I thought I would share this Chili recipe from my Cookbook since it definitely is Chili weather for most of us in the country...no pun intended! This recipe has tons of fiber from the beans and a good amount of protein from the ground turkey. Enjoy!
Ingredients
(6 Servings)
• 2, 15oz cans of dark red kidney beans (low sodium)
• 1, 15oz can of black beans (low sodium)
• 1, 15oz can of navy beans (low sodium)
• 1, 6oz can of tomato paste
• 1 package of lean ground turkey
• 1 medium yellow onion
• 1, 15oz can crushed tomatoes (low sodium)
• 2, 15oz cans of tomato sauce (low sodium)
• 1, 8oz can of tomato sauce (low sodium)
• 3 cups of water (add slowly, you may not
need to use all the water depending on
thickness you want)
• 3 tablespoons of chili powder
• 1/8 to 1 tsp cayenne pepper depending on how spicy you want it
• 1 & ½ tsp salt
• ½ tsp pepper
• Low fat sour cream
• Low fat shredded cheddar
• 1 bunch of green onions
Directions
Start by dicing up the yellow onion. Sautee the yellow onion and turkey in a big pot (the one that you will cook the chili in) over medium heat. Cook the turkey until it all turns white.
You probably will not have to drain the fat out of the pot because the turkey is so lean. If there is some fat after cooking, make sure to drain this. I usually use a colander to do this.
Rinse all the beans out in a colander. Add the beans, tomato sauce and tomato paste to the cooked onion and turkey. Stir and add some salt and pepper to taste. I usually add a little more after the chili has been simmering for awhile. Add some cayenne pepper to taste. I usually use about 1/2- 1 teaspoon. Add the chili powder and let this simmer for 20 minutes. After 20 minutes, slowly add the water to the mixture. Let this simmer for about another 30 minutes or longer depending on when you want to eat.
Right before you are about to eat. Chop up some green onions, get out the sour cream and put a little shredded cheddar in a serving bowl. These are great condiments for people to add to their chili. It’s now ready to serve!
