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).
- 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
- 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!