Screen Shot 2014-01-21 at 11.42.34 AMWinter is the perfect time to make a big pot of chili, which is why we asked The Studio (MDR)’s trainers and founder to share their favorite recipes. Which one is your fave?

Lindsay’s Anything-Goes Chili

This is my go-to recipe when I want something hearty and healthy. I love chili because it is so versatile, cheap, and easy. Pretty much anything goes, and it only gets better day after day as all the flavors meld together!


  • 2 tablespoons canola oil
  • 2 cups chopped onions
  • salt to taste
  • cayenne pepper to taste
  • 2 pounds grassfed stew meat
  • 1 tbl chili powder
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 2 tbl chopped garlic
  • 3 cups crushed tomatoes
  • 1/4 cup tomato paste
  • 2 cups organic beefstock


In a large saucepan, heat the canola oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, and beef stock.. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1 hour, stirring occasionally, or until the beef is tender. Skim off the fat occasionally. Re-season with salt and cayenne.

Dana’s Veggie Chili

Here's my favorite chili recipe, which I’ve adapted from the Whole Foods website. I love it because it’s healthy and filing all at the same time. Plus, it has a spicy kick. I love spicy! And the heat helps rev up the metabolism!


  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 1 large carrot, chopped
  • 1 stalk celery, chopped
  • 1 medium green bell pepper, seeded and chopped
  • 1 medium red bell pepper , cored, seeded and chopped
  • 3 cloves garlic,  finely chopped
  • 1 tablespoon finely chopped chipotles in adobo
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1 1/2 teaspoon salt
  • 1 (28 ounce) can diced tomatoes, with their liquid
  • 3 cups cooked red kidney beans, drained
  • 1 1/2 cup cooked black beans, drained 1 tablespoon dried oregano


Heat the oil in a large pot over medium heat. Add onions, carrots, celery, peppers and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned. Add chipotles, oregano, cumin, chili powder and salt. Stir to blend. Add tomatoes and 4 cups water. Gently simmer over low heat, uncovered, for 45 minutes. Add beans and simmer an additional 30 minutes. Garnish individual bowls with green onions or sour cream, if desired.

Lisa’s Turkey Chili

I’m on a mission to cook more in 2014, and chili is a great dish for beginners like me! A friend passed along this recipe and I love it. It’s hearty and healthy at the same time, and the perfect protein-packed lunch or dinner to have after a workout at The Studio (MDR).


  • 1 cup prechopped red onion
  • 1/3 cup chopped seeded poblano pepper (about 1)
  • 1 teaspoon bottled minced garlic
  • 1 1/4 pounds ground turkey
  • 1 tablespoon chili powder
  • 2 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (19-ounce) can cannellini beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (14-ounce) can fat-free, lower-sodium chicken broth
  • 1/2 cup chopped fresh cilantro
  • 6 lime wedges


Heat a large saucepan over medium heat. Add first 4 ingredients; cook for 6 minutes or until turkey is done, stirring frequently to crumble. Stir in chili powder and next 8 ingredients (through broth); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in cilantro. Serve with lime wedges.