Fit Friday: tasty, healthy chili -- really

SPRINGFIELD, Mo. -- Many people have a hankering for chili, but they shy away from the winter favorite because they're concerned about eating healthy.  On Fit Friday, Registered Dietitian Noah Alldredge with Big Time Results cooks up chili with a healthy twist.


Noah's Chili

3 pounds of 90-percent lean ground beef
28-ounce can of diced tomatoes
28-ounce can of Rotel
28-ounce can of chili beans
Medium red onion, finely diced
2 2-pound packets of Williams chili seasoning
1/4 cup of brown sugar Splenda
1/4 cup of Mr. Yoshidas

Brown beef and drain any remaining fat.  Mix rest of ingredients in a slow cooker and add browned beef.  Simmer for 2 to 4 hours.  Serve with 2 percent shredded cheese and All-Bran Crackers.

Here's a bonus recipe...


Multi-Bean Chili

1 tablespoon of canola oil
1 large onion, diced
4 cloves of garlic, minced
3 tablespoons of chili powder
1 tablespoon of ground cumin
¼ to 1/2 teaspoon of ground chipotle chile or cayenne pepper, or to taste
1 28-ounce can of crushed tomatoes
3 medium tomatoes, chopped
1 15-ounce can of dark red kidney beans, rinsed
1 15-ounce can of small white beans, such as navy beans, rinsed
1 15-ounce can of black beans, rinsed
3 cups of water
1/2 teaspoon of freshly ground pepper

Heat oil in a Dutch oven over medium heat.  Add onion and cook, stirring until they begin to soften (2 to 3 minutes).  Reduce heat to medium-low and cook, stirring often, until very soft and just beginning to brown, 3 to 4 minutes.

Add garlic, chili powder, cumin and chipotle (or cayenne) to taste and cook, stirring constantly, until fragrant (30 seconds to 1 minute).

Stir in canned and fresh tomatoes, kidney, white and black beans, water and pepper. Increase heat to high and bring to a boil, stirring often.

Reduce heat to a simmer and cook, stirring occasionally, until the chili has reduced slightly, 10 to 15 minutes.

Makes 6 servings.