A Super-Light, Super-Healthy Chili Con Carne Recipe

by Andrea Beaman
1 Week ago
  • Total Time: 40 Mins
  • Cook: 30 Mins
  • Prep: 10 Mins
  • Serves: Serves 4
  • Level: Beginner
This healthy chili con carne recipe gives you an easy, nutritious dish to make for your family or friends any night of the week. We first learned about it on our original series Now Eat This!where host and chef Rocco DiSpirito prepared this healthy Mexican recipe with black beans, despite there being a stigma against using beans for chili in some culinary circles.

Check out more about 'Now Eat This!', and find out where to watch the show.

In his book, also called Now Eat This!DiSpirito explains the healthy chili con carne recipe, saying, "Some folks think beans make chili cheap—in the same way, they say, that breadcrumbs do to meatloaf. Actually, in both cases, those interloping ingredients contribute substantially to the dish. Breadcrumbs make meatloaf tender, while beans add texture and additional meatiness to chili—and lots of fiber and antioxidants, too."



  • 4 garlic cloves, minced
  • 1 medium yellow onion, cut into fine dice
  • 1 green bell pepper, seeded and cut into fine dice
  • One 35-ounce canned whole plum tomatoes, roughly chopped, juices reserved
  • 3 tablespoons chili powder
  • 2 tablespoons ground cumin
  • Salt and freshly ground black pepper
  • 12 ounces ground turkey breast
  • One 14-ounce can black beans, drained
  • 1 cup shredded 75% reduced-fat cheddar cheese, such as Cabot


1. In a Dutch oven, combine the garlic, onion, bell pepper, tomatoes, and their juices, chili powder, and cumin. Bring to a boil over high heat. Season with salt and pepper to taste. Reduce the heat to low, cover, and simmer until the vegetables are tender, about 8 minutes.

2. Raise the heat to high and add the ground turkey, stirring to break it up. Add the black beans and season with salt and pepper to taste. Cover, and bring to a boil. Then reduce the heat to medium-low and simmer, stirring occasionally, until turkey is cooked through, about 8 minutes.

3. Serve the chili in bowls, with cheese sprinkled on top. 

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