Healthy chili fries/24 recipes

Best Chili Ever recipe

Scrumptious chicken main dish with a green chile kick that is tamed by creamy cool sour cream.

Grilled or broiled asparagus is tender, crispy and full of flavor, drizzling some fresh homemade dressing, along with some other grilled seasonal vegetables. An excellent side-dish with barbecued meats. Simply delicious!

Smooth and creamy, fresh and clean. Canned tomatoes work equally as well as fresh.

Moist and flavorful bread topped with marinated artichoke hearts, black olives, sun-dried tomatoes and fresh red chili peppers, shaped and baked in a casserole dish. It's delicious all by itself.

Absolutely delicious! I love pumpkin but hate making pie crust, so this is a great alternative. Very easy, too. The maple syrup is a nice subtle flavor. The honey glazed walnuts are really a nice touch. Going to be using them in other things, too. I presented this two ways, one still in the ramekin, and one unmolded. Thanks for a great new addition to the fall dessert line-up.

Coconut flakes, peanut butter, chocolate chips, whole wheat flour and olive oil make these delicious yet wholesome cookies.

This was a family favorite when I was growing up and became a must-have with my young sons. Zesty thick chili served over Fritos - This recipe will become a family favorite!!!

A scrumptious pasta salad that's both healthy and easy to make!

A simple and delicious dish made with kidney beans, bell peppers and tomatoes. Can be used as a side or be the main course itself.

Roasted fennel and zucchini are loaded with deliciousness. White beans not only give the dish protein boost, but also add some creaminess that's packed with health benefits. An easy and hearty dinner can be served within no time.

Bitter winter greens made incredibly tasty. The collards are quickly braised to tame any bitterness then mixed with crispy prosciutto, garlic and cayenne pepper for a bit of kick and lemon for a bit of brightness. Healthy winter greens for a solid deep south down-home flair.

This is a simple and easy slaw, typical Asian style. Very healthy and savory.

Have to give this recipe 5 star. It was quite easy to make, and it came out delicious.

There are many variations of classic Mexican tortilla soup. In this vegetarian version (feel free to substitute chicken for the tofu for a non-veg version) the rich broth is flavored with earthy ancho (New Mexican) chillies and made more filling by adding some kale that retains it's texture well in a hot soup.

So much healthier than deep-fried, these are baked in a non-stick donut baking pan.