Start this chili the night before the big game and score with your Super Bowl party guests the next day. They’ll dig the delicious combo of spices and protein-packed ingredients—and so will you.



  • 1 tbsp canola or extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 1 large Hillshire Farm chicken sausage link, cut into 1-inch pieces, on the bias
  • 2 medium green and/or red bell peppers, seeds removed and finely chopped
  • 1 tsp ground cumin
  • 1 bay leaf, dried
  • 4 whole chipotle chilies in adobo sauce, to taste for desired heat
  • 2 28-oz cans diced tomatoes, with juice
  • 1 15-oz can black beans, rinsed and drained
  • 2 15-oz cans kidney beans, rinsed and drained
  • ½ tsp sea salt
  • 1 tbsp chili powder (optional)

Optional Toppings

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  • 6 tbsp nonfat Greek yogurt, to top
  • 6 scallions, trimmed and thinly sliced, on the bias


  1. Add black and kidney beans to a slow cooker.
  2. Add chopped onions and peppers.
  3. Stir in the salt, cumin, and (for a little more heat) chili powder. Throw in a dried bay leaf.
  4. Add diced tomatoes and chipotle chiles. Cover the slow cooker, and set on HIGH for four hours or on LOW for 8 hours (or overnight).
  5. Ladle into bowls and top with nonfat Greek yogurt and thinly sliced scallions.

Source: Mens Fitness

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