up of sour cream. Enjoy!

Print the Black Eyed Pea & Chipotle Chili Recipe Here

Other chili recipes:

Vegetarian Stagg Chili
Super Bowl Chili
Butternut Corn Black Bean Chili
Slow Cooker White Chicken Chili
Vegetarian Black Bean Chipotle Chili
Left Over Brisket Chili
Spicy Beef Chili
Chili con Carne