National Chili Day is February 27th this year. Celebrated on the fourth Thursday in February, it is a day to honor the hearty, comforting dish of chili. Typically made with meat, beans, tomatoes and chili peppers, there is no one recipe and everyone has their own secret ingredient. With endless variations to a basic chili recipe, this easy one-pot meal can often be made in a pinch with pantry staples. Whether feeding a hungry crowd or preparing a quick family meal, chili answers the call. This one pot meal also freezes well and is great to have on hand for a quick bite any time of day. Whether you like chili fiery hot or prefer a milder style, this stew is a win all year long.
- Chili is packed with protein. To make a classic beef chili that’s still healthy, choose beef that is at least 90 percent lean, which fits into the USDA guidelines. You can also opt for lean and flavorful ground turkey or chicken breast instead. This Turkey Chili can be ready in 30 quick minutes. Or, pull out the slow cooker for this White Chicken Chili. With tender chicken, hearty white beans, and tangy tomatillos, this recipe combines bold flavors with a nourishing, comforting touch.
- While some chilis are strictly meat based, many recipes call for beans. In addition to a healthy dose of plant protein, beans add fiber, flavor and texture. Use a single type of beans such as kidney beans or black beans or mix several types of beans together. It all works. Vegetarian chili tends to have fewer calories and contains less saturated fat than chili made with animal protein. This hearty Vegetarian Chili is made with hominy or dried corn, a staple in Mexican cuisine. Chickpeas or corn can easily be substituted for hominy in this recipe.
- Just like soup, chili is very versatile. Beyond the traditional tomato base, it is easy to sneak extra nutrition into your chili by adding different vegetables. Try this healthy Harvest Chili that raises the bar by including butternut squash and zucchini. Or, indulge in the heart-healthy Butternut Squash Chili, which blends butternut squash, lean protein and spices for a healthy and delicious option.
- Consider serving chili with whole grains such as brown or wild rice, farro, barley, quinoa, bulgur, or wheat berries. Whole grains add fiber which keeps you fuller, longer. Serve chili over a grain or stir it right into the pot.
- Boldly spicing up chili is a great way to add flavor without extra salt, fat or calories. Classic chili spices include chili powder and cumin. For those that like it hot, stir in cayenne or ground red pepper. Different seasonings like different cinnamon and allspice can add flavor depth. Premixed seasoning packets are always a quick easy option but can be high in sodium. This hearty Texas Chili made with cocoa and molasses gives a deep flavor that is even better the next day.
- To keep the sodium content low, choose no-salt-added canned tomatoes and reduced-sodium broths. Rinsing canned beans before stirring them into the chili can significantly reduce sodium levels. If using seasoning mixes, choose the lower sodium option.
- A bit of lime juice or cider vinegar added to chili at the end of cooking helps to brighten the dish and enhances the flavors. If reheating chili that’s been frozen, a bit of citrus juice or vinegar stirred into the bowl just before eating can help bolster the flavors.
- Fresh flavors like chopped avocado, cilantro, diced red onion and shredded Monterey Jack cheese are literally “the icing on the cake”. Greek Yogurt can add a boost of protein and creaminess. And for those who like it hot, don’t forget the hot sauce.
Happy National Chili Day!
