Tuesday, October 22, 2013

Easy Turkey Chili for Chilly Fall Days

As the cool weather sets in and autumn activities commence, there is nothing better on a chilly afternoon than a warm bowl of spicy chili.  So, on Sunday, I made chili for my family. But instead of traditional ground beef, I tried Better Than A Bistro’s ground turkey as a healthier alternative. In addition to being lower fat and protein packed, this recipe is simple, delicious and—especially—perfect for a demanding schedule. As it simmered for four hours in a slow cooker, I spent the day with my family, rather than stuck in the kitchen. 
- Jenna

Prep time: 10 min.
Cook time: 4 hours
Makes 10 servings

29 oz. pinto beans
29 oz. dark kidney beans
29 oz. tomato sauce
1 yellow onion diced
½ cup diced green chilies (typically one large pepper)
½ cup diced celery (typically two stalks)
29 oz. diced tomatoes
2 Tbsp. chili powder (Add an extra Tbsp. for a zestier taste or one less for children)
3 Tbsp. cumin
2 Tsp. salt
1 Tsp. black pepper
2 cups water

Optional toppings:
Low-fat sour cream or plain Greek yogurt
Chopped scallions
Reduced-fat shredded Cheddar cheese

Cooking Instructions:

1.     Brown meat in a skillet until fully cooked, and drain fat

2.     Add all ingredients in slow cooker and cook on low for 4 hours.

3.     Garnish and serve.

Jenna is a mother, publicist and fitness enthusiast living in Providence, Rhode Island. She enjoys following international fashion and taking her two-year-old son on outdoor adventures.