This Chili Mole Recipe Makes 6 servings, Chili Mole is a traditional Mexican recipe with roots in the Aztec culture.

• 1 lb. ground beef
• 1 diced Spanish onion
• 1 diced green bell pepper
• 1 finely chopped banana pepper
• 2 finely chopped jalapeno peppers
• 2 cloves finely chopped garlic
• 2 cans (15 ounces each) diced tomatoes
• 2 cabs (15 ounces each) rinsed and drained kidney beans
• 1 can (4 ounces) tomato paste
• 1 packet (2 ounces) chili seasoning
• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons chili powder

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Makes 6 to 8 servings

• 1-½ lbs 90% lean ground beef
• ¼ cup chopped sweet onion
• ¼ cup chopped green bell pepper
• 1 can (15 ounces) rinsed and drained black beans
• 1 can (14 ½ ounces) diced tomatoes with green chilies
• 1 can (14 ½ ounces) beef broth
• 1 can (8 ounces) tomato sauce
• 5 tablespoons chili powder
• 1-tablespoon sugar
• 1-tablespoon ground cumin
• 1 teaspoon dried minced onion

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Chili has long been thought of as a greasy, fat filled meal that no health conscious person would be caught eating. Not so anymore. Chili has become a wonderful dish full of healthy nutrients for your body, and it definitely fits into today’s healthy diets. The top 10 healthy reasons for eating a bowl of chili today are listed below.

1. Chili contains lots of protein.

The meat used in cooking chili is a great source of protein for anyone. If you happen to use beans in your chili, then they do provide a second source of protein. Even if you’re a vegetarian and make vegetarian chili, it can provide a good portion of your daily protein needs.

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Cincinnati Five-Way Chili Recipe - The dish is called The Five Way because of the five distinct layers usually served on a large platter. The first layer is a large helping of spaghetti.

The next layer is ladles of Cincinnati chili. Next comes a layer of kidney beans. Chopped onions are piled over the beans. The entire dish is then crowned with lots of grated cheese, usually Cheddar.

Make 4 Servings.

• ¾ pound ground turkey
• 1 cup chopped onion
• 3 cloves of minced garlic
• 1 can (8 ounces) of reduced-sodium tomato sauce
• ¾ cup of water
• 2 tablespoons of chili powder
• 1 tablespoon of unsweetened cocoa powder
• 2 tablespoons of cider vinegar
• 1 teaspoon of ground cinnamon
• ½ teaspoon of ground allspice
• ½ teaspoon of ground paprika
• 1 bay leaf
• 1/8 teaspoon of ground cloves
• salt and black pepper

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Estimated preparation and cooking time: 8 to 9 hours

• 2 pounds ground chicken, coarsely ground preferred
• 3 tablespoons chili powder, plus 2 teaspoons
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can white beans, drained and rinsed
• 2 (28-ounce) cans diced fire roasted tomatoes
• 1 medium sweet potato (about 10 ounces), peeled and shredded
• 1 (15-ounce) can low-sodium chicken broth
• 1/4 cup instant tapioca (recommended: Minute tapioca)
• 1 to 2 chipotle chiles in adobo sauce with seeds, chopped
• 2 tablespoons soy sauce
• 1 tablespoon kosher salt
• 1 tablespoon onion powder
• 2 teaspoons granulated garlic

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Veg-Head Three-Bean Chili Recipe, this Tex-Mex great pleaser is another vegetarian happy medium to please meat eaters and meat-free-ers alike.

• 2 tablespoons (2 turns around the pan) olive or vegetable oil
• 1 medium yellow skinned onion, chopped
• 1 large red pepper, seeded and chopped
• 1 large green pepper, seeded and chopped
• 1 large jalapeno pepper, seeded and chopped
• 4 cloves garlic, crushed and chopped
• 1 cup pale beer or vegetable stock/broth
• 1 (32- ounce) can crushed tomatoes
• 1 (14-ounce) can black beans
• 1 (14-ounce) can dark red kidney beans
• 1 tablespoon ground cumin
• 2 tablespoons chili powder
• 1 tablespoon cayenne hot pepper sauce, several drops
• 1 teaspoon coarse salt

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