Offer garnishes, such as reduced-fat sour cream and grated Cheddar cheese (about 1 tablespoon each per person), chopped scallions and chopped fresh tomatoes. Serve with warmed corn tortillas and a green salad topped with orange slices.
EatingWell reader Chuck Allen of Dana Point, California, contributed this moist vegetable-studded cornbread. It makes a fine accompaniment to stews, chilis and breakfast eggs.
This rib-sticking chili offers a hearty mix of wheat berries, beans, peppers and onion. Feel free to add an additional chipotle pepper to crank up the heat in this one-pot meal. Cooked wheat berries will keep for up to 1 month in your freezer and there's no need to thaw them; just stir them directly into the chili.
Chile Verde, usually a slow-cooked stew of pork, jalapeños and tomatillos, becomes an easy weeknight meal with quick-cooking ground beef and store-bought green salsa. Make it a Meal: Serve with fresh cilantro, red onion and Monterey Jack. Add cornbread on the side and your favorite hot sauce.
This homemade hot sauce makes good use of the bountiful tomatoes, onions and peppers in your garden or farmers' market. Adjust the heat to your preference: in our tests, two habaneros yielded a pleasantly spicy sauce without excessive heat—take it up a notch for spicy-food fans by adding extra hot peppers.
These tasty one-pot chili recipes begin with just a few pantry items you probably have in your kitchen. They’re packed with fresh vegetables, fiber-rich beans and lean cuts of beef and pork, which makes chili a satisfying meal. It’s easy to whip up a batch to feed a hungry crowd—perfect for football Sundays and après-ski parties. Don’t forget to offer an array of toppings, like reduced-fat sour cream, shredded Cheddar, chopped fresh cilantro, sliced green onions and your favorite hot sauce. And check out our healthy recipes for more favorite accompaniments, such as cornbread and quesadillas. Spice up your chili spread with these healthy recipes.