3 Nutritious Chili Recipes for Weight Loss

Published on February 22, 2021

Check out our favourite nutritious chili recipes to keep you full all winter long. These recipes are packed with plant-based protein and tons of fiber to promote digestive health and weight loss. Bookmark these recipes for your next grocery shop as they make for easy meal prep at the start of a new week.

Slow Cooker Pumpkin Turkey Chili

Makes 4 servings

Ingredients:

• 1 tbsp olive oil
• 1 lb lean ground turkey (or lean ground chicken)
• 1 white onion, chopped
• 1 jalapeno, seeded and diced
• 2 garlic cloves, minced
• 2 1/2 tbsp chili powder
• 1 tsp cumin
• 1/4 tsp cayenne pepper
• 1/4 tsp ground cinnamon
• Salt and pepper (to taste)
• 2 tbsp pure maple syrup (optional)
• 1 28oz can diced tomatoes
• 3/4 cup low sodium chicken broth (or vegetable broth)
• 1 15oz can pumpkin puree
• 1 15oz can black beans, rinsed and drained

Directions:

1. Heat a large pot over medium heat. Add in olive oil once hot. Add onions, jalapenos and garlic. Stir and cook 2 minutes, then add in turkey (or chicken), breaking up the meat and cooking until brown.
2. Add all of the spices to pot and stir to combine. Cook 30 seconds longer then transfer to your slow cooker.
3. Add the remaining ingredients to the slow cooker. Stir until well combined. Cover and cook for 6-7 hours on low or 2-3 hours on high.
4. Once chili is done, distribute into bowls or store in the fridge for up to 4 days for a quick lunch or dinner.

Bean-Free Chicken Chili

Makes 4 servings

Ingredients:
 

• 1 lb ground chicken (or turkey)
• 1 tbsp olive oil
• 2 medium onions, chopped
• 2 medium zucchinis, chopped
• 2 carrots, chopped
• 3-4 medium cloves garlic, minced
• 1 red pepper, diced 
• 1 tbsp chili powder
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• ¼ to ½ tsp cayenne pepper (or chipotle pepper powder)
• ½ tsp cinnamon
• ½ tsp dried oregano
• 1 28-oz /796 ml can organic tomatoes (diced or crushed, in juices)
• 2 tsp sea salt (or more to taste)
• Optional: 2 avocados

Directions:

1. Heat the oil in a large pot on medium-high. Add onions and carrots and sauté for about 8 minutes, until translucent.  Add ground chicken (or turkey) and allow to cook until cooked through and no longer pink. 
2. Toss in the chopped zucchini, garlic, pepper, chili powder, cumin, coriander, cayenne, pepper, cinnamon, and oregano, and sauté for another few minutes. Add a splash of water if necessary, to avoid sticking.
3. Add the remaining ingredients and stir occasionally until heated through, about 10-20 minutes.

Tip: For a healthy serving of fat, serve with ½ avocado sliced on top.

Quinoa and Black Bean Chili

Makes 8 servings

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 2 cups water
• 1 tbsp extra-virgin olive oil
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1 tbsp chili powder
• 1 tbsp ground cumin
• 1 28-ounce can crushed tomatoes (low sodium)
• 2 19-ounce cans black beans, rinsed and drained
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 jalapeno pepper, seeded and diced
• 1 tbsp minced chipotle peppers in adobo sauce (optional)
• 1 tsp dried oregano
• Salt and pepper (to taste)
• 1/4 cup fresh cilantro, chopped

Directions:

1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until the quinoa is tender and the water has been absorbed (about 15 minutes). Set aside.
2. Meanwhile, heat the oil in a large pot over medium heat. Stir in the onion and cook until soft and translucent. Add in the garlic, chili powder and cumin. Stir in the tomatoes, beans, all the peppers, zucchini and oregano. Season with salt and pepper. Bring to a simmer over high heat and then reduce the heat to simmer covered for 20 minutes.
3. After 20 minutes, stir in the quinoa and corn. Stir until corn has been heated through. Divide into bowls and top with fresh cilantro. Enjoy!

Like what you've read? Check out some more of our favourite dinner recipes here.