Even though I originally made this recipe back in 2014 - I thought after we made it this past weekend that it needed an update! The recipe is the same-same, only updated instructions, and images.

So, here's the original post as it was:

My mom has this infamous chili recipe that she's made for many years now. It's something that the whole family can agree on. We all love it. It always became a staple in the family's weekly meal plan during the cooler winter months.

I've wanted to post the recipe for a long while now, well pretty much ever since I started all this... but, it just never came to be for one reason or another. In fact, I never even had the recipe in my hot little hand until about a week ago.

The recipe in it's original form, was already pretty healthy. The few things I did to lighten it up were to cook my own beans, rather than use canned. Since the recipe initially called for only pinto beans, I substituted in half red kidney beans just because they have less calories... and why not? I also used extra lean ground beef, added more of the veggies, and another spice or two.

Don't worry. This chili is pretty mild on the heat index and definitely won't damage any taste buds. Unless you can't help yourself and eat it while it's still scalding hot.

Not like I'm speaking from experience there or anything.

I happened to make this chili on a night that my mom was coming over to stay. She gave me a thumbs up and of course asked what all I changed. All-in-all no one would ever guess that this was a healthified chili.

As an ultimate test... I'm taking the huge pot of leftovers to a Super Bowl party today! We'll see if all those tough football watching guys can notice any difference.

It's the small changes that make the biggest impact.

Healthified Chili Con Carne
TheSkinnyFork.com - Originally Posted 2/2/2014

The Skinny:
Servings: 8 • Size: About 1 1/2 Cup • Calories: 293 • Fat: 4 g • Carb: 41 g • Fiber: 11 g • Protein: 26 g • Sugar: 4 g • Sodium: 188 mg

Ingredients:
1 Lb. Dry Beans (We used half black beans and half pinto.)
1 Lb. Extra Lean Ground Beef
1 Small White Onion, Chopped
1 Green Bell, Chopped
1 Jalapeño, Diced
2 (14.5 Oz.) Cans Diced Tomatoes (No Salt Added)
1 Garlic Clove, Chopped
1 Tbsp. Chili Powder
1 Tsp. Oregano
1 Tsp. Smoked Paprika
1 Tsp. Cumin
Salt & Pepper to Taste

Directions:

Sort and rinse the beans. Place the beans into a large pot and cover with about an inch of water. Soak for at least an hour (overnight is better.)

Drain and rinse the beans. Place them back into the pot and cover with water. Bring the beans to a boil, reduce heat and simmer for an hour and a half or until becoming tender.

Alternately you could use 2-3 cans of no salt added pinto and/or red beans, drained and rinsed.

Stove Top Method:
Once the beans are nearly done, brown the 1 Lb. Ground Beef, 1 Small White Onion, 1 Green Bell, and 1 Jalapeño in a large pot or stockpot.

When the meat is browned and veggies are softening, combine all the remaining ingredients and the beans in the stockpot together; cover and simmer for another 30-60 minutes, stirring on occasion.

Once done, remove from heat and serve warm.

Crock Pot Method:
Once the beans are nearly done, brown the 1 Lb. Ground Beef, 1 Small White Onion, 1 Green Bell, and 1 Jalapeño in a skillet.

When the meat is browned and veggies are softening, combine all the remaining ingredients and the beans in a crockpot together.

Cover and cook on high for 4-6 hours or on low for 6-8 hours.

Once done, remove the lid carefully and give it all a good stir.

Serve warm and enjoy!

Nutritional Claims: High Fiber, Low Fat, Dairy Free, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Oil Added, No Sugar Added, Kosher,