Good food, good health: Chili healthy alternative year-round

By American Institute for Cancer Research

Published: August 20, 2008

Although this hearty meal is enjoyed extensively throughout the autumn and winter, chili isn't just a cool-weather dish. In fact, with the emphasis on vegetables such as corn and peppers, and its use of fresh herbs like cilantro, chili is the perfect dish to highlight the bounty from your garden.

Chili history is shrouded in debate. While some claim its origins are Mexican, other food historians point to the Incas, Aztecs and Mayans, who also prepared a mixture of meat, beans, peppers and herbs. The addition of chile peppers — the heart of a good chili — was clearly not inspired by the Americans.

Black beans are a nutritional powerhouse. These legumes provide B vitamins and essential minerals, including iron, selenium, potassium and magnesium. Beans are also an excellent source of fiber, soluble fiber in particular, which has been shown to help reduce blood cholesterol levels.

This chili combines dried and fresh herbs. Cumin adds a distinctive aroma and a flavor that is warm and earthy. Cilantro imparts a hint of citrus and gives the dish an unusual taste.

Make this dish in advance and freeze unused portions.

Comments