I know, it’s kind of a corny title, but let’s just go with it. In all honesty, it WAS a chilly day yesterday, and I DID make chili for dinner. Let me just tell ya, it was some gosh darn spankin’ good chili too. Apparently now I’m turning into a southerner too. Some highlights of this fabulous bowl of deliciousness? 1) It’s packed with protein. Good thing because getting more protein is one of my November goals – score! 2) It’s healthy. You’ll see why in a minute when you see the recipe – don’t you look yet! 3) It’s so flippin’ easy to make.
Ok, now I give you permission to look at the recipe. Go ahead, and be really excited to make it. If you’re not really excited, you should be.
Turkey and Bean Red Chili
Prep Time: 35-30 minutes
Cook Time: 15 minutes
- 1 lb. lean ground turkey
- 1/2 diced white onion (use a whole if you like more onion)
- 3-4 minced garlic cloves
- 1 tablespoon chili powder
- 1 1/2 teaspoons cumin
- 1 (16 oz.) can no salt added tomato sauce
- 1 (16 oz.) can chili ready stewed tomatoes
- 1 cup water
- 1 (16 oz.) can black beans, rinsed and drained
- 1 (16 oz.) can kidney beans, rinsed and drained
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped cilantro
- Brown ground turkey in Dutch oven. Drain fat.
- Add chopped onion and minced garlic. Cook about 5 minutes or until onion and garlic are soft.
- Add in chili powder and cumin. Stir until all ingredients are mixed well.
- Pour in tomato sauce, stewed tomatoes, and water. Stir well. Bring to a boil.
- Add both black and kidney beans. Reduce heat to a simmer.
- Stir in salt, pepper, and cilantro.
- Let simmer for about 10 minutes.
- Top with your favorite chili toppings (cheese, sour cream, Fritos, etc.) and ENJOY!
- What is your favorite kind of chili? (vegetarian, white bean, chicken, etc.)
- Do you have any chili recipes you love? Link us up!