The past few days in D.C. have been cold, wet and snowy. What could be better than a warm bowl of chili on these cold winter days? On Tuesday evening I whipped up the quickest and healthiest chili recipe I know. Clocking in at only 233 calories per serving (1 cup) you won’t feel guilty chowing down on seconds.

This recipe comes from my favorite cooking website/magazine, Cooking Light. I found it not too long ago in a compilation book I have. So far, I’ve given the recipe to friends, family members and co- workers and they’ve all raved about this easy, hearty AND healthy chili recipe.


Lauren Hillman

Adapted from Cooking Light

Vegetable cooking spray
1 pound ground round (you can use ground turkey if you like)
1 cup chopped onion
4 garlic cloves, minced
1 (15-ounce) can no-salt-added kidney beans, undrained
1 (14.5-ounce) can no-salt-added stewed tomatoes
2 (8-ounce) cans no-salt-added tomato sauce
1 tablespoon dried oregano
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
Dash of cayenne pepper
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground cinnamon
1/2 teaspoon pepper
7 tablespoons nonfat sour cream
Sliced green onions (optional)
Shredded cheddar cheese (optional)

Coat a large stockpot with cooking spray; place over medium-high heat until hot. Add meat, onion, and garlic, and cook until the meat is browned, stirring to crumble. Drain well, and return mixture to pan. Add beans and the next 9 ingredients (beans through pepper); stir well. Cover, reduce heat, and simmer for 20 minutes. Serve with sour cream. Garnish with sliced green onions and cheese, if desired.

Serve with cornbread.

Bon Appetit!