A Fitness Trainer's Healthy Beef Chili Recipe Is High-Fiber & High-Protein (9 Ingredients, 35 Minutes) High Fiber Recipes High Protein Recipes Beef Dinner One-Pan Recipes Budget Recipes Low Sodium Recipes Gluten-free

Chili is always a fan favorite. Chili is not the worst food out there for you, it's basically meat and seasonings, but there is a way to make that hearty bowl of chili a little healthier. For Clark Bartram, a personal trainer, fitness model and former lead adviser to the International Sports Sciences Association, adding white button mushrooms is the key to this easy healthy chili recipe.

Mushrooms are not only low in calories, but high in fiber, selenium, protein and antioxidants. They may also reduce your risk of developing Alzheimer's disease, cancer, diabetes and heart disease. That is only the beginning of the health benefits of mushrooms. So what a wonderful idea to add them to chili!

To make this low-sodium, low-sugar, gluten-free, high-protein and high-fiber beef chili recipe you will not only need fresh button mushrooms, but ground beef (read about the health benefits of protein), kidney beans, black beans (check out the health benefits of beans), onions, chopped canned tomatoes, chili powder, tomato puree and fresh garlic. The easy chili recipe cooks up in about 30 minutes, too! No long simmering for this one-pot recipe.

Serve bowls of the chili for lunch or dinner with your favorite chili toppings.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6

Ingredients

• 2 pounds ground beef (15 percent fat)
• 14 ounces (1 can) kidney beans
• 1 cup white button mushrooms
• 14 ounces (1 can) black beans
• 1/2 cup chopped onions
• 14 ounces (1 can) organic chopped tomatoes
• 2 tablespoons chili powder
• 14 ounces (1 can) organic tomato puree
• chopped fresh garlic, to taste

Here’s how to make it:

1. Brown the ground beef in a dutch oven. (Try this recipe with ground turkey instead of ground beef.)
2. Add the remaining ingredients. Cook on medium heat for about 30 minutes. Serve. If you're feeding a crowd, this chili recipe can easily be doubled or tripled. Store the chili in an airtight container in the fridge.

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