I love chili, and the moment I feel a chill in the air, I get out the big chili pot. It’s also a great family meal and something my husband and I both really enjoy. Before I started making my own chili though, I wasn’t always this biggest fan. I liked the concept of chili (I’m a soup lover), but I’ve never really been a fan of beans. There aren’t many foods I don’t like, but the texture of beans is not my thing. Then for whatever reason, one day a light bulb went off - I did like black beans, so why didn’t use those instead of kidney beans? It never occurred to me that I could play with the recipe and put what I liked in it - total game changer.

This chili comes together pretty quickly and is great for a weeknight meal, plus leftovers. It’s based on Weight Watcher’s Quick Vegetarian Chili, but this one is not vegetarian (mainly I used the amounts as the guide).

Ingredients:

• 1 lb lean turkey
• 1 14.5 oz can of stewed tomatoes
• 1 can reduced sodium black beans
• 15 ounce unsalted tomato sauce
• 1/4 c. chopped onion
• 1/4 c. chopped green bell pepper
• 1 tsp. minced garlic/2 garlic cloves minced
• 1 tablespoon chili powder
• Sprinkle of oregano & salt
• Hot sauce (I use Frank’s) to taste depending on your heat preference

Instructions:

• Heat large pot over medium-high heat; add turkey meat and sprinkle with salt
• Cook turkey meat, using a spoon or spatula to break up into small pieces
• When turkey is mostly cooked, add onion & green pepper; cook for 3 minutes until turkey is fully cooked and onions are translucent
• Add garlic and stir for 30-seconds

• Add cans of tomatoes, tomato sauce & black beans; stir to combine
• Add chili powder, hot sauce, oregano & salt
• Bring to a boil and boil for three to five minutes, stirring regularly

• Decrease heat to low and cover; let simmer for 15 to 20 minutes, stirring occasionally

Serve in bowls with your condiments of choice. Personally, I add a spoonful of low-fat sour cream or plain Greek yogurt, and sprinkle of cheddar cheese and an extra dash or two of hot sauce. I make this chili fairly mild as the hubs and I have different levels of heat tolerance and I like mine a little on the spicier side. This is also a great recipe to double and freeze for future meals.

Happy Fall Y’all!